The Brülosophy Podcast

Carapils is said to improve head retention, body, and mouthfeel of beer by adding non-fermentable dextrines to the wort. In this episode, Brülosophy contributor Ray Found joins Marshall to discuss how this interesting and widely use malt works, their experiences using it, and of course the results of an exBEERiment comparing beers made with and without Carapils. | Relevant Articles | The Impact of Carapils on Various Beer Characteristics: http://brulosophy.com/2016/11/28/dextrine-malt-pt-1-the-impact-of-carapils-on-various-beer-characteristics-exbeeriment-results/

First wort hopping is a method many claim imparts a smoother bitterness and allows unique aromatic characteristics to come through in the finished beer. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the history of first wort hopping as well as past research and results from a couple Brülosophy exBEERiments on the topic. | Relevant Articles | The First Wort Hop Effect Pt.1 The First Wort Hop Effect Pt. 2

It’s well known that proper lagers require cooler fermentation temperatures than ales in order to produce the clean and crisp characteristics they’re known for. Of course, this knowledge is rooted in a long history of brewing, which got us wondering—what really happens if a lager is fermented at ale temperatures? In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to chat about the history of lager beer brewing, common beliefs about the importance of fermentation temperature, and of course, results from various xBmts on the topic! | Relevant Articles | Ferm Temp xBmt - WLP800 Pilsner Lager Yeast: http://brulosophy.com/2015/06/22/fermentation-temperature-pt-3-lager-yeast-exbeeriment-results/ Ferm Temp xBmt - Saflager W-34/70: http://brulosophy.com/2016/02/08/fermentation-temperature-pt-4-lager-yeast-saflager-3470-exbeeriment-results/ Ferm Temp xBmt - Saflager W-34/70 (extreme): http://brulosophy.com/2016/04/18/fermentation-temperature-pt-5-lager-yeast-saflager-3470-exbeeriment-results/ Ferm

An entire episode dedicated to the beer everyone loves to hate-- Pumpkin Beer! Contributor Malcolm Frazer shares the interesting history of this pariah of styles before he and Marshall discuss the results of an interesting exBEERiment comparing a beer made with actual pumpkin to one made with only spices. | Relevant Links | Pumpkin Beer xBmt: http://brulosophy.com/2015/10/05/its-the-great-pumpkin-xbmt-pt-1-does-pumpkin-make-a-difference-exbeeriment-results/

In this episode, Marshall and Jake take the seemingly boring topic of grain crush and do their best to talk about it in a way that makes it interesting. Personal experiences, conventional perspectives, and results from a couple exBEERiments are all addressed. | Relevant Articles | Grain Crush xBmt Pt. 1: http://brulosophy.com/2015/11/23/mind-the-gap-course-vs-fine-crush-exbeeriment-results/ Grain Crush xBmt Pt. 2: http://brulosophy.com/2017/01/09/mind-the-gap-pt-2-the-impact-of-grain-crush-size-on-a-moderate-og-ale-exbeeriment-results/

The 2017 hop harvest is quickly approaching so Marshall sits down with Doug Wilson from Hopsteiner to chat about all that’s involved in developing, growing, and harvesting hops! | Relevant Links | http://hopsteiner.com

Mash pH is said to have an impact on conversion of starch to sugar as well as character of the finished beer. In this episode, Malcolm and Marshall go over the conventional thinking about mash pH then chat about the exBEERiments they've performed to test it out. | Relevant Articles | Impact of Low Mash pH: http://brulosophy.com/2017/01/30/water-chemistry-pt-7-evaluating-the-impact-of-low-mash-ph-exbeeriment-results/ Impact of High Mash pH: http://brulosophy.com/2017/07/24/water-chemistry-pt-9-evaluating-the-impact-of-high-mash-ph-exbeeriment-results/ Boil pH xBmt: http://brulosophy.com/2016/08/08/water-chemistry-pt-5-boil-ph-in-an-ipa-exbeeriment-results/

Join Marshall and Ray as they chat about how the amount of hops used during the dry hop impacts beer! In addition to sharing their personal experiences, they'll discuss the exBEERiment results and how they influenced their current approaches to dry hopping. Get a 1 Year subscription to Brew Your Own magazine for only $14.99 by using the link on this page: http://brulosophy.com/BYO | Relevant Articles | http://brulosophy.com/2015/09/21/dry-hop-quantity-a-little-vs-a-lot-exbeeriment-results/

In this episode, Marshall and Ray answer your questions! From how we feel about certain exBEERiments to what our thoughts are on all-in-one brewing systems, no question goes unanswered. If you have questions you'd like us to answer for future Brü & A episodes, don't hesitate to email Marshall directly (marshall@brulosophy.com) or ask it in any of the forums we regularly frequent. | Relevant Links | http://facebook.com/brulosophy http://instagram.com/brulosophy http://twitter.com/brulosopher

The tables get turned when the Brülosophy crew gets experimented on by the guys from Basic Brewing Radio at Homebrew Con 2017! James and Steve present 3 beers hopped at different times to the crew then ask them to try to guess which beer was hopped at what time. In addition to this fascinating experiment, the idiots from JaDeD Brewing share some history of their business and the folks behind a new hop farm in the Midwest join us to talk about what they're up to! | Relevant Links | http://basicbrewing.com http://growlerfarms.com

