Standing up for the Aussie Bottler
- Reaction score
- Glenorchy, TAS
Nick JD said:FFS, Mantickle - listen to the ******* podcast.
If you post one more time in this thread before listeing to it.
I'm going to strangle a lion cub. It's THAT serious. No frickin kittens here!
The concensus was better clarity when fermented on trub. You book-learnin' folk done gone stopped looking at the real world.
I have full intentions of listening to the broadcast when I get around to it- people were asking for some of the scientific references. Apart from that, I was disagreeing with your assertion that cold and hot break are the same.
You quote one reference - one. That somehow negates every single other one that exists. Science doesn't work that way.
I'm not holding onto the 'book learned' opinion if you read what I have written throughout the thread. If you paid attention to my posting history, you'd also know that my brewing practices are far from being purely informed by book learning and are at least as informed by experiential brewing.
It's a discussion, something that I'm interested in and enjoying re-reading why brewers on many scales consider hot break so bad and analysing, with an open and critical mind as to why that is so and where the idea came from. Your magical podcast is one part of that - ONE. It doesn't make or break brewing truth any more than a single paragraph by Bamforth or Fix will.
No need to be a rude prick or nasty to furry predators. I'll listen to the podcast at some point AND continue to post topically relevant material as I see fit. You can continue to ferment on hot break. Won't faze me one iota.