With Marshall away on his final family vacation of the year, the plan was to skip an episode this week... that is, until a listener made a special request. Instead, we're making like Huey Lewis and heading back in time with Jersey &amp; Tim to enjoy a dose of Brülosophy nostalgia.  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.

With Marshall away on his final family vacation of the year, the plan was to skip an episode this week... that is, until a listener made a special request. Instead, we're making like Huey Lewis and heading back in time with Jersey &amp; Tim to enjoy a dose of Brülosophy nostalgia.  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 <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today.

Episode 297 | Back In Time w/ Jersey & Tim

Contributor Andy Carter chats with Marshall about the differences between using sucrose, aka table sugar, and dextrose in the production of hard seltzer.  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 |  Sucrose vs. Dextrose In Hard Seltzer xBmt

Contributor Andy Carter chats with Marshall about the differences between using sucrose, aka table sugar, and dextrose in the production of hard seltzer.  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 <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Relevant Article | <a href="https://brulosophy.com/2021/03/22/hard-seltzer-sucrose-vs-dextrose-exbeeriments-results/" rel="nofollow" target="_blank"> Sucrose vs. Dextrose In Hard Seltzer xBmt</a>

Episode 296 | Sucrose vs. Dextrose In Hard Seltzer

For this quarter, The Brü Club chose Saison as the style for their AvgBrü project, and a handful of members were selected to have their versions reviewed by Tim, Justin, Craig, and Marshall. 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.

For this quarter, <a href="https://www.facebook.com/groups/thebruclub" rel="nofollow" target="_blank">The Brü Club</a> chose Saison as the style for their AvgBrü project, and a handful of members were selected to have their versions reviewed by Tim, Justin, Craig, and Marshall. 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 <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today.

Episode 295 | AvgBrü Reviews #6: Saison

Contributor Steve Thanos joins Marshall to chat about the uniquely American style known as Kentucky Common, as well as the results of their attempt to brew one using Short &amp; 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 &amp; Shoddy Kentucky Common

Contributor Steve Thanos joins Marshall to chat about the uniquely American style known as Kentucky Common, as well as the results of their attempt to brew one using Short &amp; 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 <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Relevant Article | <a href="https://brulosophy.com/2022/05/12/short-shoddy-kentucky-common/" rel="nofollow" target="_blank">Short &amp; Shoddy Kentucky Common</a>

Episode 294 | Short & Shoddy: Kentucky Common

This week, contributor Jordan Folks joins Marshall to chat about yeast pitch rate, focusing on an xBmt they performed on the impact underpitching has on International Pale Lager. 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 |  Underpitching An Intl Pale Lager xBmt

This week, contributor Jordan Folks joins Marshall to chat about yeast pitch rate, focusing on an xBmt they performed on the impact underpitching has on International Pale Lager. 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 <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Relevant Article | <a href="https://brulosophy.com/2023/03/27/exbeeriment-yeast-pitch-rate-impact-underpitching-has-on-an-international-pale-lager/" rel="nofollow" target="_blank"> Underpitching An Intl Pale Lager xBmt</a>

Episode 293 | Yeast Pitch Rate In An International Pale Lager

This week, contributor Will Lovell joins Marshall to chat about the current state of homebrewing, relying on their history in the hobby as well as information gleaned from the 2023 General Homebrewer Survey. 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.

This week, contributor Will Lovell joins Marshall to chat about the current state of homebrewing, relying on their history in the hobby as well as information gleaned from the 2023 General Homebrewer Survey. 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 <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today.

Episode 292 | Brü's Views: Current State Of Homebrewing

Earlier this year, we were thrilled to add Jordan Folks as a Brülosophy contributor, as in addition to being an incredible brewer and 2022 Oregon State Homebrewer Of The Year, he also has vast experience in data collection and analysis. Back in January, Jordan took questions from Patrons of Brülosophy, a benefit for those who support us on Patreon.com. 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.

Earlier this year, we were thrilled to add Jordan Folks as a Brülosophy contributor, as in addition to being an incredible brewer and 2022 Oregon State Homebrewer Of The Year, he also has vast experience in data collection and analysis. Back in January, Jordan took questions from Patrons of Brülosophy, a <a href="https://patreon.com/brulosophy" rel="nofollow" target="_blank">benefit for those who support us on Patreon.com</a>. 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 <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today.

