Just reading recent research papers on the subject of Turbid Lautering, has anyone have any success on this issue in regards to foam stability?
Generally I find yeast performance in fermentation is reduced as a result of turbid lautering, but perhaps there is a happy medium that can be achieved.
Generally I find yeast performance in fermentation is reduced as a result of turbid lautering, but perhaps there is a happy medium that can be achieved.
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