We use our centefuse to just get rid of it and clarifies the crap ou of that beer. We do pretty well with our centerfusean. And so you have to strain off the east. When you're done fermenting it, you've used the centrifuge for that. But that's not to say that we haven't pulled off yeast before that. It is a workhorse of a yeast. It can just power through a huge amunt of sugar. Some are more phenolic, more bandade, more spiced notes. Some areMore fruity. Others are just clean and neutral. Sometimes you want that. So thanks to quinton in of know
Nothin' like crackin' open a cold one with the Ologites, amirite? If you like booze, you'll love... fungus! Alie goes Rogue and takes a field trip to a brewery in Newport, OR where she smells vats of bubbling beer slop and learns about the microorganisms that are the workhorses of the brewing industry. Learn about yeasts, how beer is made, the hardest part about being a beer maker, the thick history of beer, some home brewing tips and also a nugget about bungholes. Let's get yeasty.
Special thanks to Shannon Feltus and Boni Dutch for the hook-up and the road trip to the coast.
More episode sources and links
Sponsors of Ologies
Transcripts and bleeped episodes
Smologies (short, classroom-safe) episodes
Become a patron of Ologies for as little as a buck a month
OlogiesMerch.com has hats, shirts, masks, totes!
Follow @Ologies on Twitter and Instagram
Follow @AlieWard on Twitter and Instagram
Sound editing by Jarrett Sleeper of MindJam Media
Transcripts by Emily White of The Wordary
Website by Kelly R. Dwyer
Theme song by Nick Thorburn