The Brülosophy Podcast

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Episode 212 | Yeast Pitch R...

11.23.2021

Pitching the proper amount of yeast is generally viewed as one way to ensure a clean fermentation, though for styles like Weissbier, yeast pitch rate is viewed by some as being like a knob the brewer can use to adjust ...

The Brülosophy Podcast episodes:

11.23.2021 Episode 212 \| Yeast Pitch Rate And Weissbier Pitching the proper amount of yeast is generally viewed as one way to ensure a clean fermentation, though for styles like Weissbier, yeast pitch rate is viewed by some as being like a knob the brewer can use to adjust ...
11.16.2021 Episode 211 \| Brü's Views: Accepting & Giving Feedback In this Brü's Views episode, contributor Cade Jobe joins Marshall to discuss their thoughts on accepting and giving not just critical feedback, but positive feedback as well. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers ...
11.09.2021 Episode 210 \| Brü & A #20 In this episode, contributor Andy Carter joins Marshall to answer a bunch of listener submitted questions. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn ...
11.02.2021 Episode 209 \| Brewing With Baker's Yeast Contributor Andy Carter joins Marshall to talk about the differences and similarities between brewer's and baker's yeast, as well as the results of an interesting exBEERiment on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who ...
10.19.2021 Episode 208 \| Live Q&A With Cade Jobe In July of 2021, The Brü Lab host and Brülosophy contributor, Cade Jobe, spent an hour answering questions asked by Patrons of Brülosophy. Usually reserved for Patrons' eyes and ears only, we decided to make this session public as a ...
10.12.2021 Episode 207 \| Short & Shoddy: Trappist Single Belgium is known for many things, one of which is unique and delicious beers. In this episode, contributor Andy Carter joins Marshall to discuss the Belgian style known as Trappist Single as well the results of Marshall's attempt to brew ...
10.05.2021 Episode 206 \| Using US Caramel & UK Crystal Malts In Belgian Pale Ale Belgian Pale Ale is a style whose character comes not just from yeast, but specialty malts. In this episode, contributor Andy Carter joins Marshall to talk about the differences between US Caramel and UK Crystal malts, particularly as it pertains ...
09.28.2021 Episode 205 \| exBEERience: Designing Beer Recipes Brewing is a mix of science and art, the latter of which comes into play when designing recipes. In this episode, contributor Cade Jobe joins Marshall to discuss their experiences coming up with their own beer recipes over the years. ...
09.21.2021 Episode 204 \| Naturally Carbonating Beer With Sucrose And Honey Natural carbonation occurs when yeast metabolize sugars and produce CO2 as a byproduct. In this episode, contributor Cade Jobe joins Marshall to talk about the use of both sucrose (table sugar) and honey as a priming sugar for carbonating beer. ...
09.14.2021 Episode 203 \| Jersey's Farewell Beer Review w/ Friends The One Minute Beer Review with Jersey & Tim was a silly idea Marshall had just a couple months after The Brülosophy Podcast started. It became a staple of the show thanks in large part to the huge personality of ...
09.07.2021 Episode 202 \| Brü's Views: Dessert Beers There's nothing new about using curious adjuncts in beer, though it seems the practice has blown up over the last decade, which has led to the introduction of an interesting new "style." Contributor Andy Carter joins Marshall in this episode ...
08.31.2021 Episode 201 \| Using Yeast Nutrient In Hard Cider As a living organism, yeast requires nutrients for optimal performance, regardless of what it's fermenting. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the use of yeast nutrient when making cider as well as a fascinating ...
08.24.2021 Episode 200 \| Brü & A #19 For the 200th episode of The Brülosophy Podcast, contributor Cade Jobe joins Marshall to answer listener submitted questions. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the ...
08.17.2021 Episode 199 \| Short & Shoddy: Cream Ale The curiously named Cream Ale is one of the truly American styles of beer that's brewed with unique ingredients and process. Contributor Cade Jobe joins Marshall to discuss this tasty style as well as how one turned out when brewed ...
08.10.2021 Episode 198 \| Roasted Grains In English Porter In order to make darker styles of beer such as English Porter, it's imperative to use roasted grains, two of the most popular being Black Malt and Roasted Barley. In this episode, contributor Andy Carter joins Marshall to talk about ...
08.03.2021 Episode 197 \| exBEERience: Water Chemistry Adjustments Water makes up the largest portion of beer, so it makes sense that paying attention to it would be a good thing. In this episode, contributor Cade Jobe sits down with Marshall to chat about their experiences with water chemistry ...
