The Brülosophy Podcast

When making beer, the mash step is responsible for converting starch into fermentable sugar, and most brewers employ methods to keep their mash temperature as consistent as possible. In this episode, contributor Matt Del Fiacco joins Marshall to chat about a rather unique approach to mashing that involves adding the grains to cool water and gradually raising the temperature, as well as the results of an exBEERiment 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 | Single Infusion vs. Rising Mash Temperature xBmt: http://brulosophy.com/2017/10/02/the-mash-single-infusion-vs-rising-temperature-exbeeriment-results/

Filtration is viewed by many as a step that strips beer of desirable aroma and flavor compounds. In this episode, contributor Jake Huolihan joins Marshall to talk about different types of mechanical filters, their purported impact on beer, and the results of an exBEERiment they performed 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 | The Impact Of Mechanical Filtration xBmt: http://brulosophy.com/2018/06/04/the-impact-of-mechanical-filtration-exbeeriment-results/

A fairly common practice among brewers looking to increase ABV while keeping body and flavor in check is to supplement some of the malt in their recipe with sugar. In this episode, contributor Brian Hall chats with Marshall about this practice as well as the results of an exBEERiment he performed on the variable. 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 | All Malt vs. Sugar Added During The Boil xBmt: http://brulosophy.com/2018/12/24/sugar-additions-all-malt-vs-sugar-added-during-the-boil-exbeeriment-results/

Our first episode of 2019 is focused on an ingredient that has been used for years to fix stuck fermentations, though has gained popularity as a standard addition when making Brut IPA. While enzymes naturally occur during the brewing process and are responsible for converting starches into fermentable sugars, brewers have available to them a few adjunct enzyme options designed to improve overall attenuation. Join Brian and Marshall as they discuss the various types of enzymes relevant to brewing as well as the results of some fascinating exBEERiments 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 Articles | The Beano Effect xBmt Adding Enzyme To The Mash vs. To The Boil In Brut IPA xBmt

Happiest of holidays from all of us at Brülosophy! In this episode, Marshall sits down with Jersey, Tim, and friends to drink some seasonal beers and chat about stuff. Disclaimer: this show offers little in the way of substance... With love, Brülosophy

One of the most recognizable aspects of beer is its bitterness, which is imparted almost entirely by the alpha acids present in hops. In this episode, contributor Matt Del Fiacco joins Marshall to chat about various aspects of bitterness in beer as well as the results from some interesting xBmts. | Relevant Articles | High vs. Low Cohumulone High vs. Low Alpha Acid

It's the 70th episode of The Brülosophy Podcast, which means it's time for another Brü & A! In this episode, contributor Jake Huolihan joins Marshall to answer listener questions about a range of topics.

German Leichtbier is essentially a European equivalent to American Light Lager. Crisp, clean, and low in alcohol, Leichtbier can be a tough style to brew seeing there's little to hide flaws behind. In this episode, Brülosophy's newest contributor, Phil Rusher, joins Marshall to talk about this relatively novel style and discuss the results of Phils attempt to brew one Short & Shoddy style. | Relevant Articles | Short & Shoddy German Leichtbier

There are numerous ways brewers can go about mashing and separating the sweet wort from the spent grains, a popular option being the batch sparge method. In this episode, contributor Malcolm Frazer joins Marshall to chat about how batch sparge compares to other mash methods and discuss the results of some interesting exBEERiments they've performed on this particular approach to brewing. | Relevant Articles | Batch Sparge vs. Fly Sparge xBmt Batch Sparge vs. No Sparge xBmt Simple Batch Sparge Tutorial

There are numerous unique aspects that go into crafting the best examples of hazy New England IPA, one of which has to do with what's used to ferment it. In this episode, contributor Brian Hall joins Marshall to discuss the the specific yeast strains commonly used to make NEIPA as well the results of some exBEERiments they've done on the subject. | Relevant Articles | Wyeast 1318 London Ale III vs. GigaYeast GY054 Vermont Ale Wyeast 1318 London Ale III vs. Wyeast 1056 American Ale