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Hello. Stratified Fermentations do happen in the industry. It happens particularly when adding unyeasted wort to an ongoing fermentation. The fresh wort pushes the active fermentation upwards past the RTD. Below the RTD is wort with about 4MM cells/ml. Above the RTD the "other fermentation" is...

Non alcoholic beer is difficult to make and difficult to so that it tastes like a beer. It usually requires some expensive equipment and some sophistication to operate and evaluate. Starting in the brewhouse it is desirable to convert at high temperatures for relatively short periods of time...

Hello, Boiling some (not all) of the mash IS done as a brewing practice by some. Some of the mash is decanted and boiled in a cooker. It is then returned to the main mash. It raises the temperature and adds a flavor effect. Boiling all the mash (after conversion) would seem undesirable due...

There is more than the water, though it does matter. I am not sure what you mean by 'dank'. If than means sulfidy or sewer like then the water source or contamination along the way could be an issue. Have you tasted the water? Have you boiled the water and tasted it as it cools. Questions about...

Hello Stratification can happen in several ways - adding yeast to the top of the wort is one way. The top ferments out and then the bottom finally has enough yeast to ferment. In multiple brew fermenters, pitching all yeast to the first brew is another way to assure stratification. An article...