07.29.2021 The End Of An Era... The time has finally come to make an unfortunate change. If you're a fan of The Brülosophy Podcast, please complete this single question survey to let us know what you think we should do in the future.
07.27.2021 Episode 196 \| Using Flaked Maize In Cream Ale Cream Ale is an American hybrid beer known for being made with a portion of corn, an ingredient viewed by some as negatively impacting beer quality. In this episode, contributor Andy Carter joins Marshall to discuss the history of both ...
07.13.2021 Episode 195 \| Live Q&A With Andy Carter In May of 2021, Brülosophy's Andy Carter sat down for about an hour with Patrons of Brülosophy to answer a bevy of interesting questions. Usually reserved for Patrons' eyes and ears only, we decided to make this session public as ...
07.06.2021 Episode 194 \| Using Wheat Malt In American IPA While technically a base malt, wheat malt is often used in relatively small proportions to boost the body and improve the foam stability of myriad styles. In this episode, contributor Andy Carter joins Marshall to talk about the use of ...
06.29.2021 Episode 193 \| Brü's Views: On Drinking & Health - Listener Reactions After dropping our last Brü's Views episode where contributor Cade Jobe and Marshall shared their opinions on health as it relates to drinking alcohol, a bunch of listeners wrote in to share their thoughts and experiences. The Brülosophy Podcast is ...
06.22.2021 Episode 192 \| Souring Beer In An Open Vessel When it comes to making sour beer, it's often recommended to keep the vessel sealed in order to reduce oxygen exposure. In this episode, contributor Cade Jobe joins Marshall to discuss the idea of souring in an open vessel as ...
06.15.2021 Episode 191 \| Short & Shoddy: Irish Red Ale Known for its delicious malt flavor and gorgeous red color, Irish Red Ale is a classic style that we feel doesn't get the attention it deserves. In this episode, contributor Cade Jobe joins Marshall to talk about the history and ...
06.08.2021 Episode 190 \| Brü & A #18 We made it to episode 190, which means it's time for another Brü & A! In this episode, Andy Carter joins Marshall to respond to a list of interesting listener submitted questions. The Brülosophy Podcast is brought to you by ...
06.01.2021 Episode 189 \| Storing Beer In CO2 Pressurized Growlers Taking beer from a tap from one place to another requires the use of a vessel, which historically has been glass growlers. However, recently, companies have started producing stainless steel growlers that are insulated and can be pressurized with CO2. ...
05.25.2021 Episode 188 \| exBEERience: Off-Flavors In Beer There are a number of off-flavors that can occur in beer, from diacetyl and DMS to astringency and metallic. In this episode, contributor Cade Jobe joins Marshall to discuss a list of the most common off-flavors, focusing on how they ...
05.18.2021 Episode 187 \| Brewing With A Stainless Hop Spider There are a number of reasons a brewer might choose to filter their kettle hop additions, from avoiding clogged pumps to producing clearer wort. In this episode, contributor Andy Carter joins Marshall to talk about using a stainless hop spider ...
05.11.2021 Episode 186 \| Brü's Views: On Drinking & Health In this episode, contributor Cade Jobe joins Marshall to discuss the often overlooked topic of physical and mental health as it relates to drinking alcohol. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the ...
05.04.2021 Episode 185 \| Brewing Stout With Malt Extract Malt extract is made from the same malt all-grain brewers use to make beer, and while some believe it can be used to produce beers identical to those made using only grains, others claim it imparts its own unique characteristics. ...
04.27.2021 Episode 184 \| Short & Shoddy: Double IPA As the popularity of IPA began to skyrocket in the late 90s, some brewers began looking for ways to amplify their favorite characteristics of this tasty style, which ultimately led to the development of the Double IPA. In this episode, ...
04.20.2021 Episode 183 \| Base Malts For German Pils German Pils is generally expected to be made with pilsner malt, which is widely believed to impart the cracker and white bread crust characteristic of this style. On this episode, Andy Carter joins Marshall to chat about the base malts ...
04.13.2021 Episode 182 \| exBEERience: Harvesting & Reusing Yeast Yeast is one of the more expensive brewing ingredients, leading many brewers to look for ways to stretch out a single pitch. In this episode, contributor Andy Carter joins Marshall to chat about their experiences harvesting and reusing yeast. The ...
04.06.2021 Episode 181 \| Brewing With Acidulated Malt Monitoring and adjusting mash pH is viewed by many as an important aspect to crafting the best beer. While modern brewers have a number of liquid acid options, a more traditional way to reduce pH involved the use of acidulated ...
