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The Brülosophy Podcast

Brü's Views: Accepting & Giving Feedback

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.91.2K Ratings

🗓️ 16 November 2021

⏱️ 70 minutes

🧾️ Download transcript

Summary

In this Brü's Views episode, contributor Cade Jobe joins Marshall to discuss their thoughts on accepting and giving not just critical feedback, but positive feedback 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. | Relevant Article | Dealing With Critical Feedback, Or How To Take A Sucker Punch To The Gut

Transcript

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0:00.0

If you're a professional brewer, you know how frustrating it can be when you go to place

0:03.8

a yeast order and what you're looking for is at a stock.

0:06.4

Well Imperial yeast is here to help by guaranteeing that commercial orders up to 20

0:10.4

liters of 10, yes, 10 of their most popular strains will ship free if they're not in stock when

0:16.4

you place your order. Some of these strains include A38 Juice for those hazy IPAs, A07 Flagship,

0:22.3

a classic in clean American styles, L13 Global, which is said to be one of the world's most

0:26.9

popular logger strains, A44 Kviking for your warm fermented beers and so many more.

0:31.9

So in addition to pitching right with the highest quality yeast on the market,

0:34.8

they're promising that yeast will be ready when you need it or shipping is on them.

0:38.5

Whether you're a pro or a home brewer, if you haven't tried Imperial yeast in your brewery,

0:42.5

it's time to up your game. You can check out everything Imperial yeast has to offer and

0:46.3

place your commercial orders at imperial yeast.com.

1:00.0

We've all been there. You spend hours brewing a batch of beer, the recipe of which you

1:03.7

designed all by yourself. You start with RO water and adjust it to your desired profile.

1:07.6

You pitch a proper amount of yeast, control the fermentation temperature, sanitize all of your cold

1:11.5

side gear, put every effort into ensuring no oxygen exposure during packaging. Then you give it

1:16.8

the perfect amount of time to condition before it's ready to serve. After pulling a few proud

1:21.0

pints yourself, you determine it's ready to be shared with others and take it to a club meeting

1:25.2

where you make sure to give samples to the highest ranked BJCP judges and the most experienced

1:29.5

brewers only to get feedback that goes against all of your expectations. You're listening to the

1:34.6

BrulossiPi podcast. I'm your host, Marshall Shot. And joining me on this brews views episode to

1:38.8

discuss our thoughts and opinions on accepting and giving feedback about our creations is contributor

...

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