well, at least you wont have to have a lot of friends.
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Thanks guys, it's pretty exciting, that's for sure........
Now on to the REAL questions..........
Of course all our friends (both brewing and non-brewing) have been quite supportive, as they've always gotten the fruits of our hobby. Now, I'll be asking them to pay for that privilege, and I wonder if they REALLY like our beer, or they just liked the PRICE of our beer. LOL.
I swear in the bavarian hefe podcast of the Jamil show he said ferulic acid is the precurser to the banana character not the clove.
If he did he misspoke. but that's no biggie. it happens.
"Conclusion: For the chosen yeast holding the ferulic acid rest didn't make any noticeable difference in the clove flavor that was produced during fermentation. While additional experiments should be made to confirm these findings it is very much possible that this rest is not worth the additional work. "