“Despite increased bitterness, the tasting panel described the first wort-hopped beers as more pleasant tasting and overwhelmingly preferred them. Gas chromatographic analysis indicated the conventionally hopped beers contained a higher level of hop aroma substances … but panelists nonetheless described the first wort-hopped beers as having a very fine and rounded hop aroma and rounded hop flavor.”
Stan Hieronymous, For the Love of Hops
Citizens, I’ve had pints (many pints, if we’re being honest) of Caffrey’s and Smithwick’s in front of peaty turf fires an empty pint glass’s throw from the north Atlantic, but this is not going to be about peaty turf fires and Caffrey’s and Smithwick’s and throwing pint glasses. Mostly. Continue reading
Decoction is a meandering path to take to arrive at a beer; you can get a fermentable wort (not the same wort, though) into the boiler with less time and effort, but I think it’s safe to say that for most homebrewers, this whole thing we do is about the journey at least as much as it is the destination. Continue reading
the beer engine 