The taproom at Sweetwater Brewing is nice. The main benefit is the ability to taste a wider selection of their brews. It was the first place that I saw 1000 barrel fermenters. They are big!
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Martin, I'm not sure anyone disputes that. For me at least, the question is how far do I want to go to eliminate it? What's a reasonable process for me as a homebrewer?
Zum Uerige has a reputation for not traveling well.
Yeah, I will try and remember to add that 5 IBUs to the other 200+ IBU in my IPA. But the point is well taken.
I got isovaleric in a recent batch. I've decided I should replace my transfer hoses and racking cane. It's been a few years, so a contaminant from rubber & plastic components might possibly be the culprit. Otherwise I have a really hard time figuring out how else it might have happened.