Difference between revisions of "Brettanomyces secondary fermentation experiment"
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Revision as of 09:40, 3 December 2015
This page documents an ongoing experiment conducted by Omega Yeast Labs and Escarpment Labs to investigate the effect of Brettanomyces secondary pitch rate on the sensory characteristics and flavour metabolites of beer during bottle conditioning.
Contents
Introduction
Methods
Results
Figure 1
