The topic of kräusen removal is not discussed much in commercial brewing circles because most modern fermenters are not designed to remove kräusen. And it is frequently the case that “blow over”
The key to storing grain is keeping it dry. Whenever crushed grain is left to sit around, it begins to take up moisture from the air. Most malts have a moisture content
Yeast cells, far from being just another ingredient to be
tossed into the pot, are living, breathing organisms that need certain
things to function properly.
One key to success for professional brewers is consistency. A commercial product must be consistent and consistently good (contamination free). Most professional brewers have access to a laboratory for testing their products
Imagine a 10-foot laurel hedge, fairly open and loose. Not carefully groomed. Then imagine a steady, soft breeze blowing a pallet of Styrofoam peanuts through it. If the breeze changes or stops,
Getting started in the world of homebrewing doesn’t have to be limited to brewing ales. Lagers can be fun and easy as long as you remember to be patient, control the temperature, and master a few other tricks.