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The Brülosophy Podcast

Author: Brülosophy

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Brülosophy - where they who drink beer will think beer! We drop a new episode every week focused on a specific topic important to homebrewers and professionals alike. In addition to discussing the history of the topic at hand, we go over the results of exBEERiments we've performed to provide a slightly more objective spin on things. Join us as we think beer!
98 Episodes
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Brewers make wort and yeast makes beer. As such, it's important to treat the yeast we ferment with as good as possible, which includes storing it in an ideal environment. In this episode, Marshall sits down with Imperial Yeast's Casey Hellwig to discuss the importance of yeast storage temperature as well as the results of a collaborative xBmt they performed on the topic.The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.| Relevant Article |Yeast Storage Temperature xBmt: http://brulosophy.com/2019/01/28/yeast-storage-temperature-cool-vs-warm-exbeeriment-results/
Oxygen is the enemy of beer, leading to reduced hop character, cardboard flavors, and overall reduced enjoyability. In this first episode of our new exBEERience series, contributor Brian Hall joins Marshall to chat about their thoughts and experiences with reducing cold-side oxidation.The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.| Relevant Article |7 Methods For Reducing Cold-Side Oxidation When Brewing Beer: http://brulosophy.com/2018/05/10/7-methods-for-reducing-cold-side-oxidation-when-brewing-beer/
Often mistaken for specialty grains, both Vienna and Munich malts are base malts capable of self-conversion, meaning can be used at up to 100% of the grist. In this episode, contributor Phil Rusher sits down with Marshall to chat about what makes these malts so unique as well as go over the results of an xBmt comparing the two.The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.| Relevant Article |Vienna vs. Munich Malt xBmt: http://brulosophy.com/2017/12/11/grain-comparison-vienna-malt-vs-munich-malt-exbeeriment-results/
Often described as having a green apple flavor and mispronounced by many, acetaldehyde is an off-flavor that is a normal part of any experienced beer evaluator's vernacular. In this episode, contributor Malcolm Frazer sits down with Marshall for a deep dive into this curious characteristics as well as to discuss the results of a fascinating xBmt on the subject.The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.| Relevant Article |Acetaldehyde Off-Flavor xBmt: http://brulosophy.com/2017/02/06/off-flavor-series-acetaldehyde-exbeeriment-results/
Episode 090 | Brü & A #9

