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The Brülosophy Podcast

Brülosophy - where they who drink beer will think beer! Join the crew as they discuss the history of various brewing topics and the results of their interesting exBEERiments!

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Episode 005 | Does Mash Temperature Matter?

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/

1hr

16 May 2017

Rank #1

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Episode 019 | Water Chemistry: Minerals

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/water-chemistry-pt-8-the-impact-of-mineral-load-when-ratio-is-the-same-exbeeriment-results/

1hr 6mins

5 Dec 2017

Rank #2

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Episode 010 | Dry Hop Quantity exBEERiment

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/

58mins

1 Aug 2017

Rank #3

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Episode 007 | Packaging & Carbonation

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/

54mins

20 Jun 2017

Rank #4

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Episode 023 | New England IPA: Grains

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-new-england-ipa-exbeeriment-results/

1hr 9mins

16 Jan 2018

Rank #5

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Episode 096 | The New IPA w/ Scott Janish

Hazy IPA is all the rage today and the process used to produced good examples of the style is somewhat unique. In this episode, Marshall sits down with blogger and professional brewer, Scott Janish, whose new book, The New IPA: A Scientific Guide To Hop Aroma And Flavor, goes into heavy detail on this hazy style. Scott shares key findings from his research and discusses them as they relate to past xBmts. Buy The New IPA now: https://amzn.to/2Xd7eHk 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.

1hr 27mins

2 Jul 2019

Rank #6

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Episode 056 | Ale Fermentation Temperature

Fermentation temperature is believed by many to be one of the most critical components to the making of good beer-- go too high or low and you'll produce undesirable off-flavors. In his episode, contributor Malcolm Frazer joins Marshall to discuss this variable as it relates to brewing ales, going over various methods of fermentation temperature control as well as the results of some exBEERiments they've performed. | Relevant Articles | WLP029 German Ale/Kölsch Yeast: http://brulosophy.com/2015/01/19/fermentation-temperature-pt-1-exbeeriment-results/ WLP002 English Ale Yeast: http://brulosophy.com/2015/05/11/fermentation-temperature-pt-2-english-ale-exbeeriment-results/ WLP300 Hefeweizen Yeast: http://brulosophy.com/2017/08/21/fermentation-temperature-pt-9-wlp300-hefeweizen-ale-yeast/

1hr 12mins

4 Sep 2018

Rank #7

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Episode 117 | exBEERience: Dealing With Efficiency Issues

Of the many process concerns voiced by all-grain brewers, one of the most common has to do with either low or inconsistent efficiency. In this episode, contributor Cade Jobe sits down with Marshall to talk about their experiences dealing with efficiency issues and discussing things they've done to make things better. 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 | 6 Tips For Dealing With Efficiency Issues: http://brulosophy.com/2015/09/10/6-tips-for-dealing-with-efficiency-problems/

1hr 18mins

3 Dec 2019

Rank #8

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Episode 008 | Hop Timing Experiment with Basic Brewing Radio

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

1hr 2mins

4 Jul 2017

Rank #9

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Episode 009 | Brü & A #1

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

1hr 7mins

18 Jul 2017

Rank #10

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Episode 037 | Quick Sour Beers w/ House Of Pendragon Brewing Co.

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-kettle-sour-beer-exbeeriment-results/ Boil Vs. No Boil Berliner Weisse: http://brulosophy.com/2016/11/14/boil-vs-no-boil-berliner-weisse-exbeeriment-results/ Berliner Weisse Soured With Grain: http://brulosophy.com/2015/08/13/berliner-weisse-soured-with-grain-it-finally-worked/ Oh, Baby, It's A Wild Wort: http://brulosophy.com/2014/07/10/oh-baby-its-a-wild-wort/

1hr 35mins

24 Apr 2018

Rank #11

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Episode 038 | Dry Hopping New England IPA

When it comes to packing as much hop character into a New England IPA as possible, brewers have developed unique methods that are also believed to contribute to this style's characteristic hazy appearance. In this episode, Brülosophy's NEIPA guru, Brian Hall, joins Marshall to discuss these techniques, how they differ from conventional dry hopping methods, what they're purported to do, as well as some interesting 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 | Biotransformation vs. Standard Dry Hop: http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/ Dry Hop At Yeast Pitch vs. Standard Dry Hop: http://brulosophy.com/2017/06/12/dry-hop-at-yeast-pitch-vs-standard-dry-hop-in-neipa-exbeeriment-results/

