ed71 wrote:Is it possible to simply to use visual clues along with smelling and tasting to determine if the wort is finally fermented before moving to secondary or bottling?
Ozwald wrote:+1. It's a lot cheaper than an underattenuated batch being undrinkable, blowing up bottles or the cleaning products you'll use to clean up said mess. It can be done, but even if you don't run into those problems, why? They're cheap.
ed71 wrote:Ahhh ok. So basically everyone here is saying it can be done without one, but a person would have much better control over the process than without one. Sorta of like putting a sniper scope on a rifle to have a more accurate shot.... than shooting without one.
spiderwrangler wrote:ed71 wrote:Ahhh ok. So basically everyone here is saying it can be done without one, but a person would have much better control over the process than without one. Sorta of like putting a sniper scope on a rifle to have a more accurate shot.... than shooting without one.
Less that it gives you control, and more that it lets you monitor the progress, and take the steps to control the process.
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