Episode 291 | Live Q&A with Jordan Folks

We made it another 10 episodes, which means it's time for another Brü &amp; A. This week, contributor Will Lovell joins Marshall to answer a handful 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.

We made it another 10 episodes, which means it's time for another Brü &amp; A. This week, contributor Will Lovell joins Marshall to answer a handful 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 <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today.

Episode 290 | Brü & A #28

Contributor Jordan Folks chats with Marshall about the unique method of dip hopping, which is purported to increase fruity hop characteristics while reducing grassy notes, as well as the results of an xBmt on the impact it has on an American Pale Ale.  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 Dip Hopping Has On An American Pale Ale xBmt

Contributor Jordan Folks chats with Marshall about the unique method of dip hopping, which is purported to increase fruity hop characteristics while reducing grassy notes, as well as the results of an xBmt on the impact it has on an American Pale Ale.  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 <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Relevant Article | <a href="https://brulosophy.com/2023/01/30/exbeeriment-impact-dip-hopping-has-on-an-american-pale-ale/" rel="nofollow" target="_blank"> Impact Dip Hopping Has On An American Pale Ale xBmt</a>

Episode 289 | Dip Hopping An American Pale Ale

Brülosophy's Jordan Folks sits down with Marshall this week to talk about their experiences using quick souring methods such as sour mashing and kettle souring. 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.

Brülosophy's Jordan Folks sits down with Marshall this week to talk about their experiences using quick souring methods such as sour mashing and kettle souring. 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 <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today.

Episode 288 | exBEERience: Quick Sour Methods

Brülosophy - where they who drink beer will think beer! Join the crew as they discuss the history of various brewing topics and the results of their interesting exBEERiments!

Brülosophy achieves what no other brewing podcasts have:  offering a wealth of incredibly useful brewing information communicated without arrogance or pretentiousness.  They conduct experiments with amazing consistency.  Other podcasts that purport to do the same thing do not even come close to putting out the level of work product as Brülosophy.  Marshall is an excellent host who is clearly very prepared and comes across as authentic, down to earth, and knowledgeable.  Most of the other contributors have the same qualities.  Frankly, this is the only home brewing focused podcast worth listening to, and I’m thankful it exists.

The gold standard

Deep resource of brewing info from an incredibly likable group of guys. Love the approach - keep up the great work!

A Treasure Trove

The Brülosophy Podcast

Mash temperature is said to play a big role in the character of beer, determining not only how dry or sweet it ends up, but the amount of alcohol it contains. In this episode, contributor Ray Found and Marshall chat about mash temperature, the exBEERiments they’ve done on the variable, and how those results have shaped their current perspectives. Mash Temperature xBmt #1: http://brulosophy.com/2015/10/12/the-mash-high-vs-low-temperature-exbeeriment-results/ Mash Temperature xBmt #2: http://brulosophy.com/2016/08/22/the-mash-pt-2-testing-a-less-extreme-temperature-variance-exbeeriment-results/

Mash temperature is said to play a big role in the character of beer, determining not only how dry or sweet it ends up, but the amount of alcohol it contains. In this episode, contributor Ray Found and Marshall chat about mash temperature, the exBEERiments they’ve done on the variable, and how those results have shaped their current perspectives. Mash Temperature xBmt #1: <a href="http://brulosophy.com/2015/10/12/the-mash-high-vs-low-temperature-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2015/10/12/the-mash-high-vs-low-temperature-exbeeriment-results/</a> Mash Temperature xBmt #2: <a href="http://brulosophy.com/2016/08/22/the-mash-pt-2-testing-a-less-extreme-temperature-variance-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2016/08/22/the-mash-pt-2-testing-a-less-extreme-temperature-variance-exbeeriment-results/</a>

Episode 005 | Does Mash Temperature Matter?

