Dr. Alex Speers from the Canadian Institute of Fermentation Technology joins Cade in the lab to discuss his work on the impact boil length and trub levels have on beer. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at <a href= "http://imperialyeast.com/">ImperialYeast.com</a> today. | Read More | <a href= "https://www.tandfonline.com/doi/abs/10.1080/03610470.2020.1795782"> Wort Boil Time and Trub Effects on Fermentability</a> <a href= "https://brulosophy.com/2015/09/14/boil-length-pt-2-pilsner-malt-exbeeriment-results/"> 30 vs. 90 Minute Boil In A Pale Lager xBmt</a> <a href= "https://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/"> Low vs. High Kettle Trub In A Cream Ale xBmt</a> <a href= "https://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/"> Low vs. High Kettle Trub In A Vienna Lager xBmt</a> <a href= "https://brulosophy.com/2020/05/11/kettle-trub-low-vs-high-in-a-german-pils-exbeeriment-results/"> Low vs. High Kettle Trub In A German Pils xBmt</a>

Episode 026 | Using DART Mass Spectrometery To Measure Hop Volatiles w/ Katie Nasiatka

Welcome to The Brü Lab where Brülosophy's Cade Jobe takes you into the lab with brewing scientists to discuss research they've completed on our favorite beverage!