The Brülosophy Podcast

Yeast require oxygen to properly ferment sugary wort into beer, which is especially important when making high OG styles. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the importance of oxygen as a yeast nutrient and the method of dosing a beer twice with pure oxygen, as well as the results of an xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Double Dosing High OG Wort With Oxygen xBmt The Effects of Osmotic Pressure and Ethanol on Yeast Viability and Morphology

The internet made it possible for brewers from around the world to easily communicate with each other, ultimately leading to the formation of various forums and groups. In this episode, contributor Andy Carter and Marshall share their unabashed opinions on these forums in general as well as some of the ones they have experience with.  The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

The mineral makeup of the water used to brew with has been shown to have a perceptible impact on beer, and one way to approach adjusting it is by focusing on the ratio of sulfate to chloride. Whereas classic American IPA has tended to favor higher sulfate, many brewers of NEIPA rely on high chloride content to achieve their juicy goals. In this episode, contributor Andy Carter joins Marshall to chat about sulfate to chloride ratios as it pertains to NEIPA as well as the results of an interesting xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Sulfate To Chloride Ratio In NEIPA xBmt

A beer style that once was quite popular but currently seems to have faded into the background, American Amber Ale can possess a fairly wide range of characteristics, and we think it's delicious! In this episode, contributor Cade Jobe chats with Marshall about this classic American style as well as the outcome of a batch made using Short & Shoddy methods. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Short & Shoddy American Amber Ale

Happy New Year! We made it to our 170th episode, which means it's time for another Brü & A. Contributor Jake Huolihan joins Marshall in this episode to answer a bevy of listener submitted questions. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

Aerating wort during the mash, lauter, and boil stages of the brewing process, aka hot-side aeration, is believed by many to have a negative impact on beer, though others view this claim as myth. In this episode, contributor Cade Jobe sits down with Marshall to discuss all things HSA including the results of an xBmt on the subject. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Hot-Side Aeration xBmt

Brülosophy is all about experimenting with brewing and beer. In this episode, contributor Cade Jobe joins Marshall to talk about their experiences performing various types of brewing experiments, discussing the process from design to sharing the results. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

Including roasted grains in the mash has the effect of reducing pH, which many believe can result in less than desirable characteristics. One way around this is to omit the roasted grains from the mash then steep them in the wort prior to boiling. In this episode, Marshall is joined by contributor Andy Carter to discuss this unique technique as well as the results from an xBmt on the method. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Steeping Roasted Grains xBmt

Over the last few years, boozy sparkling water has taken the world by storm, offering drinkers fruit-flavored fizziness that packs a fraction of the calories in beer. In this episode, contributor Andy Carter joins Marshall to talk about their views on both the rise in hard seltzer as well as making them at home.  The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

During the mash step, starches in malted barley get converted into fermentable sugar, which then get rinsed from the grains during the sparge step. It's commonly said that the ideal temperature of the sparge water is 170˚F/77˚C, though some have experimented with sparging with cooler water. In this episode, contributor Cade Jobe joins Marshall to discuss the merits of cool sparging as well as the results of an exBEERiment on the method. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Cool Sparge xBmt