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: http://brulosophy.com/2015/04/06/water-chemistry-pt-1-mash-manipulation-exbeeriment-results/ Messing With Minerals: http://brulosophy.com/2015/05/18/water-chemistry-pt-2-messing-with-minerals-exbeeriment-results/ Post-Fermentation Mineral Adjustment: http://brulosophy.com/2015/12/14/water-chemistry-pt-3-post-fermentation-mineral-adjustments-exbeeriment-results/ Sulfate to Chloride Ratio: http://brulosophy.com/2016/10/03/water-chemistry-pt-6-sulfate-to-chloride-ratio-exbeeriment-results/ The Impact of Mineral Load: http://brulosophy.com/2017/05/01/water-chemistry-pt-8-the-impact-of-mineral-load-when-ratio-is-the-same-exbeeriment-results/

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: <a href="http://brulosophy.com/2015/04/06/water-chemistry-pt-1-mash-manipulation-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2015/04/06/water-chemistry-pt-1-mash-manipulation-exbeeriment-results/</a> Messing With Minerals: <a href="http://brulosophy.com/2015/05/18/water-chemistry-pt-2-messing-with-minerals-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2015/05/18/water-chemistry-pt-2-messing-with-minerals-exbeeriment-results/</a> Post-Fermentation Mineral Adjustment: <a href="http://brulosophy.com/2015/12/14/water-chemistry-pt-3-post-fermentation-mineral-adjustments-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2015/12/14/water-chemistry-pt-3-post-fermentation-mineral-adjustments-exbeeriment-results/</a> Sulfate to Chloride Ratio: <a href="http://brulosophy.com/2016/10/03/water-chemistry-pt-6-sulfate-to-chloride-ratio-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2016/10/03/water-chemistry-pt-6-sulfate-to-chloride-ratio-exbeeriment-results/</a> The Impact of Mineral Load: <a href="http://brulosophy.com/2017/05/01/water-chemistry-pt-8-the-impact-of-mineral-load-when-ratio-is-the-same-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2017/05/01/water-chemistry-pt-8-the-impact-of-mineral-load-when-ratio-is-the-same-exbeeriment-results/</a>

Episode 019 | Water Chemistry: Minerals

Join Marshall and Ray as they chat about how the amount of hops used during the dry hop impacts beer! In addition to sharing their personal experiences, they'll discuss the exBEERiment results and how they influenced their current approaches to dry hopping. Get a 1 Year subscription to Brew Your Own magazine for only $14.99 by using the link on this page: http://brulosophy.com/BYO | Relevant Articles | http://brulosophy.com/2015/09/21/dry-hop-quantity-a-little-vs-a-lot-exbeeriment-results/

Join Marshall and Ray as they chat about how the amount of hops used during the dry hop impacts beer! In addition to sharing their personal experiences, they'll discuss the exBEERiment results and how they influenced their current approaches to dry hopping. Get a 1 Year subscription to Brew Your Own magazine for only $14.99 by using the link on this page: <a href="http://brulosophy.com/BYO" rel="nofollow" target="_blank">http://brulosophy.com/BYO</a> | Relevant Articles | <a href="http://brulosophy.com/2015/09/21/dry-hop-quantity-a-little-vs-a-lot-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2015/09/21/dry-hop-quantity-a-little-vs-a-lot-exbeeriment-results/</a>

Episode 010 | Dry Hop Quantity exBEERiment

The final step in brewing beer involves getting it into either a bottle or keg then dialing in the proper amount of carbonation. In this episode, Jake and Marshall go over the various methods for packaging and carbonating beer, discussing data from exBEERiments they've performed and sharing tips they've learned along the way! | Relevant Articles | Sparkle &amp; Fizz: Carbonation Methods -http://brulosophy.com/2016/05/12/sparkle-fizz-methods-for-carbonation/ Force Carbonation vs. Keg Conditioning xBmt - http://brulosophy.com/2016/09/12/carbonation-methods-pt-1-force-carbonation-vs-keg-conditioning-exbeeriment-results/ Force Carbonation vs. Bottle Conditioning xBmt - http://brulosophy.com/2016/09/26/carbonation-methods-pt-2-force-carbonation-vs-bottle-conditioning-exbeeriment-results/

