Three SIMPLE Tips to Improve Your Homebrew

May 10th, 2017 Posted by BetterBrewingBetterBeer, Uncategorized 5 comments

The purpose of this blog is to essentially help you get the most out of your beer experiences; From buying, drinking or brewing. After all, life is too short for bad beer.

Is there anything in particular that you’d like to know more about? Please comment below and we’ll do our best to answer your question or add a feature for you.

IMPROVE YOUR HOMEBREW WITH 3 SIMPLE STEPS

Homebrewing is a pretty labour intensive exercise. After cleaning your equipment, the brewing, bottling and of course waiting for your beer to be ready to drink, it’s more than disheartening if your beer doesn’t turn out well.

Here are three simple tips to help up your brew-game:

ONE: Filter your water.
Tap water in New Zealand usually has chlorine in it, which is not helpful for your homebrew. If you have a water filter, use it. If not, you could pre-boil your water to get rid of the chlorine out of the water. Like so many things with brewing, there is a real science behind water conditions and they part they play in brewing – we’ll tackle that subject later.

TWO: Use glass or stainless steel for fermentation.
This is a bit of an investment, but it’ll last forever and it will help. Glass and stainless are inert, whereas plastic is reactive.

THREE: Use liquid yeast!
It’s important to use a good liquid yeast, such as Wyeast. Why? Yeast is a living organism. Liquid yeast is happy yeast, dried yeast is stressed yeast. No one wants stressed yeast as it can give your brew some less than desirable flavours. Like water, there is a whole science behind yeast, we’ll get into that in another post.

We’d love to know if these tips help.

If you have some tips to add or there’s something else you’d like to know about, please ask in the comments below.

Happy brewing!

5 comments

BSdetector says:

One yes, three yes, two bollocks

Chris Hannent says:

Interesting. Why do you think it’s bollocks?

Jason says:

Because many, many award-winning home brews have been made using plastic fermenters. Luke has apparently claimed he can taste beer fermented in plastic, but that is widely considered utter bollocks. I also don’t agree with 3, you’d be surprised how many commercial breweries use dry yeast.

Rob says:

My top three tips to homebrewers are:
1. Sanitize: cleaning is vital to producing good beer but not enough. Sanitizing your equipment, especially on the cool side, will give your beer a good chance of success.
2. Sanitize. Can’t stress this enough. Don’t use bleach. I get good results from ‘no rinse’ acid cleaners (and you use a minuscule amount so a bottle lasts a long time) but iodophor is good too.
3. Temp control. Too warm and you’ll ferment quickly but loads of off flavours and hot (headache inducing) alcohols. Too cold and your yeasties will not ferment.

Chris Hannent says:

Good stuff – thanks Rob!

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