The Brülosophy Podcast

By Brülosophy

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Subscribers: 414
Reviews: 2


 Sep 24, 2019

A Podcast Republic user
 Sep 2, 2018
if you're curious about the technical side of homebrewing, you'll learn a lot and have fun while you do it

Description

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 their interesting exBEERiments!

Episode Date
Episode 170 | Brü & A #16
01:07:19

Happy New Year! We made it to our 170th episode, which means it's time for another Brü & A. Contributor Jake Huolihan joins Marshall in this episode to answer a bevy 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.

Jan 12, 2021
Episode 169 | Hot-Side Aeration
01:14:57

Aerating wort during the mash, lauter, and boil stages of the brewing process, aka hot-side aeration, is believed by many to have a negative impact on beer, though others view this claim as myth. In this episode, contributor Cade Jobe sits down with Marshall to discuss all things HSA including the results of an xBmt 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 Article |

Hot-Side Aeration xBmt

Jan 05, 2021
Episode 168 | exBEERience: exBEERimental Brewing
01:18:47

Brülosophy is all about experimenting with brewing and beer. In this episode, contributor Cade Jobe joins Marshall to talk about their experiences performing various types of brewing experiments, discussing the process from design to sharing the results.

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.

Dec 29, 2020
Episode 167 | Steeping Roasted Grains In Wort
01:02:13

Including roasted grains in the mash has the effect of reducing pH, which many believe can result in less than desirable characteristics. One way around this is to omit the roasted grains from the mash then steep them in the wort prior to boiling. In this episode, Marshall is joined by contributor Andy Carter to discuss this unique technique as well as the results from an xBmt on the method.

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 |

Steeping Roasted Grains xBmt

Dec 22, 2020
Episode 166 | Brü's Views: Hard Seltzer
01:09:02

Over the last few years, boozy sparkling water has taken the world by storm, offering drinkers fruit-flavored fizziness that packs a fraction of the calories in beer. In this episode, contributor Andy Carter joins Marshall to talk about their views on both the rise in hard seltzer as well as making them at home. 

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.

Dec 15, 2020
Episode 165 | Cool Sparging
01:06:36

During the mash step, starches in malted barley get converted into fermentable sugar, which then get rinsed from the grains during the sparge step. It's commonly said that the ideal temperature of the sparge water is 170˚F/77˚C, though some have experimented with sparging with cooler water. In this episode, contributor Cade Jobe joins Marshall to discuss the merits of cool sparging as well as the results of an exBEERiment on the method.

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 |

Cool Sparge xBmt

Dec 08, 2020
Episode 164 | Short & Shoddy: Belgian Dubbel
01:32:34

The country of Belgium is known for many things, one of which is delicious beer. Originally brewed by Trappist monks, Belgian Dubbel is one such style, which contributor Cade Jobe and Marshall chat about in this episode.

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 Belgian Dubbel

Nov 24, 2020
Episode 163 | Dry Hopping NEIPA At Yeast Pitch
01:08:17

Dry hopping is the technique used to impart IPA with fresh hoppy goodness, and while this was traditionally done toward the end of fermentation, brewers of modern IPA variants have been moving it up a bit. In this episode, contributor Cade Jobe sits down with Marshall to chat about the method of adding dry hop additions at yeast pitch and discuss the results of an xBmt on this 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 |

Dry Hopping NEIPA At Yeast Pitch xBmt

Nov 17, 2020
Episode 162 | Live Q&A With Mitch Steele
01:09:07

Back in February 2020, Mitch Steele from New Realm Brewing out of Atlanta, GA sat down with Brülosophy Patrons for an hour to answer questions on topics ranging from his time at Anheuser-Busch and Stone Brewing to NEIPA and guitars. Usually reserved for Patrons' eyes and ears only, we decided to make this session public as a way to thank all of our listeners. If you'd like participate in future sessions, become a Patron today!

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.

Nov 10, 2020
Episode 161 | exBEERience: Building A Draft System
01:24:43

One of the coolest upgrades a homebrew can make is going from bottling to kegging, which often involves building either a kegerator or keezer. In this exBEERience episode, contributor Andy Carter joins Marshall to chat about their experiences building and using different types of draft systems.

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.

Nov 03, 2020
Episode 160 | Brü & A #15
01:07:20

The Brülosophy Podcast has made it to 160 episodes, which means it's time for another Brü & A! Contributor Phil Rusher sits down with Marshall to answer questions submitted by listeners.

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.

Oct 27, 2020
Episode 159 | Impact Of Mash Temperature On English Porter
01:09:11

Mash temperature has a predictable objective effect on beer, which has led many to presume a subjective perceptible impact. In this episode, contributor Andy Carter joins Marshall to discuss mash temperature and how it relates specifically to English Porter.

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 |

English Porter Mash Temperature xBmt

Oct 20, 2020
Episode 158 | Brü's Views: Brewing With Adjuncts
01:24:15

In addition to the four core brewing ingredients of water, malt, hops, and yeast, brewers use a variety of adjuncts to create unique beers. In this Brü's Views episode, contributor Andy Carter joins Marshall to discuss their unabashed opinions on the use of such adjuncts and the beers they're used to make.

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.

Oct 13, 2020
Episode 157 | Beer Storage Temperature
01:07:12

In this episode, contributor Cade Jobe sits down with Marshall to talk about the impact storage temperature has on beer and discuss the results of an exBEERiment 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 Article |

Beer Storage Temperature xBmt

Oct 06, 2020
One-In-Eight: Helping Others By Buying Hops
20:06

1 in 8. That's the proportion of women who will be diagnosed with breast cancer in their lifetime, and most will end up requiring treatment and aftercare, which is neither easy nor cheap. The One-In-Eight project aims to raise awareness and money for the Wellness House of Yakima, a place where women affected by cancer receive the care they need. In this special episode, two-time breast cancer survivor, Shelley Desmarais from CLS Farms, joins Marshall to talk about this year's collaboration between CLS Farms, Yakima Valley Hops, and Roy Farms that allows brewers to contribute to a great cause by simply buying hops grown specifically for this purpose. 

Buy Triumph hops now at Yakima Valley Hops and Spot Hops!

Oct 01, 2020
Episode 156 | Short & Shoddy: Berliner Weisse
01:24:12

Sour beer has grown massively in popularity over the last few years, and one style that's received a good amount of attention is Berliner Weisse, not just because it's delicious and refreshing, but also because it's pretty easy to make. In this episode, contributor Malcolm Frazer joins Marshall to talk about this historical style as well as how a version 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.

Sep 29, 2020
Episode 155 | Continuous CO2 Purging When Kegging
01:08:37

One of the biggest vectors for oxygen exposure on the cold-side occurs when transferring beer from a fermentation vessel to a keg. In this episode, contributor Cade Jobe chats with Marshall about a method for reduce cold-side oxidation that involves continuously purging both the keg and the fermenter during the transfer process.

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 |

Continuous CO2 Purging xBmt

Sep 22, 2020
Episode 154 | exBEERience: Brewing With Barrels
01:13:53

In this exBEERience episode, contributor Andy Carter joins Marshall to talk about the ins and the outs of brewing with barrels.

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.

Sep 15, 2020
Episode 153 | Brewing With Toasted Oats
01:01:57

Oats have been used to make beer for centuries and are currently associated with styles like Oatmeal Stout and New England IPA. Whereas standard flaked oats are most common, some brewers choose to toast their oats before use to contribute unique characteristics said to be like oatmeal cookies. In this episode, contributor Matt Del Fiacco sits down with Marshall to discuss the use of oats in brewing, how to go about toasting oats, and the results of 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 Article |

Toasted Oats xBmt

Sep 08, 2020
Episode 152 | Brü's Views: Brewing In A Pandemic
01:16:46

The COVID-19 pandemic has unquestionably impacted folks from all corners of the brewing industry, and that includes us here at Brülosophy. In this Brü's Views episode, contributor Cade Jobe joins Marshall to chat about how being quarantined for so long as affected their own brewing, how they've adapted, and share some tips some might find helpful.

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.

 
Sep 01, 2020
Episode 151 | Using Olive Oil In Place Of Oxygenation
01:09:27

Oxygen is one of the most important yeast nutrients because it gets used to synthesize sterols and unsaturated fatty acids. Awhile ago, some clever brewers proposed the idea of using olive oil in place of oxygen and provided research that seemed to back it up. In this episode, contributor Cade Jobe joins Marshall to talk about this odd method and the results of an xBmt 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 Article |

Olive Oil In Place Of Aeration xBmt

Aug 25, 2020
Episode 150 | Brü & A #14
01:07:33

We made it to episode 150, which means it's time for us to answer more listener submitted questions. If you have questions you'd like for us to respond to in a future Brü & A episode, email them to feedback@brulosophy.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.

Aug 11, 2020
Episode 149 | Short & Shoddy: Session IPA
01:18:45

Session IPA is relatively new style that offers all the hoppy goodness of a traditional American IPA but with a much lower amount of alcohol. In this episode, contributor Malcolm Frazer joins Marshall to talk about the advent of Session IPA as well as what tasters thought of one brewed using Short & 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 & Shoddy Session IPA

Aug 04, 2020
Episode 148 | Brewing With Zinc
01:09:07

Like all living organisms, yeast perform best when provided the proper nutrients, and zinc is viewed by many as being one of the most important. In this episode, contributor Cade Jobe sits down with Marshall to chat about the use of zinc in brewing and discuss the results of an interesting xBmt 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 Article |

Impact Of Adding Zinc At Yeast Pitch xBmt

Jul 28, 2020
Episode 147 | exBEERience: Cleaning & Sanitation
01:29:01

In this exBEERience episode, contributor Andy Carter joins Marshall to chat about their experiences keeping all of their brewing gear clean and sanitized.

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.

Jul 21, 2020
Episode 146 | Introducing LupoMAX: A New Hop Product From Haas
01:09:36

Marshall sits down with Phil Chou and Jeff Dailey from Haas as well as Kaleb Schwecke from Yakima Valley Hops to talk about a brand new hop product called LupoMAX, which is sure to please the palates of all the hop-heads out there. Make sure to pick up your Citra, Mosaic, and Sabro LupoMAX from Yakima Valley Hops or Spot Hops before they're all gone!

