radtek
Well-Known Member
If I had to condense it down; the three areas of brewing that a new brewer should concentrate on is:
1. Temp control
2. Sanitation
3. Time
Enjoy...
1. Temp control
2. Sanitation
3. Time
Enjoy...
But, this is for the new guy just looking at that kit he/she got for xmas or their B-day and scratching their head.
A large pitch of yeast may reduce fermentation time but I've found that it doesn't eliminate conditioning entirely.
Adding oxygen is an advanced technique. Aeration by splashing produces more than adequate results.
I'd agree with Temperature Control during fermentation, sanitation practices and quality ingredients being the three keys to consistent quality beer.
I know the quality of my beer changed drastically when I got fermentation temperature under control and consistently under 68°F.
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