The Brülosophy Podcast

Brewers seeking to produce the clearest beer possible have a number of options including both mechanical filtration and chemical fining agents. In this episode, contributor Jake Huolihan joins Marshall to discuss the popular method of fining with gelatin including its history of use in the brewing industry as well as exBEERiments looking into the impact it has on appearance, flavor, aroma, and mou...

Brewers have been seeking ways to produce the clearest beer possible for ages, coming up with some pretty odd methods along the way such as relying on dried fish bladder known as isinglass. Despite so many technological advancements, modern brewers continue to rely on arguably rudimentary finings including Irish moss, an algae, and it's more powerful cousin Whirlfloc. In this episode, contributor...

Necessary for styles such as Brown Ale, Porter, and Stout, roasted grains impart flavors of coffee, chocolate, ash, and nuts. They can also be used to impart a brilliant red color styles like Irish Red Ale. In this episode, contributor Matt Del Fiacco joins Marshall to give this arguably neglected ingredient the attention it deserves, discussing the various types of roasted grains as well as some...

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...

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 Shak...

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...

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 FEEDBACK@BRULOSOPHY.COM. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use...

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 | Ext...

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 incred...

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 Cryst...

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 Und...

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...

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...

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 Kett...

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! Hosted by Si...

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 feedback@brulosophy.com and we'll be sure to answer it in a future show! Hosted by Simplecast, an AdsWizz company. See pcm...

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 t...

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 N...

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...

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...

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...

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 Hosted by Simplecast, an AdsWizz company. See pcm.adsw...

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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for inform...

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! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz...