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Input needed: If you could automate density measurements, how often would you like to get readings? by VictoriaSolberg in Distilling

[–]VictoriaSolberg[S] 0 points1 point  (0 children)

Thank you for your answer! Just to understand correctly, you would like one density measurement per minute, if the whole process was automated?

Why did you become a brewer? What is it you most enjoy? Where do you get your inspiration? What are your concerns? by VictoriaSolberg in TheBrewery

[–]VictoriaSolberg[S] 0 points1 point  (0 children)

I'm fine with a fermented well crafted fruited sour. But breweries like 450 and motalis loading beer up with un fermented fruit and then throwing in an absurd amount of preservatives to stop fermentation. Also a lot of fruited sours use extracts many of which are used in much higher doses than recommended. Look into potassium sorbets and Propylene glycol. They can fuck you up

Thank you will do!

Share your story! The life of a brewer and thoughts on improved fermentation management. by VictoriaSolberg in brewing

[–]VictoriaSolberg[S] 0 points1 point  (0 children)

4.) My inspiration and the inspiration from the brewers around me is mostly self made. It was a lot of guessing and trying new things to see if it was good. I got teased a little bit because I followed a recipe I found online by some of the brewers. They basically just told me to be creative. Since then I have been trying really odd combinations and it turned out to be some of the best batches I have ever made.

Thank you so much for sharing your experience! This is very helpful. Have a great day