The final step in brewing beer involves getting it into either a bottle or keg then dialing in the proper amount of carbonation. In this episode, Jake and Marshall go over the various methods for packaging and carbonating beer, discussing data from exBEERiments they've performed and sharing tips they've learned along the way! | Relevant Articles | Sparkle & Fizz: Carbonation Methods -http://brulosophy.com/2016/05/12/sparkle-fizz-methods-for-carbonation/ Force Carbonation vs. Keg Conditioning xBmt - http://brulosophy.com/2016/09/12/carbonation-methods-pt-1-force-carbonation-vs-keg-conditioning-exbeeriment-results/ Force Carbonation vs. Bottle Conditioning xBmt - http://brulosophy.com/2016/09/26/carbonation-methods-pt-2-force-carbonation-vs-bottle-conditioning-exbeeriment-results/

Transferring fermented beer from a primary fermentor to a secondary vessel was at one time deemed necessary by homebrewers for clarification and to reduce the risk of off-flavors. In this episode, Jake and Marshall discuss this seemingly waning method as well as an exBEERiment with interesting results! | Relevant articles | Primary-only vs. Transfer to Secondary: http://brulosophy.com/2014/08/12/primary-only-vs-transfer-to-secondary-exbeeriment-results/

The purpose of this episode is simple-- we thank everyone who has helped to make the podcast possible, announce the opening of the Brülosophy online store, and discuss some of the new developments regarding the upcoming Chop & Brü Prefunk Party happening the night before Homebrew Con 2017! Brülosophy Store: http://brulosophy.com/store Chop & Brü Prefunk Info: http://brulosophy.com/prefunk2017

Mash temperature is said to play a big role in the character of beer, determining not only how dry or sweet it ends up, but the amount of alcohol it contains. In this episode, contributor Ray Found and Marshall chat about mash temperature, the exBEERiments they’ve done on the variable, and how those results have shaped their current perspectives. Mash Temperature xBmt #1: http://brulosophy.com/2015/10/12/the-mash-high-vs-low-temperature-exbeeriment-results/ Mash Temperature xBmt #2: http://brulosophy.com/2016/08/22/the-mash-pt-2-testing-a-less-extreme-temperature-variance-exbeeriment-results/

In this episode, Marshall and Jake chat about one of the more surprising exBEERiment variables they've tested-- the type of vessel beer is fermented in. From standard plastic buckets to glass carboys and stainless fermentors, brewers these days have many options to choose from, most presuming it doesn't have a noticeable impact on the quality of the beer. Does it? Listen to find out! Relevant links: PET Carboy vs. Plastic Bucket: http://brulosophy.com/2014/10/14/the-impact-of-fermentation-vessel-exbeeriment-results/ PET vs. Glass Carboy: http://brulosophy.com/2016/05/16/fermentor-type-pt-2-plastic-pet-vs-glass-carboy-exbeeriment-results/ Glass Carboy vs. Stainless Steel: http://brulosophy.com/2016/07/11/fermentation-vessel-pt-3-stainless-steel-vs-glass-carboy-exbeeriment-results/ Corny Keg vs. Glass Carboy: http://brulosophy.com/2017/02/13/fermentation-vessel-pt-4-corny-keg-vs-glass-carboy-exbeeriment-results/

Brülosophy is teaming up with Chop & Brew to bring you the raddest party around for those who show up to Homebrew Con a day early-- the Chop & Brü Prefunk Party! Listen up for more details about this event that's going to include a raffle for incredible prizes, a special beer available only at the party, karaoke, and of course a great time! Read more about the Chop & Brü Prefunk here: http://brulosophy.com/prefunk2017 Buy your tickets here: https://www.eventbrite.com/e/chop-bru-prefunk-party-at-insight-brewing-tickets-33972711294

In this episode, Marshall interviews some New Zealand based companies doing great things for brewing and especially homebrewers. A couple guys from Grainfather chat about recent updates to their all-in-one brewing system as well as innovative new products they plan to release soon. Gabi Michael, co-owner of New Zealand's family-owned Gladfield Malt, discusses the great things they're doing with our favorite grains. Finally, the guys responsible for organizing the New Zealand Homebrewers Conference tell us about the logistics of organizing such an event in addition to the unique competition and judging format they developed called BrewMania. Relevant links: Grainfather.com GladfieldMalt.co.nz NZHC.nz

Contributor Jake Huolihan joins Marshall to chat about a method that allows brewers to cut both time and complexity out of their brew day by skipping the sparge step. Commonly referred to as no sparge brewing, this method involves mashing with the full volume of brewing liquor, meaning a much higher liquor-to-grist ratio, which some believe can produce wort with varying differences in quality compared to traditionally sparged beers. We address these concerns and discuss an exBEERiment Jake performed on no sparge brewing as well as our experiences using the method ourselves. No Sparge vs. Batch Sparge xBmt: http://brulosophy.com/2016/08/29/mash-methods-pt-2-batch-sparge-vs-no-sparge-exbeeriment-results/ No Sparge Brewing How-To & BeerSmith Tutorial: http://brulosophy.com/2014/08/27/no-sparge-brewing-with-a-beersmith-tutorial/

For the first episode of The Brülosophy Podcast, we focus on the topic that started it all— the impact a high amount of kettle trub in the fermentor has on beer! Brülosophy contributor Malcolm Frazer joins Marshall to discuss two exBEERiments investigating kettle trub and how the results have impacted their own brewing methods. Kettle Trub xBmt #1: http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/ Kettle Trub xBmt #2: http://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/ Gajamagic: https://soundcloud.com/gajamagic

We're excited to announce The Brülosophy Podcast! In this very brief episode, we go over our plans for the podcast and what you might expect to hear in the future.