bernerbrau
Well-Known Member
So I was googling 2112 and this thread on an alternate brew site came up: The Hop Vine :: View topic - Wyeast 2112 California Lager primary
Apparently there is a "head distiller" from the Cayman Islands telling homebrewers to rack from primary at the first visible sign of fermentation. From what I can tell his reason is to avoid suspension of trub particles in the beer that may interfere with fermentation and taste.
Naturally this goes against everything I've ever learned about homebrew... Is there any science or practice behind this? Are there other people promoting this? It seems to me like that would just be an unnecessary step, and an oxidation and infection risk.
Apparently there is a "head distiller" from the Cayman Islands telling homebrewers to rack from primary at the first visible sign of fermentation. From what I can tell his reason is to avoid suspension of trub particles in the beer that may interfere with fermentation and taste.
Naturally this goes against everything I've ever learned about homebrew... Is there any science or practice behind this? Are there other people promoting this? It seems to me like that would just be an unnecessary step, and an oxidation and infection risk.