The Brülosophy Podcast

Sour beers have risen in popularity over the last few years with drinkers thirsting for their complex presentation of funky tartness. While making sour beer traditionally required upwards of a couple years, many brewers these days are relying on methods to hasten the souring process. In this episode, Marshall is joined by contributor Malcolm Frazer as well as the first in-studio guest, Sean Wood, to discuss techniques brewers can use to produce delicious sour beer quickly. Sean has been homebrewing for years, served as president of the local homebrew club for 2 years, and currently helps manage the sour and barrel program at House Of Prendragon Brewing Company. His beers are as great as his knowledge is deep! This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | The Impact of Open Fermentation On Kettle Sour Beer: http://brulosophy.com/2018/04/16/the-impact-of-open-fermentation-on-ke

While individual preferences vary when it comes to carbonation level, there's little argument that the sparkle and fizz in beer is important to producing a desirable product. In this episode, contributor Malcolm Frazer joins Marshall to discuss the ins and outs of carbon dioxide including some conjecture on its history in beer, methods of carbonation, and the results of exBEERiments on the subject. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | Force Carbonation vs. Keg Conditioning: http://brulosophy.com/2016/09/12/carbonation-methods-pt-1-force-carbonation-vs-keg-conditioning-exbeeriment-results/ Force Carbonation vs. Bottle Conditioning: http://brulosophy.com/2016/09/26/carbonation-methods-pt-2-force-carbonation-vs-bottle-conditioning-exbeeriment-results/ Force Carbonation vs. Spunding: http://brulosophy.com/2018/02/26/carbonation-methods-pt-3-force-carbonation-vs-spunding-

Brewers seeking to produce the clearest beer possible have a number of options including both mechanical filtration and chemical fining agents. In this episode, contributor Jake Huolihan joins Marshall to discuss the popular method of fining with gelatin including its history of use in the brewing industry as well as exBEERiments looking into the impact it has on appearance, flavor, aroma, and mouthfeel. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | Impact of Gelatin on Dry Hopped Pale Ale (aka The Gelatin Effect): http://brulosophy.com/2015/01/05/the-gelatin-effect-exbeeriment-results/ Impact of Gelatin on NEIPA: http://brulosophy.com/2016/06/20/the-gelatin-effect-pt-6-gelatin-vs-nothing-in-a-ne-style-pale-ale-exbeeriment-results/ Hydrated vs. Dry Gelatin: http://brulosophy.com/2015/12/28/the-gelatin-effect-pt-3-dry-vs-hydrated-exbeeriment-results/ Impact of High Amount of G

Brewers have been seeking ways to produce the clearest beer possible for ages, coming up with some pretty odd methods along the way such as relying on dried fish bladder known as isinglass. Despite so many technological advancements, modern brewers continue to rely on arguably rudimentary finings including Irish moss, an algae, and it's more powerful cousin Whirlfloc. In this episode, contributor Jason Cipriani joins Marshall to discuss the history of kettle finings in brewing, how they work, and some exBEERiment results. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | The Irish Moss Effect xBmt: http://brulosophy.com/2015/03/16/the-irish-moss-effect-exbeeriment-results/ The Whirlfloc Effect xBmt: http://brulosophy.com/2017/03/27/the-whirlfloc-effect-exbeeriment-results/

Necessary for styles such as Brown Ale, Porter, and Stout, roasted grains impart flavors of coffee, chocolate, ash, and nuts. They can also be used to impart a brilliant red color styles like Irish Red Ale. In this episode, contributor Matt Del Fiacco joins Marshall to give this arguably neglected ingredient the attention it deserves, discussing the various types of roasted grains as well as some exBEERiments they’ve done. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | Full Mash vs. Capped At Vorlauf: http://brulosophy.com/2015/11/30/roasted-grains-full-mash-vs-capped-at-vorlauf-exbeeriment-results-2/ Cold Steeping vs. Full Mash: http://brulosophy.com/2017/12/04/roasted-grains-pt-4-cold-steeping-vs-full-mash-exbeeriment-results/ Roasted Barley vs. Black (Patent) Malt: http://brulosophy.com/2016/05/30/roasted-grains-pt-2-roasted-barley-vs-black-patent-malt-exbeeriment-results/

Not too long ago, homebrewers interested in all grain brewing were often advised to build a cumbersome setup consisting of 3 separate vessels, all serving a very specific purpose. Making the jump to all grain essentially meant dedicating a good portion of one's garage to a brewery, which was a barrier for many. Then along came some clever Australians with an idea that made all grain brewing nearly as easy as brewing with extract-- Brew In A Bag! In this episode, contributor Jake Huolihan joins Marshall to chat about this simple approach to making beer that has become one of the most popular methods since its inception. We'll also be going over some interesting results from exBEERiments we've performed. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | The Impact Squeezing Has On Beer Character: http://brulosophy.com/2017/05/22/brew-in-a-bag-the-impact-squeezing-the-bag-has-on-bee

