Imperial Yeast is added again with their Imperialist project, creating yet another unique proprietary

strain through the hybridization of two other yeasts.

In addition to its excellent attenuation and rapid reduction of diacetyl, I-10 Mangostini

contributes robust, ripe, tropical fruit, strawberry, and lychee notes to beer that

complement modern hops.

And as a Kovike hybrid, it can be fermented anywhere from 78 to 90 degrees Fahrenheit.

That's 26 to 32 degrees Celsius without issue.

Head over to imperialyeast.com to learn more about I-10 Mangostini and be sure to pick

some up for your next batch of fruity IPA.

I think it's safe to say that both the craft beer and home brewing booms are buttressed

by the overwhelming love of hoppy beer.

I can't remember the last time I went to a brewery that didn't have a few taps dedicated

to various versions of Pale Ale and IPA.

Now, in order to achieve maximum hop character, brewers have developed a bunch of techniques

that they claim helps to accomplish this goal.

You're listening to the Bruloscopy podcast.

I'm your host, Marshall Schott, and joining me on this episode, the chat about the unique

method called Dip Hopping is contributor Jordan folks.

There are so many different ways that brewers have tried to maximize hop character between

double dry hopping, whirlpool temperature, etc.

And Dip Hopping was one of those ones when I read about it in BIO Magazine.

I was like, what the heck is this?

...