Equipment (fermentation control & sanitation) aside, in your opinions, what is the best way to become a better brewer (ingredients, recipe creation, repetition, ect..)
Podcast questions
#21
Posted 28 January 2016 - 09:02 AM
#22
Posted 28 January 2016 - 09:08 AM
Equipment (fermentation control & sanitation) aside, in your opinions, what is the best way to become a better brewer (ingredients, recipe creation, repetition, ect..)
That is simple, shiny SS objects make the beer better!
#23
Posted 09 February 2016 - 12:16 PM
Question: what do you think about saison ferm temps? I know a lot of people think they should be in the 70s (or maybe even 80s) but I've had great luck with belle saison (dry yeast) in the low 60s initially followed by ramping it up to the high 60s as it starts to slow down. this is pretty much what I do with other ale yeasts as well.
#24
Posted 09 February 2016 - 02:05 PM
Question: what do you think about saison ferm temps? I know a lot of people think they should be in the 70s (or maybe even 80s) but I've had great luck with belle saison (dry yeast) in the low 60s initially followed by ramping it up to the high 60s as it starts to slow down. this is pretty much what I do with other ale yeasts as well.
This is definitely one for Drew...
#25
Posted 09 February 2016 - 02:14 PM
Morty, we'll answer that one in the Episode 10 all Q&A show
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