03.30.2021 Episode 180 \| Brü & A #17 It's been 4 years since we introduced The Brülosophy Podcast and here we are at episode 180, which means it's time for another Brü & A! Contributor Cade Jobe joins Marshall to respond to a bunch of listener submitted questions. ...
03.16.2021 Episode 179 \| Brü's Views: Adherence To Brewing Traditions Most of the methods we use to make beer today were developed over the last few centuries, and while some have adapted those methods based on new developments, others choose to adhere to more traditional approaches. In this episode, contributor ...
03.09.2021 Episode 178 \| Using Fruit In Belgian Ale Belgian ales are known for possessing unique fruity and spicy notes as a result of the yeast used to ferment them, characteristics that can meld beautifully with certain fruit additions. In this episode, contributor Cade Jobe sits down with Marshall ...
03.02.2021 Episode 177 \| Short & Shoddy: Munich Dunkel Germany is known for their delicious lagers, many versions of which fall on the paler end of the color scale. However, another deliciously popular style originating from the region of Bavaria is Munich Dunkel, which contributor Cade Jobe joins Marshall ...
02.23.2021 Episode 176 \| Methods For Carbonating Saison Saison is a style of beer that's known to be a bit more carbonated than other styles, which lends to its general drinkability. In this episode, contributor Andy Carter joins Marshall to discuss various carbonation methods with a specific focus ...
02.16.2021 Episode 175 \| exBEERience: Going Pro w/ Crow & Wolf Brewing It's likely most homebrewers spend a least a little time dreaming about turning their hobby into a profession, and there are a number of ways to go about doing it. In this episode, Marshall sits down with the crew from ...
02.09.2021 Episode 174 \| Double Dosing High OG Beer With Oxygen Yeast require oxygen to properly ferment sugary wort into beer, which is especially important when making high OG styles. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the importance of oxygen as a yeast nutrient and ...
02.02.2021 Episode 173 \| Brü's Views: Online Forums & Groups The internet made it possible for brewers from around the world to easily communicate with each other, ultimately leading to the formation of various forums and groups. In this episode, contributor Andy Carter and Marshall share their unabashed opinions on ...
01.26.2021 Episode 172 \| Sulfate To Chloride Ratios In NEIPA The mineral makeup of the water used to brew with has been shown to have a perceptible impact on beer, and one way to approach adjusting it is by focusing on the ratio of sulfate to chloride. Whereas classic American ...
01.19.2021 Episode 171 \| Short & Shoddy: American Amber Ale A beer style that once was quite popular but currently seems to have faded into the background, American Amber Ale can possess a fairly wide range of characteristics, and we think it's delicious! In this episode, contributor Cade Jobe chats ...
01.12.2021 Episode 170 \| Brü & A #16 Happy New Year! We made it to our 170th episode, which means it's time for another Brü & A. Contributor Jake Huolihan joins Marshall in this episode to answer a bevy of listener submitted questions. The Brülosophy Podcast is brought ...
01.05.2021 Episode 169 \| Hot-Side Aeration Aerating wort during the mash, lauter, and boil stages of the brewing process, aka hot-side aeration, is believed by many to have a negative impact on beer, though others view this claim as myth. In this episode, contributor Cade Jobe ...
12.29.2020 Episode 168 \| exBEERience: exBEERimental Brewing Brülosophy is all about experimenting with brewing and beer. In this episode, contributor Cade Jobe joins Marshall to talk about their experiences performing various types of brewing experiments, discussing the process from design to sharing the results. The Brülosophy Podcast ...
12.22.2020 Episode 167 \| Steeping Roasted Grains In Wort Including roasted grains in the mash has the effect of reducing pH, which many believe can result in less than desirable characteristics. One way around this is to omit the roasted grains from the mash then steep them in the ...
12.15.2020 Episode 166 \| Brü's Views: Hard Seltzer Over the last few years, boozy sparkling water has taken the world by storm, offering drinkers fruit-flavored fizziness that packs a fraction of the calories in beer. In this episode, contributor Andy Carter joins Marshall to talk about their views ...
12.08.2020 Episode 165 \| Cool Sparging During the mash step, starches in malted barley get converted into fermentable sugar, which then get rinsed from the grains during the sparge step. It's commonly said that the ideal temperature of the sparge water is 170˚F/77˚C, though some have ...
11.24.2020 Episode 164 \| Short & Shoddy: Belgian Dubbel The country of Belgium is known for many things, one of which is delicious beer. Originally brewed by Trappist monks, Belgian Dubbel is one such style, which contributor Cade Jobe and Marshall chat about in this episode. The Brülosophy Podcast ...

