Brewers have a tendency to worry about, well, a lot of things. Now, I'm not necessarily saying

that this worry is misplaced. At the very least, the intentions behind these concerns

make some sense. I mean, we all want to make the best beer

possible. Now, while some continue to fervently hang on to these old beliefs, others have been,

you know, loosening their attachments to certain claims. For better or for worse, you're listening

to the Brulosophy podcast. I'm your host, Marshall Shot. Today I'm joined by contributor Jordan

folks to yet again talk about a topic I find oddly

fascinating the impact fermenting with kettle troub has on beer, this time with a focus

on West Coast Pilsner.

Trub has got to be one of the biggest home brewing boogey mans, Trubyman, I don't know.

And it was the very first brewosophy experiment, wasn't it? It sure was,

yeah. Yeah, and it's one of those things that you hear a lot of lore as a young home brewer. At

least we used to back in the day, maybe we don't talk about it as much anymore. And I kind of always

wondered, did it actually make a difference? And then I started hearing that maybe it could even

lead to expedition of staling or, you know,

reduction of some of those beautiful malt flavors and aromas that we're seeking. And so I started

messing around with getting rid of as much as I can, but was actually interested to see,

does it actually make a difference? Yeah, exactly. And not only was, you know, the Kettle Trub Experiment, the very first one

we ever published on the website. It was also the very first episode of the podcast. That was our

focus, which I think is an indicator of my weird fascination with this variable overall. Now, I've said

before that my original aim when starting brewosophy was to intentionally

ruin beers by going against the conventional wisdom. I'm a weirdo like that, and I was okay

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