You've been hearing this talk about Imperial Yeast for a while now,

and that's because we absolutely love the stuff.

With 200 billion cells in each pitch-right pouch,

we rarely need to make starters these days.

While originally based out of Portland, Oregon,

Imperial Yeast has expanded to the East Coast, meaning even more people

have access to their incredible lineup of yeast, including popular strains like A.07 flagship, A38

Juice, A. 09 Pub, and a Brulosophy favorite L17 Harvest. So, so good.

Whether you brew at home or on the commercial scale, Imperial Yeast has what you need to make the best beer possible.

You can check out all of their available strains and start your

planning at imperial yeast.com. Wirt tastes pretty good but beer tastes quite a bit better and

brewers have a little fungus called yeast to thank for turning the former into the latter.

Like all living organisms, yeast perform best under certain conditions and while viability or the number

of living cells in a pitch has been a major focus of brewers there is another

important aspect of yeast health. This is the Brulosophy

podcast I'm your host Marshall Shot and on this episode I'm joined by

contributor Cade Job to discuss the use of a vitality starter with yeast that's a bit old, particularly as it pertains to English Porter.

Yeah, viable yeast are important, right? You need to have enough yeast that are there to be able to do the job of fermentation but also

equally important is yeast that are actually capable of doing the job of

fermentation so this whole vitality thing right not just the number of yeast cells

if you have a whole bunch of yeast cells that aren't capable or aren't ready to do fermentation or survive in anaerobic or high alcohol conditions, they're not going to do what we want them to do. They're going to have trouble. They're going to spin out of

control and they're going to produce a whole bunch of things that we don't want in the beer. So vitality is important. But if you've got old yeast

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