It's often said that yeast require oxygen for the purposes of propagation, which serves to increase cell counts such that fermentation is strong and healthy. In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to discuss both the thinking behind wort aeration as well as some results from exBEERiments they've performed on the subject. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | Shaken vs. Nothing: http://brulosophy.com/2015/05/25/wort-aeration-pt-1-shaken-vs-nothing-exbeeriment-results/ Shaken vs. Pure Oxygen: http://brulosophy.com/2015/07/13/wort-aeration-pt-2-shaken-vs-pure-oxygen-exbeeriment-results/ Nothing vs. Pure Oxygen: http://brulosophy.com/2015/10/19/wort-aeration-pt-3-nothing-vs-pure-oxygen-exbeeriment-results/

As much as we here at Brülosophy love the funkier side of beer, most of what we brew demands cleaner styles so that the impact of whatever variable we're testing shines through. Thankfully, some of the best beers out there tend toward a cleaner flavor profile, from German Pilsner to Hazy IPA. With so many yeast strains out there, it can sometimes be difficult to choose one, and we thought it'd be cool to have a single option that works great in a variety of styles. On this episode, the dudes from Bootleg Biology join Marshall to discuss the new Brülosophy Blend yeast recently released as well as a bunch of data from blind taster evaluations of various beer styles made with the blend. Order your pack of the Brülosophy Blend before March 11, 2018 here: http://bootlegbiology.com/product/brulosophy-blend/ This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha

And we're back with our third Brü & A episode! Brülosophy contributor Brian Hall joins Marshall to answer a bunch of questions submitted by listeners on a variety of topics. If you have a question you'd like answered on a future Brü & A episode, email them to FEEDBACK@BRULOSOPHY.COM This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha

The most common way homebrewers get their start is by using extract, which comes in various forms. In this episode, contributor Malcolm Frazer joins Marshall to talk about this oft neglected ingredient including how both liquid and dry versions are produced, alternative uses for malt extract, and of course the results of some exBEERiments they've performed on the subject. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | Extract vs. All Grain - Pt. 1: Maris Otter: http://brulosophy.com/2014/07/21/extract-vs-all-grain-exbeeriment-results/ Extract vs. All Grain - Pt. 2: Comparing Recipe Kits: http://brulosophy.com/2016/01/04/extract-vs-all-grain-pt-2-comparing-recipe-kits-exbeeriment-results/ The Impact of Age on Liquid Malt Extract: http://brulosophy.com/2017/11/27/the-impact-of-age-on-liquid-malt-extract-exbeeriment-results/

It's often said that brewers make wort and yeast make beer. The microorganism responsible for converting the sugars in wort into alcohol and carbon dioxide, as well as contributing a multitude of aromatic and flavor compounds, yeast is perhaps the most important ingredient in brewing. In this episode, Marshall sits down with Owen Lingley and Jess Claudill from Imperial Yeast to discuss this incredible bugger as well as their thoughts on xBmts covering certain yeast related variables. Check out everything Imperial Yeast has to offer at ImperialYeast.com This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at http://brulosophy.com/aha

Used to add both character and color, crystal malt is a staple for numerous beer styles, contributing a range of flavors from light and sweet to rich and fruity. In this episode, Brülosophy contributor Matt Del Fiacco sits down with Marshall to discuss this tasty brewing ingredient including a couple exBEERiments they've done on the topic! The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | UK Crystal vs. US Caramel Malt: http://brulosophy.com/2017/01/16/grain-comparison-uk-crystal-vs-us-caramel-malt-exbeeriment-results/ Crystal 60L vs. Crystal 100L/20L Blend: http://brulosophy.com/2017/09/18/grain-comparison-crystal-60-vs-crystal-10020-blend-to-achieve-the-same-srm-exbeeriment-results/

Ask any brewer what process change was responsible for the biggest improvement in their beer and making yeast starters will likely top the list. In this episode, contributor Jake Huolihan chats with Marshall about yeast starters, the purported importance of pitch rate, and the results of some exBEERiments on the subject. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | Direct Pitch vs. Yeast Starter In A Moderate OG Ale: http://brulosophy.com/2015/04/20/yeast-pitch-rate-single-vial-vs-yeast-starter-exbeeriment-results/ Underpitch vs. Overpitch In A Lager: http://brulosophy.com/2016/11/07/yeast-pitch-rate-pt-5-underpitch-vs-overpitch-in-a-lager-exbeeriment-results/ Direct Pitch vs. Yeast Starter In A High OG Ale: http://brulosophy.com/2017/10/16/yeast-pitch-rate-pt-7-straight-pitch-vs-yeast-starter-in-high-og-wort-exbeeriment-results/

