You've been hearing this talk about Imperial Yeast for a while now, and that's because we absolutely love the stuff.

With 200 billion cells in each pitch-right pouch, we rarely even need to make starters these days.

Unfortunately, not everybody has the access to Imperial Yeast, those of us out here on the West Coast do because they're

based out of Portland, Oregon.

But things are about to change. Imperial yeast is excited to announce the opening of their

East Coast location, which is huge for those who want the freshest

east possible with the best pitch rates but brew on the other side of the country, they're

going to start by offering their foremost popular strains, A38 juice, A.07 flagship, L13 Global, and G.O. 3D are with a goal of providing their full lineup

of yeast by mid-2012, so start your planning now at Imperial Yeast.com. dot com. A common approach to brewing among those starting out involves mixing malt extract with water,

warming it up and steeping crystal malt and roasted grains in the warm work for a period of time

before proceeding with the boil.

For all grain brewers it's common to include all the grains in the mash, though some rely on

steeping their specialty grains post-mash for various reasons.

This is the Brulosophy podcast. I'm your host

Marshall Schott and in this episode Andy Carter is with me to talk about the

method of steeping roasted grains and wirt as well as the results of a

fascinating experiment on the subject. I struggled to find any

home brewer that didn't start with exactly the method you're

describing which is bag of extract and some steep ingrains and go to town and you

know I hope that when you did that first beer it was good enough and you kept

with a hobby and you kept going because there's so many more things but as you know

old-timers like us go back and re-evaluate those things. I think there's some really cool ideas

...