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.

Jul 14, 2020
Episode 145 | Brewing With Sucrose & Dextrose
01:04:40

While barley malt is the primary source of sugar in beer, there are times the use of an alternative fermentable are warranted. Some of the most common non-malt sugars used in brewing are table sugar (sucrose) and corn sugar (dextrose). In this episode, contributor Matt Del Fiacco joins Marshall to chat about the use of sucrose and dextrose in brewing and discuss the results of an xBmt comparing the two.

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 |

Dextrose Vs. Sucrose xBmt

Jul 07, 2020
Episode 144 | Brü's Views: Homebrew Clubs
01:16:24

Homebrew clubs are one of the best ways for brewers to access others who share their passion for brewing and beer. In this Brü's Views episode, contributor Andy Carter joins Marshall to discuss their experiences in and unabashed thoughts about the good, the bag, and the ugly sides of homebrew clubs.

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.

Jun 30, 2020
Episode 143 | Using SMB When Packaging Pale Malty Beer
01:12:40

Cold-side oxidation can turn a good beer bad in little time, which has led many to employ methods to reduce exposing their beer to oxygen. One such method involves adding a chemical antioxidant known as sodium metabisulfite (SMB) at packaging. In this episode, contributor Jake Huolihan sits down with Marshall to talk about his experiences using SMB to mitigate oxygen and 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 |

Impact Of Adding SMB To Kölsch At Packaging xBmt

Jun 23, 2020
Episode 142 | Short & Shoddy: New England IPA
01:30:09

New England IPA is one of the newer styles on the block that's brewed using a particular set of ingredients and methods known to contribute to its unique appearance and characteristics. In this episode, contributor Malcolm Frazer joins Marshall to discuss the history of NEIPA, common approaches to brewing good examples, and what tasters thought of a version made using Short & 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 & Shoddy New England IPA

Jun 16, 2020
Episode 141 | Packaging On Star San Foam
01:04:33

Star San is one of the most popular sanitizers used by brewers, as it's easy to use and very effective. However, one concern some have posed has to do with the large amount of foam Star San tends to leave behind in the packaging vessel, as some worry it can impact beer character. In this episode, Marshall is joined by contributor Cade Jobe to discuss the use of Star San as well as the results of a fascinating xBmt 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 Article |

Impact Star San Foam Has On Beer Character xBmt

Jun 09, 2020
Episode 140 | Brü & A #13
01:08:53

Another 10 episodes have come and gone, which means it's time for us to answer a set of listener submitted questions. If you have questions you'd like for us to respond to in a future Brü & A episode, you can email them to feedback@brulosophy.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.

Jun 02, 2020
Episode 139 | Filtering Dry Hops With Stainless Mesh
01:03:56

Dry hopping is viewed as being perhaps the best way to impart beer with a pungent punch of hoppy goodness. While many add this charge of hops directly to the fermenting beer, others prefer to use a filter. In this episode, contributor Brian Hall joins Marshall to discuss the purported pros and cons of using stainless mesh to filter dry hops as well as the results of an xBmt performed 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 Article |

Impact Of Stainless Mesh Filter On Dry Hop Character xBmt

May 19, 2020
Episode 138 | exBEERience: On Going Pro w/ Malcolm Frazer
01:38:21

Like many homebrewers, Brülosophy's Malcolm Frazer had always held onto the dream of one day leaving his typical 9-to-5 job to brew on the professional scale, and he eventually took the leap a few years ago. In this exBEERience episode, Malcolm chats with Marshall about how he made the decision to go pro and what the experience has been like.

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.

May 12, 2020
Episode 137 | The Vorlauf Effect
01:05:24

Once the mash rest is complete, brewers are often taught to perform a vorlauf, which involves recirculating sweet wort until it flows clear so as not to transfer spent grain bits to the brew kettle. In this episode, contributor Andy Carter joins Marshall to discuss the vorlauf process as well as the results of a very 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 |

The Vorlauf Effect: Testing The Extreme

May 05, 2020
Episode 136 | Brü's Views: Cutting Corners When Brewing Lagers
01:23:50

Lagers are amazing, but a lot of people refrain from brewing them because of all the "required" steps involved. However, over the last few years, some of us have approached lager brewing from a different perspective, adapting methods to make the process easier. In this episode, contributor Cade Jobe joins Marshall to talk about their opinions on cutting corners when brewing lagers.

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.

Apr 28, 2020
Episode 135 | Extended Time In Primary Fermenter
01:08:16

Back in the early days of homebrewing, it was customary for brewers to transfer their beer out of the primary fermentation vessel into a secondary vessel for a period of conditioning before packaging, though nowadays it's common to ferment in primary only. For some, this means extending the time the beer spends on the trub, which has been purported to lead to certain issues. In this episode, contributor Jake Huolihan sits down with Marshall to talk about the impact leaving beer in the primary fermenter can have on beer as well as the results of 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 |

Impact Of Extended Time In Primary xBmt

Apr 21, 2020
Episode 134 | Short & Shoddy: English Porter
01:19:30

With roots in 18th century England, English Porter is a traditional style of beer that's evolved a bit since it was first conceived. In this episode, contributor Malcolm Frazer chats with Marshall about this delicious historical style as well as the results of a batch brewed Short & 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 & Shoddy English Porter

Apr 14, 2020
Episode 133 | Reusing Yeast From A High OG Batch
01:04:19

Brewing isn't the cheapest hobby, and one way brewers can save some money is by harvesting yeast that was previously used to ferment one beer and pitching it into a new batch of wort. When doing this, it's often recommended not to harvest from a high OG beer. In this episode, contributor Andy Carter joins Marshall to discuss reusing yeast, the purported concerns with harvesting from a high OG beer, and the result of 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 |

Reusing Yeast From High OG Ale xBmt

Apr 07, 2020
Episode 132 | exBEERience: Electric Brewing
01:17:20

Over the last few years, the numbers of homebrewers opting to use electricity as their energy source has rapidly grown. In this episode, contributor Matt Del Fiacco joins Marshall to discuss their experiences with electric brewing.

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.

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Mar 31, 2020
A Message On COVID-19
04:48

The COVID-19 pandemic is having an unprecedented impact on the beer and brewing industry. In this brief message, Marshall talks about some things we can all do to help during these trying times.

Sponsor Brülosophy by becoming a Patron today!

Use our affiliate links to do your online shopping.

Show some love to all of our current sponsors:

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Exchilerator
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Music: We're All In This Together | Old Crow Medicine Show

Mar 24, 2020
Episode 131 | Using Tinctures In Brewing
01:06:01

The easiest and presumably most common method for adding spices to beer involves tossing them directly in at some point in the process, usually during the boil and/or fermentation. However, this method is believed by some to be a bit haphazard, leaving little room for controlling the pungency of the spice character, which has led to the use of alternative approaches. In this episode, contributor Cade Jobe joins Marshall to talk about the use of tinctures in brewing and discuss the results of an xBmt on the subject.

| Relevant Article |

Spice Tincture xBmt

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.

Mar 17, 2020
Episode 130 | Brü & A #12
01:07:47

We made it to our 130th episode, which means it's time for another Brü & A! Contributor Matt Del Fiacco joins Marshall to respond to a bunch of listener submitted questions on various topics.

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.

Mar 10, 2020
Episode 129 | Brü's Views: Evaluation & Judging
01:18:34

In this Brü's Views episode, contributor Cade Jobe joins Marshall to chat unabashedly about their opinions on beer evaluation and judging.

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.

Mar 03, 2020
Episode 128 | Live Q&A with Chip Walton
01:24:18

In December 2019, Patrons of Brülosophy spent over an hour with Chip Walton of Chop & Brew, during which Chip talked about his experience in Norway, answered questions about various brewing topics, and told the story of his first time meeting Marshall, among other things. While these livecasts are typically only available to Brülosophy Patrons, Chip agreed to let me share his session with all of our listeners.

To learn how you can be a part of future Q&A livecasts as well as receive other cool rewards for your support, check out the Brülosophy Patreon page now

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.

Feb 25, 2020
Episode 127 | Cold Crashing Speed
01:01:38

Cold crashing is a relatively simple method brewers use to clarify beer prior to packaging. Yeast being the living organism it is, it's often recommended the temperature of beer be gently reduced over the course of a few days when cold crashing. In this episode, contributor Jake Huolihan joins Marshall to talk about the impact of crashing speed 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 |

Cold Crashing Speed xBmt

Feb 18, 2020
Episode 126 | Short & Shoddy: British Golden Ale
01:16:49

As a relatively new style, British Golden Ale was inspired by the rise in popularity of fizzy yellow lager, though due to the heavier handed hopping rates it often gets compared to American Pale Ale. Crisp, refreshing, and endlessly crushable, contributor Matt Del Fiacco is a huge fan of this style and recently brewed one up using a number of corner-cutting methods. In this episode, Matt joins Marshall to talk about British Golden Ale as well as the results of his Short & Shoddy batch.

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 British Golden Ale

Feb 11, 2020
Episode 125 | Using Yeast Nutrient For Beer
01:10:38

Being a living organism, yeast requires nutrients in order to ferment healthily. While many nutrients are naturally present in wort, others are deficient, which is why some brewers choose to add some themselves. In this episode, Marshall sits down with contributor Cade Jobe to discuss the various types of yeast nutrients, how they're purported to impact beer, and the results of an xBmt 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 Article |

Impact Of Yeast Nutrient In Beer xBmt

Feb 04, 2020
Episode 124 | exBEERience: Lager Fermentation
01:19:34

Traditionally, lager beers are fermented cool then stored for a fairly long amount of time, which is believed to be an important component to creating the proper characteristics. In this episode, contributor Cade Jobe joins Marshall to discuss their experiences using various lager fermentation methods, from traditional to the most blasphemous. 

