tag:blogger.com,1999:blog-4501361286897702641.post4168854261662449603..comments2008-02-12T10:18:43.791-06:00The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4501361286897702641.post-67878990269161531392008-02-12T10:18:00.000-06:002008-02-12T10:18:00.000-06:00Great interview. I hope you don't mind – I threw up a post on our site about it. Very timely, since we're soon going to try going organic.Jonathanhttp://www.blogger.com/profile/16449076947080619701noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-90027621181301595672008-01-30T20:58:00.000-06:002008-01-30T20:58:00.000-06:00I agree, that was good advice. Not something I was expecting, but definitely rings true.<BR/>I'll keep trying to get the interviews. I've been lucky that the two brewers responded. I'll keep contacting brewers though!<BR/>Thanks for reading.The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.comtag:blogger.com,1999:blog-4501361286897702641.post-12941868025879072242008-01-30T19:58:00.000-06:002008-01-30T19:58:00.000-06:00Nice interview. My favorite part is: "Brewing is 80% cleaning, 10% fermentation temperature control, and 10% recipe…..sometimes homebrewers mix that up." Because it sounds so wise.<BR/><BR/>And it seems to be on target. I am slowly finding my problems to be related to cleaning more than anything else. Sure, the temperature control is nice for full attenuation and ester control. Sure the recipe makes a difference. But even if you have the perfect malt-hop balance with just the esters you wanted, if you have one little dirty spot that can touch your beer (like at the grommet in the lid of the fermenting bucket), the other stuff is out the window.<BR/><BR/>Keep it coming with the brewer interviews!Keith Brainardhttp://www.blogger.com/profile/07849611545905792514noreply@blogger.com