Recent content by Econfused

Just got back from england and had some cask ale that still uses the victorian era double-dropped fermentation method where they drop the wort at 12-16 hours from one fermenter to another. Might try to recreate that one.

I've seen some videos of ringwood using a fishtail system, as well as notes that it benefits from lots of oxygen/rousing. I was wondering about a continuous aeration with an aquarium pump for the first 12 hours or so, until active fermentation is visible. I've set up an aquarium pump through my...

I've been doing some research into the thiol levels in spruce trees and was wondering if anyone has any research into the impact of mash additions and using thiolized yeast to impact the flavor or a spruce beer.