Merry Christmas brewers
- Thread starter Shotgun07
- Start date
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Hi Archer11, You're in the right place for information, people here have a wealth of knowledge and very happy to help. Now on the topic, the biggest beneficial tips for me have been (after sanitation) - Temperature control, type and quantity of yeast used, aerating the wort, ensuring a diacetyl rest and letting the yeast do a cleanup for a few days after fermentation has finished. That's a good start, the recipe is up to you. 
Merry Christmas all, and have a great and happy New Year.
Be fastidious about cleaning and sanitation.
Dechlorinate your water. Either filter through a carbon filter or use a Campden tablet.
Pitch enough yeast. If doing kits, the packet under the lid likely will not do a sufficient job to fully attenuate.
Temperature control during fermentation.
If using liquid yeast, inject pure oxygen into the wort about 10 minutes prior to pitching your yeast.
Bottle or keg after about 2 weeks. If sufficient yeast is pitched, your fermentation will do done in about 3 to 4 days, but giving it time to clean up is a good idea.
Learn to brew your favourite beer by doing repeat batches to iron out any issues you detect. It's tempting to try all sorts of fancy things just because you can, but it will slow your learning curve by a large margin.
Keep it simple, 1 base malt and 2 or 3 max specialty malts will do a huge number of styles.
Above all, have fun, it's a hobby!
Yeah Archer basically what these guys above have said. YouTube is your friend and don’t be afraid to ask lots of questions even if you feel stupid doing it. I’m only a beginner myself but have learnt a few things along the way just by asking questions I felt dumb asking but the people on here are amazing and will help out where they can.
An Ankoù
Well-Known Member
A great old Yule to all you oz brewers. Have a great day, today (2moz chez nous) and hang on some great overs for the morning.
xxx
xxx