The final step in brewing beer involves getting it into either a bottle or keg then dialing in the proper amount of carbonation. In this episode, Jake and Marshall go over the various methods for packaging and carbonating beer, discussing data from exBEERiments they've performed and sharing tips they've learned along the way! | Relevant Articles | Sparkle &amp; Fizz: Carbonation Methods -<a href="http://brulosophy.com/2016/05/12/sparkle-fizz-methods-for-carbonation/" rel="nofollow" target="_blank">http://brulosophy.com/2016/05/12/sparkle-fizz-methods-for-carbonation/</a> Force Carbonation vs. Keg Conditioning xBmt - <a href="http://brulosophy.com/2016/09/12/carbonation-methods-pt-1-force-carbonation-vs-keg-conditioning-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2016/09/12/carbonation-methods-pt-1-force-carbonation-vs-keg-conditioning-exbeeriment-results/</a> Force Carbonation vs. Bottle Conditioning xBmt - <a href="http://brulosophy.com/2016/09/26/carbonation-methods-pt-2-force-carbonation-vs-bottle-conditioning-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2016/09/26/carbonation-methods-pt-2-force-carbonation-vs-bottle-conditioning-exbeeriment-results/</a>

Episode 007 | Packaging & Carbonation

New England IPA is a style known as much for its fruity, juicy aromas and flavors as it is for its characteristic haze. There exist a number of factors brewers believe contribute to this hazy appearance, one of which is the typically higher percentage of non-barley grain in the grist. In this episode, long-time NEIPA brewer and Brülosophy contributor Brian Hall joins Marshall to discuss the grains used in this popular style of beer as well as some exBEERiments they've performed on the topic. The Brülosophy Podcast is proudly to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | The Impact of Flaked Oats on NEIPA: http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/ Flaked Oats vs. Wheat Malt in NEIPA: http://brulosophy.com/2017/10/30/flaked-oats-vs-wheat-malt-in-a-new-england-ipa-exbeeriment-results/ Flaked Oats vs. Oat Milk in NEIPA: http://brulosophy.com/2017/10/09/flaked-oats-vs-oat-milk-in-new-england-ipa-exbeeriment-results/

New England IPA is a style known as much for its fruity, juicy aromas and flavors as it is for its characteristic haze. There exist a number of factors brewers believe contribute to this hazy appearance, one of which is the typically higher percentage of non-barley grain in the grist. In this episode, long-time NEIPA brewer and Brülosophy contributor Brian Hall joins Marshall to discuss the grains used in this popular style of beer as well as some exBEERiments they've performed on the topic. The Brülosophy Podcast is proudly to be partnered with the American Homebrewers Association. Become a member today: <a href="http://brulosophy.com/aha/" rel="nofollow" target="_blank">brulosophy.com/aha/</a> | Relevant Articles | The Impact of Flaked Oats on NEIPA: <a href="http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/</a> Flaked Oats vs. Wheat Malt in NEIPA: <a href="http://brulosophy.com/2017/10/30/flaked-oats-vs-wheat-malt-in-a-new-england-ipa-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2017/10/30/flaked-oats-vs-wheat-malt-in-a-new-england-ipa-exbeeriment-results/</a> Flaked Oats vs. Oat Milk in NEIPA: <a href="http://brulosophy.com/2017/10/09/flaked-oats-vs-oat-milk-in-new-england-ipa-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2017/10/09/flaked-oats-vs-oat-milk-in-new-england-ipa-exbeeriment-results/</a>

Episode 023 | New England IPA: Grains

Scott Janish

Hazy IPA is all the rage today and the process used to produced good examples of the style is somewhat unique. In this episode, Marshall sits down with blogger and professional brewer, Scott Janish, whose new book, The New IPA: A Scientific Guide To Hop Aroma And Flavor, goes into heavy detail on this hazy style. Scott shares key findings from his research and discusses them as they relate to past xBmts. Buy The New IPA now: https://amzn.to/2Xd7eHk 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.

Hazy IPA is all the rage today and the process used to produced good examples of the style is somewhat unique. In this episode, Marshall sits down with blogger and professional brewer, Scott Janish, whose new book, The New IPA: A Scientific Guide To Hop Aroma And Flavor, goes into heavy detail on this hazy style. Scott shares key findings from his research and discusses them as they relate to past xBmts. Buy The New IPA now: <a href="https://amzn.to/2Xd7eHk" rel="nofollow" target="_blank">https://amzn.to/2Xd7eHk</a> 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 <a href="http://ImperialYeast.com" rel="nofollow" target="_blank">ImperialYeast.com</a> today.