*Audio fixed*

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 |

Quick Lager Method

Jan 28, 2020
Episode 123 | Kveik Pitch Rate
01:10:08

Yeast pitch rate is believed by many to be one of the most important aspects of making good beer, and for the most part, this requires propagation in a starter. However, when fermenting with Kveik, some have claimed underpitching leads to the production of more desirable characteristics. In this episode, contributor Matt Del Fiacco joins Marshall to talk about pitch rate when using Kveik and the results of 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 Article |

Yeast Pitch Rate: Impact Of Underpitching Kveik xBmt

Jan 21, 2020
Episode 122 | Brü's Views: Hazy IPA
01:12:54

Hazy IPA has taken the beer and brewing world by storm, and along with it has come a bunch of strongly held opinions. In this episode, contributor Brian Hall sits down with Marshall to discuss the history of New England and share their unabashed opinions about this novel 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.

Jan 14, 2020
Episode 121 | Purging Keg Headspace
01:05:02

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

Jan 07, 2020
Episode 120 | Brü & A #11
01:18:22

We made it to episode 120, which means it's time for another Brü & A! Contributor Matt Del Fiacco joins Marshall to respond to host of listener submitted questions on various topics, from brewing methods to how much we actually drink.

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.

Dec 23, 2019
Episode 119 | Short & Shoddy: International Pale Lager
01:20:47
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 & 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 & Shoddy International Pale Lager: http://brulosophy.com/2019/08/22/short-shoddy-international-pale-lager
Dec 17, 2019
Episode 118 | Fining With Gelatin At Yeast Pitch
01:09:51
Using gelatin to aid the clarification of beer has become quite common, as it's simple and generally quite effective. One issue when it comes to fining with gelatin is that the process of adding it can expose the fermented beer to oxidation. In this episode, we discuss the recommendation to add gelatin to chilled beer and the results of an xBmt on adding gelatin at yeast pitch. 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 | Adding Gelatin At Cold Crash vs. Yeast Pitch xBmt: http://brulosophy.com/2019/08/19/the-gelatin-effect-adding-gelatin-at-cold-crash-vs-yeast-pitch-exbeeriment-results/
Dec 10, 2019
Episode 117 | exBEERience: Dealing With Efficiency Issues
01:18:23
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/
Dec 03, 2019
Episode 116 | Brewing With Rice
01:11:43
Uncommonly used in the production of craft beer, rice has been used in brewing for a long time, most recognizably as an adjunct in macro American lager. In this episode, contributor Matt Del Fiacco joins Marshall to chat about the use of rice in the brewing process as well as 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 Articles | Flaked Rice xBmt: http://brulosophy.com/2019/07/01/the-flaked-rice-effect-exbeeriment-results/
Nov 26, 2019
Episode 115 | Live Q&A with Matt Del Fiacco
01:19:34
A couple weeks ago, Brülosophy contributor Matt Del Fiacco spent about an hour taking questions from Patrons. These private Q&A sessions occur on a monthly basis and past guests have included folks like Russian River's Vinnie Cilurzo, Dr. Charlie Bamforth, John Palmer, The Alchemist's John Kimmich, and Gordon Strong, to name a few. To learn how to get involved as well as about all the other rewards you can receive for helping us bring you this show, visit PATREON.COM/BRULOSOPHY now! 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.
Nov 19, 2019
Episode 114 | Brü's Views: Addressing The Hate
01:13:52
Brülosophy started in early 2014 and fairly quickly grew from a small blog with infrequent posts to a website with multiple articles published per week as well as a weekly podcast. Over the years, we've received our fair share of criticism about various things people think we're doing wrong. In this Brü's Views episode, long-time contributor Jake Huolihan joins Marshall to address some of the more common criticisms in an unabashed and honest way. 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.
Nov 12, 2019
Episode 113 | Impact Of Age On Crushed Malt
01:14:11
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/
Nov 05, 2019
Episode 112 | Short & Shoddy: California Common
01:20:01
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 & 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 California Common: http://brulosophy.com/2019/03/07/short-shoddy-california-common/
Oct 29, 2019
Episode 111 | Malt Extract: Liquid vs. Dry
01:14:03
Malt extracts are used for various reasons, primarily as a way for new brewers to make beer with having to perform the mash step. When it comes to malt extract, there exist liquid and dry versions, and some hold strong opinions about which is best. In this episode, contributor Cade Jobe digs into malt extracts with Marshall before chatting about the results of an xBmt comparing liquid and dry versions. 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 | Liquid Malt Extract vs. Dry Malt Extract xBmt: http://brulosophy.com/2019/05/27/liquid-malt-extract-lme-vs-dry-malt-extract-dme-exbeeriment-results/
Oct 22, 2019
Episode 110 | Brü & A #10
01:20:43
We made it to episode 110, which means it's time for another Brü & A! While visiting Yakima, WA for hop harvest, Marshall, Brian, and Jake sat down with some friends to answer listener questions while doing a little imbibing. 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.
Oct 15, 2019
Episode 109 | Double Dry Hopping
01:05:58
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/
Oct 08, 2019
Episode 108 | exBEERience: Brewing Wet Hop Beers w/ Wandering Hop Brewery
01:12:56
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/
Oct 01, 2019
Episode 107 | Dry Hop Saturation Point
01:12:20
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/
Sep 17, 2019
Episode 106 | Brü's Views: On Big Beer
01:19:06
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.
Sep 10, 2019
Episode 105 | Impact Of Kettle Trub On A Pale Lager
01:11:30
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/
Sep 03, 2019
Episode 104 | Short & Shoddy: Vienna Lager
01:14:53
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/
Aug 27, 2019
Episode 103 | Decoction Mashing
01:18:15
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/
Aug 20, 2019
Episode 102 | exBEERience: Fermentation Vessels
01:15:03
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.
Aug 13, 2019
Episode 101 | Adjusting Mash pH With Acids
01:14:45
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/
Aug 06, 2019
Episode 100 | Century Celebration With Jersey & Tim
01:53:31
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.
Jul 30, 2019
Episode 099 | Brü's Views: Drinking And Brewing With Kids
01:20:25
Brewing beer is a great hobby that can fill time one might otherwise spend doing other things, which for those with kids might include typical parenting tasks or spending quality time with the family. In this episode, contributor Malcolm Frazer joins Marshall to talk not only about how they manage maintaining their brewing hobby while being parents, but their views on alcohol as it pertains to their children as well. 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.
Jul 23, 2019
Episode 098 | Fermentation Temperature: Kveik Yeast
01:11:43
Fermentation temperature control is viewed as being key to the production of quality beer, with most requiring a means to keep temps from getting too warm. But then there's Kveik yeast, which can ferment beer at terrifyingly high temps without producing undesirable off-flavors. In this episode, contributor Matt Del Fiacco joins Marshall to talk about Kveik yeast and the results of an xBmt they performed on this unique ingredient. 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 | Fermentation Temperature: Imperial Yeast A43 Loki: http://brulosophy.com/2019/04/08/fermentation-temperature-imperial-yeast-a43-loki-kviek-exbeeriment-results/
Jul 16, 2019
Episode 097 | Short & Shoddy: Kölsch
01:16:06
Originating from Cologne, Germany, Kölsch is a deliciously quaffable style of beer with a very interesting history. In this episode, contributor Cade Jobe joins Marshall to talk about this history, traditional methods for brewing Kölsch, and the results of Marshall's attempt to brew one up using the Short & Shoddy process. 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 Kölsch: http://brulosophy.com/2018/09/20/short-shoddy-kolsch/
Jul 09, 2019
Episode 096 | The New IPA w/ Scott Janish
01:27:01
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.
Jul 02, 2019
Episode 095 | Brewing With BrewTan B
01:11:14
Oxidation is a major contributor to reduced shelf-life and bad tasting beer, hence brewers invest a lot of effort in reducing oxygen exposure, which usually involve cumbersome machines and convoluted processes. Recently, a chemical option hit the market called BrewTan B, which promises to extend shelf-life by simply using a small amount during the brewing process. In this episode, contributor Matt Del Fiacco joins Marshall to talk about his experiences using BrewTan B as well as the results of an interesting xBmt! 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 | BrewTan B xBmt 1: http://brulosophy.com/2018/02/12/the-brewtan-b-effect-pt-1-immediate-impact-on-various-beer-characteristics-exbeeriment-results/ BrewTan B xBmt 2: http://brulosophy.com/2018/08/06/the-brewtan-b-effect-pt-2-impact-on-various-beer-characteristics-after-aging-exbeeriment-results/
Jun 24, 2019
Episode 094 | Yeast Storage Temperature w/ Imperial Yeast
01:04:27
Brewers make wort and yeast makes beer. As such, it's important to treat the yeast we ferment with as good as possible, which includes storing it in an ideal environment. In this episode, Marshall sits down with Imperial Yeast's Casey Hellwig to discuss the importance of yeast storage temperature as well as the results of a collaborative xBmt 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 | Yeast Storage Temperature xBmt: http://brulosophy.com/2019/01/28/yeast-storage-temperature-cool-vs-warm-exbeeriment-results/
