« on: April 06, 2011, 10:32:31 AM »
The fence is 6 1/2-7 ft. high.
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I've done some experimentation with open fermenting hefe's, and really didn't notice much of a difference in esters or phenols. I think that on a homebrew scale, the difference in head pressure has minimal impact.
Thats what I was thinking.... No real need for it as long as you mash things properly.
The growth phase of the yeast produces esters which add to the characteristic ale flavor. Overpitching will reduce those.
True, but let's not fear the partial mash. It's just steeping at a certain temperature. Throw in a handful of 6-row to convert and Bob's your uncle.Second, corn sugar won't add anything except ethanol, flaked maize is a better choice.
It would be a better choice, but it would also require a partial mash. In lieu of that, I think the sugar is a good choice. I agree with your other points, though.
I'm torn . . . do I pre-order or do I just buy it at the conference? I can't decide. Ideally (for me) I could pre-order and then pick it up at the conference.
You can also manipulate the ester profile using fermenter geometry. Fermenting in something shallow will give more esters. Works for the Belgians...
It could because of the reduced pressure and the extra O2 would allow more yeast growth, giving more byproducts. It seems unlikely to be a noticeable effect though.
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