Comments

1. Gregersenartpoint says

   February 23, 2020 at 4:02 pm

   Thanks for the recipe and tips. I am combining much of your schedule with a different hop bill. I am a fairly new all grain brewer and my question is based on fermenter to keg.

2. APKun says

   April 22, 2020 at 3:13 am

   One of many chemical reactions within the brewing process, esters are a byproduct of fermentation. They impart an often fruity flavour to the beer and tend to be more common in ales, which are fermented at a warmer temperature than lagers, which are cold fermented over a longer period of time. The type of yeast used also plays a big part in how much – many? – esters are produced – yeasts used to make many Belgian beers and certain German ales (such as Hefe-weizen) produce very pronounced, often banana flavoured esters that are an integral part of the beer’s characteristic.

3. Evan says

   June 18, 2020 at 10:47 am

   Looks amazing! How would you go about scaling this up for a 10 gallon batch @ 7-7.5% abv.?