voodoobrew
Active Member
so just finished brewing up a batch and while i was waiting to pitch the yeast i stumbled upon a profound view of brewing. i came upon the viewpoint that we really can only control temperature and time when it comes right down to it. Yes I can already hear the argument that we 'control' yeast strain, grain bill, and all that good stuff, but in all reality aren't those beyond our control? Not all barley/malt extract, yeast strains, or hops are created equally in nature. so therefore the only 'true constants' that we have at our disposal are time and temperature. maybe this is true and these thoughts come from being hyper-vigilant over temps tonight, or maybe i'm just suds'd up... either way...