As a initiate homebrewer (one whole year starting today), I've just realized how hap-hazard and clumsy I've been making my first dozen batches. Not checking the O.G on that one, forgetting to sanitize the keg connections, etc. And because of that, I've probably dumped a fourth of what I brew.
But for the past month I've been skyrocketing in my technique, as I've had the unique experience of volunteering at my local brewpub, the head brewer being Kevin McNerney, co-founder of Sweetwater Brewery. So far I've helped him brew two 15.5 barrel batches, almost 80% of the remaining time being devoted to cleaning/sanitizing/transferring. All the preparation/aftermath work makes brew day seem like a walk in the park...and don't get me started on all the valves/switches on the brew system.
This impromptu tutelage has really helped nail down the basics I should never forget and also incorporate the savvy of a veteran brewer that's highly-structured and critical (I've learned brewers also swear a $#&*ing lot). If the trend of improvement continues, I'll be the talk of my HB club when I finish Saccharomyces' Imperial Honey Porter ^^
But for the past month I've been skyrocketing in my technique, as I've had the unique experience of volunteering at my local brewpub, the head brewer being Kevin McNerney, co-founder of Sweetwater Brewery. So far I've helped him brew two 15.5 barrel batches, almost 80% of the remaining time being devoted to cleaning/sanitizing/transferring. All the preparation/aftermath work makes brew day seem like a walk in the park...and don't get me started on all the valves/switches on the brew system.
This impromptu tutelage has really helped nail down the basics I should never forget and also incorporate the savvy of a veteran brewer that's highly-structured and critical (I've learned brewers also swear a $#&*ing lot). If the trend of improvement continues, I'll be the talk of my HB club when I finish Saccharomyces' Imperial Honey Porter ^^