Can a lack of oxygen in wort generate an increase in fusel alcohols given that a fermentation is still healthy/vigorous? Background for those who are interested I have been struggling to determine ...
Apparently, New Belgium is doing this. Also, for a typical five gallon homebrew batch, it is said that if you DIPPED A PIN in olive oil, shook it off, it would still contain hundreds of times the ...
My BJCP Course states that (too) late aeration can cause diacetyl. My understanding is that diacetyl is produced by yeast during the first phase of fermentation. How could too much oxygen in a ...