Kaiser
Well-Known Member
Guys,
Here is a suggestion to the scientific minded of you: Make every batch an experiment.
I have started that and I brew every recipe twice and (try to) change only one thing in the recipe or the process. Well, except for seasonals I may make an exception if I don't feel like it. This is a nice compromise between variety and being able to show youself what effect a particular change has. And most process changes are not dependent on the beer itself. Sometimes I change my mind and use the 2nd batch to fix something that didn't go as planned for the 1st batch but that should be the exception.
For example my last batch pair was a Pilsner and I was able to repeat the fermentability of the wort within 0.1 Plato. Not that this was the goal of that batch but it showed me how repeatable mashing can be. The difference between the two beers was freshly propagates yeast for the 1st one and harvested yeast for the 2nd one.
I'll see how they turn out. There is anecdotal evidence that harvested yeast leads to a better flavor profile than freshly propagated yeast.
This is how I keep the experiments and beer coming in my brewery. And I'm not interested in brewing every style out there anyway.
Kai
Here is a suggestion to the scientific minded of you: Make every batch an experiment.
I have started that and I brew every recipe twice and (try to) change only one thing in the recipe or the process. Well, except for seasonals I may make an exception if I don't feel like it. This is a nice compromise between variety and being able to show youself what effect a particular change has. And most process changes are not dependent on the beer itself. Sometimes I change my mind and use the 2nd batch to fix something that didn't go as planned for the 1st batch but that should be the exception.
For example my last batch pair was a Pilsner and I was able to repeat the fermentability of the wort within 0.1 Plato. Not that this was the goal of that batch but it showed me how repeatable mashing can be. The difference between the two beers was freshly propagates yeast for the 1st one and harvested yeast for the 2nd one.
I'll see how they turn out. There is anecdotal evidence that harvested yeast leads to a better flavor profile than freshly propagated yeast.
This is how I keep the experiments and beer coming in my brewery. And I'm not interested in brewing every style out there anyway.
Kai