Older episodes

11.23.2021 Episode 212 \| Yeast Pitch Rate And Weissbier Pitching the proper amount of yeast is generally viewed as one way to ensure a clean fermentation, though for styles like Weissbier, yeast pitch rate is viewed by some as being like a knob the brewer can use to adjust ...
11.16.2021 Episode 211 \| Brü's Views: Accepting & Giving Feedback In this Brü's Views episode, contributor Cade Jobe joins Marshall to discuss their thoughts on accepting and giving not just critical feedback, but positive feedback as well. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers ...
11.09.2021 Episode 210 \| Brü & A #20 In this episode, contributor Andy Carter joins Marshall to answer a bunch of listener submitted questions. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn ...
11.02.2021 Episode 209 \| Brewing With Baker's Yeast Contributor Andy Carter joins Marshall to talk about the differences and similarities between brewer's and baker's yeast, as well as the results of an interesting exBEERiment on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who ...
10.19.2021 Episode 208 \| Live Q&A With Cade Jobe In July of 2021, The Brü Lab host and Brülosophy contributor, Cade Jobe, spent an hour answering questions asked by Patrons of Brülosophy. Usually reserved for Patrons' eyes and ears only, we decided to make this session public as a ...
10.12.2021 Episode 207 \| Short & Shoddy: Trappist Single Belgium is known for many things, one of which is unique and delicious beers. In this episode, contributor Andy Carter joins Marshall to discuss the Belgian style known as Trappist Single as well the results of Marshall's attempt to brew ...
10.05.2021 Episode 206 \| Using US Caramel & UK Crystal Malts In Belgian Pale Ale Belgian Pale Ale is a style whose character comes not just from yeast, but specialty malts. In this episode, contributor Andy Carter joins Marshall to talk about the differences between US Caramel and UK Crystal malts, particularly as it pertains ...
09.28.2021 Episode 205 \| exBEERience: Designing Beer Recipes Brewing is a mix of science and art, the latter of which comes into play when designing recipes. In this episode, contributor Cade Jobe joins Marshall to discuss their experiences coming up with their own beer recipes over the years. ...
09.21.2021 Episode 204 \| Naturally Carbonating Beer With Sucrose And Honey Natural carbonation occurs when yeast metabolize sugars and produce CO2 as a byproduct. In this episode, contributor Cade Jobe joins Marshall to talk about the use of both sucrose (table sugar) and honey as a priming sugar for carbonating beer. ...
09.14.2021 Episode 203 \| Jersey's Farewell Beer Review w/ Friends The One Minute Beer Review with Jersey & Tim was a silly idea Marshall had just a couple months after The Brülosophy Podcast started. It became a staple of the show thanks in large part to the huge personality of ...
09.07.2021 Episode 202 \| Brü's Views: Dessert Beers There's nothing new about using curious adjuncts in beer, though it seems the practice has blown up over the last decade, which has led to the introduction of an interesting new "style." Contributor Andy Carter joins Marshall in this episode ...
08.31.2021 Episode 201 \| Using Yeast Nutrient In Hard Cider As a living organism, yeast requires nutrients for optimal performance, regardless of what it's fermenting. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the use of yeast nutrient when making cider as well as a fascinating ...
08.24.2021 Episode 200 \| Brü & A #19 For the 200th episode of The Brülosophy Podcast, contributor Cade Jobe joins Marshall to answer listener submitted questions. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the ...
08.17.2021 Episode 199 \| Short & Shoddy: Cream Ale The curiously named Cream Ale is one of the truly American styles of beer that's brewed with unique ingredients and process. Contributor Cade Jobe joins Marshall to discuss this tasty style as well as how one turned out when brewed ...
08.10.2021 Episode 198 \| Roasted Grains In English Porter In order to make darker styles of beer such as English Porter, it's imperative to use roasted grains, two of the most popular being Black Malt and Roasted Barley. In this episode, contributor Andy Carter joins Marshall to talk about ...
08.03.2021 Episode 197 \| exBEERience: Water Chemistry Adjustments Water makes up the largest portion of beer, so it makes sense that paying attention to it would be a good thing. In this episode, contributor Cade Jobe sits down with Marshall to chat about their experiences with water chemistry ...
07.29.2021 The End Of An Era... The time has finally come to make an unfortunate change. If you're a fan of The Brülosophy Podcast, please complete this single question survey to let us know what you think we should do in the future.
