When it comes to making high-quality beer, there are a few factors often focused on, one being

fermentation temperature, which is widely believed to be especially important when it comes to

logger styles. Another factor is yeast pitch rate,

which again is generally viewed as being more crucial in cool fermented loggers. This is the

Brulosophy podcast. I'm your host, Marshall Schott, and this week I'm joined by contributor

Jordan Fulks to discuss the interplay of fermentation temperature and yeast pitch rate when making

lager particularly Munich Hellas.

Historically, it seems that lagers have been perceived as just too darn hard for a new homebrew

to make. And there are probably even some lifelong home brewers that have never tried one,

because what you've just described is kind of intimidating. And in the modern world of homebrewing,

we've certainly hacked together a lot of equipment and ingredients that can help us achieve that. But I can still understand the intimidation. And so maybe in today's episode, we can kind of break down what it really is. And maybe it's not as hard as some people might think. Absolutely. And over the last, I don't know, six, seven years, I've noticed more and more home brewers, as I'm sure you have as well, dipping their toes into logger brewing, and a lot of them are breaking the rules. You know, I put air quotes around that, and they're happy with the outcome. You know, as we do every other week on this show, we will be going over an experiment that we performed on this topic, but unlike many of our other experiments where the variable is pretty cut and dry, this one might seem a little bit convoluted to some listeners, so we are going to do our best to make it as easy to understand as possible. We want more people making loggers, however you want to do it, and you're going to see, as you probably already know, that we have our differences of opinions on this as well. So, all right, if you're a fan of this show and you would like to receive a reward for helping us to keep it going, please consider becoming a patron of brulosophy over at patreon.com slash brewosophy, where you make a small monthly pledge, and you receive rewards like access to unpublished contributor recipes, unique perks from Yakima ValleyHops.com,

and an invitation to either a monthly live brewday with a Brulosophy contributor or somebody in the

brewing world. Learn more about all of the rewards we offer for your support over at patreon.com

slash brewlossify. Also, if you wouldn't mind leaving a rating and review of our show and Apple

podcast or wherever it is you listen to podcast, we'd appreciate that too, as it makes it easier for people who haven't heard of us yet to find the show.

And we want to thank everybody who's already taken the time to do that.

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