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 is a fairly convoluted process involving multiple steps that are required to produce

a batch of beer.

One of those steps is fermentation, which is when yeast convert the sugar extracted from

malt and alcohol in CO2, and considering yeast is a living organism, it is widely believed

that pitching a proper amount is imperative to producing a quality beer with no off-flavors,

particularly as it pertains to longer cells.

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

episode to talk about the impact yeast pitch-rate has on international pale logger is contributor

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