You've been hearing this talk about Imperial Yeast for a while now, and that's because we absolutely love the stuff.

With 200 billion cells in each Pitchrite pouch, we rarely need to make starters these days.

While originally based out of Portland, Oregon, Imperial Yeast is expanded to the East Coast,

meaning even more people have access to their incredible lineup of yeast,

including popular strains, like AO7 Flagship, A38 Juice, AO9 Pub, and a Bruloscopy favorite L-17 Harvest.

So, so good.

Whether you brew at home or on the commercial scale, Imperial Yeast has what you need to make the best beer possible.

You can check out all of their available strains and start your planning at Imperial Yeast.com.

When beer is exposed to oxygen, stale off flavors are produced,

and shelf stability of the finished product is vastly reduced.

Hence, the reason brewers of quality beer go to great lengths to limit cold-side oxidation.

While the most common methods brewers use to reduce this risk involve displacing oxygen

with carbon dioxide, CO2, at various points in the process, there are chemical options as well.

You're listening to the Bruloscopy podcast. I'm your host, Marshall Schott.

And this week, I'm joined by contributor, Kay Job, to discuss the use of potassium metabyte sulfite,

also known as PMB, as a way to reduce cold-side oxidation, particularly in pale loggers.

Yeah, PMB, or maybe in industry, more often known as KMS, the K for potassium metabyte sulfite.

But yeah, this is something that's actually used very frequently by commercial brewers,

and I think increasingly so by home brewers, because it's just how easy it is.

And I mean, it's something that I've started to add to every batch, and I mean,

that was based on one of the experiments that we talked about in a prior podcast,

which was using sodium metabyte sulfite in a hazy IPA, but it's super easy to use.

...