I know that cycling BMC will cause foul flavors, but I'm talkng ice water to 100+ on sequential trips of dirt biking in the desert.
Don't lagers go through one cycle of warming to get rid of some undesirables? Why would it hurt ales?
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"