Imperial yeast has been up to some interesting things lately, and they recently announced a product we are super excited about.

If you're familiar with Imperial Yeast, you're likely aware of their classification system.

A is for Ale as an A.O7 flagship, L is for Lager as an L17 harvest, and so on.

Well, they recently released the first strain in their I series, which stands for Imperialis and refers to non-GMO hybrids or derivative

yeast strains developed by Imperial yeast that have been honed to exhibit the traits

today's brewers most desire.

The initial offering, I-22 Capri, is a hybrid of A-38 juice and A-43 Loki, two of

Imperial's most popular strains for hop-forward IPA.

Whether you're into this style or just enjoy juicier fermentation characteristics, you have

got to try I-22 Capri.

Learn more about the Imperialis Project and I-22 Capri at Imperial Yeast.com. Lager styles, particularly those of the pale sort, are known for being crisp, crushable, and perhaps most of all, clean.

These aren't styles that are necessarily driven by fermentation character, and considering the fact they are loggers, they tend to be fermented a bit cooler than typical ales to suppress the formation of esters.

You're listening to the Brewlossopi podcast. I'm your host, Marshall Schott, and joining me on this episode to chat about the impact fermentation temperature has when fermenting pale logger styles such as German pills is contributor

Andy Carter. You know, we say, I think this is the first thing you learn in home brewing is

fermentation temperature control is like the three Cs or the three L's, location, location, location,

fermentation, temperature control, temperature control, temperature control. I think it's, it is,

in my opinion, the most important part other than the other ingredients, hops, water, malt, yeast is temperature control.

Yeah, it's obviously one of those things that I think a lot of people will look back to and say, ah, you know, my beer really improved when I started controlling my fermentation temperature.

Well, at this point, anyone who's been listening to this show or reading our articles for

any amount of time is likely well aware of my perspective on fermentation temperature when it comes,

especially to loggers, this perspective was heavily influenced by a handful of experiments that

we've performed, one of which I look forward to chatting about with you today, Andy, especially since it relied on my favorite logger yeast strain, Imperial Yeast, L17 Harvest.

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