Three Discoveries From Brewing Science | With The Brü Lab 

The thing about hop creep from the The Brü Lab that stands out to me was discussions that 100+ years ago English brewers added hops to beer to help drive attenuation. They new that hops would cause extra fermentation. This lowering of gravity (aka drying out the beer) is a very likely source of the term "dry hopping"! I suspect that more modern hop drying and processing methods killed off the enzymes responsible, and that more recent changes to preserve hop characters keeps more of them alive (combined with much higher dry hop loads). Cheers! 🍻

Love everything about this. Thanks for your passion and commitment to furthering brewing sciences!

Love this new Brulosophy show and I really love the “Applying the Science” episodes of the Bru Lab. A+!

Interesting stuff, I’m going to check out the bru lab despite his hat choice.

Been listening to Cade for so long, really love his stuff!

About GMO yeasts; Cosmic Punch, Bananza, SunDew and Sourvisiae are all now available in Canada. Also, Anchorage Brewing ships beer that is made with Berkeley GMO yeast (ie. Hazy Chico) to Canada. Canada just doesn't have Helio Gazer, Lunar Crush or Star Party yet. Though as a Canadian homebrewer, we can bring packets across the border without issue.

This is going to crush the old guard and their arbitrary "because I said so" fantasies. Subbed.

Probably the best episode till now. Tks guys!!!! ❤ 👏👏👏👏

The propagation rate is mainly to do with the presence of oxygen, not the concentration of sugars that are present. Aerobic respiration creates more energy than anaerobic (fermentation) and is more favourable to the cell. So if there is enough oxygen the cell will always choose respiration rather than anaerobic fermentation. If you want to increase the growth rates introduce more oxygen by using baffled erlenmyer flasks or increase agitation. Essentially, do this for a living as a scientist :)

Very cool. I have been listening to the Bru Lab and I am looking forward to the updated format.

Very well edited. I like that the results were so insignificant, now I can make dme last longer making starters

Guys I was worried you already begane to slip with the title. But what a wonderful episode. Learned a lot and have a hunger to follow up. Thanks a lot!

I'm really liking the new channel. Keep up the good work guys!

Science and beer... the story of my life. good stuff

God damn, I know what I'm listening to for the next couple days. Really really interesting video

Great episode and very good information, that was absolutely unbelievable! I guess John Palmer may have to update the yeast starter chapter. Thanks Martin for the science lessons.

The low gravity starter thing hasn't worked at all for the folks in my club, we went back to doing modest gravity (9P) starters.

Despite the fedora stereotype I am definitely going to check this out. [edit] I tried to get into the podcast but it has more advertising than commercial TV, I just couldn't do more than a couple episodes

Hello! nice interview, very interesting. To sanitize the Drafts, is it not better to use alcohol 70% or peracetic acid? Maybe the hop extract diluted is cheaper and affect less the flavor of the beer that gonna pass thorugh? About the hop creep, I have a question. The enzymes are in the hop, ok, but where the starches comes from? unconverted from the mash? All 3 topics very interesting, as everything I watch on this channel, you rock sir!!

Thank you

When it comes to beer lines, I always draw a small amount in a cup that I discard if I haven't pulled a beer in a while. It's just the beer near the tap that gets bad, pull that out and everything is OK again.

This kinda explains why my saisons never stall. I always make a pretty low starter. All my starter yeasts rip through my warts like no tomorrow.

There seems to be a white noise on your microphone, the contrast with Cade's really points it out

Find the beer line concept funny. What would be the difference between hop solution and say starsan?

How about going over the new Cold IPA I keep seeing. Never heard of it before. Supposed to be the opposite of a NEIPA.

In addition to the performance and flavor, of the 2 yeast propagation methods, standard gravity versus very low gravity/respiration, I'd be curious which method produced more yeast overall? Also, if building up from a smaller sample (i.e. from a yeast bank), would it be beneficial to start with a standard gravity and then on the final step use low gravity?

Anyone know what episodes of the podcast are referenced in this video?

My dude said 2 grams per liter with no context and had me thinking for the starter and not the batch size lol 😂 almost dropped the ball heavy on that one.

What's the podcast # for the low gravity starter info?

How about a link to the Bru Lab?

Go Beavs

If you add such an enormous yeast starter isn't the difference in FG largely due to dilution? I don't buy this "healthy yeast" argument. Brulosophy has repeatedly tested the yeast calculator myth, i.e. the idea that you have to have a certain amount of yeast for a successful fermentation and every time they have come up with no difference whatsoever between using a lot vs a little yeast. Myself I have also experimented with using a lot vs a little and again there is no difference except that it takes a little bit longer to ferment with less yeast. The yeast will eat whatever sugar it can in your wort and then stop. It doesn't care how many cells you put in.