I just don't understand why SRM and hop profiles vary so significantly in the same beer brewed by the same brewery.
So as far as malt goes I have read this
I have noticed malt profiles are commonly controlled but hop profiles are...
Go all the way and get an ERP....go with an ERP integrator
QB doesn't really handle beer accounting that well especially because of the TTB.
It can but youll probably need an add on like fishbowl or misys...or...
I totally agree that there are many myths on these forums that people take as true.
I appreciate the info and it sounds legitimate and hopefully Ill get my hands on some of Charles' literature.
apart from my original question..
how is this executed properly?
If I only have a cooler as a...
Thanks all for the replies!
I bottle and I'm comapring to bottles of home brew and micro.
So you are saying that a protein rest is a good idea if I want to get this "proper" carbonation?
I've realized that I need to do some more reading. If you have any links explaining the effects of...
I want to know why some beers go flat right away and some don't. When they go instantly flat (such in my beer) you get no mouth feel or watery texture.
I came to a conclusion that there are factors beyond ABV,pressure,temperature etc.. that affect the solubility of co2. (probably proteins...
so I'm hearing 2 weeks and an IPA 7% is ready with this technique..
So does this taste better than a bucket fementor or is just faster?
also..Do hops also taste better using this technique as in... does it taste like I just added 1 more oz of hops or does it also give a better flavor profile...
its like in the middle of wlp001 or wlp051 (or clean ferment wlp051)..
its going to be a "proprietary" yeast they wont voluntarily give it to you lol.
But yea all bear republic beer is unfiltered..thank god
so if i may sum it up
Pressure goes up...O2 Solubility goes up...Synthesis of Fatty acids goes up...esters can no longer form without fatty acids...
I don't have time to study the science but I think your answers pretty clear
Thanks I also found this..what do you guys think?
More significantly, good mixing increases the suspended yeast count and
this results in high fermentation rates and enhanced yeast growth. Increases in biomass
yields are associated with greater utilisation of wort nitrogen, elevated levels of...
less ethers and phenols?
Any Biochem or Organic chemist with an education want to clear this up?
if you are not educated please give me sources does not necessarily have to be online it can be text I can buy etc..
another question relevant
Why can stone brewing company ferment their...
i'd do it if financially you can afford it or you rarely get to brew
I'd rather have hops in my beer than old hops in my fridge...
just get ready for the sludge.....you must squeez out the hop juice out the sludge not for wort but for hop juice again..
also brew like 2 gallons over...