Biggest process improvements for better beer...

[johnbarleycorn]

well having spent every penny of my toy/brewbudget asap i can say hand on heart the biggest improvement in brewing for £'s spent on any aspect of the brewery has to go to the brewfridge,

shifting to a temp controlled fermentation had a HUGE impact, not only did primary complete in 4-5 days of pitching when S-04 was fermented @18-19C as regular as clockwork the ability to crash chill made kegging and presure conditioning a pleasure as the 0C beer transfered to the keg captures condensation as a ready level indicator, and then the cold Beer is SO much more welcoming to conditioning/co2 allowing a crafty sample to be drawn within a week of kegging

+1..... Best thing I have done too, got fed up of fermenting next to a radiator and ending up with over spicy, hot brewed wort- I used to think it was infections but as soon as I fermented in my eBay sourced freezer with a stc100 the difference was amazing...

 

[hamster]

JMHO..I think that you have tried to ask every single question about the HB process in one post. Hve you ever brewed a AG beer, taken notes, tried to improve your next brew?
Or do you want a "quick fix"?

I've not asked anything but opinions on what processes make a better beer in other peoples eyes, I've not asked for details or a quick fix on any process just an opinion on a process...

Yes I've AG'd a good few beers now, I have a sparging process although BIAB, I have a fermentation fridge and considered my own solutions to problems...

Nothing wrong with my question for example someone mentioned the amount of yeast - not one I've thought of and don't expect people to give me an answer on using it

Why not ask for a "quick fix"? There's nothing wrong with what this chap has posted at all.

Cheers pal...

 

[Grizzly299]

Priming and Carbonation. Getting this right is key to producing consistent and style appropriate brews. Of course knowing when you've hit FG affects this a lot, so this ties in with yeast and fermentation management too.

I found that batch priming has made sure that all of my bottles get the same amount of sugar as well as making bottling day a lot faster.

 

[Slid]

I found Hamster's thread extremely illuminating.

A brew fridge would almost certainly be the way to go, for sure. If only there were the space. Not so much in the actual R3 universe, but in the head of SWMBO.

My compromise to living in a house perpetually at 20C and often more is to use my "go to" US 05 yeast interspersed with the odd Coopers yeast or the now unavailable MJ Workhorse. Using English Ale yeast (WLP002) or Nottingham (Muntons) was always in the lap of the sky fairies.

Next stop on the warm fermenting trail may well be Belgian Ales.

 

[MrN]

Nothing wrong with my question for example someone mentioned the amount of yeast - not one I've thought of and don't expect people to give me an answer on using it

I think I mentioned the yeast quantity. This normally relates more to liquid yeast rather than dry. Google yeast starters and you should find plenty of info, How To Brew and Mr Malty are particularly good sources.

 

[hamster]

I think I mentioned the yeast quantity. This normally relates more to liquid yeast rather team dry. Google yeast starters and you should find plenty of info, How To Brew and Mr Malty are particularly good sources.

Yeah I've not attempted liquid yeast yet, although on the list ! Does get you thinking though if the dry yeast quantity matters as well... Quick vs Slow fermentation...

Been playing it safe with safale 04/05 at the moment

 

[MrN]

Yeah I've not attempted liquid yeast yet, although on the list ! Does get you thinking though if the dry yeast quantity matters as well... Quick vs Slow fermentation...

Been playing it safe with safale 04/05 at the moment

Ah yes well dry yeast quantity matters in the same way liquid does it's just I believe packets of dry yeast tend to have a much higher cell count anyway and if you need more it's relatively cheap to just buy multiple packets.

Sent from my SM-G930F using Tapatalk

 

[Gerryjo]

Used my mash tun first time today and found when cleaning there was a lot of liquid.Initially I thought my efficiency was fine but done a second brew tonight and tipped it up when draining and ended up with another 2 litre's.

Sent from my ALE-L21

 

[Dutto]

I don't want anyone to get big headed or anything, but the Number One improvement to my enjoyment of brewing has been THIS FORUM ... :thumb:

... with temperature control and sanitisation coming in second and third places! :thumb:

 

[trueblue]

Use the best quality yeast you can. If you can source live brewery yeast you will find your beers will vastly improve.