peter4ptv

Member
@Ouddict , please confirm 1 or 2 here is a closeup from the bottom:

s-l1600.jpg
 

dave999

Oud Fan
An interesting observation on barn notes. In brewing beer (homebrew process), a brewer puts yeast into the wort (malt sugar in water) and lets it ferment for about 1 week. At that point it is most common to siphon of the still fermenting (now) beer into a secondary container and let it slowly continue to finish the fermentation for another 2 weeks. The reason this is done is to separate the beer from the dead yeast cells and other stuff (trub) that collects on the bottom of the fermenting vessel. In a 5 gallon glass carboy, this trub is generally 3-4 cm thick. If this is not done, the dead matter will start to decay and will develop a fecal-like scent that will affect the beer. This scent is then a detectable fault in the beer and is an indicator that the brewer skipped the step.
 
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