lady_brewer
Well-Known Member
I understand all of the fermenting at certain temps produces esters and the like, but I bet I would have a better intrinsic understanding of all of that if my organic was a lot fresher in my mind. I did the course a good 6 years ago and feel like I would benefit from digging out my old textbooks (had I not sold them.)
I really have to pick up a copy of Palmer's book (it does cover this right?) I have gone through the online version a bit, but with my internet connection, and the fact that I have bandwidth limitations I really can't get very far in it.
Feel free to contribute any thoughts you like... I know I haven't asked a question... but that is more since this is an observation of ignorance...
I really have to pick up a copy of Palmer's book (it does cover this right?) I have gone through the online version a bit, but with my internet connection, and the fact that I have bandwidth limitations I really can't get very far in it.
Feel free to contribute any thoughts you like... I know I haven't asked a question... but that is more since this is an observation of ignorance...