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Old 09-05-2009, 01:34 PM   #11
For the love of beer!
Orfy's Avatar
Sep 2005
Cheshire, England
Posts: 11,732
Liked 98 Times on 62 Posts

I'm so happy with my beer I can't stop drinking it. (And neither can others)

As for great, who can say. I'd put most of my beers in the top 25% of the best micros I like.

That's good enough for me.
Have a beer on me.

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Old 09-05-2009, 02:18 PM   #12
Baldy_Beer_Brewery's Avatar
Oct 2007
Behind You
Posts: 993
Liked 15 Times on 11 Posts

For me, it was I quit worrying and started relaxing.

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Old 09-05-2009, 02:23 PM   #13
Bsquared's Avatar
Oct 2006
San Diego
Posts: 1,851
Liked 67 Times on 59 Posts

When I setup my temperature control cabinet.

I did two batches of California common back to back, one at whatever temp my garage was at, and one at 64. Tasted the two beers side by side and It's then I realized: We make wort, yeast make beer...

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Old 09-05-2009, 02:39 PM   #14
Senior Member
Beer_Maker's Avatar
Nov 2008
Posts: 259
Liked 15 Times on 4 Posts

Temperature control and yeast starters... The beer went from mediocre to good with the switch to all grain. It went from good to great with the addition of fermentation temperature control and better pitching rates.
-Light travels faster than sound. This is why some people appear bright until you hear them speak.

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Old 09-05-2009, 02:44 PM   #15
EdWort's Avatar
Jul 2006
Bee Cave, Texas
Posts: 11,912
Liked 346 Times on 169 Posts

Originally Posted by Araxi View Post
When I went all grain it immediately produced awesome beer.
+1 and it changed my life.

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Old 09-05-2009, 03:57 PM   #16
Donner's Avatar
Feb 2008
Oxford, MS
Posts: 823
Liked 3 Times on 3 Posts

I don't want to speak for anyone who has chimed in about going AG, but i'm curious if they feel that their improvement was a combination of going all-grain, but also having refined their process.

I guess i'm trying to say going All-grain right from the start wont guarantee anyone a great beer (though it is possible). I see it as akin to being a chef. A chef can take fantastic ingredients and make a great meal, but they can also do it with mediocre ingredients, though it wont be as good. Conversely, someone with less cooking experience can take fantastic ingredients and still create a terrible meal.

I'm just curious if the more experienced brewers agree with my theory. I just know that i've made good beers as both AG and PM brews, but i've also had my temp control suffer and screwed a few beers up, as well. I don't think it's any one thing that will make someone a fantastic brewer, but the experience of the process (and quality ingredients) all combine to improve a brew.

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Old 09-05-2009, 04:01 PM   #17
Tonedef131's Avatar
Feb 2008
Fort Wayne
Posts: 1,891
Liked 32 Times on 17 Posts

When I started focusing on yeast...every aspect of it.

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Old 09-05-2009, 04:11 PM   #18
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts the bottle the glass...

Seriously, paying attention to detail on every step and taking good notes, especially on sampling, always helps.
HB Bill

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Old 09-05-2009, 04:51 PM   #19
Whut's Avatar
Mar 2009
Peoria, AZ
Posts: 9,361
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Originally Posted by gambleb View Post
fermentation temperature control
+1 - Me too! It went from ok to great.
May Whut see him safely through the Pearly Gates half an hour before Crash knows he's dead. - hunter_la5

Whut is a very logical person. Just ask him. – Fedora

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Old 09-05-2009, 05:21 PM   #20
Rick500's Avatar
Jun 2008
Posts: 2,612
Liked 15 Times on 13 Posts

When I began doing full boils, controlling fermentation temperature, and pitching the right amount of yeast.

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