2min chapter

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300: Direct Fire! West Coast IPA Now, Revisited

Craft Beer & Brewing Magazine Podcast

CHAPTER

How to Clean Your Mashton Properly

i couldn't diagnose that was just off putting in the beer and i i wish i had a better sort of it was a like a weird funk that i couldn't quite like pinpoint. The brewer really needs to be watching that end of knockout um as we're setting that war into the fermenter if you're not cutting off that uh that transfer at the right moment you're gonna pull too much of this true pile into the tank, he says.

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