I honestly haven’t given it much thought, but the foamy head on beer helps prevent you from spilling it. Thanks to the Particles, Interface & Fluids Lab NYU School of Engineering, for showing us a little bit of the how physics can be applied to beer.
PBS has a great quick look into some of the science that is going on during the brewing process. As a bonus, you also get some really cool insight from Jester King Brewery, our neighboring brewery from Austin.
Just a little peek into our fermentation chamber about 24 hours into the fermentation of our caramel milk stout.
Wanted to keep everyone up to speed, so here we go.
Last time, I reported incorrectly that the Belgian didn’t finish fermenting. We later learned that it was because we concentrated the beer too much and we were getting a false gravity reading. The two variants got bottled on April 6th. Keep an eye out for red and orange caps.
The wheat beer fermented beautifully and got bottled along side the Belgian. Both beers will be ready for consumption after Easter. You’ll be on the lookout for gold (or perhaps organge w/ an ‘A’ written on them) and yellow caps.