Mar 19, 2019
Aging beer on wood is one way brewers are able to impart a wide range of unique characteristics you can't get from malt, hops, yeast, and water. In this episode, contributor Matt Del Fiacco joins Marshall to discuss various aspects of wood aging as well as the results of a fascinating exBEERiment on the topic....
Mar 12, 2019
Propagating yeast in a starter has become a common way brewers ensure they're pitching viable yeast, which has the benefit of quick starts and healthy fermentations. Certain styles require larger starters to propagate the recommended cell count, and in these situations, the brewer is left to decide whether to decant the...
Mar 5, 2019
Fermenting beer in an open vessel, one that is completely unsealed, is believed by many to have a beneficial impact, particularly in regards to specific styles. In this episode, contributor Matt Del Fiacco chats with Marshall about this age-old technique and the results of his exBEERiment on the topic. The Brülosophy...