Whether you call it Kavik or Kavik, there's no denying that this unique Norwegian yeast

has had a remarkable impact on the brewing scene, and Imperial Yeasts A43 Loki is one

of the best versions out there.

With the ability to produce a clean beer when fermented as warm as 104 degrees Fahrenheit

or 40 degrees Celsius, you heard that right, while also performing well at more standard

ale temperatures, Imperial Yeasts A43 Loki is as versatile as it gets, meaning you have

zero excuses for failing to brew throughout the year.

Learn more about A43 Loki at Imperial Yeasts.com and grab a patch for your next batch to see

what all the fuss is about.

Beer is produced from four primary ingredients, grains, hops, yeast, and of course, water.

It's often said that a pint of beer consists of over 90% water, so it makes sense that

the quality of the water we use to brew with is something that brewers would view as being

rather important.

However, for many water chemistry is convoluted and complicated, leaving many to ignore

it all together.

This is the Bruloscopy podcast.

I'm your host, Marshall Schott, and on this episode, I'm joined by contributor K.

Job to discuss our experiences with water chemistry in the time we've been brewing.

Yeah, this one, I think we're going to spend a lot of time just trying to make water

chemistry as simple as possible, right?

So this isn't going to be a huge in-depth, detailed analysis of water and all that,

but just a general idea of there's six major minerals, so we'll talk about those, talk

...