RPh_Guy
Bringing Sour Back
The results are all over the place with regard to lag time. I wish they had reported it numerically.
Last edited:
The results are all over the place with regard to lag time. I wish they had reported it numerically.
The results are all over the place with regard to lag time. I wish they had reported it numerically.
That's because the x-axis is in days.Where are you seeing this?
I can't enlarge the graphs on this computer, but they appear to show no appreciable difference.
I'm guessing you also don't use any plastic, stainless steel, laboratory-grown yeast, water that comes from a faucet, artificial refrigeration, propane, gas, electricity, or pelletized hops? The Old Ways are Best.The “best” beer does not have oxygen or CO2 pumped into or onto it. The best beer gives a sense of continuity and humanity and gratitude for our biological partnership with yeast. Better to brew using the most simple equipment possible to get something tasty.
I'm guessing you also don't use any plastic, stainless steel, laboratory-grown yeast, water that comes from a faucet, artificial refrigeration, propane, gas, electricity, or pelletized hops? The Old Ways are Best.
Not quite, but that’s the daydream, digging the clay, throwing the pots, growing the hops, malting the grain, collecting the spring water, building the fires... etc.
As a home brewer, what is your goal? Flavor stability? A faster ferment so you can get another brew going in your fermenter?So, SHOULD I be oxygenating?
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