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Yakima Valley Hops is your hop source. Whether you are brewing 5 gallons or 5 barrels, we have the hops you want, when you want them - even the impossible-to-find varieties like Galaxy™, Citra®, Mosaic®, and Sabro™. No contracts needed, but they are available. Proud partner of John I. Haas.
 
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Monitoring and adjusting mash pH is viewed by many as an important aspect to crafting the best beer. While modern brewers have a number of liquid acid options, a more traditional way to reduce pH involved the use of acidulated malt. In this episode, contributor Cade Jobe joins Marshall to discuss this unique ingredient as well as the results of an …
 
Hop scientist from Kalsec Inc., Jake Kirkendall, joins Cade in The Brü Lab to discuss his research on the freshening power of hops, also known as "dry hop creep," which occurs when dry hopping beers. The Brü Lab 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…
 
Cade welcomes experienced brewer and New Mexico State University lab manager, Cameron Selna, into the lab to talk about his research on using hop extracts to reduce bacteria biofouling in beer lines. The Brü Lab 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…
 
It's been 4 years since we introduced The Brülosophy Podcast and here we are at episode 180, which means it's time for another Brü & A! Contributor Cade Jobe joins Marshall to respond to a bunch 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…
 
This week, Dr. Matt Winans from Imperial Yeast joins Cade in The Brü Lab to discuss the yeast family tree and how creating yeast hybrids could provide new character to beer. The Brü Lab 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 Imp…
 
Carlos Silva Ferreira from Belgium’s Université Catholique de Louvain joins Cade in The Brü Lab this week to talk about his research on the degradation of hops as a function of extended storage. The Brü Lab 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 Yeas…
 
Most of the methods we use to make beer today were developed over the last few centuries, and while some have adapted those methods based on new developments, others choose to adhere to more traditional approaches. In this episode, contributor Cade Jobe joins Marshall to talk about their unfiltered opinions on the adherence to brewing traditions. T…
 
Joining Cade this week in The Brü Lab is research assistant and Ph.D. candidate in the Heuberger Lab at Colorado State University, Harmonie Bettenhausen, to discuss her work on the fascinating subject of malt metabolomics. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn m…
 
Belgian ales are known for possessing unique fruity and spicy notes as a result of the yeast used to ferment them, characteristics that can meld beautifully with certain fruit additions. In this episode, contributor Cade Jobe sits down with Marshall to chat about using fruit in Belgian Ale as well as go over the results of an xBmt comparing differe…
 
Dr. Matt Farber from the University Of The Sciences Brewing Science Certificate Program joins Cade in The Brü Lab to talk about a novel lactic acid producing yeast called GY7B. The Brü Lab 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 …
 
Germany is known for their delicious lagers, many versions of which fall on the paler end of the color scale. However, another deliciously popular style originating from the region of Bavaria is Munich Dunkel, which contributor Cade Jobe joins Marshall to chat about on this episode. The Brülosophy Podcast is brought to you by Imperial Yeast who pro…
 
Joining Cade in The Brü Lab this week is Dr. Glen Fox to talk about his research comparing various mash methods and liquor-to-grist ratios using infrared spectroscopy. The Brü Lab 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 ImperialY…
 
Saison is a style of beer that's known to be a bit more carbonated than other styles, which lends to its general drinkability. In this episode, contributor Andy Carter joins Marshall to discuss various carbonation methods with a specific focus on how they apply to Saison. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewer…
 
Host Cade Jobe welcomes Dr. Tom Shellhammer into The Brü Lab to discuss his team's research on diminishing returns of heavy dry hopping. The Brü Lab 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. | Read More | I…
 
It's likely most homebrewers spend a least a little time dreaming about turning their hobby into a profession, and there are a number of ways to go about doing it. In this episode, Marshall sits down with the crew from new brewery, Crow & Wolf Brewing Company, to chat about their experience going pro. The Brülosophy Podcast is brought to you by Imp…
 
Yeast require oxygen to properly ferment sugary wort into beer, which is especially important when making high OG styles. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the importance of oxygen as a yeast nutrient and the method of dosing a beer twice with pure oxygen, as well as the results of an xBmt on the topic. The B…
 
The internet made it possible for brewers from around the world to easily communicate with each other, ultimately leading to the formation of various forums and groups. In this episode, contributor Andy Carter and Marshall share their unabashed opinions on these forums in general as well as some of the ones they have experience with. The Brülosophy…
 
The mineral makeup of the water used to brew with has been shown to have a perceptible impact on beer, and one way to approach adjusting it is by focusing on the ratio of sulfate to chloride. Whereas classic American IPA has tended to favor higher sulfate, many brewers of NEIPA rely on high chloride content to achieve their juicy goals. In this epi…
 
A beer style that once was quite popular but currently seems to have faded into the background, American Amber Ale can possess a fairly wide range of characteristics, and we think it's delicious! In this episode, contributor Cade Jobe chats with Marshall about this classic American style as well as the outcome of a batch made using Short & Shoddy m…
 
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 wha…
 
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 P…
 
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 vi…
 
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 wel…
 
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…
 
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 d…
 
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…
 
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 t…
 
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…
 
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 Y…
 
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