Sorry, but I will go in to ranting mode now. (Just had some of my last
batch of real ale to a plate of grass fed lamb steak...)
>
> My theory is that a lot of American home brewing techniques are based
> on commercial technique. I just visited Becks in Bremen. Star Trek
> brewery. I understand why they have to care about stability, hygiene
> and things like that, they are making soda. Malt flavored soda with a
> hint of hops. If you want to make beer for the broader public you have
> to follow certain rules. But the best beers I've tried is made by
> people who followed an other set of rules.
>
> Making your own beer is making your own beer. It's the same as baking
> your own bread. You want it to be special. You want it to taste like
> you have made it. You want the beer to taste like the place were it
> has been brewed. Visit one of the lambic breweries in Brussels. They
> smell like their beer taste. The beer taste like the city smells. >
> Using too much hygiene. Using too many sterile techniques, will only
> make your beer straight. Straight. Correct.
>
> A wheat beer? Drink it as soon as possible. The more yeast the better. > No secondary.
>
> An IPA? Go for secondary if it makes the process easier.
>
> Most of the time. Secondary is just a waste of time.
>
> Just my slightly drunk thoughts.
>