DaBo
Member
I was reading the following Article from the American Society for Microbiology, (http://aem.asm.org/cgi/reprint/30/6/970.pdf)
for everyone who doesn't feel like reading the whole article, it basically states that through using a giant Stir Plate and stir bar rotating at 160rpm, they were able to reduce fermenting time from 7 Days to 4 Days. (see fig. 1)
This is what the study says about taste:
So according to this study it reduced fermenting time and produced a better tasting beer...
If this is true then why isn't everyone using a stir plate during fermentation?
Did anyone try this before? What were your results?
for everyone who doesn't feel like reading the whole article, it basically states that through using a giant Stir Plate and stir bar rotating at 160rpm, they were able to reduce fermenting time from 7 Days to 4 Days. (see fig. 1)
This is what the study says about taste:
"Flavor evaluations were conducted with a taste panel of five members by comparing the test brew with a control, which was stationary microbrew. Two taste tests were run on separate days."
"The aroma and taste of the rapidly microbrewed beer were judged as acceptable or better than those of the stationary, microbrewed,control beer."
So according to this study it reduced fermenting time and produced a better tasting beer...
If this is true then why isn't everyone using a stir plate during fermentation?
Did anyone try this before? What were your results?