rstewy2
Well-Known Member
I was recently on a camping trip with my structural geology class and found a grad studemt who also homebrews. He has several years of experience on me, so I was excited to have him try one of my beers. I told hin to be brutally honest. He said he'd just tell me what I could do better.
After tasting it he pointed out some fruity flavors in my stout and said i should keep the fermentation temp down. He guessed that it was around 74 for this particular brew<upon checking at home, it was 74 the entire time.
Here's the real kicker. He said you definitely need to start using a secondary. He could tell just from taste that I only used a primary. I've been subscribing to the master's on here claim that a longer primary and a secondary have no difference in the final product in 5 gallon batches, but the fact thar he was able to pick this stuff out in a yaste while he had already had a few saison ipa's of his own has me questioning the validity of the claims here.
Just looking for input on whether this actually makes sense or if he was just messing with me, a noob.
After tasting it he pointed out some fruity flavors in my stout and said i should keep the fermentation temp down. He guessed that it was around 74 for this particular brew<upon checking at home, it was 74 the entire time.
Here's the real kicker. He said you definitely need to start using a secondary. He could tell just from taste that I only used a primary. I've been subscribing to the master's on here claim that a longer primary and a secondary have no difference in the final product in 5 gallon batches, but the fact thar he was able to pick this stuff out in a yaste while he had already had a few saison ipa's of his own has me questioning the validity of the claims here.
Just looking for input on whether this actually makes sense or if he was just messing with me, a noob.