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Old 05-13-2005, 11:19 PM   #1
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Default Top 5 ways to improve your beer

This topic sprang from another thread, but most of my top 5 are things I have mentioned here again and again. Here's what I posted off the top of my head and in no particular order (except sanitation really is number one):

1) Effective sanitizing procedures
2) A large, clean, healthy yeast starter made from quality liquid yeast
3) Racking to a secondary within a week
4) Fresh quality ingredients and use of whole hops
5) All-grain brewing

Post your top 5!

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Old 05-14-2005, 01:29 AM   #2
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1.) Sanitize
2.) Fresh ingredients
3.) Large healthy starter
4.) Know your equipment and have a consistent routine
5.) pay attention to details
I do not believe you need to all grain brew to make quality beer! To many brewers have won competitions using extract to say that. And whole hops are not the end all either, I do favor them myself, but the fact is that pellets keep longer, take less space to store, and give higher utilization than whole hops!
Now, after reading another thread, I have to say 2 other things are extremely important, those being a full boil and fermenting at the proper temperature, which another person stated, these certainly could/should replace my original #4&5!!

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Old 05-14-2005, 03:27 AM   #3
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1. Sanitation.

2. A healthy starter (I just began using them about four batches ago - if I only knew what I was missing!).

3. Practice - like anything else in life. The more I brew, the better I get at it.

4. Patience - relax and have fun. Otherwise, what's the point?

5. Oh, yeah - did I mention sanitation?

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Old 05-14-2005, 10:38 PM   #4
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Here was my original list from the previous thread:

1) Effective sanitizing procedures
2) A large, clean, healthy yeast starter
3) Fermenting at the proper temperature
4) Fresh quality ingredients
5) Utilizing a full wort boil

I actually did put my list in order of importance, but 3, 4 and 5 are pretty equal and this is the order I ended up with.

I like Roobarbs inclusion of "Practice".

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Old 05-14-2005, 10:51 PM   #5
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Default 5 ways to improve beer

I would have to ditto all the above. Here's how I list the top five ways to improve your brew:

1. Sanitize, sanitize, sanitize. I sanitize after brewing and before the next brew. Everything that touches the wort gets sanitized twice.
2. All Grain - I am a believer in all grain. You can control the efficiency. You cannot control the efficiency of extracts. Use fresh ingredients.
3. Liquid yeast - made into starter. Again, sanitize to keep out infections.
4. Glass carboys for fermentation - get rid of plastic. Transfer from primary to secondary in about a week. Keep at proper fermentation temps.
5. Full wort boil - very important.

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Old 05-16-2005, 01:41 AM   #6
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Default 2ndary fermentation

Hello, I'm new to this forum. So, why not start in by adding something that's sure to render many opinions. I rarely do any 2ndary fermentation. I do a complete and temperature controled fermentation and imediately transfer into corny kegs for carbonation, aging and dispensing (ah). Personally, I feel that the more you mess with your beer while fermenting, the more risk you take of contamination. There are cases where I think it's a good thing, as in brewing a lager style that requires a long aging period. If I need to do this, as soon as the primary frementation is done, I transfer to a corney keg and put it under enough pressure to maintain the seal and let it age in there. This is a form of 2ndary fermentation I would imagine, but I carbonate that beer without transfering to another vesel for dispensing after a proper ageing period. I rarely brew these styles, so it does not come into play that often. The other styles are mostly best when drank fresh, so why put your beer thru one more handling stage that's not needed. My beer gets many comments on clarity and I rarely have a person spit my beer out with a sour look on their face.. if they do, chances are mega-lite is their favorite brand. The rest of the top 5 reasons, I agree with at one level or another.

