strange-steve
Quantum Brewer
- Joined
- Apr 8, 2014
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I just bought Brewing Better Beer by Gordon Strong, and even though I'm only about a quarter of the way through, one of the things I keep noticing is that much of the advice, things he says are important/have a big impact, tips for better brewing etc are things which Brulosophy have tested and shown no significant result, ie. make no noticeable difference.
I also have Jamil Zainasheff's book Brewing Classic Styles, and the same thing is true, many of his recommendations are things which Brulosophy have "proved" superfluous.
On this forum even, whenever advice is given, often someone will link a Brulosophy exbeeriment which says the contrary.
Now I find the Brulosophy site really interesting reading, but I wonder if they are perhaps doing many brewers (particularly new brewers) a disservice by suggesting that the details generally aren't that important. Some examples of the things I'm talking about are:
Yeast pitch rate
Boil length
Fermentation temperature
Step/decoction mashing
Mash pH
I'm not suggesting all these things definitely make a huge difference, nor am I suggesting that the Brulosophy experiments are worthless, but I don't think it's a coincidence that the best brewers I know from around the Irish brew clubs are all pedantic when it comes to brewing, likewise famous and successful brewers such as Zainasheff and Strong.
I'm interested to hear other thoughts on this :hmm:
I also have Jamil Zainasheff's book Brewing Classic Styles, and the same thing is true, many of his recommendations are things which Brulosophy have "proved" superfluous.
On this forum even, whenever advice is given, often someone will link a Brulosophy exbeeriment which says the contrary.
Now I find the Brulosophy site really interesting reading, but I wonder if they are perhaps doing many brewers (particularly new brewers) a disservice by suggesting that the details generally aren't that important. Some examples of the things I'm talking about are:
Yeast pitch rate
Boil length
Fermentation temperature
Step/decoction mashing
Mash pH
I'm not suggesting all these things definitely make a huge difference, nor am I suggesting that the Brulosophy experiments are worthless, but I don't think it's a coincidence that the best brewers I know from around the Irish brew clubs are all pedantic when it comes to brewing, likewise famous and successful brewers such as Zainasheff and Strong.
I'm interested to hear other thoughts on this :hmm: