Sometimes I get a craving for a no frills, no questions asked, no fuss beer and this was one of those occasions. Recipe for cracking Vienna and Mandarina Bavaria SMaSH.
This post continues the hop freshness series looking at how hop deterioration is measured, how hop bitter acids can change with age and storage conditions as well as the effects of brewing with aged hops.
Ever wonder if you should brew with that crusty old pack of hops at the back of the freezer? The answer’s probably not but in this series I investigate why. Starting with factors that impact hop deterioration and the importance of the hop supply chain in preserving hop quality.
Short summary of the main conclusions and some practical brewing recommendations from my MSc project investigating the effects of different fermentation parameters on wort souring with Lactobacillus.
Results and discussion about the effects that changing the Lactobacillus pitch rate had on lactic fermentation performance. Part of a series of posts on the findings of my MSc research project.
Turns out yeast can be a real menace when you’re trying to sour wort with Lactobacillus. Results and discussion about my encounters with everyone’s favourite microorganism during my MSc Project.