I am beginning to question the additives I use during my brewing process. 5.2, campden tablets, whirlfloc/irish moss; could they be adding flavors to my beer that are doing more harm than good? I am seriously considering just carbon filtering my water, and letting the brew day ride.
I am wondering if anyone else has dropped all the additives and just gone back to making beer relying solely on good practices (hitting my brewday numbers, yeast health, fermentation temp control, sanitization).
I recall my first beer; a stove top mini-mash pale ale. My process stunk, but I liked it so much, probably because I couldn't believe I actually made beer. I am not enjoying today's beers nearly as much, and I do not know if it is because I have become a much tougher critic, or if all the additives I have picked up along the way are interfering with the process.
I would love to hear if anyone else has made this move back to Reinheitsgebot, and what they thought of their results.
Joe
I am wondering if anyone else has dropped all the additives and just gone back to making beer relying solely on good practices (hitting my brewday numbers, yeast health, fermentation temp control, sanitization).
I recall my first beer; a stove top mini-mash pale ale. My process stunk, but I liked it so much, probably because I couldn't believe I actually made beer. I am not enjoying today's beers nearly as much, and I do not know if it is because I have become a much tougher critic, or if all the additives I have picked up along the way are interfering with the process.
I would love to hear if anyone else has made this move back to Reinheitsgebot, and what they thought of their results.
Joe