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. the experience is ubiquitous.

You get into home brewing and the people around you first think you're nuts as you proceed and start making beer those people actually end up drinking.

The tone seems to shift. You could sell this stuff. This is definitely better than a lot of what's out there.

When are you starting your own brewery? Some laugh it off and continue on with their normal careers,

home brewing remaining just a hobby that they do for fun.

But for others, this validation serves as motivation to step into the world of professional brewing.

You are listening to the Brulossosophy podcast. I'm your host

Marshall Schott and in this experience episode I'm joined by Malcolm Fraser

the first contributor of Bruosophy who actually went pro to talk about what that

transition has been like.

Yeah, it was a long one.

I had lots of trepidation.

...