Episode 096 | The New IPA w/ Scott Janish

Fermentation temperature is believed by many to be one of the most critical components to the making of good beer-- go too high or low and you'll produce undesirable off-flavors. In his episode, contributor Malcolm Frazer joins Marshall to discuss this variable as it relates to brewing ales, going over various methods of fermentation temperature control as well as the results of some exBEERiments they've performed. | Relevant Articles | WLP029 German Ale/Kölsch Yeast: http://brulosophy.com/2015/01/19/fermentation-temperature-pt-1-exbeeriment-results/ WLP002 English Ale Yeast: http://brulosophy.com/2015/05/11/fermentation-temperature-pt-2-english-ale-exbeeriment-results/ WLP300 Hefeweizen Yeast: http://brulosophy.com/2017/08/21/fermentation-temperature-pt-9-wlp300-hefeweizen-ale-yeast/

Fermentation temperature is believed by many to be one of the most critical components to the making of good beer-- go too high or low and you'll produce undesirable off-flavors. In his episode, contributor Malcolm Frazer joins Marshall to discuss this variable as it relates to brewing ales, going over various methods of fermentation temperature control as well as the results of some exBEERiments they've performed. | Relevant Articles | WLP029 German Ale/Kölsch Yeast: <a href="http://brulosophy.com/2015/01/19/fermentation-temperature-pt-1-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2015/01/19/fermentation-temperature-pt-1-exbeeriment-results/</a> WLP002 English Ale Yeast: <a href="http://brulosophy.com/2015/05/11/fermentation-temperature-pt-2-english-ale-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2015/05/11/fermentation-temperature-pt-2-english-ale-exbeeriment-results/</a> WLP300 Hefeweizen Yeast: <a href="http://brulosophy.com/2017/08/21/fermentation-temperature-pt-9-wlp300-hefeweizen-ale-yeast/" rel="nofollow" target="_blank">http://brulosophy.com/2017/08/21/fermentation-temperature-pt-9-wlp300-hefeweizen-ale-yeast/</a>

Episode 056 | Ale Fermentation Temperature

Of the many process concerns voiced by all-grain brewers, one of the most common has to do with either low or inconsistent efficiency. In this episode, contributor Cade Jobe sits down with Marshall to talk about their experiences dealing with efficiency issues and discussing things they've done to make things better. 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 | 6 Tips For Dealing With Efficiency Issues: http://brulosophy.com/2015/09/10/6-tips-for-dealing-with-efficiency-problems/

Of the many process concerns voiced by all-grain brewers, one of the most common has to do with either low or inconsistent efficiency. In this episode, contributor Cade Jobe sits down with Marshall to talk about their experiences dealing with efficiency issues and discussing things they've done to make things better. 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 <a href="http://ImperialYeast.com" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Relevant Article | 6 Tips For Dealing With Efficiency Issues: <a href="http://brulosophy.com/2015/09/10/6-tips-for-dealing-with-efficiency-problems/" rel="nofollow" target="_blank">http://brulosophy.com/2015/09/10/6-tips-for-dealing-with-efficiency-problems/</a>

Episode 117 | exBEERience: Dealing With Efficiency Issues

The tables get turned when the Brülosophy crew gets experimented on by the guys from Basic Brewing Radio at Homebrew Con 2017! James and Steve present 3 beers hopped at different times to the crew then ask them to try to guess which beer was hopped at what time. In addition to this fascinating experiment, the idiots from JaDeD Brewing share some history of their business and the folks behind a new hop farm in the Midwest join us to talk about what they're up to! | Relevant Links | http://basicbrewing.com http://growlerfarms.com

The tables get turned when the Brülosophy crew gets experimented on by the guys from Basic Brewing Radio at Homebrew Con 2017! James and Steve present 3 beers hopped at different times to the crew then ask them to try to guess which beer was hopped at what time. In addition to this fascinating experiment, the idiots from JaDeD Brewing share some history of their business and the folks behind a new hop farm in the Midwest join us to talk about what they're up to! | Relevant Links | <a href="http://basicbrewing.com" rel="nofollow" target="_blank">http://basicbrewing.com</a> <a href="http://growlerfarms.com" rel="nofollow" target="_blank">http://growlerfarms.com</a>

Episode 008 | Hop Timing Experiment with Basic Brewing Radio

In this episode, Marshall and Ray answer your questions! From how we feel about certain exBEERiments to what our thoughts are on all-in-one brewing systems, no question goes unanswered. If you have questions you'd like us to answer for future Brü &amp; A episodes, don't hesitate to email Marshall directly (marshall@brulosophy.com) or ask it in any of the forums we regularly frequent. | Relevant Links | http://facebook.com/brulosophy http://instagram.com/brulosophy http://twitter.com/brulosopher

