If you ever wondered what’s important if you wish to produce professional- quality beer, here’s a presentation that provides many details.
This is quite cool, thanks for sharing. Would love to have this to brew lagers. At the same time, I feel like I have to say that “pro-quality” can mean many different things. One of my favorite beers on a visit to Belgium was brewed on this:
I remember seeing those fermentation tubes at the VLB! They have a pretty amazing pilot brewery there too. Don’t remember the volume but it might have been around 100L?
Because we non-LODO homebrewers don’t produce pro-quality beer? Are we that bad? Thank you for showing us the way, lupulus. I had no idea how amateurish my beers were until this post.
#1. There’s no posting mandate. You can skip what you don’t like or agree with.
#2. I am sharing information from VLB. I didn’t create nor edited the material. If you wish to share your expertise and scientific disagreements, you can contact the authors directly.
#3. If you wish to share material scientifically refuting this information, I will welcome it, read it, and if it’s an improvement, I will use it.
#4. I am not a LODO brewer, only a make the best beer possible brewer.
It’s not a religion.
#5. If you can refrain from posting in my threads in the future, I will be grateful.
Have a great day!
Brewing scientists have been designing systems for well over 100 years. Do you think they were all rubes groping in the dark?
All of this notwithstanding, may I suggest that you re-visit the phrasing of your question? Are you the arbiter of “professional quality” when it comes to beer?
Edit: your point #1 applies to you, too
Not biting.
Just blocking you.
Have a happy life!
Hey y’all, let’s try to get along. We are all striving for the same thing: to make great beer. There are no enemies here.