Summer Brewing: How to Master Warm-Weather Fermentation
Let’s say it out loud- nobody wants a banana-flavored IPA. I won’t allow it. If you’re brewing a Hefeweizen, a little isoamyl acetate can be charming, even expected. But that compound is the harbinger of doom for the rest of us, especially when your summer brewing setup lacks tight temperature control. The average brewer’s greatest fear? Opening the fermenter to a wave of fruity betrayal. It’s the stuff of nightmares. You start out dreaming of a crisp Kölsch or bright...
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