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Also, I highly recommend 2 books by George Fix:
Principles of Brewing Science and An Analysis of Brewing Techniques.
I know these are oriented for micro-brewers, but the phosphoric acid in the sparge water technique really works in keeping tannins out of the brew. This reduces a potential astringent taste and reduces the probability of chill haze.
Oh, and the best way to remove chill haze? Cold conditioning. Chill the beer to near freezing, and just let the chill haze drop out of solution. Takes a few weeks, but the beer becomes perfect.
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James
The pessimist complains about the wind; the optimist expects it to change; the engineer adjusts the sails.- William Arthur Ward (1921-1994)
Red-beard for President, 2020
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