FV 3 - 08.00hrs 3rd April, 2009As fermentation begins, bubbles of carbon dioxide rise to the surface accompanied, a few hours later, by fresh yeast cells, hitching a ride. The resulting plume is fungal in form and is superseded a few hours later by a more creamy texture. Whilst I hope my Nokia 6500 classic can do justice to this wonderful example of natural mathematics, technology has yet to provide a transducer capable of communicating aroma. It's all lemon, grass, mint and spice (clove) this morning.
Brewer's privilege. And lets face it, endless free ale apart, we get very few of those.
Brewer's privilege. And lets face it, endless free ale apart, we get very few of those.
3 comments:
It doesn't look very nice Eddie. Please can you scrape it off before you barrel it. Thanks Strings.
I know what you're thinking Strings, you dirty old dog.
As it happens we 'skim' the head a couple of times during fermentation. Most of the rest of the yeast sediments when we 'chill' the beer to 6 deg C for two days. The remainder keeps the beer alive and causes a secondary fermentation in the cask, then sediments to give a nice clear beer. (You fussy git).
"technology has yet to provide a transducer capable of communicating aroma" -- oh yeah?
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