« on: May 12, 2015, 08:48:20 AM »
Home brewing is chock-full of practices that are not supported by science. A while back, I posted that having to ferment ales below the yeast propagator suggested temperature range in order to achieve an off-flavor-free beer was a sign of poor sanitation and/or yeast management. That information was accepted about as well as would a lard omelette by many forum members.I think you under estimate how well a lard omelet would be accepted on this forum.
Debateable. What I do find amusing is the idea that 90% + of the brewers on this forum (including pro brewers) who don't take temp recommendations as gospel are likely using poor sanitation and/or yeast management.