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# Make use of [http://www.themadfermentationist.com/2014/07/priming-barrel-aged-and-blended-sour.html Michael Tonsmeire's Blending Priming Calculator] if possible, or the [http://jeffreycrane.blogspot.com/2015/06/blending-calculator-ph-abv-and.html extended version by Jeff Crane].
# To lower the acidity of a beer with a blending method, use a beer fermented with Saccharomyces and Brettanomyces (and without Lactic Acid Bacteria). You can also add water to cut down on acidity. A very small amount of non-sour beer will greatly reduce the acidity in a highly sour beer because the pH scale is logarithmic.
# Commercial brewers, especially ones who practice [[Spontaneous Fermentation]], will often select barrels that might be bland on their own but express a desired character such as oaky, or acidic, or thick mouthfeel, or bitter, and will select other beers from individual barrels that have the other flavor components that they are looking for to complete the overall flavor profile of the blend. Using this method, individual beers are often seen as a single flavor component element of a larger complete blend <ref>[http://www.thebrewingnetwork.com/session-jester-king-brewery/ "Jester King Brewery"; Interview with Averie Swanson from Jester King Brewery. Brewing Network Session Podcast. 01/30/2017. ~1:30:00 minutes in.]</ref>.
===Blending by Weight===