615
edits
Changes
m
no edit summary
==Specific Techniques==
* [[Commercial Sour Beer Dregs Inoculation]] is a process where unpasteurized commercial sour beers are used to ferment a sour beer. Generally only the last half inch of a beer is used, which is sometimes called the "bottle dregs". Commercial sour beers can be used by themselves, but are more often used in conjunction with another brewing method to add diversity to a mixed fermentation.
* [[Solera]] is a fermenter management process that involves removing a portion of aged beer /wine/etc from a fermenter, and refilling that fermenter with younger beer/wine/etc. Traditionally solera systems involve multiple tiers of aging product and the refilling is accomplished from the next oldest tier. In beer production, it is more common to have only one vessel and to refill with fresh wort or young beer. The removed portion can be used in a variety of ways, including but not limited to filling up a second stage solera fermenter, blending with another beer, packaging the beer, or given additional aging on fruit or spices.
* [[Cereal Mashing]] is the process of gelatinizing adjunct grains such as corn, rice, and unmalted wheat, so that their starches may be converted during a saccharification rest.
* [[Turbid Mash|Turbid Mashing]] is a traditional mashing technique used in [[Lambic]] production that produces a very starchy wort for long term mixed fermentations with ''Brettanomyces''.