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re: Homebrewing: In-Process Thread
Posted on 12/29/14 at 2:03 pm to fightin tigers
Posted on 12/29/14 at 2:03 pm to fightin tigers
First, read the basic parts of How to Brew. You can skip the all-grain portions of the book for now.
Sanitation is critical, but it's not as big of a deal as most new brewers think it is. It's pretty easy to sanitize everything.
Most important thing to know to make good beer, IMO, is that happy yeast makes good beer. Your beer is alive and you want to make your yeast comfortable. Temperature is the most critical thing you need to worry about at this stage. If the yeast says to ferment at 66-68, listen to those directions. Pitching rates, mash temps, and all that other good stuff that affect yeast can come be worked on later.
Once you have the beer in the fermenter, step away. Forget about it. Come back in a week.
Sanitation is critical, but it's not as big of a deal as most new brewers think it is. It's pretty easy to sanitize everything.
Most important thing to know to make good beer, IMO, is that happy yeast makes good beer. Your beer is alive and you want to make your yeast comfortable. Temperature is the most critical thing you need to worry about at this stage. If the yeast says to ferment at 66-68, listen to those directions. Pitching rates, mash temps, and all that other good stuff that affect yeast can come be worked on later.
Once you have the beer in the fermenter, step away. Forget about it. Come back in a week.
1
Posted on 12/29/14 at 2:19 pm to BottomlandBrew
I get the idea of too high of temperature for fermenting being an issue, is the same true for too low of temp?
The beer I am making says 60-72, which should be easy to do right now. However, I often have the house down below 60, if the wife isn't home. Will this produce off taste as well, especially if it calls for a 70 degree target, or does it just not ferment?
The beer I am making says 60-72, which should be easy to do right now. However, I often have the house down below 60, if the wife isn't home. Will this produce off taste as well, especially if it calls for a 70 degree target, or does it just not ferment?
This post was edited on 12/29/14 at 2:30 pm
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