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. Fermontation is the seemingly magical though entirely scientifically

explainable process that turns the Worte Brewers make into delicious beer.

Now the microorganism responsible for this wonderful conversion is yeast, a single-celled fungi that like all living

organisms works better when provided an optimal environment. Now,

Brewers have adopted various strategies to ensure their yeast are well taken

care of, for example, by using starters and

precisely controlling fermentation temperature.

But there's another thing that can be done to further reduce the risk of a problematic

fermentation.

You're listening to the Brulossvisty podcast.

I'm your host, Marshall Schott, and with me today to talk about yeast nutrients is contributor K-Job.

Yeah, we're going to talk about yeast nutrients today.

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