Fermentation temperature control should just become a given. It is really a neccessity more than a luxery. I think it needs to become just as common for homebrewers as a kettle and a camp burner.
So excluding FTC, the biggest change I saw from a new process was the addition of an oxygen kit. I was shocked the difference pure oxygen made in my final product as compared to the "splashing the wort around is good enough" philosophy I used to follow. In the same theme, I have really enjoyed using a stir plate for starters with liquid yeast strains. However, I would not put this in the same realm as oxygenation, because great beer can still be made with properly rehydrated dry yeast.
The other step I'll throw out there is taking the stupid pack of one-step that came with the starter kit, introducing it to the trash, and buying PBW and Star-san. The little doo-dads and process changes that we play with to strain a mash, pump around wort, etc., have very minor effects and may make slight changes to your beer. Ignoring sanitation, on the other hand, will ruin your beer. A high quality cleaner and sanitizer is a must.
Joe
What has been the difference you noticed with oxygenation?
The process or piece of equipment that has made the most difference in making your beer the best it can be What would it be?
donshizzles said:Strippers on brew day
topend said:I'm seeing a lot of ferm chamber responses. When you are looking a a yeast temp range and deciding what temp to use, are you choosing low, middle or high? Just curious.
Qhrumphf said:Considering that I'm way too broke for most of the fancy toys (as much as I'd love having an aeration/O2 system), and apt building restrictions prohibit me from having others (worthwhile temp control- I stick my carboys right next to the AC unit, kegerator, what have you), I'm just gonna go with my big ol' grain bag for BIAB partial mashes.
P.S. I mean broke enough that the wife damn near castrated me for pulling money out of savings to buy another carboy
I'm seeing a lot of ferm chamber responses. When you are looking a a yeast temp range and deciding what temp to use, are you choosing low, middle or high? Just curious.
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