The Wonders of Fermentation
As you might have seen from my previous post, I thought I’d botched my entire last batch of beer. Well, I decided to pull it out of the fermentor after a week and anticipated throwing it out. Instead, I unexpectedly had a two-case bottling session.
Thank you, Belgian Schelde yeast. If you create an appropriate starter (I did) and aerate your wort properly (Also, check–I use an aquarium pump), you’ll get a nice vigorous fermentation. A wort that tasted quite bad (overly bitter, cloudy, chalky, low gravity) turned into a very tasty Belgian Pale. That, my friends, exemplifies the wonders of yeast.