Craft brewery have beer they make all year long. But how do they manage to reproduce the same beer every time?
I know that controlling your yeast (Aeration, generation count, fermentation temperature, cell pitched etc etc etc) will get you to a point to achieve a similar fermentation but is that enough?
What's the tolerance to changes from batches to batches. Specially on the alcohol level. Could a batch show 4.5% and the next one 5%?.
I know that controlling your yeast (Aeration, generation count, fermentation temperature, cell pitched etc etc etc) will get you to a point to achieve a similar fermentation but is that enough?
What's the tolerance to changes from batches to batches. Specially on the alcohol level. Could a batch show 4.5% and the next one 5%?.