Ken Smith

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Old 05-16-2005, 02:43 PM   #7
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1. mad sanitation
2. yeast starter - utilizing quality liquide yeast
3. quality, freshest possible ingredients
4. proper fermentation techniques (includes all-glass fermentation vessels, racking after primary fermentation, and proper temperature)
5. patience, patience, patience

i second the full, vigorous wort boil, and the practice. the more we brew, the better the brew!!!!
DeRoux's Broux

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Old 05-16-2005, 10:34 PM   #8
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1) Sanitation
2) All-grain
3) Proper techniques, (All glass, transfer to secondary, proper fermentation temp)
4) Practice and being "worry-free"
5) Full Wort boil

Honorable mention: Liquid yeast with starter. I've made good beer without the starter, but having a good slurry of yeast to pitch sure does help make the process "worry free."

As far as racking to a secondary goes, I still bottle my beer and by racking to the secondary fermenter, I can separate the beer from the sediment, allow it to clear, and make sure it is completely done fermenting before bottling. I allow 10-14 days in the primary, which some people disagree with, but it really depends on my schedule and when I can fit the racking process in. If properly sanitized, I think the Secondary fermentation is a big plus to my brewing.

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Old 05-16-2005, 11:43 PM   #9
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This seems to be a good place to drop in some information I read on White Labs web site (FAQ) regarding "Healthy Yeast Pitch". Sorry it's a bit long but I was intrigued with their "too much yeast" can have negative affects. From this I thought about tossing batches on a prior slurry...
-------------------------------------

How can I pitch 1 million cells per ml per degree Plato?

Some homebrewers now want to pitch more yeast in 5 gallons then a pint starter. An often quoted number is to pitch 1 million cells/ml/degree Plato of beer, which equals about 250 billion cells for 5 gallons. That is okay, more cells are not detrimental until about 400 billion cells. For those that enjoy yeast culturing and want 250 billion cells, one vial can be added directly to 2 liters of wort starter, and after two days of incubation, will be equal to roughly 250 billion cells. Is this necessary? Every brewer will have a different opinion, but here is some information:

a. The source of the 1 million cells/ml/degree Plato figure: Professional brewery literature.
Most professional breweries re-pitch their yeast because they have the fermentor design and facilities to reuse yeast. So most brewery pitches are actually re-pitches, and only 2-10% of brewery pitchings are using freshly propagated yeast. One of the main sources of contamination in a brewery is the pitching yeast. So in order to out-compete other organisms, large quantities of yeast must be pitched. When propagated by a professional yeast laboratory, the yeast is grown under sterile conditions, sterileoxygen and special nutrients are used to improve cell construction and performance. This does not occur in a brewery, so numbers they use to "pitch" take into account the inadequacy of their brewers yeast. The yeast is also unhealthy due to prolonged growth without oxygen and nutrients. In addition, brewers yeast will always contain some contaminants that need to be out-grown, and 1 million cells per ml per degree Plato has been found to be the best marriage of high pitching rates and no negative flavor effects (Higher pitching rates can lead to unhealthy yeast and a "yeasty" off bite). Liquid yeast grown by a professional laboratory should have no contaminants, so out competing contaminants found in the pitching yeast is not a concern.

One thing that contributes to flavor contribution in beer is yeast growth. If less yeast is pitched into beer, more yeast growth takes place, so more flavor compounds such as esters are produced. Depending on the amount produced, this is how pitching rates can have a direct effect on flavor profile. If 5 to 10 billion cells are pitched into wort, this definitely has a negative flavor impact in terms of higher ester levels and potential for bacterial contamination. But does a pint starter worth of yeast (30-50 billion cells) pitched into beer tasted different then 2 liters worth of yeast (250 billion cells)? Sounds like more homebrew has to be made to get to the bottom of this! Your feedback is appreciated.

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Old 05-19-2005, 07:35 PM   #10
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Quote:
Originally Posted by tnlandsailor
Here was my original list from the previous thread:

1) Effective sanitizing procedures
2) A large, clean, healthy yeast starter
3) Fermenting at the proper temperature
4) Fresh quality ingredients
5) Utilizing a full wort boil

I actually did put my list in order of importance, but 3, 4 and 5 are pretty equal and this is the order I ended up with.

I like Roobarbs inclusion of "Practice".
I'll ditto this list here. Liquid yeast is nice, but so is culturing your own. There are some yeast out there you can't get in liquid form any more.

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