mklojay
Active Member
What technique or practice has for you, resulted in the biggest taste difference (better or worse)? To me it was temperature control and yeast pitching rate.
scottland said:The biggest two things that affect the quality of beer are:
-Fermenting at a controlled, consistent temperature
-Pitching the correct amount of healthy, happy yeast
No matter how you brew (extract, PM, AG, etc), those are the first two things every brewer should address. Nothing else will make the difference in quality that those will.
but if you are pitching a single vial or smack pack or pkg of dry... The difference between that and a starter is not HUGE! As many would like to think.
I whole heatedly disagree. Under pitching by 100% or more makes a huge difference in ester and phenol production. There's enough scientific and anecdotal evidence to back that up.
I whole heatedly disagree. Under pitching by 100% or more makes a huge difference in ester and phenol production. There's enough scientific and anecdotal evidence to back that up.
Underpitching by 100% should result in no esters or phenols whatsoever, wouldn't you agree? Ya know, since that would mean no yeast
Pissing in the fermenter.
see - this is why homebrewing is so cool. the exact opposite thing worked for me. when i stopped doing that, my beers became significantly less salty. different strokes...
Pissing in the fermenter.
No matter what level of brewer you are temp control really should be one of the first things you upgrade!
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