The Brülosophy Podcast

For our 20th episode and the last one in 2017, Malcolm joins Marshall to answer a bunch of listener questions covering a wide spectrum of topics, from volume prediction issues to vegetarian approaches to cleaning beer quickly. Don't forget to send your Brü & A questions to feedback@brulosophy.com and we'll be sure to answer it in a future show!

Viewed by some as a complicated step that yields marginal results, manipulating the mineral composition of brewing water is believed by others to be the only way to dial in the exact character one desires. In this episode, contributor Malcolm Frazer joins Marshall to discuss the various minerals (or salts) used by brewers, their purported impact on beer, the results of multiple exBEERiments, and their thoughts on the subject. | Relevant Articles | Mash Manipulation xBmt Messing With Minerals xBmt Post-Fermentation Mineral Adjustment xBmt Sulfate to Chloride Ratio xBmt The Impact of Mineral Load xBmt

Popularized by clever Australian homebrewers seeking a way to make beer while conserving water, the no chill method relies simply on time and ambient temperatures to chill wort after the boil. In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to talk about the history of the no chill method as well as their experiences and exBEERiment results! | Relevant Articles | A Year Of No Chill No Chill vs. Quick Chill exBEERiment

Carapils is said to improve head retention, body, and mouthfeel of beer by adding non-fermentable dextrines to the wort. In this episode, Brülosophy contributor Ray Found joins Marshall to discuss how this interesting and widely use malt works, their experiences using it, and of course the results of an exBEERiment comparing beers made with and without Carapils. | Relevant Article | The Impact of Carapils on Various Beer Characteristics

First wort hopping is a method many claim imparts a smoother bitterness and allows unique aromatic characteristics to come through in the finished beer. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the history of first wort hopping as well as past research and results from a couple Brülosophy exBEERiments on the topic. | Relevant Articles | The First Wort Hop Effect Pt.1 The First Wort Hop Effect Pt. 2

It's well known that proper lagers require cooler fermentation temperatures than ales in order to produce the clean and crisp characteristics they're known for. Of course, this knowledge is rooted in a long history of brewing, which got us wondering—what really happens if a lager is fermented at ale temperatures? In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to chat about the history of lager beer brewing, common beliefs about the importance of fermentation temperature, and of course, results from various xBmts on the topic! | Relevant Articles | Ferm Temp xBmt - WLP800 Pilsner Lager Yeast Ferm Temp xBmt - Saflager W-34/70 Ferm Temp xBmt - Saflager W-34/70 (extreme) Ferm Temp xBmt - Wyeast 2124 Bohemian Lager Yeast Ferm Temp xBmt - WLP940 Mexican Lager Yeast

An entire episode dedicated to the beer everyone loves to hate-- Pumpkin Beer! Contributor Malcolm Frazer shares the interesting history of this pariah of styles before he and Marshall discuss the results of an interesting exBEERiment comparing a beer made with actual pumpkin to one made with only spices. | Relevant Article | Pumpkin Beer xBmt

In this episode, Marshall and Jake take the seemingly boring topic of grain crush and do their best to talk about it in a way that makes it interesting. Personal experiences, conventional perspectives, and results from a couple exBEERiments are all addressed. | Relevant Articles | Grain Crush xBmt Pt. 1 Grain Crush xBmt Pt. 2

The 2017 hop harvest is quickly approaching so Marshall sits down with Doug Wilson from Hopsteiner to chat about all that's involved in developing, growing, and harvesting hops!

Mash pH is said to have an impact on conversion of starch to sugar as well as character of the finished beer. In this episode, Malcolm and Marshall go over the conventional thinking about mash pH then chat about the exBEERiments they've performed to test it out. | Relevant Articles | Impact of Low Mash pH Impact of High Mash pH Boil pH xBmt