Scott Janish joins me this week to debate mash hopping and steps he takes to manage oxygen and improve long run beer stability.

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Matters in This Week’s Episode (40:54)

• This week I welcome again Scott Janish. Scott is creator of the current ebook “The New IPA: A Scientific Information to Hop Aroma and Taste” (Amazon affiliate hyperlink) and in addition co-founder of the Sapwood Cellars brewery in Columbia, Maryland.
• Scott begins with a brief dialogue of his current actions at Sapwood Cellars.
• We start with mash hopping and why Scott thinks mash hopping with a small quantity of hops is a good suggestion for beer stability.
• We focus on how a lot mash hops to make use of and what the advantages are from his perspective.
• Scott additionally discusses his ideas on mash hopping for tropical flavors, although he prefers to make use of them for beer stability causes.
• We subsequent speak about utilizing pomegranate extract to assist enhance beer stability and cut back metals in your beer.
• Scott dives into minimizing oxygen uptake in a completed beer and several other of the steps he’s taken to manage oxygen and improve beer stability.
• We focus on what number of of those strategies could possibly be carried over to homebrewing.
• Scott provides us his closing ideas on mash hopping and beer stability.

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Tagged as:
MASH,
brewing,
hopping,
janish,
oxygen