Jun 24, 2019
Oxidation is a major contributor to reduced shelf-life and bad tasting beer, hence brewers invest a lot of effort in reducing oxygen exposure, which usually involve cumbersome machines and convoluted processes. Recently, a chemical option hit the market called BrewTan B, which promises to extend shelf-life by...
Jun 18, 2019
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...
Jun 11, 2019
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...
Jun 4, 2019
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...