In this episode, Marshall and Ray answer your questions! From how we feel about certain exBEERiments to what our thoughts are on all-in-one brewing systems, no question goes unanswered. If you have questions you'd like us to answer for future Brü &amp; A episodes, don't hesitate to email Marshall directly (marshall@brulosophy.com) or ask it in any of the forums we regularly frequent. | Relevant Links | <a href="http://facebook.com/brulosophy" rel="nofollow" target="_blank">http://facebook.com/brulosophy</a> <a href="http://instagram.com/brulosophy" rel="nofollow" target="_blank">http://instagram.com/brulosophy</a> <a href="http://twitter.com/brulosopher" rel="nofollow" target="_blank">http://twitter.com/brulosopher</a>

Episode 009 | Brü & A #1

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! This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | The Impact of Open Fermentation On Kettle Sour Beer: http://brulosophy.com/2018/04/16/the-impact-of-open-fermentation-on-kettle-sour-beer-exbeeriment-results/ Boil Vs. No Boil Berliner Weisse: http://brulosophy.com/2016/11/14/boil-vs-no-boil-berliner-weisse-exbeeriment-results/ Berliner Weisse Soured With Grain: http://brulosophy.com/2015/08/13/berliner-weisse-soured-with-grain-it-finally-worked/ Oh, Baby, It's A Wild Wort: http://brulosophy.com/2014/07/10/oh-baby-its-a-wild-wort/

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! This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at <a href="http://brulosophy.com/aha" rel="nofollow" target="_blank">brulosophy.com/aha</a> | Relevant Articles | The Impact of Open Fermentation On Kettle Sour Beer: <a href="http://brulosophy.com/2018/04/16/the-impact-of-open-fermentation-on-kettle-sour-beer-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2018/04/16/the-impact-of-open-fermentation-on-kettle-sour-beer-exbeeriment-results/</a> Boil Vs. No Boil Berliner Weisse: <a href="http://brulosophy.com/2016/11/14/boil-vs-no-boil-berliner-weisse-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2016/11/14/boil-vs-no-boil-berliner-weisse-exbeeriment-results/</a> Berliner Weisse Soured With Grain: <a href="http://brulosophy.com/2015/08/13/berliner-weisse-soured-with-grain-it-finally-worked/" rel="nofollow" target="_blank">http://brulosophy.com/2015/08/13/berliner-weisse-soured-with-grain-it-finally-worked/</a> Oh, Baby, It's A Wild Wort: <a href="http://brulosophy.com/2014/07/10/oh-baby-its-a-wild-wort/" rel="nofollow" target="_blank">http://brulosophy.com/2014/07/10/oh-baby-its-a-wild-wort/</a>

Episode 037 | Quick Sour Beers w/ House Of Pendragon Brewing Co.

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. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | Biotransformation vs. Standard Dry Hop: http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/ Dry Hop At Yeast Pitch vs. Standard Dry Hop: http://brulosophy.com/2017/06/12/dry-hop-at-yeast-pitch-vs-standard-dry-hop-in-neipa-exbeeriment-results/

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. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at <a href="http://brulosophy.com/aha" rel="nofollow" target="_blank">brulosophy.com/aha</a> | Relevant Articles | Biotransformation vs. Standard Dry Hop: <a href="http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/</a> Dry Hop At Yeast Pitch vs. Standard Dry Hop: <a href="http://brulosophy.com/2017/06/12/dry-hop-at-yeast-pitch-vs-standard-dry-hop-in-neipa-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2017/06/12/dry-hop-at-yeast-pitch-vs-standard-dry-hop-in-neipa-exbeeriment-results/</a>

