Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any. Older episodes are available on my revamped Youtube channel. ITunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Thanks to Dr Greg Casey for appearing on the show and also to you for listening!
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#BEERSMITH 2 VS 3 HOW TO#
Also check out BeerSmith, BeerSmith Web, BeerSmith Mobile software and the new DVDs John Palmer and I filmed – How to Brew with Malt Extract and How to Brew All Grain are available now.I encourage you to subscribe to their great magazine! Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode.We discuss how he’s incorporated much of what he learned into his five volume set on adjunct lagers.
Greg discusses how the rapid gain in genetics and microbiology have shaped how we now look at lager yeast.Greg explains the differnce between the Carlsburg and Tubor lager yeasts and how both variations are still used in producing adjunct lagers.We discuss nature vs nurture and how both have played important roles in lager yeast evolution.Greg shares a bit about the genetic and historical origins of lager yeast.I ask what’s changed in the last 44 years with regard to our understanding of lager yeast.We talk about the state of the art in lager yeast brewing back in 1979 when he started his career.Greg shares what he learned working for an entire career in many of the larger US lager breweries.We start with a discussion of what lager yeast is and how it is historically and fundamentally different than ale yeasts.Greg has two volumes coming out as early as this Fall and is working on the third volume. We start with a discussion of the status of Greg’s 5 volume set on the history of Adjunct Lager we discussed in episode 248.He has a PhD in Applied Microbiology and was President of the American Society of Brewing Chemists from 2005-2006. Greg has an extensive history in brewing at Annheuser-Bush, Red Star Yeast, Stroh, Coors, Molson and Millers. This week I welcome back Dr Greg Casey.Your browser does not support the audio element.
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Subscribe on iTunes to Audio version or Video version or Spotify or Google Playĭownload the MP3 File– Right Click and Save As to download this mp3 file. Dr Greg Casey joins me this week to discuss the history of lager yeast, and its evolution in brewing.
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