1hr 6mins

1 May 2018

Rank #12

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Episode 025 | Yeast Starters & Pitch Rate

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/

1hr 7mins

30 Jan 2018

Rank #13

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Episode 067 | New England IPA: Yeast

There are numerous unique aspects that go into crafting the best examples of hazy New England IPA, one of which has to do with what's used to ferment it. In this episode, contributor Brian Hall joins Marshall to discuss the the specific yeast strains commonly used to make NEIPA as well the results of some exBEERiments they've done on the subject. | Relevant Articles | Wyeast 1318 London Ale III vs. GigaYeast GY054 Vermont Ale: http://brulosophy.com/2017/02/09/brudragon-collaboration-2-wyeast-1318-london-ale-iii-vs-gigayeast-gy054-vermont-ale-conan-in-neipa-exbeeriment-results/ Wyeast 1318 London Ale III vs. Wyeast 1056 American Ale: http://brulosophy.com/2017/03/20/yeast-comparison-wyeast-1318-london-ale-iii-vs-wyeast-1056-american-ale-neipa-exbeeriment-results/

58mins

20 Nov 2018

Rank #14

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Episode 112 | Short & Shoddy: California Common

California Common is known to be one of the first truly American styles of beer that was purportedly consumed in large quantities by hopeful folks during the California Gold Rush. In this episode, contributor Malcolm Frazer joins Marshall to discuss this great style as well as how a version brewed using Short & Shoddy methods turned out. 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 California Common: http://brulosophy.com/2019/03/07/short-shoddy-california-common/

1hr 20mins

29 Oct 2019

Rank #15

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Episode 076 | Mash Temp Rising

When making beer, the mash step is responsible for converting starch into fermentable sugar, and most brewers employ methods to keep their mash temperature as consistent as possible. In this episode, contributor Matt Del Fiacco joins Marshall to chat about a rather unique approach to mashing that involves adding the grains to cool water and gradually raising the temperature, as well as the results of an exBEERiment 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 | Single Infusion vs. Rising Mash Temperature xBmt: http://brulosophy.com/2017/10/02/the-mash-single-infusion-vs-rising-temperature-exbeeriment-results/

1hr 7mins

29 Jan 2019

Rank #16

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Episode 119 | Short & Shoddy: International Pale Lager

Similar in many ways to the cans that line American liquor store shelves, International Pale Lager is a style many view as difficult to brew because it leaves so little to hide behind. In this episode, contributor Malcolm Frazer joins Marshall to talk about this easy drinking style as well as a batch brewed Short & Shoddy style. 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 International Pale Lager: http://brulosophy.com/2019/08/22/short-shoddy-international-pale-lager

1hr 20mins

17 Dec 2019

Rank #17

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Episode 113 | Impact Of Age On Crushed Malt

Freshness of ingredients if often touted as being key to producing quality beer, and when it comes to malt, it's widely believed it should be used as soon after it's crushed as possible. In this episode, contributor Cade Jobe joins Marshall to discuss the impact milling has on malt as well as the results of a fascinating xBmt where a beer was made with malt milled 6 months prior to being used. 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 Articles | Impact Of Age On Crushed Malt xBmt: http://brulosophy.com/2018/10/29/the-impact-of-age-on-crushed-malt-exbeeriment-results/

1hr 14mins

5 Nov 2019

Rank #18

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Episode 121 | Purging Keg Headspace

Aroma is one of the first things noticed when enjoying a beer. Brewers of hoppy beers have long sought to pack as much flavor and aroma into their product, which they try to protect by whatever means necessary. In this episode, contributor Brian Hall joins discuss the method of purging a keg's headspace after packaging and the results of an interesting xBmt 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 | Impact Of Purging Keg Headspace with CO2 xBmt

1hr 5mins

7 Jan 2020

Rank #19

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Episode 017 | The Carapils Effect

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/

56mins

7 Nov 2017

Rank #20