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Old 03-06-2013, 11:57 PM   #21
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I am glad some one finally said patience. IMHO It is the most difficult variable to control

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Old 03-06-2013, 11:57 PM   #22
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In order of importance, in my opinion:
Fermentation temperature control (including proper pitching temperature of 62-66 degrees for ales)
Healthy yeast (pitching the proper amount of quality healthy yeast)
Quality ingredients (fresh, no canned prehopped stuff)
Water (no chlorine or chloramines, and good water)

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Old 03-07-2013, 03:29 AM   #23
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Originally Posted by techbrewie
Taking steps to improve your brew quality and skill as a brewer wont matter if you crap in the carboy either, but that it pretty irrelevant as well.
I think that would fall under sanitation.

I get what you are saying. At some point it will get so basic as to be silly (don't forget to add water!). But the first thing an experienced brewer told me when I started brewing was that if I paid attention to sanitation, I could make some good beer. Sanitation and fermentation temps are how you get past 20 on a score sheet. I want to get into the 30s myself, and that takes some additional skill. But these two things are so fundamental that they have to be on the top of the list.
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