Brewcon 2017

[johnrm]

Did she sample it early on or later? Taste buds might have been sideways.
It may be fast but its not traditional.
Its like the Decoct or add Melanoidin debate.

[armedcor]

Does anyone have the link to the draught coolers that a German site was selling. Like the ones used for the beer during club night. I'd be interested in something like that.

[Beermonger]

Did she sample it early on or later? Taste buds might have been sideways.
It may be fast but its not traditional.
Its like the Decoct or add Melanoidin debate.

It was fairly early on, as it was the first keg to kick.

I think she was capable of separating the fermentation from the grist and I totally agree with her comments on the recipe. It 'needed' more bitterness and a less over-the-top malt bill to be like a German Maerzen. I blame Gordon Strong and his insane 7-malt recipes, which is what this was based on ...

Anyway, I think the Americans won this argument. Palmer's talk was (among other things) an in-depth discussion of why fermentation and conditioning are essentially distinct non-overlapping processes; the first is accelerated by higher temps (though you should avoid these in the early stages of fermentation as you want it to go slow at the start) and cleans up off flavours. The second is sped up by cold temperatures and is more or less just clarification.