I've made three brews recently, after a long hiatus. The first batch was brewed using the old ways. The second used some new tech, and the third was an all-out attempt at modernization.
I now make temperature controlled starters on a spin-bar, do full boils, do late malt additions, use a wort chiller with a pre-chiller, tightly control the sanitation, use pure O2 saturation, temperature control the fermentation, and corny keg the result replete with keezer.
It's because of you, homebrewtalk.com, that I can do these things. Thanks for making my beer better. My last IPA was indistinguishable from a top shelf micro brew or imported ale by a panel of snob friends. I'm beside myself and feel the credit should go where it is rightfully deserved. To those who champion these techniques: thank you so much!! I feel like an artist now. With the right tools you can give yourself the power to create real art in the glass. Only thing left now is AG?!
I now make temperature controlled starters on a spin-bar, do full boils, do late malt additions, use a wort chiller with a pre-chiller, tightly control the sanitation, use pure O2 saturation, temperature control the fermentation, and corny keg the result replete with keezer.
It's because of you, homebrewtalk.com, that I can do these things. Thanks for making my beer better. My last IPA was indistinguishable from a top shelf micro brew or imported ale by a panel of snob friends. I'm beside myself and feel the credit should go where it is rightfully deserved. To those who champion these techniques: thank you so much!! I feel like an artist now. With the right tools you can give yourself the power to create real art in the glass. Only thing left now is AG?!
