Subject: re: #343, brewpub news and temperatures
Date: 1990-01-25 21:01:33 GMT
Steve McEvoy sez:
"I'm a bit daunted by the lengths (and expense) that people go through to
One of the things which really surprised me about brewing was the relationship
among yeast performance, taste, appearance, and temperature. In the beginning
I thought "Oh, you just dump the yeast in and wait a while. Then drink."
Now I've come to believe that the single most important factor in brewing
aside from ingredients is the temperature. I've made identical batches of
brew at different times of the year and come out with two different brews
simply because the ambient temperature was different during the fermentation.
I think there is nothing better you can do for your yeast than provide them
with (again aside from nutrition) the proper temperature at the proper time.
Miller gives a good description of this in his book. Many lager yeasts like
to have different temperatures at different stages. Ale yeasts get real
stubborn if the temp is too low. Steam lager never seems to taste as clean
as cold lager. I don't think quality control can ever be fully realized
without a system for temperature control. I wish it could. The best we
homebrewers can do without large expense is cellering, refrigerating, and,
if nothing else, "under-the-housing."
I really enjoyed the news of Seattle brewpubs from Norm Hardy. It seems
that Seattle-ites know good brew when they taste it. Our local brewpub is
just booming, even though it produces swill. It's the only game in town.
Their brews taste as the following:
Golden Ale: goat urine
Bitter: goat urine from a goat who drank their golden ale.
They *do* make good hamburgers, though.
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