Jun 18, 2019
Episode 093 | exBEERience: Reducing Cold-Side Oxidation
01:25:24
Oxygen is the enemy of beer, leading to reduced hop character, cardboard flavors, and overall reduced enjoyability. In this first episode of our new exBEERience series, contributor Brian Hall joins Marshall to chat about their thoughts and experiences with reducing cold-side oxidation. 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 | 7 Methods For Reducing Cold-Side Oxidation When Brewing Beer: http://brulosophy.com/2018/05/10/7-methods-for-reducing-cold-side-oxidation-when-brewing-beer/
Jun 11, 2019
Episode 092 | Vienna And Munich Malts
01:06:44
Often mistaken for specialty grains, both Vienna and Munich malts are base malts capable of self-conversion, meaning can be used at up to 100% of the grist. In this episode, contributor Phil Rusher sits down with Marshall to chat about what makes these malts so unique as well as go over the results of an xBmt comparing the two. 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 | Vienna vs. Munich Malt xBmt: http://brulosophy.com/2017/12/11/grain-comparison-vienna-malt-vs-munich-malt-exbeeriment-results/
Jun 04, 2019
Episode 091 | Beer Off-Flavors: Acetaldehyde
01:15:28
Often described as having a green apple flavor and mispronounced by many, acetaldehyde is an off-flavor that is a normal part of any experienced beer evaluator's vernacular. In this episode, contributor Malcolm Frazer sits down with Marshall for a deep dive into this curious characteristics as well as to discuss the results of a fascinating xBmt 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 Article | Acetaldehyde Off-Flavor xBmt: http://brulosophy.com/2017/02/06/off-flavor-series-acetaldehyde-exbeeriment-results/
May 21, 2019
Episode 090 | Brü & A #9
01:12:33
We've made it to 90 episodes of The Brülosophy Podcast, which means it's time for another Brü & A! Contributor Matt Del Fiacco joins Marshall to answer listener questions about a wide range of topics. 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.
May 14, 2019
Episode 089 | Brewing With Coffee
01:01:20
In this day and age, it's common for brewers to make beers using non-traditional ingredients, a popular one of which is coffee. Whether used to emulate other ingredients or accentuate certain characteristics, there's no questioning that coffee adds a unique depth to beer. In this episode, contributor Phil Rusher joins Marshall to chat about the various methods brewers use to add coffee to beer. 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 | http://brulosophy.com/2019/01/21/brewing-with-coffee-boil-kettle-addition-vs-fermentation-vessel-addition-exbeeriment-results/
May 07, 2019
Episode 088 | Brewing With Reverse Osmosis Water
01:07:21
Water makes up the largest portion of beer, and yet it seems the ingredient that has gotten the least amount of attention by brewers over the years. In this episode, contributor Matt Del Fiacco joins Marshall to discuss how brewers can use reverse osmosis (RO) water as a sort of blank slate onto which various mineral profiles can be built. 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 & Links| RO Water vs. Adjusted Water xBmt: http://brulosophy.com/2018/04/02/water-chemistry-pt-11-straight-ro-water-vs-adjusted-ro-water-exbeeriment-results/ RO Filter: https://amzn.to/2VD8npW RO to Garden Hose Adapter: https://amzn.to/2GRPXd6 TDS Meter: https://amzn.to/2GIZ2DE
Apr 30, 2019
Episode 087 | Kicking Kegs With Friends *LIVE*
01:34:39
Earmuff alert: this episode was recorded live during a night of drinking among adults; those who are sensitive to certain words, be advised. With all the beer we brew for science, it's not uncommon for us to end up with a bunch of half-empty kegs. When this not-so-annoying predicament arises, we often invite friends over to help free up space for new beers. This is exactly what Marshall did with friends Tim Meisch, Paul Amico, Justin Pretzer, and Craig Fry during a recent weekend the wives were out of town. Listen along as the dudes drink and discuss 6 beers Marshall had on tap with the hope of kicking some kegs! 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 Irish Red Ale: http://brulosophy.com/2019/04/18/short-shoddy-irish-red-ale/ Short & Shoddy California Common: http://brulosophy.com/2019/03/07/short-shoddy-california-common/ British Golden Ale: http://brulosophy.com/2019/01/28/yeast-storage-temperature-cool-vs-warm-exbeeriment-results/ Bell's Two Hearted Ale w/ Centennial Select: http://brulosophy.com/2019/04/22/doppelganger-two-hearted-ale-from-bells-brewery-exbeeriment-results/ Bell's Two Hearted Ale w/ Standard Centennial: http://brulosophy.com/2019/03/25/hop-comparison-bells-brewery-centennial-select-vs-standard-centennial-exbeeriment-results/ Short & Shoddy American Barleywine: http://brulosophy.com/2018/05/17/short-shoddy-american-barleywine/
Apr 23, 2019
Episode 086 | The Spunding Effect
01:07:04
In the days before CO2 tanks and regulators, brewers wishing to carbonate their beer had to rely on more natural methods, one of which involved bunging the fermentor toward the end of fermentation to force the gas into solution. In this episode, contributor Jake Huolihan joins Marshall to talk about the method of spunding, going over how it's done as well as reviewing the results of an xBmt 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 Article | Spunding vs. Force Carbonation xBmt: http://brulosophy.com/2018/02/26/carbonation-methods-pt-3-force-carbonation-vs-spunding-exbeeriment-results/
Apr 16, 2019
Episode 085 | Skipping The Boil
01:08:37
When making a batch of beer, boiling the wort is completed by most as a matter of course and serves various purposes. However, some newer brewing systems do things a bit different by holding the wort at just under a boil. In this episode, contributor Matt Del Fiacco sits down with Marshall to discuss what the boil is all about, what we might expect from skipping the boil, and the results of his exBEERiment 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 Article | The No-Boil Effect xBmt: http://brulosophy.com/2018/07/02/the-no-boil-effect-exbeeriment-results/ Scientists Rise Up Against Statistical Significance: https://www.nature.com/articles/d41586-019-00857-9
Apr 09, 2019
Episode 084 | Malt Spotlight: Maris Otter
01:14:05
Brewers have myriad varieties of base malt available to use in their beer, varying in color and flavor contribution. One popular option is Maris Otter, a base malt originating in the United Kingdom that has gained many fans due to the unique characteristics in imparts. In this episode, contributor Malcolm Frazer sits down with Marshall to discuss this tasty malt as well the fascinating results of an xBmt comparing Maris Otter to domestic pale malt. 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 | Maris Otter vs. Domestic Pale 2-Row Malt xBmt: http://brulosophy.com/2016/06/06/grain-comparison-pt-2-maris-otter-vs-domestic-us-2-row-exbeeriment-results/
Apr 02, 2019
Episode 083 | Wood Aging Beer
01:06:31
Aging beer on wood is one way brewers are able to impart a wide range of unique characteristics you can't get from malt, hops, yeast, and water. In this episode, contributor Matt Del Fiacco joins Marshall to discuss various aspects of wood aging as well as the results of a fascinating 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 | Wood Aging xBmt: http://brulosophy.com/2019/02/04/wood-aging-the-impact-contact-time-with-oak-cubes-has-on-beer-exbeeriment-results/
Mar 19, 2019
Episode 082 | Decanting Yeast Starters
01:04:38
Propagating yeast in a starter has become a common way brewers ensure they're pitching viable yeast, which has the benefit of quick starts and healthy fermentations. Certain styles require larger starters to propagate the recommended cell count, and in these situations, the brewer is left to decide whether to decant the bulk of the starter beer or pitch the whole shebang. In this episode, Marshall and contributor Brian Hall talk about the pros and cons of decanting yeast starters as well as the results of 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 Article | Decanted vs. Full Yeast Starters xBmt: http://brulosophy.com/2016/10/10/decanted-vs-full-yeast-starter-exbeeriment-results/
Mar 12, 2019
Episode 081 | Open Fermentation
01:09:49
Fermenting beer in an open vessel, one that is completely unsealed, is believed by many to have a beneficial impact, particularly in regards to specific styles. In this episode, contributor Matt Del Fiacco chats with Marshall about this age-old technique and the results of his 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 | Impact Of Open Fermentation xBmt: http://brulosophy.com/2018/03/19/the-impact-of-open-fermentation-on-beer-exbeeriment-results/
Mar 05, 2019
Episode 080 | Brü & A #8
01:14:49
It's the 80th episode of The Brülosophy Podcast, which means it's time for another Brü & A! Contributor Brian Hall joins Marshall to answer listener questions about a wide range of topics. 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.
Feb 26, 2019
Episode 079 | Staggered Pitching In Mixed Fermentation Beers
01:04:39
When it comes to making sour beer, there are many opinions as to what method of adding yeast and bacteria yields the best results. In this episode, contributor Malcolm Frazers sits down with Marshall to chat about staggered pitching compared to co-pitching and discuss 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 | Combined vs. Staggered Microbe Pitch xBmt: http://brulosophy.com/2018/05/14/mixed-fermentation-combined-vs-staggered-microbe-pitch-exbeeriment-results/
Feb 19, 2019
Episode 078 | Using Rye Malt In Beer
01:04:49
While barley is the most common base malt in beer, there are a plethora of other grains that can be malted and used in the brewing process as well. Rye malt has a long history of use in traditional styles like Roggenbier, though it's gained popularity as a complimentary grain used by modern brewers to add unique characteristics to styles like IPA and Porter. In this episode, contributor Matt Del Fiacco joins Marshall to discuss rye malt and 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 | The Rye Malt Effect xBmt: http://brulosophy.com/2018/10/15/the-rye-malt-effect-exbeeriment-results/
