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 croix 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 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 Bruloscopy podcast while

you're at it.

Alright, onto the show.

In this day and age, hops are pretty much the star of the show when it comes to beer.

We do in large part of the massive popularity of IPA, of course, which is known to receive

hefty post-boil hop additions.

However, brewers still tend to employ kettle hopping when making most beer styles, and

the initial dose made at the start of the boil is often referred to as the bittering

addition.

You're listening to the Bruloscopy podcast.

I'm your host, Marshall Schott.

...