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. Brewing is a fairly convoluted process that involves numerous measurements to ensure the batch turns out just as we plan.

One such measurement is pH which is said to impact various aspects of the finished beer,

and while most brewers tend to focus on mash pH,

there are other areas where it's important as well.

This is the Brulosophy Podcast.

I'm your host, Marshall Schott.

And joining me on this episode to discuss the method of

adjusting the pH of Wirt following the boil prior to pitching yeast

specifically with sour good is contributor Jordan Folks. You know if I was to use one word to describe my brewing,

it'd probably be convoluted.

I think that the use of post-boil acidification

with wacky things like sourgut is a great example of just how

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