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

witnessing the conversion of Wirt 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 croyson 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 a day after pitching and seeing no action. This is why we love Imperial yeast who pack 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 Brulosophy podcast while you're at it. All right, on to the show. When making a batch of beer, there are various proverbial levers a brewer has to adjust the character and quality of the finished product, one being the temperature at which the mash occurs.

Now depending on the style, as well as the desired outcome, a brewer can choose to depending on the style as well as the desired outcome a brewer can

choose to mash on the cooler end or the warmer end with expectations of a very

specific result. You're listening to the Bruosophy podcast. I'm your host

Marshall Shot and in this episode, Andy Carter

and I are going to revisit the topic of mashed temperature, but focus a little bit more on how it

relates specifically to English Porter. So, mashing, along with fermentation,

it's one of these things that are incredibly complicated

biochemically, you know, material handling, all that stuff.

But you can still reduce it down to some simple steps and get

great results when you dig a little deeper past that surface of mash high

mash low you learn a lot of cool things I wouldn't say you're gonna totally

...