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. Hey everybody, everybody, thank you so much for tuning in to this, the 100th episode of the

Brulosophy podcast. We've got something really fun planned. I think it's going to be

fun. At least I'm your host, Marshall Schott. And joining me to celebrate the fact

that we've reached the Century Mark

are my friends and everyone's favorite beer reviewers,

Jersey and Tim.

We've got Craig in the house as well. We've got Tim's wife is hanging out with us.

We're kind of just partying at my house today.

Jersey a lot's happened since our holiday episode. The last time you were on one of these live things,

you spent three months away from

home but you're back now and hanging with us tonight or today yeah a lot's

happened you replace me. Justin's on his way he'll he'll tag team with

you as soon as he gets here.

...