nelsonbaggins
Member
My homebrew just tastes too young like wort does. It gets better over time, but I'd like to step up my game a bit and really get it right for once. I'm 99.9% certain now that the reason my homebrews aren't quite as tasty as I'd hoped is due to the fact that I haven't been fermenting properly (enough). For example: I haven't really tried to control fermentation temps, haven't gotten the wort cooled fast enough, and haven't used a starter. So I've been studying up on what the "experts" say and I've read a lot of brewmasters recommending using 50% more to double the amount of yeast when homebrewing. I've also seen here on the forums where, with proper aeration, one packet of yeast should be sufficient. So I'd like to evoke an opinion from one and all: Proper Aeration (with perhaps some yeast nutrient thrown in) vs. Extra Yeast. Which one is worthy of wearing the title belt?
p.s. I don't yet have a fermentation fridge, so I have to control fermentation temps MacGyver style for now
p.s. I don't yet have a fermentation fridge, so I have to control fermentation temps MacGyver style for now