One of the experiences I trust every home brewer shares is the feeling of awe that comes from

witnessing the conversion of Wirt 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 croyson 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 Brulosophy podcast while you're at it. All right, on to the show. Most new brewers start off using malt extracts trading off a little

DIY for predictability and brew day ease. For those who decide to make the leap

to all grain brewing, there are a number of things to consider aspects of the

entire process to obsess about and try to improve things like efficiency.

You're listening to the Brulosophy podcast. I'm your host, Marshall Schott, and on this experience

episode, contributor Kate Job is with me to chat about our experiences when it comes to dealing with efficiency issues.

Ooh, the big efficiency question, to worry about it or not to worry about it.

Right. Yeah, this is going to be a fun one because I feel like

this is a topic that still comes up a lot all the time. Yeah even you know new brewers all the

way up to advanced brewers people are talking about efficiency

maximizing efficiency hitting your numbers all that kind of stuff I think I've even said it on some

podcast episodes about hitting my numbers so yeah this will be a fun one I'm interested to see your opinions on this Marshall and also talk about what you do.

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