Feb 12, 2019
Episode 077 | Cryo Hops
01:03:57
Released by Yakima Chief Hops (YCH) in 2016 with the promise to impart beer with oodles of hoppy goodness using less actual hop material, Cryo Hops piqued the interest of many brewers. In this episode, contributor Brian Hall joins Marshall to chat about this new hop product and go over the results of an exBEERiment comparing it to standard T-90 pellet hops. 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 | Cryo Hops vs. Pellet Hops xBmt: http://brulosophy.com/2018/02/19/pellet-hops-vs-lupuln2-cryo-hops-exbeeriment-results/
Feb 05, 2019
Episode 076 | Mash Temp Rising
01:07:47
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/
Jan 29, 2019
Episode 075 | Mechanical Filtration Of Beer
01:11:34
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/
Jan 22, 2019
Episode 074 | Supplementing Sugar For Malt
01:07:46
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/
Jan 15, 2019
Episode 073 | Brewing With Enzymes
01:06:13
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: http://brulosophy.com/2018/09/17/the-beano-effect-exbeeriment-results/ Adding Enzyme To The Mash vs. To The Boil In Brut IPA xBmt: http://brulosophy.com/2018/11/26/adding-enzyme-to-the-mash-vs-to-the-beer-in-brut-ipa-exbeeriment-results/
Jan 08, 2019
Episode 072 | Holiday Special with Jersey & Tim
01:32:58
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
Dec 25, 2018
Episode 071 | Bitterness In Beer
01:02:39
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: http://brulosophy.com/2016/03/07/bittering-hops-high-vs-low-cohumulone-exbeeriment-results/ High vs. Low Alpha Acid: http://brulosophy.com/2016/07/18/bittering-hops-pt-2-high-vs-low-alpha-acid-exbeeriment-results/
Dec 18, 2018
Episode 070 | Brü & A #7
01:03:56
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.
Dec 11, 2018
Episode 069 | Short & Shoddy: German Leichtbier
01:05:12
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: http://brulosophy.com/2018/10/11/short-shoddy-german-leichtbier/
Dec 04, 2018
Episode 068 | Batch Sparge Brewing
01:03:15
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: http://brulosophy.com/2016/01/11/mash-methods-fly-sparge-vs-batch-sparge-exbeeriment-results/ Batch Sparge vs. No Sparge xBmt: http://brulosophy.com/2016/08/29/mash-methods-pt-2-batch-sparge-vs-no-sparge-exbeeriment-results/ Simple Batch Sparge Tutorial: http://brulosophy.com/methods/processes/batch-sparge/single-batch-brew-day/
Nov 27, 2018
Episode 067 | New England IPA: Yeast
58:20
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/
Nov 20, 2018
Help Paradise Brew!
42:06
The Camp Fire has wreaked havoc on the community of Paradise, CA, leveling homes and displacing residents, some of whom are fellow homebrewers. Marshall sits down to talk with a group from the Brewers Of Paradise homebrew club who were affected by this tragic fire. Please consider helping these homebrewers get back on their feet by making a donation at: HTTP://GOFUNDME.COM/HELPPARADISEBREW Music by Olafur Arnalds
Nov 18, 2018
Episode 066 | Live Q&A with Marshall Schott
01:08:02
On a recent October morning, founder of Brülosophy and host of this here podcast sat down with Patrons to answer questions about anything they felt like asking. These private Q&A sessions occur on a monthly basis and usually involve guests much more interesting than Marshall, people like John Palmer, Vinnie Cilurzo, Dr. Charlie Bamforth, and Gordon Strong, to name a few. To learn how you can get involved as well as about all the other rewards you can receive for helping us bring you this show, visit PATREON.COM/BRULOSOPHY now!
Nov 13, 2018
Episode 065 | Beer Off-Flavors: Diacetyl
01:07:57
Known for imparting beer with flavors of artificial butter, diacetyl is one of the more commonly cited off-flavors in beer evaluation. In this episode, contributor Malcolm Frazer joins Marshall to discuss this curious compound in depths including how it's produced and ways to avoid it, as well as things it might be mistaken for when evaluating beer. The results of some exBEERiments on the topic will also be addressed. | Relevant Articles | Diacetyl Off-Flavor xBmt: http://brulosophy.com/2017/01/02/off-flavor-series-pt-2-diacetyl-exbeeriment-results/
Nov 06, 2018
Episode 064 | Bias In Beer Pt. 2: External Influence & Perceived Quality
01:07:41
In this episode, contributor Matt Del Fiacco and Marshall continue their discussion about the impact bias has on beer evaluation, this time focusing the influence sources other than flavor and aroma have on perception, as well as the way we perceive quality. | Relevant Articles | Impact Appearance Has On Perceived Beer Quality: http://brulosophy.com/2017/04/27/the-impact-appearance-has-on-perception-of-other-beer-qualities-exbeeriment-results/
Oct 30, 2018
Episode 063 | Bias In Beer Pt. 1: The Influence Of Expectation
01:07:18
Bias isn't a bad word! In this episode, contributor Matt Del Fiacco joins Marshall to chat about an aspect of beer and brewing that tends to go largely ignored-- the influence unconscious bias has on our evaluation of beer. The results from external research as well as exBEERiment findings will be paired with anecdotal experiences in hopes of making this topic as interesting as possible! | Relevant Articles | Impact Of Expectation On Perception xBmt: http://brulosophy.com/2014/11/03/the-impact-of-expectation-on-perception-exbeeriment-results/
Oct 23, 2018
Episode 062 | Fermentation Vessel Headspace
57:17
A seemingly trivial variable upon first thought, the amount of headspace in the fermentation vessel is something many brewers are concerned can impact the quality of their beer. Contributor Jake Huolihan joins Marshall in this episode for an in-depth chat about headspace and the fascinating results of an exBEERiment they performed on the subject. | Relevant Articles | Impact of Increased Headspace During Fermentation: http://brulosophy.com/2017/03/13/the-impact-of-increased-headspace-during-fermentation-exbeeriment-results/ Impact of Cold-Side Oxidation On NEIPA: http://brulosophy.com/2017/09/11/the-impact-of-cold-side-oxidation-on-new-england-ipa-exbeeriment-results/ Impact of Cold Crashing On Beer Character: http://brulosophy.com/2017/11/20/the-impact-of-cold-crashing-on-various-beer-characteristics-exbeeriment-results/
Oct 16, 2018
Episode 061 | Talking Shop With Yakima Valley Hops
01:22:29
While on a recent visit to Yakima, WA for hop harvest, Brülosophy contributors Brian, Malcolm, and Marshall sat down with the dudes from Yakima Valley Hops to talk about their history, hop harvest events, and some of the stuff they've got planned for the future. Also chiming in are the folks from Yakima Craft Brewing, a local brewery who brews wet hop ales every year.
Oct 09, 2018
Episode 060 | Brü & A #6
01:08:06
It's our 60th episode, which means it's time for another Brü & A! Contributors Malcolm Frazer and Brian Hall join Marshall to answer listener submitted questions live from the floor of Yakima Valley Hops. The Brew Brotha, Shannon Harris, and some friends from Yakima Craft Brewing also chime in.
Oct 02, 2018
Episode 059 | Short & Shoddy: Irish Stout
01:27:17
Despite it's dark appearance and often creamy texture, Irish Stout is style of beer consumable by the pint given it's low ABV. In this episode, contributor Malcolm Frazer joins Marshall to discuss what's known about the history of Irish Stout, traditional methods for brewing this style, and their attempt to make one cutting a bunch of corners. | Relevant Articles | Short & Shoddy Irish Stout: http://brulosophy.com/2018/03/15/short-shoddy-irish-stout/
Sep 25, 2018
Episode 058 | Live Q&A with Malcolm Frazer
01:13:14
One time every month, Patrons of Brülosophy have the opportunity to ask questions of known people in the brewing world such John Palmer, Michael Tonsmeire, and Vinnie Cilurzo. Recently, Brülosophy contributor, Malcolm Frazer, sat down for about an hour to answer Patron questions, covering a wide range of topics, and we figured we'd share it with all of our listeners! If you enjoy what you hear and want to help us to continue producing this content, head over PATRON.COM/BRULOSOPHY to view all of the rewards you can get for your support.
Sep 18, 2018
Episode 057 | Making Hard Cider
01:28:38
If beer is the beverage of the gods, hard cider is what keeps the angels going! While our focus is primarily on the beer brewing process, most of us at Brülosophy are also big fans of hard cider and make our own fairly regularly. In this episode, contributor and NHC gold medal winning cider maker, Matt Del Fiacco, joins Marshall to talk about everything hard cider including various apple sources, methods for pasteurization, and fermentation techniques. | Relevant Articles | Chemical vs. Heat Pasteurization: http://brulosophy.com/2018/09/06/chemical-vs-heat-pasteurization-of-fresh-pressed-juice-when-making-hard-cider-experiment-results/ Sparkling Mango Hard Cider: http://brulosophy.com/2018/08/09/bru-it-yourself-sparkling-mango-hard-cider/ Sparkling Berry Hard Cider: http://brulosophy.com/2017/12/14/bru-it-yourself-sparkling-hard-berry-cider/ Cranberry Ginger Hard Cider: http://brulosophy.com/2018/01/25/bru-it-yourself-cranberry-ginger-hard-cider/
Sep 11, 2018
Episode 056 | Ale Fermentation Temperature
01:12:41
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/
Sep 04, 2018
Episode 055 | The Hop Stand Technique
57:19
Brewers looking to pack as much hop aroma and flavor into their beer as possible have a few methods they rely on, one of which involves tossing a bunch of hops into the wort once the boil is complete and letting them steep for a certain amount of time. In this episode, contributor Jason Cipriani joins Marshall to discuss the hop stand technique including the various claims regarding wort temperature and the results of some fascinating exBEERiments! | Relevant Articles | Hop Stand xBmt - 192°F/89°C vs. 172°F/78°F: http://brulosophy.com/2016/02/01/the-hop-stand-hot-vs-chilled-wort-exbeeriment-results/ Hop Stand xBmt - Flameout vs. 120˚F/49˚C: http://brulosophy.com/2017/07/31/the-hop-stand-flameout-vs-120f-49c-exbeeriment-results/ Hop Stand vs. Dry Hop: http://brulosophy.com/2016/02/29/hop-stand-vs-dry-hop-exbeeriment-results/
