The gamechanger!

[The Baron]

Watch out for the Campden Beanstalk that may grow when you throw them out of the window

 

[DocAnna]

Sorry, but what are these “balloon measures” you speak of?

https://www.thehomebrewforum.co.uk/...-co2-collection-bruloonlock.89874/post-951982I attach these now towards the end of fermentation so that the cold crash draws in the CO2 from the balloon, it also means when I move the fermenter, it 'breathes' in and out through the balloon as the fermenter changes shape while carried.

 

[Beer Please]

https://www.thehomebrewforum.co.uk/...-co2-collection-bruloonlock.89874/post-951982I attach these now towards the end of fermentation so that the cold crash draws in the CO2 from the balloon, it also means when I move the fermenter, it 'breathes' in and out through the balloon as the fermenter changes shape while carried.

Will need to study this a bit…

 

[Eskimo John]

I vote for keging, with a keezer or kegerator (call it what you will). Bottling is a faf and storage a problem as well.

 

[Tanglefoot]

For me in chronological order it is fermentation fridge, going all grain BIAB with a steel pan and more recently, kegging.
Lastly discovering how to use software to plan my brews.
Brewfather enabled me to adapt recipes to my equipment and learn how tweaking amounts of grain and hops can affect final outcome.
The style guide with parameters for OG/FG,
EBC, IBU's etc. is a really useful tool to take the guesswork out of brewing new beers.

 

[Sadfield]

Going to a homebrew club. The inspiration, advice and feedback from both talking about and more importantly tasting each others beers is invaluable.

 

[Hop_it]

Buy good quality ingredients, and store them properly, e.g. store grains in a cool dry place, and store hops in the freezer. . . . . . . Back in the olden days, when I first started brewing, good information was scarce, and the quality of ingredients was poor. Most homebrew shops did not store hops correctly, and they were frequently sold loose. For many years I (and I imagine many other homebrewers of that era) had no idea how quickly hops can deteriorate. So, buying and only using fresh ingredients made an enormous difference to the quality of my beers.

 

[Harbey]

Biggest single improvement I got was changing from malt extract brewing to mashing grain. The best thing to do with campden tablets is to throw them out of the window! IMO

Stops the air outside tasting chemically at least

 

[Agentgonzo]

Moving from plastic to stainless steel kit. It's so much easier to clean and work with (especially if it's temperature controlled like the Grainfather).

Plus moving to a no rinse sanitiser like starsan instead of cleaners like vwp. Especially when you just have a spray bottle of starsan to hand.

 

[moto748]

I've found this thread fascinating, because I think my beers have improved quite a lot, although I've seldom been able to apply most of the recommendations suggested upthread: I don't do much about water treatment, and I don't have the facility for a brew-fridge or accurate fermentation temp control (to be clear, I am not suggesting that the measures suggested are not desirable and preferable). So, what else gives? Firstly, I'd credit the point made upthread of the massive fund of knowledge I've been able to draw on right here. And as the Baron so wisely and so simply said, time! Beyond that, for me, I think a few small improvements to my process, giving better and more efficient mashing.

 

[alfapat]

Camden tablets in the mash and sparge water - I had a couple of band aid beers until I started using them.

Since then, kegging has recently transformed brewing into a pleasure rather then a chore (or at least transformed bottling day) not to mention how much better the finished product is with regard to good carbonation.

Can't get any success with keeping, what are you doing it in please?
I am doing bucket brewing and bottling , very successful at that Putting into a pressure barrel with priming sugar does not work , beer is flat. Checked for leaks and there are none.

 

[Harbey]

@alfapat I'm using corny kegs and co2. Probably a bit different from what you're doing but I would have thought that if you're priming in a sealed barrel/keg the only issue would be a leak which you've obviously looked for. Only other thing I can think of is if the temperature is very low making the carbing process take a long time.

 

[SilverShadow]

Not really as long as you are within the range of the yeast, so a couple of degrees wont hurt. Just have to remember, fermenting yeast produces thermal energy so can lift the temperature up to 8 C above ambient, 1 C from outer to centre of fermenter.

This is a real gem of info, Foxy

I tend to watch Youtube homebrew videos, but they often lack practical advice about how much temps vary inside the FV, or indeed how much fluctuation can occur over the course of a day.

It's probably unnecessary if you have a regulated enviro, but for beginners like me using only the absolute basics then it's Gold dust!

My last brew i fermented near the bottom end of the yeast range (i suspected it was getting too warm in the centre of the FV), and found this worked a treat.

Another tip I've only recently acquired is turning the temps up 1-2'c towards the end of fermentation

 

[SilverShadow]

Thanks for the post so far folks, keep em coming!

 

[foxy]

This is a real gem of info, Foxy

I tend to watch Youtube homebrew videos, but they often lack practical advice about how much temps vary inside the FV, or indeed how much fluctuation can occur over the course of a day.

It's probably unnecessary if you have a regulated enviro, but for beginners like me using only the absolute basics then it's Gold dust!

My last brew i fermented near the bottom end of the yeast range (i suspected it was getting too warm in the centre of the FV), and found this worked a treat.

Another tip I've only recently acquired is turning the temps up 1-2'c towards the end of fermentation

There isn't really any need to turn the temperature up, just leave it a little longer. Making a cracking beer isn't about the hare, its about the tortoise.

 

[The Baron]

Exactly what I do Foxy just leave a standard yeast (not Kveik although I still leave that a couple of extra days) for generally 14 days to clean up

 

[alfapat]

There isn't really any need to turn the temperature up, just leave it a little longer. Making a cracking beer isn't about the hare, its about the tortoise.

That's good info, temperature might have been too low although it was the Summer but a Scottish one at that! Retention of gas did get better lower down, but a lot of Co2 needed.Ill stick with bottles meantime.

 

[Graz]

I still only make kits but the two most mentioned things above have even transformed that for me.

First thing I invested in was a DIY fermenting fridge. Meant no more fermenters cluttering up the utility worktop where also the temperature must have gone from maybe 16°C to 22°C or more over a day. Beer now gets brewed in my garage year round. It may be in the mind but the beer certainly seems to turn out better and I've not had a stuck fermentation since.

More recently I moved over to Corny kegs after endless frustration with pressure barrels. I know they can be made to work but kegs are just such a better solution. I was even a little wary of force carbonation at first having been of the mindset that it's not real ale if it hasn't made its own CO2 but I now totally convinced. Artificially carbed beer doesn't have to be overly fizzy and you can actually get it exactly how you want it to be.

 

[SilverShadow]

Fair do's Foxy/Baron

Just that I heard some folk crank up temps by 1-2'c the last couple of days. I did that on day 12 of my last brew & it suddenly came back to life, so left it another few days before taking gravity readings

Just thought I'd try it out and see what happened tbh

 

[Sadfield]

Fair do's Foxy/Baron

Just that I heard some folk crank up temps by 1-2'c the last couple of days. I did that on day 12 of my last brew & it suddenly came back to life, so left it another few days before taking gravity readings

Just thought I'd try it out and see what happened tbh

Probably for a diacetyl rest. Not a bad thing to do.

https://www.morebeer.com/questions/36