kingoftheharpies
Active Member
- Joined
- 22/7/03
- Messages
- 27
- Reaction score
- 2
1. Taking Notes
You will be suprised by how many people dont take notes. The best brewers I know do though. They write down absolutley everything they do, addition times, temperatures, volumes etc. This makes sure that if there is something particularly wrong/ right with the beer then can make sure to not repeat/repeat it.
2. Full Boil
A strong full boil ensures sanitization by killing any bacteria present. Compounds in hops responsible for bittering are isomerized and drawn into the final solution. And a full boil is crucial in creating an effective "hot break," in which proteins that might otherwise cloud up or haze the finished beer are coagulated into particles that can easily drop out of suspension. The steam that escapes from a vigorous boil carries with it several volatile aromatic compounds that can create unpleasant sulfury aromas in the finished beer if they are not driven off.
3. Yeast Start
Making a yeast starter is very simple and even though you can directly pitch most liquid yeast cultures is still a VERY good idea to make a starter. A little bit of DME into some water, boil and let cool. Pitch yeast and let grow a day or 2 before your brew. This will make sure that you have a large number of yeast and that are already healthy and doing their job. Remember, it is very difficult to over-pitch yeast.
4. Specialty Grains
If you are not doing all-grain or partial mash at least make sure to use specialty grains. Not one company makes a extract that can match the flavor you get out of roasted or crystal grains. The extract should only be there to provide the fermentables while the specialty grains make the beer whatever style you are aiming for.
5. Constant Fermentation Temperatures
When doing ales, keeping the beer temperature below 22C is key. Above that will produce off flavors. Doing lagers, its important not to drop the temperature of the beer to quickly or the yeast will doink out. A drop of 2C per day until you reach 10C is a must. Even more important is raising the temp up to 18C for a 3 day diacetyl rest before you transfer to secondary and lager
6. Two-stage fermentations
Always, I repeat, ALWAYS have at least a 2 stage fermentation. Look an extra bucket costs about $5 or so and will make you beer SOOO much better. If beer sits on the trub for even a few days to long by-products and off flavors will go into the beer and you cant get them out. In addition to preventing off flavors it is also key to helping clear your beer and getting it crystal clear.
7. Counter-Flow wort chiller
The faster the beer gets cooled the less chance by-products can form or little nasties can get in the wort. A CFWC will also increase your cold break which will reduce chill haze and astringency.
8. Oxygenation
Many brewers dont know that oxygenation is one of the biggest things you can do to make better beer. After wort is cooled make sure and oxygenate the wort by shaking, aquarium pump or the best pure oxygen. Pure oxygen gets the job done much fast but the other to will do.
9. Ingredients
Its SOOO important to use the best ingredients. If you use extracts make sure that they're not out of date. Make sure you crack your grains on the day of the brew and if not make sure they are stored in a fridge. Make sure the hops are stored in a fridge in packaging that doesnt let light. Make sure to have fresh yeast. I wouldnt need to say this if we were talking about cooking right!? You wouldnt use 30 day old milk to cook with or drink!
10. Reading/ Talking
The more you read about beer and the more you talk about it the better you will become at brewing. Join a club, brew at each others houses, make a day of it. Just by watching you can pick up tips or help someone else out.
Any more detail needed or questions dont hesitate to ask!
You will be suprised by how many people dont take notes. The best brewers I know do though. They write down absolutley everything they do, addition times, temperatures, volumes etc. This makes sure that if there is something particularly wrong/ right with the beer then can make sure to not repeat/repeat it.
2. Full Boil
A strong full boil ensures sanitization by killing any bacteria present. Compounds in hops responsible for bittering are isomerized and drawn into the final solution. And a full boil is crucial in creating an effective "hot break," in which proteins that might otherwise cloud up or haze the finished beer are coagulated into particles that can easily drop out of suspension. The steam that escapes from a vigorous boil carries with it several volatile aromatic compounds that can create unpleasant sulfury aromas in the finished beer if they are not driven off.
3. Yeast Start
Making a yeast starter is very simple and even though you can directly pitch most liquid yeast cultures is still a VERY good idea to make a starter. A little bit of DME into some water, boil and let cool. Pitch yeast and let grow a day or 2 before your brew. This will make sure that you have a large number of yeast and that are already healthy and doing their job. Remember, it is very difficult to over-pitch yeast.
4. Specialty Grains
If you are not doing all-grain or partial mash at least make sure to use specialty grains. Not one company makes a extract that can match the flavor you get out of roasted or crystal grains. The extract should only be there to provide the fermentables while the specialty grains make the beer whatever style you are aiming for.
5. Constant Fermentation Temperatures
When doing ales, keeping the beer temperature below 22C is key. Above that will produce off flavors. Doing lagers, its important not to drop the temperature of the beer to quickly or the yeast will doink out. A drop of 2C per day until you reach 10C is a must. Even more important is raising the temp up to 18C for a 3 day diacetyl rest before you transfer to secondary and lager
6. Two-stage fermentations
Always, I repeat, ALWAYS have at least a 2 stage fermentation. Look an extra bucket costs about $5 or so and will make you beer SOOO much better. If beer sits on the trub for even a few days to long by-products and off flavors will go into the beer and you cant get them out. In addition to preventing off flavors it is also key to helping clear your beer and getting it crystal clear.
7. Counter-Flow wort chiller
The faster the beer gets cooled the less chance by-products can form or little nasties can get in the wort. A CFWC will also increase your cold break which will reduce chill haze and astringency.
8. Oxygenation
Many brewers dont know that oxygenation is one of the biggest things you can do to make better beer. After wort is cooled make sure and oxygenate the wort by shaking, aquarium pump or the best pure oxygen. Pure oxygen gets the job done much fast but the other to will do.
9. Ingredients
Its SOOO important to use the best ingredients. If you use extracts make sure that they're not out of date. Make sure you crack your grains on the day of the brew and if not make sure they are stored in a fridge. Make sure the hops are stored in a fridge in packaging that doesnt let light. Make sure to have fresh yeast. I wouldnt need to say this if we were talking about cooking right!? You wouldnt use 30 day old milk to cook with or drink!
10. Reading/ Talking
The more you read about beer and the more you talk about it the better you will become at brewing. Join a club, brew at each others houses, make a day of it. Just by watching you can pick up tips or help someone else out.
Any more detail needed or questions dont hesitate to ask!