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Old 10-30-2012, 02:31 AM   #31
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1) Fermentation temperature (chest freezer with temp controller)
2) Yeast starters with my stir plate.
3) Beersmith

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Old 10-30-2012, 02:34 AM   #32
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1. All grain
2. Temperature control
3. Go all electric HERMS

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Old 10-30-2012, 03:10 AM   #33
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Quote:
Originally Posted by granpooba19 View Post
Off-topic, but many people are mentioning fermentation temp. control. How do you manage that? All I can do is stick it in the basement where the temperature stays constant about 65-70 degrees.
I live in Texas, where I work to keep the fermentation temperature cooler instead of warmer. I use a compact fridge together with a Johnson Temperature Controller. I plug the fridge to the temp controller, duct tape the temperature probe to the side of the fermenting bucket, and set the temperature control dial 4 degrees F cooler than the fermentation temperature I want to keep. This does the trick for me. I took temperature readings of the actual wort/beer throughout the first few batches I did this way. That's how I figured to keep the controller set 4 degrees cooler. There are other ways to control temperature. This is just the way I do it because of space limitations. My fermenting fridge can hold one 7.9 gallon bucket at a time.
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Old 10-30-2012, 04:27 AM   #34
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Proper attention to:
Fermentation-temp control, yeast health, pitching rate
Sanitation-a meticulous review of all post boil processes
Education-HBT, BN, studying for the BJCP

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Old 10-30-2012, 08:01 AM   #35
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1. Stirplate
2. RO water
3. Fermentation temperature control

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Old 10-30-2012, 08:15 AM   #36
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1. Temp control
2. Detailed/standardized notes
3. Research of styles/techniques etc.

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Old 10-30-2012, 08:17 AM   #37
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Quote:
Originally Posted by granpooba19
1. Learned to not use soft water
2. Switched to all-grain
3. Started using gravity readings to monitor fermentation

Off-topic, but many people are mentioning fermentation temp. control. How do you manage that? All I can do is stick it in the basement where the temperature stays constant about 65-70 degrees.
You need a fridge or freezer connected to a temp controller I use an stc1000 along with a heat source I use a budget hair dryer. Then you can set the temp controller to a set point with a small +- range allowing you to set and keep a fermentation temp.
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Old 10-30-2012, 03:08 PM   #38
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the same three you'll see many others posted:

-Temperature control
-Pitching the correct amount of healthy yeast
-Using good quality water (starting with R/O, and adding back minerals)

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Old 10-30-2012, 06:04 PM   #39
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Being mindful of fermentation temperatures, selecting fast fermenting/high flocculation yeast strains and brewing mostly modest gravity beers have allowed me to turn around great tasting beers very fast even when bottle conditioning. Most of my beers I am drinking three weeks from brew day now, if not sooner.

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Old 10-30-2012, 08:43 PM   #40
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1) fine tune my brewing process.

2) keep consistent temps while fermenting.

3) don't sweat the small stuff. After the yeast are pitched, let the yeast do their thing. Either way ill get beer, and if it's less than awesome, there's always next time.

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