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 cruise 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 day after pitching and seeing

no action.

This is why we love Imperial yeast, who packed 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.

In the centuries human beings have been making beer, a ton has been learned about all

of the various parts of the brewing process, which has led to the development of certain,

well, rules, you know, things that one must do to ensure a quality end product.

Now, what aspect of brewing is the boiling of wort, which serves a number of purposes?

Though as basic as the boil may seem, there are definitely rules associated with it.

You're listening to the Bruloscopy podcast.

I'm your host, Marshall Shodd, and joining me on this episode to talk about the impact

of boiling wort in a covered kettle is contributor cage job.

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