batch of real ale to a plate of grass fed lamb steak...)
My theory is that a lot of American home brewing techniques are based
on commercial technique. I just visited Becks in Bremen. Star Trek
brewery. I understand why they have to care about stability, hygiene
and things like that, they are making soda. Malt flavored soda with a
hint of hops. If you want to make beer for the broader public you have
to follow certain rules. But the best beers I've tried is made by
people who followed an other set of rules.
Making your own beer is making your own beer. It's the same as baking
your own bread. You want it to be special. You want it to taste like
you have made it. You want the beer to taste like the place were it
has been brewed. Visit one of the lambic breweries in Brussels. They
smell like their beer taste. The beer taste like the city smells.
Using too much hygiene. Using too many sterile techniques, will only
make your beer straight. Straight. Correct.
A wheat beer? Drink it as soon as possible. The more yeast the better.
No secondary.
An IPA? Go for secondary if it makes the process easier.
Most of the time. Secondary is just a waste of time.
Just my slightly drunk thoughts.
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