Also, in case you missed it, I have a new post up over at All About Beer. It's part of my "quirks of brewing" series. We started things out with parti-gyle brewing, and this week we go to the importance of the ferulic acid rest. What? You've never heard of a ferulic acid rest? Man, do I envy you: your life is about to change.
Once the ferulic acid is in the wort, it can be converted by yeast into a tasty-sounding compound known as 4-vinyl guaiacol, the actual source of the flavor. The yeast must be a special variety known was POF+, meaning “phenolic off-flavor.” It was originally a slur, issued from the perspective of lager breweries who didn’t want any 4-vinyl guaiacol in their beer.Enjoy. And, as always, share the links, and send me your feedback--it's always welcome.