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

witnessing the conversion of wort 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 croix and 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 Bruloscopy podcast while

you're at it.

Alright, onto the show.

Brures have quite a few things to pay attention to in making a batch of beer, all of which

are believed to have some impact on the quality of the finished product.

One of those things is mash pH, which in certain scenarios can fall outside of the ideal

range, purportedly leading to various problems.

When mash pH is too high, many brewers opt to reduce it by adding exogenous acids, though

those who prefer using more natural ingredients have options as well.

This is the Bruloscopy podcast.

I'm your host, Marshall Schott, and joining me on this episode to discuss the use of Sour

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