07.27.2021 Episode 196 \| Using Flaked Maize In Cream Ale Cream Ale is an American hybrid beer known for being made with a portion of corn, an ingredient viewed by some as negatively impacting beer quality. In this episode, contributor Andy Carter joins Marshall to discuss the history of both ...
07.13.2021 Episode 195 \| Live Q&A With Andy Carter In May of 2021, Brülosophy's Andy Carter sat down for about an hour with Patrons of Brülosophy to answer a bevy of interesting questions. Usually reserved for Patrons' eyes and ears only, we decided to make this session public as ...
07.06.2021 Episode 194 \| Using Wheat Malt In American IPA While technically a base malt, wheat malt is often used in relatively small proportions to boost the body and improve the foam stability of myriad styles. In this episode, contributor Andy Carter joins Marshall to talk about the use of ...
06.29.2021 Episode 193 \| Brü's Views: On Drinking & Health - Listener Reactions After dropping our last Brü's Views episode where contributor Cade Jobe and Marshall shared their opinions on health as it relates to drinking alcohol, a bunch of listeners wrote in to share their thoughts and experiences. The Brülosophy Podcast is ...
06.22.2021 Episode 192 \| Souring Beer In An Open Vessel When it comes to making sour beer, it's often recommended to keep the vessel sealed in order to reduce oxygen exposure. In this episode, contributor Cade Jobe joins Marshall to discuss the idea of souring in an open vessel as ...
06.15.2021 Episode 191 \| Short & Shoddy: Irish Red Ale Known for its delicious malt flavor and gorgeous red color, Irish Red Ale is a classic style that we feel doesn't get the attention it deserves. In this episode, contributor Cade Jobe joins Marshall to talk about the history and ...
06.08.2021 Episode 190 \| Brü & A #18 We made it to episode 190, which means it's time for another Brü & A! In this episode, Andy Carter joins Marshall to respond to a list of interesting listener submitted questions. The Brülosophy Podcast is brought to you by ...
06.01.2021 Episode 189 \| Storing Beer In CO2 Pressurized Growlers Taking beer from a tap from one place to another requires the use of a vessel, which historically has been glass growlers. However, recently, companies have started producing stainless steel growlers that are insulated and can be pressurized with CO2. ...
05.25.2021 Episode 188 \| exBEERience: Off-Flavors In Beer There are a number of off-flavors that can occur in beer, from diacetyl and DMS to astringency and metallic. In this episode, contributor Cade Jobe joins Marshall to discuss a list of the most common off-flavors, focusing on how they ...
05.18.2021 Episode 187 \| Brewing With A Stainless Hop Spider There are a number of reasons a brewer might choose to filter their kettle hop additions, from avoiding clogged pumps to producing clearer wort. In this episode, contributor Andy Carter joins Marshall to talk about using a stainless hop spider ...
05.11.2021 Episode 186 \| Brü's Views: On Drinking & Health In this episode, contributor Cade Jobe joins Marshall to discuss the often overlooked topic of physical and mental health as it relates to drinking alcohol. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the ...
05.04.2021 Episode 185 \| Brewing Stout With Malt Extract Malt extract is made from the same malt all-grain brewers use to make beer, and while some believe it can be used to produce beers identical to those made using only grains, others claim it imparts its own unique characteristics. ...
04.27.2021 Episode 184 \| Short & Shoddy: Double IPA As the popularity of IPA began to skyrocket in the late 90s, some brewers began looking for ways to amplify their favorite characteristics of this tasty style, which ultimately led to the development of the Double IPA. In this episode, ...
04.20.2021 Episode 183 \| Base Malts For German Pils German Pils is generally expected to be made with pilsner malt, which is widely believed to impart the cracker and white bread crust characteristic of this style. On this episode, Andy Carter joins Marshall to chat about the base malts ...
04.13.2021 Episode 182 \| exBEERience: Harvesting & Reusing Yeast Yeast is one of the more expensive brewing ingredients, leading many brewers to look for ways to stretch out a single pitch. In this episode, contributor Andy Carter joins Marshall to chat about their experiences harvesting and reusing yeast. The ...
04.06.2021 Episode 181 \| Brewing With Acidulated Malt Monitoring and adjusting mash pH is viewed by many as an important aspect to crafting the best beer. While modern brewers have a number of liquid acid options, a more traditional way to reduce pH involved the use of acidulated ...
03.30.2021 Episode 180 \| Brü & A #17 It's been 4 years since we introduced The Brülosophy Podcast and here we are at episode 180, which means it's time for another Brü & A! Contributor Cade Jobe joins Marshall to respond to a bunch of listener submitted questions. ...
