You've been hearing this talk about Imperial Yeast for a while now, and that's because we absolutely love the stuff.

With 200 billion cells in each pitch-right pouch, we rarely even need to make starters these days.

Unfortunately, not everybody has the access to Imperial Yeast, those of us out here on the West Coast do because they're

based out of Portland, Oregon.

But things are about to change. Imperial yeast is excited to announce the opening of their

East Coast location, which is huge for those who want the freshest

east possible with the best pitch rates but brew on the other side of the country, they're

going to start by offering their foremost popular strains, A38 juice, A.07 flagship, L13 Global, and G.O. 3D are with a goal of providing their full lineup

of yeast by mid-2012, so start your planning now at Imperial Yeast.com. dot com. Over the last few years a lot of brewers have become very concerned with the

impact oxygen exposure on the cold side once the beers finished for menning

has present company absolutely included?

Well, a similar level of concern

used to be placed on the impact aeration

has during the louder and boil steps.

You're listening to the Brulossy Podcast.

I'm your host, Marshall.

And joining me on this episode to chat about Hot Side Eration is Contributor Cade Job.

Oh yeah, the Hot Side Eration. Is it a myth? Is it something that we should focus on?

You know, how much does it impact your brewing? What is oxygen and

oxidation? Oh man, there's so much that we can talk about in this episode, but I'm surprised that we haven't

gotten to this one yet in the podcast. Yeah, yeah, God, I'm surprised that we haven't gotten to this one yet in the podcast.

Yeah, yeah, God, I'm surprised too.

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