Imperial Yeast has been up to some interesting things lately, and they recently announced

a product we are super excited about. If you're familiar with Imperial Yeast, you're likely

aware of their classification system. A is for AL as an AO7 flagship, L is for Logger as

an L17 harvest, and so on. While they recently released the first strain in their I series,

which stands for Imperialis and refers to non-GMO hybrids or derivative yeast strains developed

by Imperial Yeast that have been honed to exhibit the traits today's brewers most desire.

The initial offering, I-22 Capri, is a hybrid of A-38 juice and A-43 Loki, two of Imperial's

most popular strains for hop forward IPA. Whether you're into this style or just enjoy

juicier fermentation characteristics, you have got to try I-22 Capri. Learn more about the Imperialis

project in I-22 Capri at ImperialYeast.com.

There are numerous points in the brewing process at which bad things can happen, one of which

is exposure to oxygen, which is primarily an issue once fermentation is complete,

namely during the packaging process. While many brewers rely on mechanical methods for reducing

the risk of cold-side oxidation, the use of chemical antioxidants has been getting more

focused lately. This is the Bruloscopy podcast. I'm your host, Marshall Schott,

and joining me on this episode to discuss the use of sulfites at the point of kegging is contributor

Andy Carter. I think we've said it enough. I think we've said it a lot. Cold-side oxidation is your

enemy. We've known this for a long time, especially Bruloscopy. What is really interesting about it

is using sulfites, which I'd only ever heard of using in wide making. When it comes to beer,

honestly, I thought this was a game changer when I heard about it because it's so simple,

it's so easy, it's so straightforward, and I can't wait to talk about it more. It's really

fascinating stuff. I've been brewing for nearly two decades at this point, and it seems to me

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