Episode 038 | Dry Hopping New England IPA

Ask any brewer what process change was responsible for the biggest improvement in their beer and making yeast starters will likely top the list. In this episode, contributor Jake Huolihan chats with Marshall about yeast starters, the purported importance of pitch rate, and the results of some exBEERiments on the subject. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | Direct Pitch vs. Yeast Starter In A Moderate OG Ale: http://brulosophy.com/2015/04/20/yeast-pitch-rate-single-vial-vs-yeast-starter-exbeeriment-results/ Underpitch vs. Overpitch In A Lager: http://brulosophy.com/2016/11/07/yeast-pitch-rate-pt-5-underpitch-vs-overpitch-in-a-lager-exbeeriment-results/ Direct Pitch vs. Yeast Starter In A High OG Ale: http://brulosophy.com/2017/10/16/yeast-pitch-rate-pt-7-straight-pitch-vs-yeast-starter-in-high-og-wort-exbeeriment-results/

Ask any brewer what process change was responsible for the biggest improvement in their beer and making yeast starters will likely top the list. In this episode, contributor Jake Huolihan chats with Marshall about yeast starters, the purported importance of pitch rate, and the results of some exBEERiments on the subject. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: <a href="http://brulosophy.com/aha/" rel="nofollow" target="_blank">brulosophy.com/aha/</a> | Relevant Articles | Direct Pitch vs. Yeast Starter In A Moderate OG Ale: <a href="http://brulosophy.com/2015/04/20/yeast-pitch-rate-single-vial-vs-yeast-starter-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2015/04/20/yeast-pitch-rate-single-vial-vs-yeast-starter-exbeeriment-results/</a> Underpitch vs. Overpitch In A Lager: <a href="http://brulosophy.com/2016/11/07/yeast-pitch-rate-pt-5-underpitch-vs-overpitch-in-a-lager-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2016/11/07/yeast-pitch-rate-pt-5-underpitch-vs-overpitch-in-a-lager-exbeeriment-results/</a> Direct Pitch vs. Yeast Starter In A High OG Ale: <a href="http://brulosophy.com/2017/10/16/yeast-pitch-rate-pt-7-straight-pitch-vs-yeast-starter-in-high-og-wort-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2017/10/16/yeast-pitch-rate-pt-7-straight-pitch-vs-yeast-starter-in-high-og-wort-exbeeriment-results/</a>

Episode 025 | Yeast Starters & Pitch Rate

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: http://brulosophy.com/2017/02/09/brudragon-collaboration-2-wyeast-1318-london-ale-iii-vs-gigayeast-gy054-vermont-ale-conan-in-neipa-exbeeriment-results/ Wyeast 1318 London Ale III vs. Wyeast 1056 American Ale: http://brulosophy.com/2017/03/20/yeast-comparison-wyeast-1318-london-ale-iii-vs-wyeast-1056-american-ale-neipa-exbeeriment-results/

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: <a href="http://brulosophy.com/2017/02/09/brudragon-collaboration-2-wyeast-1318-london-ale-iii-vs-gigayeast-gy054-vermont-ale-conan-in-neipa-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2017/02/09/brudragon-collaboration-2-wyeast-1318-london-ale-iii-vs-gigayeast-gy054-vermont-ale-conan-in-neipa-exbeeriment-results/</a> Wyeast 1318 London Ale III vs. Wyeast 1056 American Ale: <a href="http://brulosophy.com/2017/03/20/yeast-comparison-wyeast-1318-london-ale-iii-vs-wyeast-1056-american-ale-neipa-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2017/03/20/yeast-comparison-wyeast-1318-london-ale-iii-vs-wyeast-1056-american-ale-neipa-exbeeriment-results/</a>

Episode 067 | New England IPA: Yeast

California Common is known to be one of the first truly American styles of beer that was purportedly consumed in large quantities by hopeful folks during the California Gold Rush. In this episode, contributor Malcolm Frazer joins Marshall to discuss this great style as well as how a version brewed using Short &amp; 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 &amp; Shoddy California Common: http://brulosophy.com/2019/03/07/short-shoddy-california-common/

California Common is known to be one of the first truly American styles of beer that was purportedly consumed in large quantities by hopeful folks during the California Gold Rush. In this episode, contributor Malcolm Frazer joins Marshall to discuss this great style as well as how a version brewed using Short &amp; 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 <a href="http://ImperialYeast.com" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Relevant Article | Short &amp; Shoddy California Common: <a href="http://brulosophy.com/2019/03/07/short-shoddy-california-common/" rel="nofollow" target="_blank">http://brulosophy.com/2019/03/07/short-shoddy-california-common/</a>