03.16.2021 Episode 179 \| Brü's Views: Adherence To Brewing Traditions Most of the methods we use to make beer today were developed over the last few centuries, and while some have adapted those methods based on new developments, others choose to adhere to more traditional approaches. In this episode, contributor ...
03.09.2021 Episode 178 \| Using Fruit In Belgian Ale Belgian ales are known for possessing unique fruity and spicy notes as a result of the yeast used to ferment them, characteristics that can meld beautifully with certain fruit additions. In this episode, contributor Cade Jobe sits down with Marshall ...
03.02.2021 Episode 177 \| Short & Shoddy: Munich Dunkel Germany is known for their delicious lagers, many versions of which fall on the paler end of the color scale. However, another deliciously popular style originating from the region of Bavaria is Munich Dunkel, which contributor Cade Jobe joins Marshall ...
02.23.2021 Episode 176 \| Methods For Carbonating Saison Saison is a style of beer that's known to be a bit more carbonated than other styles, which lends to its general drinkability. In this episode, contributor Andy Carter joins Marshall to discuss various carbonation methods with a specific focus ...
02.16.2021 Episode 175 \| exBEERience: Going Pro w/ Crow & Wolf Brewing It's likely most homebrewers spend a least a little time dreaming about turning their hobby into a profession, and there are a number of ways to go about doing it. In this episode, Marshall sits down with the crew from ...
02.09.2021 Episode 174 \| Double Dosing High OG Beer With Oxygen Yeast require oxygen to properly ferment sugary wort into beer, which is especially important when making high OG styles. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the importance of oxygen as a yeast nutrient and ...
02.02.2021 Episode 173 \| Brü's Views: Online Forums & Groups The internet made it possible for brewers from around the world to easily communicate with each other, ultimately leading to the formation of various forums and groups. In this episode, contributor Andy Carter and Marshall share their unabashed opinions on ...
01.26.2021 Episode 172 \| Sulfate To Chloride Ratios In NEIPA The mineral makeup of the water used to brew with has been shown to have a perceptible impact on beer, and one way to approach adjusting it is by focusing on the ratio of sulfate to chloride. Whereas classic American ...
01.19.2021 Episode 171 \| Short & Shoddy: American Amber Ale A beer style that once was quite popular but currently seems to have faded into the background, American Amber Ale can possess a fairly wide range of characteristics, and we think it's delicious! In this episode, contributor Cade Jobe chats ...
01.12.2021 Episode 170 \| Brü & A #16 Happy New Year! We made it to our 170th episode, which means it's time for another Brü & A. Contributor Jake Huolihan joins Marshall in this episode to answer a bevy of listener submitted questions. The Brülosophy Podcast is brought ...
01.05.2021 Episode 169 \| Hot-Side Aeration Aerating wort during the mash, lauter, and boil stages of the brewing process, aka hot-side aeration, is believed by many to have a negative impact on beer, though others view this claim as myth. In this episode, contributor Cade Jobe ...
12.29.2020 Episode 168 \| exBEERience: exBEERimental Brewing Brülosophy is all about experimenting with brewing and beer. In this episode, contributor Cade Jobe joins Marshall to talk about their experiences performing various types of brewing experiments, discussing the process from design to sharing the results. The Brülosophy Podcast ...
12.22.2020 Episode 167 \| Steeping Roasted Grains In Wort Including roasted grains in the mash has the effect of reducing pH, which many believe can result in less than desirable characteristics. One way around this is to omit the roasted grains from the mash then steep them in the ...
12.15.2020 Episode 166 \| Brü's Views: Hard Seltzer Over the last few years, boozy sparkling water has taken the world by storm, offering drinkers fruit-flavored fizziness that packs a fraction of the calories in beer. In this episode, contributor Andy Carter joins Marshall to talk about their views ...
12.08.2020 Episode 165 \| Cool Sparging During the mash step, starches in malted barley get converted into fermentable sugar, which then get rinsed from the grains during the sparge step. It's commonly said that the ideal temperature of the sparge water is 170˚F/77˚C, though some have ...
11.24.2020 Episode 164 \| Short & Shoddy: Belgian Dubbel The country of Belgium is known for many things, one of which is delicious beer. Originally brewed by Trappist monks, Belgian Dubbel is one such style, which contributor Cade Jobe and Marshall chat about in this episode. The Brülosophy Podcast ...

