You ask and Imperial Listen,

Due to extreme popularity in Brewer demand,

the A44 Kavikin blend is being released

as a year-round available strain.

This blend of three proprietary kavik strains

absolutely loves hot fermentations,

producing beers bursting with fruity notes of pineapple, guava, and tropical flavors.

Use it for your summer blonde ails, your hazy IPA, or anything else you want to have a delectable fruity fermentation character.

And A44 is absolutely perfect for those who may not have the ability to precisely

control fermentation temperatures.

Just pitch your pouch and let her rip.

Pick up your homebrew pouch wherever Imperial yeast is sold and place commercial orders at

Imperial Yeast.com. Back in the earlier days of home brewing, it was standard practice for

brewers to transfer their beer from the primary fermentation vessel to a

secondary fermenter after about a week of fermentation.

The purpose being to reduce the risk of off-lavors caused by a Tollisis, which is East cell death.

The beer would then sit in secondary for another two-ish weeks before being packaged.

Well, over the last decade or so, this approach is largely fallen to the wayside,

with many brewers opting to ferment entirely in the primary vessel.

And while for some, this led to quicker turnaround times,

others let their beer sit on the troub for extended periods before being packaged.

Does this impact beer character? You're listening to the Brulosophy podcast. I'm your host,

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