I've noticed a drop off in the quality of some of my beers late in 2022. Reworking the brew systen, all new lines and adding a 2nd regulator to the keezer, doing more bottle conditioned beers and switching over to a "Tapcooler" counter preasure bottle filler.
Oddly I'll be getting less creative with my yeast selection and using less temperature control in fermentation. Instead, I'll be going back to using yeasts that work well at "basement temps". Seems I was getting much more consistent results when I was doing that.
Oddly I'll be getting less creative with my yeast selection and using less temperature control in fermentation. Instead, I'll be going back to using yeasts that work well at "basement temps". Seems I was getting much more consistent results when I was doing that.