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Old 02-04-2009, 10:19 PM   #1
Rhymenoceros
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So this maybe noobish to even ask, but what would the pros (you guys) say is the key to making good beer, the one thing to get right?... Aside from sanitation, that one is boring (yet oh so necessary). There are so many different steps and techniques its hard for the beginner brewer (my self) to know what to focus on and be strict about, and what can be lax.
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Old 02-04-2009, 10:20 PM   #2
GilaMinumBeer
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Practice.....................

 
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Old 02-04-2009, 10:21 PM   #3
Yooper
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The one most critical thing, in my opinion, is fermentation temperature control. It made my beers markedly better.

Other things, like fresh ingredients, etc of course play a huge part, but I think temperature control is #1.
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Old 02-04-2009, 10:21 PM   #4
bernerbrau
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Full boils!

 
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Old 02-04-2009, 10:24 PM   #5
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I agree with Yooper.

It doesn't matter how well you sanitize, how fresh your ingredients are, how awesome your recipe is, how huge your boil is ---- if you ferment at a wrong temperature, you're doomed.

 
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Old 02-04-2009, 10:25 PM   #6
Rhymenoceros
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Quote:
Originally Posted by YooperBrew View Post
The one most critical thing, in my opinion, is fermentation temperature control. It made my beers markedly better.

Other things, like fresh ingredients, etc of course play a huge part, but I think temperature control is #1.
Whats the best way to temp control? Im too poor to keep my house at the same temp all day (thermostat gets turned down during the day while I'm in class and at night) not to mention Colorado weather.
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Bass Clef Brewery

Drank: Amber Ale
Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
Primary: William Henry Harrison Cider
Planning: Cheese's Vanilla Caramel Cream Ale

 
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Old 02-04-2009, 10:27 PM   #7
heinz57
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Dig a cave like they use to do in the old days.

If that doesn't work, a big chest freezer with a temp controller is probably your best bet.

 
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Old 02-04-2009, 10:33 PM   #8
Rhymenoceros
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Quote:
Originally Posted by heinz57 View Post
...a big chest freezer with a temp controller is probably your best bet.
But I'm poor.


Oh and lets not get stuck on the temp. thing, keep them coming.
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Drank: Amber Ale
Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
Primary: William Henry Harrison Cider
Planning: Cheese's Vanilla Caramel Cream Ale

 
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Old 02-04-2009, 10:38 PM   #9
Joos
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I think the secret is Barley,Hops,yeast,and water...Haven't made a bad batch yet

 
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Old 02-04-2009, 10:49 PM   #10
KayaBrew
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+1 on full boils and temp. control. Another good one is aerating the sh*t out of your wort before pitching. I've had lag times as little as 4 hours with well aerated wort.

Also, my pet peeve on this forum is the folks who just dump liquid yeast into their wort. I don't care what the mfg. says, take the time to make a starter! Even with smack packs. It is well worth your time. If you're too lazy (as we all can be), then keep a couple packs of S-04,
S-05 and/or Notty on hand.

 
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