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. Beer is fermented work.

Beer is fermented worked, and while it's entirely possible to ferment

work in pretty much any type of container using a vessel designed specifically for

the task can make the process easier and reduce the risk of an unintentional

contamination.

Now these days most commercial breweries rely on durable and easy to clean

stainless steel tanks to hold their fermenting beer.

For a while such options were limited on the smaller scale, for us home brewers at least,

which likely explains the proliferation of plastic buckets and glass carboys among

home brewers.

Nowadays, however, that's definitely not the case.

This is the Brulosophy podcast.

I'm your host, Marshall Schott.

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