I've thought about doing it with the Henley strain, the guys at Northern Brewer did a batch.http://www.northernbrewer.com/connect/2010/05/double-drop-fermentation/
I went through a phase of it probably 15 or more years ago. Ultimately, I didn't see any particular advantage.Here is a post I made in 2001 on HomeBrew Digest about my experience.http://hbd.org/hbd/archive/3525.html#3525-8
I used the method continuously for about 10 years.It's a struggle to do if you're at work, and cant always pick the right time. When I eventually tried doing without, I couldn't notice a difference, and gratefully gave up.
So has anyone who's done it noticed a difference from a normal fermentation in terms of flavour?
It would also be interesting to know if it made a difference to the length of time the fermentation took (rousing up the yeast with the drop/adding oxygen?), the stability of the final beer and whether the beer dropped brighter once fermentation was over and it was racked than a "normal" fermentation did.
I used to.I would say you get a brighter beer quicker, but double (or more!) the risk of infection by introducing a second fermenting vessel?
This thread is making me want to try it. Specifically Jeff's old post. I wonder if there's a way to moderate any diacetyl that's produced in order to give a bitter a little more character.Seems that oxygenation can boost diacetyl production.
If you can locate the standard brewing textbook, Malting and Brewing Science: Hopped Wort and Beer, Volume 2, By J.S. Hough, D.E. Briggs, R. Stevens, Tom W. Young, pp. 678-670 cover this. These pages don't seem to be available on Google Books preview.
Jeff, I've a couple of editions of Briggs (published in 1975 and 2000) but both are a single volume. When was that one published?
Ron - It's the 2nd Edition, 1982, Look in the index for "Fermentation Systems." "Dropping system, 668" is a sub-category.See http://books.google.com/books?id=ciA6-YMTI-UC&printsec=frontcover#v=onepage&q&f=false
I see that I mistyped the pages - they're 668-670.
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