The Brülosophy Podcast

Not too long ago, homebrewers interested in all grain brewing were often advised to build a cumbersome setup consisting of 3 separate vessels, all serving a very specific purpose. Making the jump to all grain essentially meant dedicating a good portion of one's garage to a brewery, which was a barrier for many. Then along came some clever Australians with an idea that made all grain brewing nearly as easy as brewing with extract-- Brew In A Bag! In this episode, contributor Jake Huolihan joins Marshall to chat about this simple approach to making beer that has become one of the most popular methods since its inception. We'll also be going over some interesting results from exBEERiments we've performed. | Relevant Articles | The Impact Squeezing Has On Beer Character Brew In A Bag vs. No Sparge In A MLT

It's often said that yeast require oxygen for the purposes of propagation, which serves to increase cell counts such that fermentation is strong and healthy. In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to discuss both the thinking behind wort aeration as well as some results from exBEERiments they've performed on the subject. | Relevant Articles | Shaken vs. Nothing Shaken vs. Pure Oxygen Nothing vs. Pure Oxygen

As much as we here at Brülosophy love the funkier side of beer, most of what we brew demands cleaner styles so that the impact of whatever variable we're testing shines through. Thankfully, some of the best beers out there tend toward a cleaner flavor profile, from German Pilsner to Hazy IPA. With so many yeast strains out there, it can sometimes be difficult to choose one, and we thought it'd be cool to have a single option that works great in a variety of styles. On this episode, the dudes from Bootleg Biology join Marshall to discuss the new Brülosophy Blend yeast recently released as well as a bunch of data from blind taster evaluations of various beer styles made with the blend.

And we're back with our third Brü & A episode! Brülosophy contributor Brian Hall joins Marshall to answer a bunch of questions submitted by listeners on a variety of topics. If you have a question you'd like answered on a future Brü & A episode, email them to [email protected].

The most common way homebrewers get their start is by using extract, which comes in various forms. In this episode, contributor Malcolm Frazer joins Marshall to talk about this oft neglected ingredient including how both liquid and dry versions are produced, alternative uses for malt extract, and of course the results of some exBEERiments they've performed on the subject. | Relevant Articles | Extract vs. All Grain - Pt. 1: Maris Otter Extract vs. All Grain - Pt. 2: Comparing Recipe Kits The Impact of Age on Liquid Malt Extract

It's often said that brewers make wort and yeast make beer. The microorganism responsible for converting the sugars in wort into alcohol and carbon dioxide, as well as contributing a multitude of aromatic and flavor compounds, yeast is perhaps the most important ingredient in brewing. In this episode, Marshall sits down with Owen Lingley and Jess Claudill from Imperial Yeast to discuss this incredible bugger as well as their thoughts on xBmts covering certain yeast related variables. Check out everything Imperial Yeast has to offer at ImperialYeast.com!

Used to add both character and color, crystal malt is a staple for numerous beer styles, contributing a range of flavors from light and sweet to rich and fruity. In this episode, Brülosophy contributor Matt Del Fiacco sits down with Marshall to discuss this tasty brewing ingredient including a couple exBEERiments they've done on the topic! | Relevant Articles | UK Crystal vs. US Caramel Malt Crystal 60L vs. Crystal 100L/20L Blend

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. | Relevant Articles | Direct Pitch vs. Yeast Starter In A Moderate OG Ale Underpitch vs. Overpitch In A Lager Direct Pitch vs. Yeast Starter In A High OG Ale

Purported as being responsible for beer staling and reduced shelf-life, oxidation that occurs once fermentation is complete, typically during packaging, can be difficult to avoid and is the bane of many a brewer's existence. In this episode, contributor Malcolm Frazer joins Marshall to discuss post-fermentation oxidation, ways it can be avoided, and some exBEERiments they've performed on this oft discussed brewing variable. | Relevant Articles | Normal vs. High Oxidation At Kegging Normal vs. High Oxidation At Kegging - Impact of Age & Storage Temp Flushing With CO2 vs. Direct Filling When Bottling From Kegs

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. | Relevant Articles | The Impact of Flaked Oats on NEIPA Flaked Oats vs. Wheat Malt in NEIPA Flaked Oats vs. Oat Milk in NEIPA

Whether or not to bag hops during the boil and dry hop steps is an issue every brewer considers and is often based on their particular approach. In this episode, Brülosophy contributor Jason Cipriani sits down with Marshall to go over the purported pros and cons of bagging hops as well as discuss the results of some interesting exBEERiments on the topic. | Relevant Articles | Loose vs. Bagged Kettle Hops Loose vs. Bagged Dry Hops

Happy New Year! In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to reminisce about all that went down in 2017 as well as talk about some of the rad stuff coming up for 2018 including weekly podcast episodes. Thanks to all or our listeners, readers, and sponsors for all of the support over the last year, we look forward to everything that's to come in the future!

For our 20th episode and the last one in 2017, Malcolm joins Marshall to answer a bunch of listener questions covering a wide spectrum of topics, from volume prediction issues to vegetarian approaches to cleaning beer quickly. Don't forget to send your Brü & A questions to [email protected] and we'll be sure to answer it in a future show!

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 xBmt Messing With Minerals xBmt Post-Fermentation Mineral Adjustment xBmt Sulfate to Chloride Ratio xBmt The Impact of Mineral Load xBmt

Popularized by clever Australian homebrewers seeking a way to make beer while conserving water, the no chill method relies simply on time and ambient temperatures to chill wort after the boil. In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to talk about the history of the no chill method as well as their experiences and exBEERiment results! | Relevant Articles | A Year Of No Chill No Chill vs. Quick Chill exBEERiment

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 Article | The Impact of Carapils on Various Beer Characteristics

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 Ferm Temp xBmt - Saflager W-34/70 Ferm Temp xBmt - Saflager W-34/70 (extreme) Ferm Temp xBmt - Wyeast 2124 Bohemian Lager Yeast Ferm Temp xBmt - WLP940 Mexican Lager Yeast

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 Article | Pumpkin Beer xBmt

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 Grain Crush xBmt Pt. 2

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!

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 Impact of High Mash pH Boil pH xBmt

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 | Dry Hop Quantity xBmt

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 ([email protected]) or ask it in any of the forums we regularly frequent.

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 Link | 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 Force Carbonation vs. Keg Conditioning xBmt Force Carbonation vs. Bottle Conditioning xBmt

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 Article | Primary-only vs. Transfer to Secondary

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. | Relevant Articles | Mash Temperature xBmt #1 Mash Temperature xBmt #2

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 Articles | PET Carboy vs. Plastic Bucket PET vs. Glass Carboy xBmt Glass Carboy vs. Stainless Steel xBmt Corny Keg vs. Glass Carboy xBmt

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. | RELEVANT ARTICLES | No Sparge vs. Batch Sparge xBmt No Sparge Brewing How-To & 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.