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.

I started brewing the year I turned 21 which is the legal drinking age here in the United States.

Of course, like many, perhaps even most people, I started drinking years before as a bumbly teenager

curious to see what it was all about.

I've since developed what I feel is a pretty healthy relationship with alcohol,

though having children has certainly forced me to consider things on a deeper level.

This is the Brulosophy podcast.

I'm your host, Marshall Schott, and I'm excited to bring you the very first episode of our new Bruise Views series

joining me to talk about our thoughts on brewing and drinking as parents whose children are often around is contributor

Malcolm Fraser. Hey yeah they're they're upstairs now so I see if I get

interrupted. I know mine are watching a movie on the couch right now because mom had to

go shopping so right on because mom had to go shopping.

So, if I were to compile all of the non-bear or brewing related questions that I've received

...