Episode 112 | Short & Shoddy: California Common

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/

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 <a href="http://ImperialYeast.com" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Relevant Article | Single Infusion vs. Rising Mash Temperature xBmt: <a href="http://brulosophy.com/2017/10/02/the-mash-single-infusion-vs-rising-temperature-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2017/10/02/the-mash-single-infusion-vs-rising-temperature-exbeeriment-results/</a>

Episode 076 | Mash Temp Rising

Similar in many ways to the cans that line American liquor store shelves, International Pale Lager is a style many view as difficult to brew because it leaves so little to hide behind. In this episode, contributor Malcolm Frazer joins Marshall to talk about this easy drinking style as well as a batch brewed Short &amp; Shoddy style. 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 &amp; Shoddy International Pale Lager: http://brulosophy.com/2019/08/22/short-shoddy-international-pale-lager

Similar in many ways to the cans that line American liquor store shelves, International Pale Lager is a style many view as difficult to brew because it leaves so little to hide behind. In this episode, contributor Malcolm Frazer joins Marshall to talk about this easy drinking style as well as a batch brewed Short &amp; Shoddy style. 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 <a href="http://ImperialYeast.com" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Relevant Article | Short &amp; Shoddy International Pale Lager: <a href="http://brulosophy.com/2019/08/22/short-shoddy-international-pale-lager" rel="nofollow" target="_blank">http://brulosophy.com/2019/08/22/short-shoddy-international-pale-lager</a>

Episode 119 | Short & Shoddy: International Pale Lager

Freshness of ingredients if often touted as being key to producing quality beer, and when it comes to malt, it's widely believed it should be used as soon after it's crushed as possible. In this episode, contributor Cade Jobe joins Marshall to discuss the impact milling has on malt as well as the results of a fascinating xBmt where a beer was made with malt milled 6 months prior to being used. 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 | Impact Of Age On Crushed Malt xBmt: http://brulosophy.com/2018/10/29/the-impact-of-age-on-crushed-malt-exbeeriment-results/

Freshness of ingredients if often touted as being key to producing quality beer, and when it comes to malt, it's widely believed it should be used as soon after it's crushed as possible. In this episode, contributor Cade Jobe joins Marshall to discuss the impact milling has on malt as well as the results of a fascinating xBmt where a beer was made with malt milled 6 months prior to being used. 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 <a href="http://ImperialYeast.com" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Relevant Articles | Impact Of Age On Crushed Malt xBmt: <a href="http://brulosophy.com/2018/10/29/the-impact-of-age-on-crushed-malt-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2018/10/29/the-impact-of-age-on-crushed-malt-exbeeriment-results/</a>

Episode 113 | Impact Of Age On Crushed Malt

Aroma is one of the first things noticed when enjoying a beer. Brewers of hoppy beers have long sought to pack as much flavor and aroma into their product, which they try to protect by whatever means necessary. In this episode, contributor Brian Hall joins discuss the method of purging a keg's headspace after packaging and 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 |  Impact Of Purging Keg Headspace with CO2 xBmt

Aroma is one of the first things noticed when enjoying a beer. Brewers of hoppy beers have long sought to pack as much flavor and aroma into their product, which they try to protect by whatever means necessary. In this episode, contributor Brian Hall joins discuss the method of purging a keg's headspace after packaging and 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 <a href="http://ImperialYeast.com" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Relevant Article | <a href="http://brulosophy.com/2018/07/30/the-impact-of-purging-keg-headspace-with-co2-on-new-england-ipa-exbeeriment-results/" rel="nofollow" target="_blank"> Impact Of Purging Keg Headspace with CO2 xBmt</a>

Episode 121 | Purging Keg Headspace

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 Articles | The Impact of Carapils on Various Beer Characteristics: http://brulosophy.com/2016/11/28/dextrine-malt-pt-1-the-impact-of-carapils-on-various-beer-characteristics-exbeeriment-results/

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 Articles | The Impact of Carapils on Various Beer Characteristics: <a href="http://brulosophy.com/2016/11/28/dextrine-malt-pt-1-the-impact-of-carapils-on-various-beer-characteristics-exbeeriment-results/" rel="nofollow" target="_blank">http://brulosophy.com/2016/11/28/dextrine-malt-pt-1-the-impact-of-carapils-on-various-beer-characteristics-exbeeriment-results/</a>

Episode 017 | The Carapils Effect

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