Scottish Craft BrewersThis is another simple quality control test I learned about from Chris White and Jamil Zainasheff’s yeast book. This one is even simpler than the forced wort and forced ferment tests, requiring nothing more than some means to pull a sample from your fermentor, two glasses, some foil, and hot water.
The “forced wort” and “forced ferment” tests are simple tests you can use to assess some aspects of your brewing. They’re new additions to my brewing procedure, and maybe not obviously useful until something goes wrong… Hopefully nothing will, but they’re easy enough that I think they’re worth experimenting with.