Max Shafer joins me this week to discuss Craft Pilsners, decoction and controlling the pH of your beer during the whirlpool and for dry hopping.

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Topics in This Week’s Episode (40:41)

• This week I welcome Max Shafer. Max is the brewmaster at Roadhouse Brewing in Jackson Hole, Wyoming. Max was previously the brewmaster at Grand Teton brewing. Max sits on the Hop Research Council, he is the Idaho Ambassador for the Hop Quality Group, a Bracht Brewer for NZ Hops and an associate member of The American Malting Barley Association. Max is a graduate of the Siebel Institute International course in Munich and has over 10 years experience as a Professional brewer.
• Max tells us how he got into brewing and eventually became the head brewer at Roadhouse.
• We briefly discuss the Hop Research Council and some of the other hop groups Max is involved with.
• Max dives into Craft Pilsners and his Highwayman Pilsner and what makes it unique.
• We discuss how he does a single decoction on a large 30 barrel commercial brewing system.
• Max also talks about his West Coast pilsner and what makes it different from European styles.
• We start a discussion about pH, starting with how he prefers to adjust his mash pH.
• Max shares his methods for adjusting pH both during the whirlpool and also for dry hopping and some of the benefits controlling pH throughout the entire fermentation process provides.
• We discuss some of the other Roadhouse beer offerings as well as where you can find their beers.
• Max shares his closing thoughts on both Pilsners and pH.

Sponsors

• Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
• Thank you to our sponsor The Barrel Mill, Try putting a twist on tradition with their amazing wood spirals. Visit www.infusionspiral.com for more info.
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