Scott Janish

Beer blogger at co-founder of @sapwoodcellars, and Author of The New IPA

[Adrian Wojnarowski @wojespn]

BREAKING: 76ers G James Harden is picking up his $35.6 million option and sides are beginning to work together in exploring trade scenarios, sources tell ESPN. It’s expected that Harden has played his last game for Philadelphia.

[Scott Janish @ScottJanish]

@garydyke1 @MadFermentation @tavour I wish!

[Scott Janish @ScottJanish]

If you don't live near DC Baltimore and have wanted to try a beer from the @MadFermentation and me, we are now sending out occasional pallets to @tavour, where you can have them shipped nationally!

Released today is a DDH 9.7% Vanilla Bean TIPA, and a 6% Raspberry Smoothie Sour!

[Michael Tonsmeire @MadFermentation]

Look who's on the @CraftBeerBrew podcast this week! It was a long day, but @ScottJanish and I also recorded video courses for them as well! https://t.co/jYI6dQA3av

[Scott Janish @ScottJanish]

@AmsterdamBaggie I've done both. I prefer forced carb, especially if you plan on sitting on the keg for awhile. You can always aim a little low and top up with CO2 to play it safe.

[Scott Janish @ScottJanish]

Lots of good prospectives here!

Pushing Hop Flavor to Its Outer Limits https://t.co/1BLQ6Iuutx

[Scott Janish @ScottJanish]

@ben_keough @DeschutesBeer That's awesome!

[Michael Tonsmeire @MadFermentation]

If you live in New York and have been interested in trying @SapwoodCellars IPAs, @scottjanish and I sent a few cases to @bellportbeer, @hopsscotchny, @bellmore_beverage, #PortJeffBeverage, @Tullulahs_NY, @swiftwaybeer, @greatsouthbar, @hicksvillebeer, and West Babylon Superstar

[Nick Law (Hop Forward) @hopforwardbeers]

NEW PODCAST this week and I'm very excited to say it's with @ScottJanish, co-founder of @SapwoodCellars and author of The New IPA, talking all things hops and hoppy beers.

Some great advice in this episode for brewing modern IPAs.

📻 TUNE IN https://t.co/sLQ9wmYX2m

[Scott Janish @ScottJanish]

New Post | The Locksmith: Utilizing Bioengineered Yeast and High Bound Thiol Precersour Hops and Phantasm Powder to Thiol Drive Beer

Deep dive into thiols, precursor hops, Phantasm powder, grain precursors, and bioengineered yeast designed to free them!

https://t.co/1cRLEt1TaR

[Scott Janish @ScottJanish]

@kristiannissen If you're doing it in buckets, I would consider dry hopping with a little bit of fermentation to go to help scrub any oxygen that might get in. You can also spray some CO2 on the surface while you open it.

[James Spencer @basicbrewing]

Just posted Basic Brewing Radio:
Hop Oils with @ScottJanish
https://t.co/xXoJpz9XL8
#Homebrew

[Scott Janish @ScottJanish]

Had a great time talking with Noah Bissell and Matt Robinson on the latest Graining In podcast. Lots of talk on thiols, GE yeast, and post-fermentation hop oils!

https://t.co/QMyLvWgusB

[Scott Janish @ScottJanish]

New Post!

Exploration of Post-Fermentation Hop Oils: Overview and Results of the Different Hop-variety Specific Oils

https://t.co/Ad4EkvSV1B

[Scott Janish @ScottJanish]

@bhive01 @omegayeast They did today!

https://t.co/CoYUgavH4K

[Scott Janish @ScottJanish]

I thought this flow chart might help brewers understand how new GE strains are being created for biotransformation purposes and help spur ideas on ways to use them! In test brews, the sensory results are impressive (more than dosing enzymes and coferments with wine yeasts).

[James Spencer @basicbrewing]

Just posted Basic Brewing Radio:
Biotransformation and GM Yeast
https://t.co/yJeKTe7Jx9
#Homebrew @ScottJanish

[Scott Janish @ScottJanish]

@lea_twitr I've done cooled whirlpool, pre-fermentation, mid-fermentation, and post-fermentation during dry-hop @ 0.2-0.6 grams per 5-gallons (19L). Maybe I need to up the rate, but consider these GE strains are getting way above threshold with cys-3MH precursors from grain (no hops)!

[Scott Janish @ScottJanish]

@Artistictech More bound cys-3MH precursors for the yeast to free!

[Scott Janish @ScottJanish]

@lea_twitr I see what you are saying, but when using an enzyme like Scott Lab's Expression Aroma (unclear if it's actually beta-lyase) I haven't had as obvious of a sensory difference.