The Brülosophy Podcast

What's The Brülosophy Podcast about?

Download our free app to listen on your phone

The Brülosophy Podcast episodes:

Episode 212 | Yeast Pitch Rate And Weissbier

Episode 211 | Brü's Views: Accepting & Giving Feedback

Episode 210 | Brü & A #20

Episode 209 | Brewing With Baker's Yeast

Episode 208 | Live Q&A With Cade Jobe

Episode 207 | Short & Shoddy: Trappist Single

Episode 206 | Using US Caramel & UK Crystal Malts In Belgian Pale Ale

Episode 205 | exBEERience: Designing Beer Recipes

Episode 204 | Naturally Carbonating Beer With Sucrose And Honey

Episode 203 | Jersey's Farewell Beer Review w/ Friends

Episode 202 | Brü's Views: Dessert Beers

Episode 201 | Using Yeast Nutrient In Hard Cider

Episode 200 | Brü & A #19

Episode 199 | Short & Shoddy: Cream Ale

Episode 198 | Roasted Grains In English Porter

Episode 197 | exBEERience: Water Chemistry Adjustments

The End Of An Era...

Episode 196 | Using Flaked Maize In Cream Ale

Episode 195 | Live Q&A With Andy Carter

Episode 194 | Using Wheat Malt In American IPA

Episode 193 | Brü's Views: On Drinking & Health - Listener Reactions

Episode 192 | Souring Beer In An Open Vessel

Episode 191 | Short & Shoddy: Irish Red Ale

Episode 190 | Brü & A #18

Episode 189 | Storing Beer In CO2 Pressurized Growlers

Episode 188 | exBEERience: Off-Flavors In Beer

Episode 187 | Brewing With A Stainless Hop Spider

Episode 186 | Brü's Views: On Drinking & Health

Episode 185 | Brewing Stout With Malt Extract

Episode 184 | Short & Shoddy: Double IPA

Episode 183 | Base Malts For German Pils

Episode 182 | exBEERience: Harvesting & Reusing Yeast

Episode 181 | Brewing With Acidulated Malt

Episode 180 | Brü & A #17

Episode 179 | Brü's Views: Adherence To Brewing Traditions

Episode 178 | Using Fruit In Belgian Ale

Episode 177 | Short & Shoddy: Munich Dunkel

Episode 176 | Methods For Carbonating Saison

Episode 175 | exBEERience: Going Pro w/ Crow & Wolf Brewing

Episode 174 | Double Dosing High OG Beer With Oxygen

Episode 173 | Brü's Views: Online Forums & Groups

Episode 172 | Sulfate To Chloride Ratios In NEIPA

Episode 171 | Short & Shoddy: American Amber Ale

Episode 170 | Brü & A #16

Episode 169 | Hot-Side Aeration

Episode 168 | exBEERience: exBEERimental Brewing

Episode 167 | Steeping Roasted Grains In Wort

Episode 166 | Brü's Views: Hard Seltzer

Episode 165 | Cool Sparging

Episode 164 | Short & Shoddy: Belgian Dubbel

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