One of the experiences I trust every home brewer shares is the feeling of awe that comes from

witnessing the conversion of Wirt into beer through the fermentation process.

Even after 15 years, I still get giddy when I see the first signs of airlock activity, a nice fluffy croyson developing

on top of my beer.

The worst is when this takes too long.

You all know the anxiety that comes from checking on a batch a day after pitching and seeing no action. This is why we love Imperial yeast who pack 200 billion cells of the purest yeast

into each pitch right pouch, which assures quick starts, healthy fermentation,

and predictably great results.

I strongly urge all of our listeners to check out everything

Imperial Yeast has to offer and let them know that you appreciate their

support of the Brulosophy podcast while you're at it. All right, on to the show. Whether you're entering beer into a home brew competition or distributing product on the commercial market, flavor stability has long been a challenge faced by brewers.

And when it comes to beer staling, the most commonly cited culprit is oxidation.

And typical solutions to reducing oxygen ingress

usually involve cumbersome and often expensive machines.

However, a product hit the scene recently

that offers a chemical option for reducing the risk of oxidation.

You're listening to the Brullosophy podcast, I'm your host Marshall. option for reducing the risk of oxidation.

You're listening to the Brulosophy Podcast,

I'm your host, Marshall Schott, and joining me

to talk about Brew Tan B is contributor Matt Del Fiaco.

So like you mentioned, like obviously Staling

is a major concern for a lot of brewers and

...