Aug 28, 2018
Episode 054 | Beer Off-Flavors: Dimethyl Sulfide (DMS)
01:11:28
DMS is a commonly cited off-flavor that many claim tastes like cooked vegetables and, while appropriate in small doses in certain styles, is typically avoided by brewers. In this episode, contributor Malcolm Frazer joins Marshall to take a closer look at this curiously corny compound and discuss some interesting exBEERiments they've performed on the topic! | Relevant Articles | Lid On vs. Lid Off During The Boil xBmt: http://brulosophy.com/2016/10/31/the-boil-lid-on-vs-lid-off-exbeeriment-results/ DMS Off-Flavor xBmt: http://brulosophy.com/2016/09/05/off-flavor-series-pt-1-dimethyl-sulfide-dms-exbeeriment-results/
Aug 21, 2018
Episode 053 | Using Dry Yeast In Brewing
57:34
Back in the early days of organized homebrewing, dry yeast was often all brewers had available to ferment with, usually found in a small pack taped to the bottom of the extract can lid. Often older and lacking in viability, dry yeast developed a fairly negative reputation. Thanks to advancements in technology and knowledge, the dry yeast of today is much higher in quality and used by many to produce delicious beer. In this episode, contributor Matt Del Fiacco joins Marshall to talk about dry yeast and some exBEERiments they've done on the topic. | Relevant Articles | Sprinkled vs. Rehydrated Dry Yeast xBmt: http://brulosophy.com/2014/09/15/sprinkled-vs-rehydrated-dry-yeast-exbeeriment-results/ Starter vs. Rehydrated Dry Yeast xBmt: http://brulosophy.com/2016/12/05/yeast-pitch-rate-pt-6-starter-vs-rehydration-with-dry-yeast-exbeeriment-results/
Aug 14, 2018
Episode 052 | Boil Vigor
01:05:12
Boiling wort is viewed as one of the more important parts of the brewing process, responsible for driving off DMS and ensuring the proper OG is hit. In this episode, contributor Ray Found joins Marshall to discuss all that happens during the boil as well as some interesting exBEERiments they've performed on the topic.
Aug 07, 2018
Episode 051 | Jersey & Tim Do Portland *LIVE*
01:10:04
Live from the floor of Homebrew Con 2018 in Portland, OR, it's Jersey & Tim! The boys took over the mics for a couple hours to reviews beers made by some super rad homebrewers who, in addition to being very gracious, were equally as brave. Here's the list of beers Jersey & Tim reviewed in the order presented in the episode: 1. Warm Fermented Pilsner by Chris Harper 2. Strawberry Milkshake IPA by Sean Osborne 3. New England IPA by Kevin Callais 4. Sour Cherry Blonde Ale by Andy Carter 5. Lambic-style Ale by Brian Hall 6. Kölsch by Kevin Callais 7. Spiced Doppelbock by Cameron Piltz 8. Grodziskie by Jake Freshour 9. American Pale Ale by Jeremy Jalabert 10. Imperial Stout by Steven Ouzts & Zach Zanassi 11. Maibock by Patrick Smith 12. New England IPA by Thomas Hespeler 13. Chocolate Cherry Porter by Chris Harper 14. Oat Pale Ale by Kevin Callais
Jul 31, 2018
Episode 050 | Brü & A #5
01:12:00
It's episode 50, which means it's time for us to answer listener submitted questions. In this episode, contributor Brian Hall joins Marshall to respond to questions about tangy off-flavors, going pro, shipping beer, and more!
Jul 24, 2018
Episode 049 | Short & Shoddy: Hoppy Pilsner
01:08:33
A relatively new spin on a classic styles, hoppy versions of Pilsner seems to gaining in popularity lately. In this episode, the first in our new style-focused series, contributor Malcolm Frazer joins Marshall to discuss Hoppy Pilsner in depth, going over traditional methods one might utilize to make such a beer then finishing off with some talk about our experience brewing one up using the significantly abbreviated approach we call Short & Shoddy. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ Short & Shoddy Hoppy Pilsner, aka Homebrew Conned: http://brulosophy.com/2016/06/23/short-shoddy-pt-3-homebrew-conned/
Jul 17, 2018
Episode 048 | Homebrew Con 2018 With Brülosophy & Friends
01:03:53
Homebrew Con 2018 is a wrap and it couldn't have been a more unique and fun time for Brülosophy. In this episode, Marshall and Malcolm sit down with booth partners Yakima Valley Hops, Mecca Grade Estate Malt, and Imperial Yeast to talk about the role each of them and the ingredients they sell play in brewing. Of course, it wouldn't be Homebrew Con if a couple surprise guests didn't pop in to have a word as well. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Links | YakimaValleyHops.com ImperialYeast.com MeccaGrade.com
Jul 10, 2018
Episode 047 | Mash Length
01:06:01
The conventional wisdom says to mash for a minimum of 60 minutes, though many extend this saccharification rest by up to double under the belief it has an impact on the finished character of their beer. In this episode, contributor Brian Hall joins Marshall to discuss ideas behind where this "rule" came from as well as the results of some fascinating exBEERiments on the topics. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | 30 Minute vs. 60 Minute Mash Lenght xBmt: http://brulosophy.com/2014/09/01/does-mash-length-matter-exbeeriment-results/ Overnight vs. 60 Minute Mash Length xBmt: http://brulosophy.com/2018/01/08/mash-length-overnight-vs-60-minutes-exbeeriment-results/ 20 Minute vs. 60 Minute Mash Length xBmt: http://brulosophy.com/2018/06/21/mash-length-60-minutes-vs-20-minutes-the-bru-club-xbmt-series/
Jul 02, 2018
Episode 046 | Maintaining Hop Freshness
01:00:09
Hops are made up of various compounds that serve to impart bitterness, aroma, and flavor to beer. With the growing popularity of IPA, hops have become a major focus of brewers, to the point it seems they get more attention than any other ingredient. In this episode, contributor Jason Cipriani joins Marshall to talk about this wonderful plant, specifically how certain conditions can affect the way they present themselves in beer. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | Impact Of Age On Hops - Willamette: http://brulosophy.com/2015/09/28/the-impact-of-age-hops-exbeeriment-results/ Impact Of Age On Hops - Simcoe: http://brulosophy.com/2016/07/25/the-impact-of-age-on-hops-pt-2-simcoe-exbeeriment-results/ Hop Storage - Vacuum Sealed vs. Non-Purged Baggie: http://brulosophy.com/2017/07/17/hop-storage-vacuum-sealed-vs-non-purged-baggie-exbeeriment-results/
Jun 26, 2018
Episode 045 | Base Malts
01:01:33
Base malts make up the bulk of a beer's grist, creating a canvas upon which other flavors are painted. From Pilsner to Maris Otter, brewers have available to them various types of base malts that are said to impact unique characteristics. In this episode, Marshall sits down with contributor Matt Del Fiacco to discuss the history of malting, what makes different base malts unique, and of course the results of some fascinating exBEERiments. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | Pale 2-Row vs. Pilsner Malt: http://brulosophy.com/2017/08/28/grain-comparison-pale-malt-2-row-vs-pilsner-malt-exbeeriment-results/ Maris Otter vs. Domestic Pale 2-Row Malt: http://brulosophy.com/2016/06/06/grain-comparison-pt-2-maris-otter-vs-domestic-us-2-row-exbeeriment-results/ Pale 2-Row vs. Pale 6-Row Malt: http://brulosophy.com/2018/04/09/grain-comparison-2-row-pale-malt-vs-6-row-pale-malt-exbeeriment-results/
Jun 19, 2018
Episode 044 | New England IPA: Water Chemistry
01:05:00
Whereas traditional IPA is known for being clear, crisp, and relatively sharply bitter, NEIPA is expected to be soft and creamy with low bitterness. There are a number unique process variables that go into crafting such a hazy juice-bomb, one of which is adjusting the brewing water to have a higher proportion of chloride to sulfate, opposite of what's common for clearer versions of IPA. In this episode, contributor Brian Hall joins Marshall to chat about the impact water chemistry has on NEIPA and they discuss some fascinating exBEERiment results. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | Sulfate to Chloride Ratio xBmt: http://brulosophy.com/2016/10/03/water-chemistry-pt-6-sulfate-to-chloride-ratio-exbeeriment-results/ Messing With Minerals: http://brulosophy.com/2015/05/18/water-chemistry-pt-2-messing-with-minerals-exbeeriment-results/
Jun 12, 2018
Episode 043 | Beer Off-Flavors: Astringency
01:19:09
A commonly cited off-flavor in beer evaluation known for causing a puckering or even fuzzy sensation in the mouth is astringency. In this episode, contributor Ray Found sits down with Marshall to discuss posited causes of astringency in beer, methods brewers use to avoid this undesirable off-flavor, and the results of some exBEERiments on the subject. 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 | Boiling Spent Grain xBmt: http://brulosophy.com/2016/03/28/the-vorlauf-effect-pt-2-testing-the-extreme-exbeeriment-results/ Impact Of High Mash pH: http://brulosophy.com/2017/07/24/water-chemistry-pt-9-evaluating-the-impact-of-high-mash-ph-exbeeriment-results/ Astringency Off-Flavor xBmt: http://brulosophy.com/2017/12/21/off-flavor-series-astringent-exbeeriment-results/
Jun 05, 2018
Episode 042 | State Of The Homebrew Industry with Love2brew's Ron Rivers
01:15:44
Not terribly long ago, thirsty folks looking to craft their own tasty beer at home were limited to the supplies they could find at the grocery store or perhaps pick up from a local brewery, if they were lucky enough to live near one. Nowadays, there are homebrew shops in nearly every town offering brewers fresh ingredients, the latest in brewing gear, and a rad place to commune with like-minded others. In this episode, Marshall sits down with Love2brew co-founder, Ron Rivers, to discuss a side of homebrewing that often goes unnoticed. We touch on Ron's experience building and running a successful shop, his thoughts on Big Beer's creep into homebrewing, and some ideas for brewers looking to ensure the hobby stays healthy. 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 Industry Speaks: http://brulosophy.com/2016/10/20/the-industry-speaks-a-homebrew-shop-owners-thoughts-on-the-acquisition-of-northern-brewer-by-ab-inbev/ Love2brew.com
May 29, 2018
Episode 041 | The Use Of Sugar In Brewing
01:03:39
