Whether you call it Kavik or Kavik, there's no denying that this unique Norwegian yeast

has had a remarkable impact on the brewing scene, and Imperial Yeasts A43 Loki is one

of the best versions out there.

With the ability to produce a clean beer when fermented as warm as 104 degrees Fahrenheit

or 40 degrees Celsius, you heard that right, while also performing well at more standard

ale temperatures, Imperial Yeasts A43 Loki is as versatile as it gets, meaning you have

zero excuses for failing to brew throughout the year.

Learn more about A43 Loki at Imperial Yeasts.com and grab a patch for your next batch to see

what all the fuss is about.

In order to brew beer, there are a number of necessary steps one must take, for example,

mashing the grains and pinching yeast to ferment the work.

While there may be some flexibility in how these steps are performed, they sort of have

to happen in order for there to be beer in the end.

However, there are another set of things brewers can do that, while not necessarily necessary,

are believed to have a positive impact on the finished product.

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

episode to discuss the method of adjusting the pH of boiled word prior to pitching yeast

just contribute to Jordan folks.

Yeah, this is one of those things that I think that the beginning home brewer would never

think to look at.

It's like you have to have a little bit of time with the hobby before you're getting

into this level of nuance, but the bigger brewers, they are monitoring pH all along the

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