By suggestions on making my beer better for less. I know it's pretty broad, but maybe the little things. Like making it very clear
Partial mash. I am trying to get into all grain soon though. I have a keg I just need to get all the add ons. I'm a cheap bastard though so its hard for me to spend $70 on a mash tun kit for a keggle and then another $30 on a thermometer and sight glass
Partial mash. I am trying to get into all grain soon though. I have a keg I just need to get all the add ons. I'm a cheap bastard though so its hard for me to spend $70 on a mash tun kit for a keggle and then another $30 on a thermometer and sight glass
BryceL said:You could look into BIAB, assuming you already have a good size boil kettle. If you do this you can go AG, buy yourself a mill and then start buying your grain in bulk. Over time the savings of buying bulk will cover the cost of your mill and start saving you some cash.
buy in bulk - grains or extract
wash yeast
grow your own hops
become more efficient with your brewing process
That's all for now
To make it better, though, attention to ferment temps., pitch rates, water mods., yeast health, and sanitation should be mentioned.That pretty much covers it
I'll add to plan ahead.
You can use your yeast slurry from each fermentation for the next without washing your yeast.
Partial mash. I am trying to get into all grain soon though. I have a keg I just need to get all the add ons. I'm a cheap bastard though so its hard for me to spend $70 on a mash tun kit for a keggle and then another $30 on a thermometer and sight glass
Can you elaborate on that? Do you just rack your wort right on top of the old yeast slurry? Do you transfer the slurry to a sanitized bowl, wash the carboy, rack your wort and pitch the used yeast slurry? How does that work?I'll add to plan ahead.
You can use your yeast slurry from each fermentation for the next without washing your yeast.
Pick a yeast that you like and that is versitile. WLP051 is a good example.
Plan to brew every 2 weeks or so and start with a simple beer like a Blond.
Then in 2 weeks brew a Cream Ale
Then an American wheat
Then an American Amber
Then an Pale ale
Then An IPA
You'll have just brewed 6 times in 12 weeks and filled your pipeline using 1 yeast and 1 base malt.
Bull
Very interesting. Thank you for the response!Depending on the gravity of the wort your making, you'll scoop out some of the yeast cake and pitch it directly into the new batch.
When you transfer into a bottling bucket or a keg, leave about an 1/2 inch of beer on
top of the yeast cake. When your ready to pitch, swirl up the beer and cake well and then let it settle for about 5 minutes. Then pour off the liquid into a measuring cup and pitch the required amount.
I use Mrmalty.com to figure out the amount and slide the bar to the thinnest slurry to determine the amount.
Hope this helps.
Bull
By the way, if you want to wash and save your yeast, there are some good threads on here on that as well. I rarely go through that though, as it is pretty time consuming and you'll need to store them and also make a starter.
Very interesting. Thank you for the response!
So you're saying I take the carboy, transfer the beer to the bottling bucket, swirl up the yeast cake and pour the liquid into a measuring cup. Do I then clean out the carboy to make room for the next batch and pitch the liquid that I set aside? Or am I pouring off the liquid and putting the new batch right on top of the sediment in the carboy?
Sorry for the stupid questions. I'm still pretty new at this.
Very interesting. Thank you for the response!
So you're saying I take the carboy, transfer the beer to the bottling bucket, swirl up the yeast cake and pour the liquid into a measuring cup. Do I then clean out the carboy to make room for the next batch and pitch the liquid that I set aside? Or am I pouring off the liquid and putting the new batch right on top of the sediment in the carboy?
Sorry for the stupid questions. I'm still pretty new at this.
I'm a cheap bastard though so its hard...
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