The mash process involves steeping grains in hot water wherein the enzymatic conversion of starches to sugar occurs. The sugar produced during this process is called maltose and makes up the large proportion of fermentables in most beer. However, it's not the only sugar that can be used in brewing, in fact there certain styles that all but require different types of sugar. In this episode, Marshall is joined by contributor Matt Del Fiacco to discuss these alternative sugars, the way in which they're used, and of course the results of some exBEERiments. 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 | Adding Sugar In A Single Dose vs. Staggered Doses During Fermentation: http://brulosophy.com/2016/01/25/sugar-during-fermentation-single-dose-vs-staggered-additions-exbeeriment-results/ Adding Sugar During The Boil vs. High Kräusen: http://brulosophy.com/2017/12/25/sugar-additions-boil-vs-high-krausen-exbeeriment-results/
May 22, 2018
Episode 040 | Brü & A #4
01:05:44
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! 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
May 15, 2018
Episode 039 | Wort Boil Length
01:00:55
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. 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 | Boil Length xBmt Pt. 1 - Pale Malt: http://brulosophy.com/2015/03/11/the-impact-of-boil-length-ale-exbeeriment-results/ Boil Length xBmt Pt. 2 - Pilsner Malt: http://brulosophy.com/2015/09/14/boil-length-pt-2-pilsner-malt-exbeeriment-results/ Boil Length xBmt Pt. 3 - 60 Minutes vs. 180 Minutes: http://brulosophy.com/2017/11/13/boil-length-pt-3-60-minutes-vs-180-minutes-exbeeriment-results/ Lab Data - DMS In 30 Minute Boil Beer: http://brulosophy.com/2015/10/08/update-lab-data-on-pils-malt-boil-length-exbeeriment/
May 08, 2018
Episode 038 | Dry Hopping New England IPA
01:06:36
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/
May 01, 2018
Episode 037 | Quick Sour Beers w/ House Of Pendragon Brewing Co.
01:35:57
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/
Apr 24, 2018
Episode 036 | Beer Carbonation Methods
01:12:35
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. 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 | Force Carbonation vs. Keg Conditioning: http://brulosophy.com/2016/09/12/carbonation-methods-pt-1-force-carbonation-vs-keg-conditioning-exbeeriment-results/ Force Carbonation vs. Bottle Conditioning: http://brulosophy.com/2016/09/26/carbonation-methods-pt-2-force-carbonation-vs-bottle-conditioning-exbeeriment-results/ Force Carbonation vs. Spunding: http://brulosophy.com/2018/02/26/carbonation-methods-pt-3-force-carbonation-vs-spunding-exbeeriment-results/
Apr 17, 2018
Episode 035 | Gelatin Fining And Its Impact On Beer
01:18:31
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. 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 | Impact of Gelatin on Dry Hopped Pale Ale (aka The Gelatin Effect): http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/ Impact of Gelatin on NEIPA: http://brulosophy.com/2016/06/20/the-gelatin-effect-pt-6-gelatin-vs-nothing-in-a-ne-style-pale-ale-exbeeriment-results/ Hydrated vs. Dry Gelatin: http://brulosophy.com/2015/12/28/the-gelatin-effect-pt-3-dry-vs-hydrated-exbeeriment-results/ Impact of High Amount of Gelatin: http://brulosophy.com/2016/04/25/the-gelatin-effect-pt-4-standard-vs-a-lot-exbeeriment-results/
Apr 10, 2018
Episode 034 | Kettle Finings In Brewing
01:01:04
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. 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 Irish Moss Effect xBmt: http://brulosophy.com/2015/03/16/the-irish-moss-effect-exbeeriment-results/ The Whirlfloc Effect xBmt: http://brulosophy.com/2017/03/27/the-whirlfloc-effect-exbeeriment-results/
Apr 03, 2018
Episode 033 | Brewing With Roasted Grains
01:09:09
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. 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 | Full Mash vs. Capped At Vorlauf: http://brulosophy.com/2015/11/30/roasted-grains-full-mash-vs-capped-at-vorlauf-exbeeriment-results-2/ Cold Steeping vs. Full Mash: http://brulosophy.com/2017/12/04/roasted-grains-pt-4-cold-steeping-vs-full-mash-exbeeriment-results/ Roasted Barley vs. Black (Patent) Malt: http://brulosophy.com/2016/05/30/roasted-grains-pt-2-roasted-barley-vs-black-patent-malt-exbeeriment-results/ Carafa Special II vs. Chocolate Malt: http://brulosophy.com/2017/08/07/roasted-grains-pt-3-carafa-special-ii-vs-chocolate-malt-exbeeriment-results/
Mar 26, 2018
Episode 032 | Brew In A Bag
01:03:51
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. 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 Squeezing Has On Beer Character: http://brulosophy.com/2017/05/22/brew-in-a-bag-the-impact-squeezing-the-bag-has-on-beer-character-exbeeriment-results/ Brew In A Bag vs. No Sparge In A MLT: http://brulosophy.com/2018/03/05/mash-methods-brew-in-a-bag-biab-vs-no-sparge-exbeeriment-results/
Mar 19, 2018
Episode 031 | Impact Of Wort Aeration
56:22
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. 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 | Shaken vs. Nothing: http://brulosophy.com/2015/05/25/wort-aeration-pt-1-shaken-vs-nothing-exbeeriment-results/ Shaken vs. Pure Oxygen: http://brulosophy.com/2015/07/13/wort-aeration-pt-2-shaken-vs-pure-oxygen-exbeeriment-results/ Nothing vs. Pure Oxygen: http://brulosophy.com/2015/10/19/wort-aeration-pt-3-nothing-vs-pure-oxygen-exbeeriment-results/
Mar 12, 2018
Episode 030 | Brülosophy Yeast Blend With Bootleg Biology
01:28:17
As much as we here at Brülosophy love the funkier side of beer, most of what we brew demands cleaner styles so that the impact of whatever variable we're testing shines through. Thankfully, some of the best beers out there tend toward a cleaner flavor profile, from German Pilsner to Hazy IPA. With so many yeast strains out there, it can sometimes be difficult to choose one, and we thought it'd be cool to have a single option that works great in a variety of styles. On this episode, the dudes from Bootleg Biology join Marshall to discuss the new Brülosophy Blend yeast recently released as well as a bunch of data from blind taster evaluations of various beer styles made with the blend. Order your pack of the Brülosophy Blend before March 11, 2018 here: http://bootlegbiology.com/product/brulosophy-blend/ 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
Mar 06, 2018
Episode 029 | Brü & A #3
01:05:00
And we're back with our third Brü & A episode! Brülosophy contributor Brian Hall joins Marshall to answer a bunch of questions submitted by listeners on a variety of topics. If you have a question you'd like answered on a future Brü & A episode, email them to FEEDBACK@BRULOSOPHY.COM 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
Feb 27, 2018
Episode 028 | Brewing With Extract
01:05:59
The most common way homebrewers get their start is by using extract, which comes in various forms. In this episode, contributor Malcolm Frazer joins Marshall to talk about this oft neglected ingredient including how both liquid and dry versions are produced, alternative uses for malt extract, and of course the results of some exBEERiments they've performed on the subject. 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 | Extract vs. All Grain - Pt. 1: Maris Otter: http://brulosophy.com/2014/07/21/extract-vs-all-grain-exbeeriment-results/ Extract vs. All Grain - Pt. 2: Comparing Recipe Kits: http://brulosophy.com/2016/01/04/extract-vs-all-grain-pt-2-comparing-recipe-kits-exbeeriment-results/ The Impact of Age on Liquid Malt Extract: http://brulosophy.com/2017/11/27/the-impact-of-age-on-liquid-malt-extract-exbeeriment-results/
Feb 20, 2018
Episode 027 | All About Yeast With Imperial Yeast
01:06:09
It's often said that brewers make wort and yeast make beer. The microorganism responsible for converting the sugars in wort into alcohol and carbon dioxide, as well as contributing a multitude of aromatic and flavor compounds, yeast is perhaps the most important ingredient in brewing. In this episode, Marshall sits down with Owen Lingley and Jess Claudill from Imperial Yeast to discuss this incredible bugger as well as their thoughts on xBmts covering certain yeast related variables. Check out everything Imperial Yeast has to offer at ImperialYeast.com This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at http://brulosophy.com/aha
Feb 13, 2018
Episode 026 | Brewing With Crystal Malt
57:36
Used to add both character and color, crystal malt is a staple for numerous beer styles, contributing a range of flavors from light and sweet to rich and fruity. In this episode, Brülosophy contributor Matt Del Fiacco sits down with Marshall to discuss this tasty brewing ingredient including a couple exBEERiments they've done on the topic! The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | UK Crystal vs. US Caramel Malt: http://brulosophy.com/2017/01/16/grain-comparison-uk-crystal-vs-us-caramel-malt-exbeeriment-results/ Crystal 60L vs. Crystal 100L/20L Blend: http://brulosophy.com/2017/09/18/grain-comparison-crystal-60-vs-crystal-10020-blend-to-achieve-the-same-srm-exbeeriment-results/
Feb 06, 2018
Episode 025 | Yeast Starters & Pitch Rate
01:07:54
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/
Jan 30, 2018
Episode 024 | The Impact of Post-Fermentation Oxidation
01:04:58
Purported as being responsible for beer staling and reduced shelf-life, oxidation that occurs once fermentation is complete, typically during packaging, can be difficult to avoid and is the bane of many a brewer's existence. In this episode, contributor Malcolm Frazer joins Marshall to discuss post-fermentation oxidation, ways it can be avoided, and some exBEERiments they've performed on this oft discussed brewing variable. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | Normal vs. High Oxidation At Kegging: http://brulosophy.com/2016/12/19/post-fermentation-oxidation-pt-1-normal-vs-high-oxidation-exbeeriment-results/ Normal vs. High Oxidation At Kegging - Impact of Age & Storage Temp: http://brulosophy.com/2017/06/19/post-fermentation-oxidation-pt-2-evaluating-the-impact-of-age-and-storage-temperature-exbeeriment-results/ Flushing With CO2 vs. Direct Filling When Bottling From Kegs: http://brulosophy.com/2017/06/05/flushing-with-co2-vs-direct-filling-when-bottling-beer-from-kegs-exbeeriment-results/
Jan 23, 2018