Episode 090 | Brü & A #9

2019-05-1401:12:321

We've made it to 90 episodes of The Brülosophy Podcast, which means it's time for another Brü & A! Contributor Matt Del Fiacco joins Marshall to answer listener questions about a wide range of topics.The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
In this day and age, it's common for brewers to make beers using non-traditional ingredients, a popular one of which is coffee. Whether used to emulate other ingredients or accentuate certain characteristics, there's no questioning that coffee adds a unique depth to beer. In this episode, contributor Phil Rusher joins Marshall to chat about the various methods brewers use to add coffee to beer.The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.| Relevant Article |http://brulosophy.com/2019/01/21/brewing-with-coffee-boil-kettle-addition-vs-fermentation-vessel-addition-exbeeriment-results/
Water makes up the largest portion of beer, and yet it seems the ingredient that has gotten the least amount of attention by brewers over the years. In this episode, contributor Matt Del Fiacco joins Marshall to discuss how brewers can use reverse osmosis (RO) water as a sort of blank slate onto which various mineral profiles can be built.The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.| Relevant Article & Links|RO Water vs. Adjusted Water xBmt: http://brulosophy.com/2018/04/02/water-chemistry-pt-11-straight-ro-water-vs-adjusted-ro-water-exbeeriment-results/RO Filter: https://amzn.to/2VD8npWRO to Garden Hose Adapter: https://amzn.to/2GRPXd6TDS Meter: https://amzn.to/2GIZ2DE
Earmuff alert: this episode was recorded live during a night of drinking among adults; those who are sensitive to certain words, be advised.With all the beer we brew for science, it's not uncommon for us to end up with a bunch of half-empty kegs. When this not-so-annoying predicament arises, we often invite friends over to help free up space for new beers. This is exactly what Marshall did with friends Tim Meisch, Paul Amico, Justin Pretzer, and Craig Fry during a recent weekend the wives were out of town. Listen along as the dudes drink and discuss 6 beers Marshall had on tap with the hope of kicking some kegs!The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.| Relevant Article |Short & Shoddy Irish Red Ale: http://brulosophy.com/2019/04/18/short-shoddy-irish-red-ale/Short & Shoddy California Common: http://brulosophy.com/2019/03/07/short-shoddy-california-common/British Golden Ale: http://brulosophy.com/2019/01/28/yeast-storage-temperature-cool-vs-warm-exbeeriment-results/Bell's Two Hearted Ale w/ Centennial Select: http://brulosophy.com/2019/04/22/doppelganger-two-hearted-ale-from-bells-brewery-exbeeriment-results/Bell's Two Hearted Ale w/ Standard Centennial: http://brulosophy.com/2019/03/25/hop-comparison-bells-brewery-centennial-select-vs-standard-centennial-exbeeriment-results/Short & Shoddy American Barleywine: http://brulosophy.com/2018/05/17/short-shoddy-american-barleywine/
In the days before CO2 tanks and regulators, brewers wishing to carbonate their beer had to rely on more natural methods, one of which involved bunging the fermentor toward the end of fermentation to force the gas into solution. In this episode, contributor Jake Huolihan joins Marshall to talk about the method of spunding, going over how it's done as well as reviewing the results of an xBmt on the subject.The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.| Relevant Article |Spunding vs. Force Carbonation xBmt: http://brulosophy.com/2018/02/26/carbonation-methods-pt-3-force-carbonation-vs-spunding-exbeeriment-results/
When making a batch of beer, boiling the wort is completed by most as a matter of course and serves various purposes. However, some newer brewing systems do things a bit different by holding the wort at just under a boil. In this episode, contributor Matt Del Fiacco sits down with Marshall to discuss what the boil is all about, what we might expect from skipping the boil, and the results of his exBEERiment on the subject.The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.| Relevant Article |The No-Boil Effect xBmt: http://brulosophy.com/2018/07/02/the-no-boil-effect-exbeeriment-results/Scientists Rise Up Against Statistical Significance: https://www.nature.com/articles/d41586-019-00857-9
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Comments (27)

Antonio Martinez

For bottlers that have a dishwasher, open it up and bottle on the inside of the front panel to avoid a mess on your floor.

May 14th
Reply

JeffK

15:00 topic. Ads at the end might be better for the listeners.

Jan 9th
Reply

JeffK

Have you guys tried experiments to produce diacetyl on purpose, to try to isolate the variable that produces it?

Nov 14th
Reply

JeffK

15:35

Nov 6th
Reply

Tysen Bibb

Great podcast! I listen whenever I'm working in my home brewery or smoking meat.

Oct 26th
Reply

JeffK

12:45

Oct 10th
Reply

JeffK

19:50

Oct 8th
Reply

JeffK

15:00

Sep 4th
Reply

JeffK

17:12

Sep 4th
Reply

JeffK

16:16

Aug 21st
Reply

JeffK

12:20

Aug 14th
Reply

JeffK

7:50 Jersey and Tim.

Aug 14th
Reply

JeffK

Topic 14:20

Aug 3rd
Reply

JeffK

Jersey and Tim 8:30

Aug 3rd
Reply

JeffK

Topic 17:35

Aug 3rd
Reply

JeffK

Jersey and Tim 11:45

Aug 3rd
Reply

JeffK

19:30 topic

Jul 15th
Reply

JeffK

20:45 topic starts

Jul 12th
Reply

JeffK

9:25

Jul 12th
Reply

Jon Comrie

Good episode. A suggestion for a future exBEERiment, if you haven't done it already, is pellet hops vs. whole leaf hops.

Jun 26th
Reply
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