One of the experiences I trust every homeroom shares is the feeling of awe that comes from

witnessing the conversion of wort 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 cruise and 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 day after pitching and seeing

no action.

This is why we love Imperial yeast, who packed 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 Bruloscopy podcast while

you're at it.

Alright, onto the show.

In order to make the best beer possible, Brewers employ a multitude of methods for making

sure to mill the grain just the right speed to avoid obliterating the husks, to pitching

a precise number of yeast cells and fermenting at very specific temperatures.

Arguably, one of the biggest causes of beer going bad is cold-side oxidation, hence

the reason many Brewers invest so much energy into ensuring their beer is not exposed to

oxygen once fermentation is complete.

This is the Bruloscopy podcast.

I'm your host, Marshall Schott, and joining me on this episode to discuss the impact different

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