Episode 023 | New England IPA: Grains
01:09:49
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/
Jan 16, 2018
Episode 022 | The Impact of Bagging Hops
51:18
Whether or not to bag hops during the boil and dry hop steps is an issue every brewer considers and is often based on their particular approach. In this episode, Brülosophy contributor Jason Cipriani sits down with Marshall to go over the purported pros and cons of bagging hops as well as discuss the results of some interesting exBEERiments on the topic. The Brülosophy Podcast is proudly to be partnered with the American Homebrewers Association. Become a member today: http://brulosophy.com/aha/ | Relevant Articles | Loose vs. Bagged Kettle Hops: http://brulosophy.com/2016/03/21/kettle-hops-loose-vs-bagged-exbeeriment-results/ Loose vs. Bagged Dry Hops: http://brulosophy.com/2017/07/03/loose-vs-bagged-dry-hops-exbeeriment-results/
Jan 09, 2018
Episode 021 | Looking Back & Looking Forward
01:12:10
Happy New Year! In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to reminisce about all that went down in 2017 as well as talk about some of the rad stuff coming up for 2018 including weekly podcast episodes. Thanks to all or our listeners, readers, and sponsors for all of the support over the last year, we look forward to everything that's to come in the future! The Brülosophy Podcast is proudly to be partnered with the American Homebrewers Association. Become a member today: http://brulosophy.com/aha/
Jan 02, 2018
Episode 020 | Brü & A #2
01:14:30
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!
Dec 19, 2017
Episode 019 | Water Chemistry: Minerals
01:06:10
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/
Dec 05, 2017
Episode 018 | No Chill Method
52:01
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: http://brulosophy.com/2015/02/09/a-year-of-no-chill-lessons-from-a-secret-xbmt/ No Chill vs. Quick Chill exBEERiment: http://brulosophy.com/2015/11/09/cooling-the-wort-pt-1-no-chill-vs-quick-chill-exbeeriment-results/
Nov 21, 2017
Episode 017 | The Carapils Effect
56:10
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/
Nov 07, 2017
Episode 016 | The First Wort Hop Effect
50:39
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: http://brulosophy.com/2015/07/06/the-first-wort-hop-effect-exbeeriment-results/ The First Wort Hop Effect Pt. 2: http://brulosophy.com/2017/09/25/the-first-wort-hop-effect-pt-2-first-wort-hop-vs-60-minute-addition-exbeeriment-results/
Oct 24, 2017
Episode 015 | Lager Fermentation Temperature
57:03
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: http://brulosophy.com/2015/06/22/fermentation-temperature-pt-3-lager-yeast-exbeeriment-results/ Ferm Temp xBmt - Saflager W-34/70: http://brulosophy.com/2016/02/08/fermentation-temperature-pt-4-lager-yeast-saflager-3470-exbeeriment-results/ Ferm Temp xBmt - Saflager W-34/70 (extreme): http://brulosophy.com/2016/04/18/fermentation-temperature-pt-5-lager-yeast-saflager-3470-exbeeriment-results/ Ferm Temp xBmt - Wyeast 2124 Bohemian Lager Yeast: http://brulosophy.com/2017/07/10/fermentation-temperature-pt-8-lager-yeast-wyeast-2124-bohemian-lager/ Ferm Temp xBmt - WLP940 Mexican Lager Yeast: http://brulosophy.com/2017/09/04/fermentation-temperature-pt-10-wlp940-mexican-lager-yeast-exbeeriment-results/
Oct 10, 2017
Episode 014 | Pumpkin Beer!
53:34
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 Links | Pumpkin Beer xBmt: http://brulosophy.com/2015/10/05/its-the-great-pumpkin-xbmt-pt-1-does-pumpkin-make-a-difference-exbeeriment-results/
Sep 26, 2017
Episode 013 | The Impact of Grain Crush
59:39
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: http://brulosophy.com/2015/11/23/mind-the-gap-course-vs-fine-crush-exbeeriment-results/ Grain Crush xBmt Pt. 2: http://brulosophy.com/2017/01/09/mind-the-gap-pt-2-the-impact-of-grain-crush-size-on-a-moderate-og-ale-exbeeriment-results/
Sep 12, 2017
Episode 012 | Harvesting Hops With Hopsteiner
01:06:52
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! | Relevant Links | http://hopsteiner.com
Aug 29, 2017
Episode 011 | The Impact of Mash pH
51:51
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: http://brulosophy.com/2017/01/30/water-chemistry-pt-7-evaluating-the-impact-of-low-mash-ph-exbeeriment-results/ Impact of High Mash pH: http://brulosophy.com/2017/07/24/water-chemistry-pt-9-evaluating-the-impact-of-high-mash-ph-exbeeriment-results/ Boil pH xBmt: http://brulosophy.com/2016/08/08/water-chemistry-pt-5-boil-ph-in-an-ipa-exbeeriment-results/
Aug 15, 2017
Episode 010 | Dry Hop Quantity exBEERiment
58:03
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/
Aug 01, 2017
Episode 009 | Brü & A #1
01:07:23
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 & 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
Jul 18, 2017
Episode 008 | Hop Timing Experiment with Basic Brewing Radio
01:02:48
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
Jul 04, 2017
Episode 007 | Packaging & Carbonation
54:27
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 & 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/
Jun 20, 2017
Episode 006 | Secondary Fermentor exBEERiment
50:21
Transferring fermented beer from a primary fermentor to a secondary vessel was at one time deemed necessary by homebrewers for clarification and to reduce the risk of off-flavors. In this episode, Jake and Marshall discuss this seemingly waning method as well as an exBEERiment with interesting results! | Relevant articles | Primary-only vs. Transfer to Secondary: http://brulosophy.com/2014/08/12/primary-only-vs-transfer-to-secondary-exbeeriment-results/
Jun 06, 2017
Podcast Update, Online Store, New Merch, & Prefunk Developments
10:42
The purpose of this episode is simple-- we thank everyone who has helped to make the podcast possible, announce the opening of the Brülosophy online store, and discuss some of the new developments regarding the upcoming Chop & Brü Prefunk Party happening the night before Homebrew Con 2017! Brülosophy Store: http://brulosophy.com/store Chop & Brü Prefunk Info: http://brulosophy.com/prefunk2017
May 23, 2017
Episode 005 | Does Mash Temperature Matter?
01:00:36
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/
May 16, 2017
Episode 004 | Does Fermentation Vessel Matter?
53:12
In this episode, Marshall and Jake chat about one of the more surprising exBEERiment variables they've tested-- the type of vessel beer is fermented in. From standard plastic buckets to glass carboys and stainless fermentors, brewers these days have many options to choose from, most presuming it doesn't have a noticeable impact on the quality of the beer. Does it? Listen to find out! Relevant links: PET Carboy vs. Plastic Bucket: http://brulosophy.com/2014/10/14/the-impact-of-fermentation-vessel-exbeeriment-results/ PET vs. Glass Carboy: http://brulosophy.com/2016/05/16/fermentor-type-pt-2-plastic-pet-vs-glass-carboy-exbeeriment-results/ Glass Carboy vs. Stainless Steel: http://brulosophy.com/2016/07/11/fermentation-vessel-pt-3-stainless-steel-vs-glass-carboy-exbeeriment-results/ Corny Keg vs. Glass Carboy: http://brulosophy.com/2017/02/13/fermentation-vessel-pt-4-corny-keg-vs-glass-carboy-exbeeriment-results/
May 03, 2017
Announcement: Chop & Brü Prefunk Party 2017
09:44
Brülosophy is teaming up with Chop & Brew to bring you the raddest party around for those who show up to Homebrew Con a day early-- the Chop & Brü Prefunk Party! Listen up for more details about this event that's going to include a raffle for incredible prizes, a special beer available only at the party, karaoke, and of course a great time! Read more about the Chop & Brü Prefunk here: http://brulosophy.com/prefunk2017 Buy your tickets here: https://www.eventbrite.com/e/chop-bru-prefunk-party-at-insight-brewing-tickets-33972711294
Apr 25, 2017
Episode 003 | Brewing With Kiwis (Not The Fruit)
01:12:18
In this episode, Marshall interviews some New Zealand based companies doing great things for brewing and especially homebrewers. A couple guys from Grainfather chat about recent updates to their all-in-one brewing system as well as innovative new products they plan to release soon. Gabi Michael, co-owner of New Zealand's family-owned Gladfield Malt, discusses the great things they're doing with our favorite grains. Finally, the guys responsible for organizing the New Zealand Homebrewers Conference tell us about the logistics of organizing such an event in addition to the unique competition and judging format they developed called BrewMania. Relevant links: Grainfather.com GladfieldMalt.co.nz NZHC.nz
Apr 20, 2017
Episode 002 | No Sparge Brewing
56:17
Contributor Jake Huolihan joins Marshall to chat about a method that allows brewers to cut both time and complexity out of their brew day by skipping the sparge step. Commonly referred to as no sparge brewing, this method involves mashing with the full volume of brewing liquor, meaning a much higher liquor-to-grist ratio, which some believe can produce wort with varying differences in quality compared to traditionally sparged beers. We address these concerns and discuss an exBEERiment Jake performed on no sparge brewing as well as our experiences using the method ourselves. No Sparge vs. Batch Sparge xBmt: http://brulosophy.com/2016/08/29/mash-methods-pt-2-batch-sparge-vs-no-sparge-exbeeriment-results/ No Sparge Brewing How-To & BeerSmith Tutorial: http://brulosophy.com/2014/08/27/no-sparge-brewing-with-a-beersmith-tutorial/
Apr 06, 2017
Episode 001 | Kettle Trub
49:34
For the first episode of The Brülosophy Podcast, we focus on the topic that started it all— the impact a high amount of kettle trub in the fermentor has on beer! Brülosophy contributor Malcolm Frazer joins Marshall to discuss two exBEERiments investigating kettle trub and how the results have impacted their own brewing methods. Kettle Trub xBmt #1: http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/ Kettle Trub xBmt #2: http://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/ Gajamagic: https://soundcloud.com/gajamagic
Mar 16, 2017
Episode 000 | The Brülosophy Podcast Is Coming!
03:36
We're excited to announce The Brülosophy Podcast! In this very brief episode, we go over our plans for the podcast and what you might expect to hear in the future.
Feb 19, 2017