The one thing in my mind that really separates Belgian ale from other regional styles is their unique fermentation character.

Esters and phenols imparted by a certain type of yeast, the degree of which varies between strains. For those who are into more balanced Belgian character, something that won't clash with

hops or overwhelm the senses, Imperial Yeasts just release B53, a new seasonal strain that

promises to produce beers with a clean, bright Esther profile.

And while it works great on its own, using it in conjunction with W-15 Suburban Brett in secondary

leads to a beer that's crisp, dry, and deliciously complex.

Be sure to grab some B53 precious right away

because it is a seasonal release

and will not be around for long.

One of the most commonly recommended methods for new brewers looking to improve the quality of their beer is to propagate yeast in a starter which not only increases cell counts and ensures adequate pitching rates, but wakes the yeast up and readies them for battle.

Now for the good majority of standard OGA but wakes the yeast up and readies them for battle.

Now, for the good majority of standard OG ale,

starter volumes tend to be fairly reasonable,

usually a leader or less.

However, when making bigger beers or cool fermented

loggers that purportedly demand higher cell count,

starter sizes can become rather large.

You're listening to the Brulosophy podcast, I'm your host, Marshall Schott, and

joining me today to talk about the pretty specific variable of decanting me starters is fellow

contributor Brian Hall. You know Marshall that is a pretty specific variable and I

think that's one that a lot of people don't give a lot of thought to. I know I've been making starters for for years

especially when doing some of the sour beers where you're trying to get cultures raised up from bottles or you know even

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