The Brülosophy Podcast

Dry hopping is a method brewers use to impart hoppy beers like IPA with heaps of hop aroma. While this is commonly done in a single dose, some claim that by making two separate dry hop durations, they get even more desirable hop character in their beer. In this episode, Marshall is joined by Brülosophy contributors Brian Hall and Jake Huolihan as well as professional brewer, Nate Cooper, of Yakima's Wandering Hop Brewery to discuss the double dry hop method and results from 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 Dry Hop xBmt: http://brulosophy.com/2015/05/04/single-vs-double-dry-hop-exbeeriment-results/

Making beer with "wet" hops fresh from the field prior to being dried is an annual tradition for brewers in hop growing regions, as well as many green-thumb homebrewers. Recorded live from Yakima Valley Hops during hop harvest 2020, Marshall and Brian sit down with professional Yakima brewer, Nate Cooper, from Wandering Hop Brewery and The Late Addition podcast's Kaleb Schwecke to chat about brewing wet hop beers. 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 | Brü It Yourself Wet Hop Ale: http://brulosophy.com/2018/12/06/bru-it-yourself-wet-hop-ipa/

As brewers of hoppy IPA are well aware, adding hops to fermented beer, aka dry hopping, is known to be the best way to impart heaps of delectable hop character. While it's commonly believed that "more is better," researchers from Oregon State University performed a study that called this idea into question. In this episode, Marshall sits down with contributor Cade Jobe to talk about Dr. Tom Shellhammer's findings suggesting there is a point of diminishing returns when it comes to dry hopping, as well as the results of a Brülosophy 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 | Dry Hop Saturation Point xBmt: http://brulosophy.com/2019/06/24/investigating-the-dry-hop-saturation-point-exbeeriment-results/ Surprising Science Of Dry Hopping by Pat Woodward: http://brulosophy.com/2019/02/21/the-surprising-science-of-dry-hopping-lessons-from-tom-shellhammer/

In the worlds of craft beer and homebrewing, it's common to view "Big Beer," those massive corporations known for making the most popular backyard BBQ quaffers on the planet, as the epitome of evil. In this episode, Marshall is joined by contributor Matt Del Fiacco as well as his brother-in-law, Joe Schmidt, to share their opinions on Big Beer in general. 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.

It's commonly believed that kettle trub, the protein-rich gunk that falls to the bottom of the kettle post-boil. should be separated from the wort. In this episode, contributor Cade Jobe joins Marshall to discuss the impact fermenting a pale lager with high amounts of kettle trub has. 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 | Impact Of Kettle Trub On Pale Lager xBmt: http://brulosophy.com/2018/03/26/kettle-trub-pt-3-the-impact-of-age-in-a-cool-fermented-lager-exbeeriment-results/

Originating from the beautiful Austrian city from which it gets its name, Vienna Lager is a slightly darker lager style that tends to favor a more characterful malt flavor as compared to other pale lagers. It's also absolutely delicious! In this episode, contributor Phil Rusher sits down with Marshall to chat about the interesting history of Vienna Lager, traditional methods for brewing it, as well as how one made using Short & Shoddy methods turned out. 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 Vienna Lager: http://brulosophy.com/2019/01/24/short-shoddy-vienna-lager/

Way back before we knew as much as we do today about the malting and brewing processes, brewers were forced to develop methods that would allow them to produce a consistent product. One such method involves taking portions of the mash and boiling it before putting it back in the mash to raise the temperature. In this day and age, given the availability of highly modified malts, many have ditched decoction altogether, yet some continue employing the process convinced it has a positive impact on beer character. In this episode, Marshall sits down with contributor Malcolm Frazer to discuss the decoction method as well as the results of a fascinating 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 | Triple Decoction vs. Single Infusion xBmt: http://brulosophy.com/2016/12/12/mash-methods-pt-3-decoction-vs-single-infusion-exbeeriment-results/

Fermentation is what turns boring wort into delicious beer, and these days there are numerous options for vessels to ferment in. In this episode, contributor Matt Del Fiacco joins Marshall to talk about their opinions on the various types of fermentation vessels, from plastic buckets to stainless conicals, based on their experiences. 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.

Managing mash pH is one way brewers ensure optimal efficiency as well as consistency between batches. For brewers of paler beers, this usually means adjusting the pH down, which can be easily done using various acids. In this episode, contributor Cade Jobe sits down with Marshall to discuss mash pH adjustment as well as the results of a couple xBmts comparing different types of acids. 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 | Phosphoric vs. Lactic Acid for Mash pH Adjustment (Malcolm): http://brulosophy.com/2016/05/09/water-chemistry-pt-4-phosphoric-vs-lactic-acid-for-mash-ph-adjustment-exbeeriment-results/ Phosphoric vs. Lactic Acid for Mash pH Adjustment (Cade): http://brulosophy.com/2019/02/28/water-chemistry-lactic-acid-vs-phosphoric-acid-for-mash-ph-adjustment-the-bru-club-xbmt-series/

We made it to 100 episodes! To celebrate, Jersey & Tim turned the tables on Marshall by having him blindly review a bunch of beers they picked out. Friends of show Craig Fry and Justin Pretzer, as well as Tim's wife, Michele, join in the fun as well. A huge thanks to all of our listeners, Patrons of Brülosophy, and show sponsors for bringing us this far! 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 Links | Become a Patron of Brülosophy and get rewarded for your support at http://patreon.com/brulosophy Please use the links at http://brulosophy.com/support when shopping online.