Fermentation is a fascinating and magical process where yeast transforms your carefully curated wort into beer. This process can lead to some interesting sights and smells, often causing brewers to wonder, "Is this beer infected?"
In this guide, we'll explore the signs (and false alarms) to help you determine if what you're seeing or smelling is normal, or if you might be dealing with an infection in your beer.
Many of today's hop forward recipes call for what is commonly known as a "whirlpool" or "hop stand" hop addition. The idea behind these additions is that they are done after the wort is slightly cooled from boiling temperature at the end of the recipe's recommended boil period.
Cold IPA is a relatively new style of beer - and although it's not an officially recognised category within the Beer Judging Certification Program (BJCP) yet, we suspect it's only a matter of time until it will be added.
