New Soul - Yael Naim
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As a fairly new judge, could you spell out what is to be looked for when you hear the farmhouse term used? My own weak idea is that it will be "rustic" in the sense that it will be fruity with possibly some earthy notes. I'd suppose it would also typically be lower ABV although obviously a Baltic porter doesn't fit this characteristic. Any help with descriptors would be appreciated. Also what commercial beers might be good examples? And is farmhouse ale most like a saison or a biere de garde?
I like to add the sugar once fermentation is well underway. I just reserve 1L or so from the batch, then add that later once I've boiled the sugar in it. It does three things: lowers the size of starter I need, reduces stress on the yeast, and slows total fermentation time. A slower ferment is a colder ferment. Colder ferment means fewer off-flavors.
Has anyone notice how many 1st kit members there are here in this thread? Looks like a lot of new members joined just to get tickets.