The most recent I ran into this morning involved a question by a user with a question about carbonation using priming sugar vs krausening. His question was: Is there a distinction as to when a brewer might choose to use one between these 2 options ? <snip> Also do these two forms of carbonation require pressurized tanks?
The questionable response came from a user that just joined the forum today and has only one post. This was the response that smacks of being an AI response...
This forum post discusses the distinction between two techniques used for carbonating beer during bulk fermentation: krausening and priming. The poster demonstrates an understanding of both methods, noting that krausening involves adding actively fermenting wort, while priming involves adding sugar or dry malt extract (DME) to already fermented beer.
The poster raises questions about the circumstances in which a brewer might choose one method over the other and whether either technique requires the use of pressurized tanks. These questions indicate a thoughtful consideration of the practical aspects and implications of each carbonation method.
Overall, the post reflects a nuanced understanding of brewing techniques and seeks further clarification on specific aspects of krausening and priming, demonstrating engagement and curiosity within the brewing community.
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Here is another in response to a question from someone asking where he can buy Michigan grown hops. While the response is slightly more to the point and actually provides a few suggestions who the hell talks like this??
Hey there! When it comes to sourcing high-quality hops for your craft brews in Michigan, there are a few reputable wholesale suppliers worth considering. One popular option is Hop Head Farms, known for its commitment to quality and sustainability. They offer a diverse selection of hops, including both classic varieties and newer experimental ones. Another excellent choice is Michigan Hop Alliance, a collective of local hop growers dedicated to producing premium hops for brewers. They prioritize freshness and offer a wide range of hop varieties to suit different beer styles and flavor profiles. Additionally, you might want to check out Pure Mitten Hops, a family-owned hop farm in Michigan that focuses on producing organic hops with unique flavors and aromas. Before making a decision, I recommend reaching out to these suppliers to inquire about their current hop varieties, availability, and pricing. You can also ask for recommendations based on the specific flavor profiles you're aiming to achieve in your brews.
In the same thread came yet another questionable response to the poor OP....
If you use hops from Michigan when brewing, it lets you style the nearby flavours of the place where they have been grown. Two types, Michigan Cascade and Centennial, have the same ordinary traits, however, with juicier citrus flavours in contrast to hops from different places.
