Continuous CO2 Purging When Kegging
One of the biggest vectors for oxygen exposure on the cold-side occurs when transferring beer from a fermentation vessel to a keg. In this episode, contributor Cade Jobe chats with Marshall about a me...
22 Sep 20201h 8min
exBEERience: Brewing With Barrels
In this exBEERience episode, contributor Andy Carter joins Marshall to talk about the ins and the outs of brewing with barrels. The Brülosophy Podcast is brought to you by Imperial Yeast who provide b...
15 Sep 20201h 13min
Brewing With Toasted Oats
Oats have been used to make beer for centuries and are currently associated with styles like Oatmeal Stout and New England IPA. Whereas standard flaked oats are most common, some brewers choose to toa...
8 Sep 20201h 1min
Brü's Views: Brewing In A Pandemic
The COVID-19 pandemic has unquestionably impacted folks from all corners of the brewing industry, and that includes us here at Brülosophy. In this Brü's Views episode, contributor Cade Jobe joins Mars...
1 Sep 20201h 16min
Using Olive Oil In Place Of Oxygenation
Oxygen is one of the most important yeast nutrients because it gets used to synthesize sterols and unsaturated fatty acids. Awhile ago, some clever brewers proposed the idea of using olive oil in plac...
25 Aug 20201h 9min
Brü & A #14
We made it to episode 150, which means it's time for us to answer more listener submitted questions. If you have questions you'd like for us to respond to in a future Brü & A episode, email them to fe...
11 Aug 20201h 7min
Short & Shoddy: Session IPA
Session IPA is relatively new style that offers all the hoppy goodness of a traditional American IPA but with a much lower amount of alcohol. In this episode, contributor Malcolm Frazer joins Marshall...
4 Aug 20201h 18min
Brewing With Zinc
Like all living organisms, yeast perform best when provided the proper nutrients, and zinc is viewed by many as being one of the most important. In this episode, contributor Cade Jobe sits down with M...
28 Jul 20201h 9min
