Rogers, Adam. Proof: The Science of Booze. First Mariner Books edition. Boston: Mariner Books, 2015.
Supports fermentation performance and flavor as interactions among strain, temperature, substrate, nutrients, timing, and microbial conditions.
Adam Rogers, Proof: The Science of Booze (Boston: Mariner Books, 2015), PDF sheets 62–70.
Adam Rogers, Proof: The Science of Booze (Boston: Mariner Books, 2015), PDF sheets 62–70.
PDF sheet 70
PDF sheet 62
Rogers, Proof, PDF sheets 62–70.
Fermentation — strain and conditions
Fresh September 28–29 audit: all 319 supplied PDF sheets text-read; relevant passage and locator checked. Paraphrase checked against the full reading; visual survey is distinct from detailed image review. The same-wort comparison does not make one temperature optimal for every strain. Reject adjacent sour-mash, ester and metabolism errors.
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