One of the experiences I trust every homeroom shares is the feeling of awe that comes from

witnessing the conversion of wort 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 croix and 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 Bruloscopy podcast while

you're at it.

Alright, onto the show.

Brewing a batch of beers is a fairly time-intensive task that involves numerous steps.

Then when you consider the fact we rely on a living organism yeast to turn the wort that

we create into the beer we hope turns out tasty, it makes sense that we might employ certain

methods to reduce the risk of things going awry, for example by ensuring the wort is

well aerated.

This is the Bruloscopy podcast, I'm your host, Marshall Schott, and joining me on this

episode to talk about oxygenation, particularly as it pertains to higher OG styles, is contributor

Matt Delphiago.

...