We needed to have the same heating curve, the natural heating curve, in the fermentation. We wanted to make sure that the next batch we could exactly duplicate the flavor and aroma that we had hit. That’s where we were struggling for a while. It turned out to be something as simple as we didn’t have enough wort aeration. We had this big open stainless steel cooler and we had assumed that as the wort trickled down the outside it was getting enough oxygen in it and we should feed the yeast what it needed. In reality, I went back to the chemistry lab where I had TA’d at junior college, talked to the professors to allow me to do a bunch of higher level analysis. I was looking at calcium levels, I was looking at nitrogen. We were sending samples out to Siebel. Just trying to figure out what the hell was going on with our inability to have the exact same fermentation. As it turned out a little bit more oxygen was all we needed to add. So the solution was to put a little fish tail end on our pump. So, as were pumping in to the fermenter we would spray it in rather than going to the bottom which is what we had been doing.