Adam Mills joins me this week to debate using Thiol boosting yeast, mash hopping and different strategies to boost the tropical/fruity flavors in IPAs and New England IPAs.
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Subjects in This Week’s Episode (48:53)
- This week I welcome Adam Mills. Adam is Director of Brewing Operations at Sonder Brewing in Mason, Ohio. Adam is a former instructor who shifted to brewing professionally, and he runs a Youtube channel referred to as “Adam Makes Beer“
- We begin with a brief dialogue of Adam’s brewing expertise as a homebrewer, educator and now professional brewer.
- Adam introduces thiolized yeast strains and the way they improve fruity flavors in a completed beer.
- We talk about the key suppliers of those yeast and the way they’re presently genetically modified for essentially the most half.
- Adam tells us how malt choice can really contribute to thiolized yeast fruity flavors, a subject I’ve not seen mentioned elsewhere.
- We additionally talk about hops and have an prolonged dialogue of mash hopping, which I’ve beforehand been skeptical of though some brewers report success with for enhancing fruity flavors in a completed beer.
- Adam shares his ideas on using numerous alternate hop merchandise resembling Cryo ops, salvo, and so on which can be utilized within the whirlpool or dry hopping with much less beer loss and fewer vegetal flavors.
- He tells us about reaching the right steadiness in a thiolized beer, and why it’s good to alter the components and strategies to attain your objectives in a completed beer.
- We shut with a dialogue on clarifying and filtering beer, in addition to Adam’s closing ideas on thiolized yeast use.
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