Whether you call it Kavek, Kavek, or Kavik, there's no denying that this unique Norwegian yeast

has had a remarkable impact on the brewing scene.

An Imperial Yeast's A43 Loki is one of the best versions out there.

With the ability to produce a clean beer

when fermented as warm as 104 degrees Fahrenheit or 40 degrees Celsius,

you heard that right.

While also performing well at more standard ale temperatures,

Imperial Yeast A43 Loki is as versatile as it gets,

meaning you have zero excuses for failing to brew throughout the year.

Learn more about A43 Loki at Imperial Yeast.com

and grab a pouch for your next batch

to see what all the fuss is about. A common method employed by Brewers looking to save a little money involves harvesting yeast from a batch that's finished fermenting, then repitching it into fresh work.

In doing this, there are certain recommendations intended to ensure a successful fermentation,

one being that the yeast lury should come from a beer that's, you know, less flavorful than the

batches pitched into, though in some cases, flavor carryover may be more of a pro than a con.

You're listening to the Brullosophy podcast. I'm your host Marshall Schott,

and on this episode I'm joined by contributor Will Lovell to discuss the very unique method of using yeast that was initially used for a smoked beer to ferment a clean Munich Hellas.

So I know not every one of our listeners are the This Week

And Rock Beer followers that I am.

And I'm personally like super into the smoky stuff.

I like to smoke meat.

I like to smoke beers. We won't comment on the other things,

...