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.

During the mashing process,

during the mashing process, enzymes naturally occur that break long-chain starches down into sugars that can be fermented by yeast.

Sometimes this process either doesn't work as planned, leading to a stuck fermentation, or it's just not enough,

as is the case with one of the newest beer styles on the block

brute IPA. You're listening to the Brew-Losophy podcast I'm your host

Marshall Schott and joining me today is contributor Brian Hall to talk about the use of enzymes in brewing.

Yeah, we got a good one for you today, like always, we are on top of all these new styles

and brew IPA is the hottest thing out there, second only to New England IPA.

So hot.

So today we're going to break it down, if you will, and talk a little bit about enzymes,

what they do in the mash, what they can do for you and your fermenter, and how they can help you dry out your beer.

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