The Brülosophy Podcast

It's the 40th episode of The Brülosophy Podcast, which means it's time to field some listener questions. In this show, co-host Jake Huolihan joins Marshall to discuss everything from becoming a BJCP judge to methods for using wood in beer. If you have any questions you'd like us to address, email them to feedback@brulosophy.com and we'll add it to the list!

Whether brewing with extract or all grain, one thing all brewers are told is that the wort must be boiled for a minimum of 60 minutes, during which hops impart bitterness while certain off-flavor causing compounds are driven off. In this episode, contributor Jason Cipriani joins Marshall to chat about the various reasons we boil and discuss the results of some exBEERiments that call convention into question. | Relevant Articles | Boil Length xBmt Pt. 1 - Pale Malt Boil Length xBmt Pt. 2 - Pilsner Malt Boil Length xBmt Pt. 3 - 60 Minutes vs. 180 Minutes Lab Data - DMS In 30 Minute Boil Beer

When it comes to packing as much hop character into a New England IPA as possible, brewers have developed unique methods that are also believed to contribute to this style's characteristic hazy appearance. In this episode, Brülosophy's NEIPA guru, Brian Hall, joins Marshall to discuss these techniques, how they differ from conventional dry hopping methods, what they're purported to do, as well as some interesting exBEERiment results. | Relevant Articles | Biotransformation vs. Standard Dry Hop Dry Hop At Yeast Pitch vs. Standard Dry Hop

Sour beers have risen in popularity over the last few years with drinkers thirsting for their complex presentation of funky tartness. While making sour beer traditionally required upwards of a couple years, many brewers these days are relying on methods to hasten the souring process. In this episode, Marshall is joined by contributor Malcolm Frazer as well as the first in-studio guest, Sean Wood, to discuss techniques brewers can use to produce delicious sour beer quickly. Sean has been homebrewing for years, served as president of the local homebrew club for 2 years, and currently helps manage the sour and barrel program at House Of Prendragon Brewing Company. His beers are as great as his knowledge is deep! | Relevant Articles | The Impact of Open Fermentation On Kettle Sour Beer Boil Vs. No Boil Berliner Weisse Berliner Weisse Soured With Grain Oh, Baby, It's A Wild Wort

While individual preferences vary when it comes to carbonation level, there's little argument that the sparkle and fizz in beer is important to producing a desirable product. In this episode, contributor Malcolm Frazer joins Marshall to discuss the ins and outs of carbon dioxide including some conjecture on its history in beer, methods of carbonation, and the results of exBEERiments on the subject. | Relevant Articles | Force Carbonation vs. Keg Conditioning Force Carbonation vs. Bottle Conditioning Force Carbonation vs. Spunding

Brewers seeking to produce the clearest beer possible have a number of options including both mechanical filtration and chemical fining agents. In this episode, contributor Jake Huolihan joins Marshall to discuss the popular method of fining with gelatin including its history of use in the brewing industry as well as exBEERiments looking into the impact it has on appearance, flavor, aroma, and mouthfeel. | Relevant Articles | Impact of Gelatin on Dry Hopped Pale Ale Impact of Gelatin on NEIPA Hydrated vs. Dry Gelatin Impact of High Amount of Gelatin

Brewers have been seeking ways to produce the clearest beer possible for ages, coming up with some pretty odd methods along the way such as relying on dried fish bladder known as isinglass. Despite so many technological advancements, modern brewers continue to rely on arguably rudimentary finings including Irish moss, an algae, and it's more powerful cousin Whirlfloc. In this episode, contributor Jason Cipriani joins Marshall to discuss the history of kettle finings in brewing, how they work, and some exBEERiment results. | Relevant Articles | The Irish Moss Effect xBmt The Whirlfloc Effect xBmt

Necessary for styles such as Brown Ale, Porter, and Stout, roasted grains impart flavors of coffee, chocolate, ash, and nuts. They can also be used to impart a brilliant red color styles like Irish Red Ale. In this episode, contributor Matt Del Fiacco joins Marshall to give this arguably neglected ingredient the attention it deserves, discussing the various types of roasted grains as well as some exBEERiments they've done. | Relevant Articles | Full Mash vs. Capped At Vorlauf Cold Steeping vs. Full Mash Roasted Barley vs. Black (Patent) Malt Carafa Special II vs. Chocolate Malt

Not too long ago, homebrewers interested in all grain brewing were often advised to build a cumbersome setup consisting of 3 separate vessels, all serving a very specific purpose. Making the jump to all grain essentially meant dedicating a good portion of one's garage to a brewery, which was a barrier for many. Then along came some clever Australians with an idea that made all grain brewing nearly as easy as brewing with extract-- Brew In A Bag! In this episode, contributor Jake Huolihan joins Marshall to chat about this simple approach to making beer that has become one of the most popular methods since its inception. We'll also be going over some interesting results from exBEERiments we've performed. | Relevant Articles | The Impact Squeezing Has On Beer Character Brew In A Bag vs. No Sparge In A MLT

It's often said that yeast require oxygen for the purposes of propagation, which serves to increase cell counts such that fermentation is strong and healthy. In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to discuss both the thinking behind wort aeration as well as some results from exBEERiments they've performed on the subject. | Relevant Articles | Shaken vs. Nothing Shaken vs. Pure Oxygen Nothing vs. Pure Oxygen