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.

It's a predictable pack.

You develop a taste for craft beer and decide to try your hand at making your own.

When the first batch is surprisingly drinkable, you start brewing more batches until you've

developed what people in my line of work refer to as an obsession.

Your beers continue to improve to the point you're consistently producing a quality product

at least according to the neighbors and family that you give it to for free.

Eventually, you realize some less biased feedback might help and decide to submit your beer

to a competition, or even just have someone who you're convinced has an astute palate

...