Purported as being responsible for beer staling and reduced shelf-life, oxidation that occurs once fermentation is complete, typically during packaging, can be difficult to avoid and is the bane of many a brewer's existence. In this episode, contributor Malcolm Frazer joins Marshall to discuss post-fermentation oxidation, ways it can be avoided, and some exBEERiments they've performed on this oft discussed brewing variable. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | Normal vs. High Oxidation At Kegging: http://brulosophy.com/2016/12/19/post-fermentation-oxidation-pt-1-normal-vs-high-oxidation-exbeeriment-results/ Normal vs. High Oxidation At Kegging - Impact of Age & Storage Temp: http://brulosophy.com/2017/06/19/post-fermentation-oxidation-pt-2-evaluating-the-impact-of-age-and-storage-temperature-exbeeriment-results/ Flushing With CO2 vs. Direct Filling When Bottling From Kegs: http://brulosop

New England IPA is a style known as much for its fruity, juicy aromas and flavors as it is for its characteristic haze. There exist a number of factors brewers believe contribute to this hazy appearance, one of which is the typically higher percentage of non-barley grain in the grist. In this episode, long-time NEIPA brewer and Brülosophy contributor Brian Hall joins Marshall to discuss the grains used in this popular style of beer as well as some exBEERiments they've performed on the topic. The Brülosophy Podcast is proudly to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | The Impact of Flaked Oats on NEIPA: http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/ Flaked Oats vs. Wheat Malt in NEIPA: http://brulosophy.com/2017/10/30/flaked-oats-vs-wheat-malt-in-a-new-england-ipa-exbeeriment-results/ Flaked Oats vs. Oat Milk in NEIPA: http://brulosophy.com/2017/10/09/flaked-oats-vs-oat-milk-in-n

Whether or not to bag hops during the boil and dry hop steps is an issue every brewer considers and is often based on their particular approach. In this episode, Brülosophy contributor Jason Cipriani sits down with Marshall to go over the purported pros and cons of bagging hops as well as discuss the results of some interesting exBEERiments on the topic. The Brülosophy Podcast is proudly to be partnered with the American Homebrewers Association. Become a member today: http://brulosophy.com/aha/ | Relevant Articles | Loose vs. Bagged Kettle Hops: http://brulosophy.com/2016/03/21/kettle-hops-loose-vs-bagged-exbeeriment-results/ Loose vs. Bagged Dry Hops: http://brulosophy.com/2017/07/03/loose-vs-bagged-dry-hops-exbeeriment-results/

Happy New Year! In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to reminisce about all that went down in 2017 as well as talk about some of the rad stuff coming up for 2018 including weekly podcast episodes. Thanks to all or our listeners, readers, and sponsors for all of the support over the last year, we look forward to everything that's to come in the future! The Brülosophy Podcast is proudly to be partnered with the American Homebrewers Association. Become a member today: http://brulosophy.com/aha/

For our 20th episode and the last one in 2017, Malcolm joins Marshall to answer a bunch of listener questions covering a wide spectrum of topics, from volume prediction issues to vegetarian approaches to cleaning beer quickly. Don't forget to send your Brü & A questions to feedback@brulosophy.com and we'll be sure to answer it in a future show!

Viewed by some as a complicated step that yields marginal results, manipulating the mineral composition of brewing water is believed by others to be the only way to dial in the exact character one desires. In this episode, contributor Malcolm Frazer joins Marshall to discuss the various minerals (or salts) used by brewers, their purported impact on beer, the results of multiple exBEERiments, and their thoughts on the subject. | Relevant Articles | Mash Manipulation: http://brulosophy.com/2015/04/06/water-chemistry-pt-1-mash-manipulation-exbeeriment-results/ Messing With Minerals: http://brulosophy.com/2015/05/18/water-chemistry-pt-2-messing-with-minerals-exbeeriment-results/ Post-Fermentation Mineral Adjustment: http://brulosophy.com/2015/12/14/water-chemistry-pt-3-post-fermentation-mineral-adjustments-exbeeriment-results/ Sulfate to Chloride Ratio: http://brulosophy.com/2016/10/03/water-chemistry-pt-6-sulfate-to-chloride-ratio-exbeeriment-results/ The Impact of Mineral Load: http://brulosophy.com/2017/05/01/

Popularized by clever Australian homebrewers seeking a way to make beer while conserving water, the no chill method relies simply on time and ambient temperatures to chill wort after the boil. In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to talk about the history of the no chill method as well as their experiences and exBEERiment results! | Relevant Articles | A Year Of No Chill: http://brulosophy.com/2015/02/09/a-year-of-no-chill-lessons-from-a-secret-xbmt/ No Chill vs. Quick Chill exBEERiment: http://brulosophy.com/2015/11/09/cooling-the-wort-pt-1-no-chill-vs-quick-chill-exbeeriment-results/