The measurement of "Too Much" being when the taste is negatively changed is implied.
I have never done a side-by-side comparision of two beers, one with limited air exposure and one that had "Too Much" air exposure. So how do I calibrate my palette to differentiate between the two? I would...
I'm a new member and one of the reasons I am a new member is that I would like to talk over how severe the effects of oxygen on fermenting wort really are. Charlie Papazian tells me that I want to minimize the exposure of fermenting wort to the air. Well... as with most things its a matter of...
Greetings:
Being a Portlander I am or course in search of the best American IPA. The best thing brewing in my kitchen is Groom Lake IPA, a recipe I got from the people over at BYO.com. Very strong citrus flavor.
Mark