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Old 10-09-2012, 12:57 PM   #11
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I agree with keeping a good log with notes about each brew. Write down everything you did in the process. Take tasting notes.

The three main things that will go a long way towards making good beer.....

Sanitize very well.
Pitch the proper amount of healthy yeast.
Control fermentation temperature.

Do those things and your brews will improve. Ater that it is paying attention to the small details.


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Old 10-09-2012, 01:38 PM   #12
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Beer is like BBQ, ha, excellent!


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Old 10-09-2012, 02:19 PM   #13
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^ Ha! Yeah,it's one of those basic truths that do seem to fit well together.
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Old 10-09-2012, 03:24 PM   #14
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Quote:
Originally Posted by beergolf View Post
I agree with keeping a good log with notes about each brew. Write down everything you did in the process. Take tasting notes.

The three main things that will go a long way towards making good beer.....

Sanitize very well.
Pitch the proper amount of healthy yeast.
Control fermentation temperature.

Do those things and your brews will improve. Ater that it is paying attention to the small details.
+1 Very wise words
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Old 10-09-2012, 05:38 PM   #15
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like beergolf said
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Old 10-09-2012, 06:06 PM   #16
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Quote:
Originally Posted by unionrdr View Post
^ Ha! Yeah,it's one of those basic truths that do seem to fit well together.
Loved the BBQ reference. I've had butts ready for pulling in less than 6 hours and I've had others take 18+. It's done when it's done... Patience really is a virtue when it comes to BBQ. I'm sure brewing is the same way.

Come to think of it, there are lots of similarities between BBQ and brewing...
  • Quality ingredients
  • Patience
  • Temperature control
  • Variety of equipment
  • Chemical reactions
  • Etc., etc., etc...
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Old 10-09-2012, 06:15 PM   #17
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You got all that right! I'll be pit bbq'n the turkey next month. Boy,is that good with some of this wood from the tree by my driveway. It looks like a cottonwood without the cotton. Ash maybe? Makes a light side of medium smoke.
Today,I'm having to settle for brewing my 1st partial mash. Heatin the mash water now. Hope I get it right. This could be really good...Cascade pale ale. with pit bbq'd turkey next month. Oh yeah!
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Old 10-09-2012, 07:59 PM   #18
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Thanks for the replies everyone! So I have a fermentation chamber that I make sure stays at the appropriate temps and I have begun to keep a log of each one of my beers. When I printed out the sheets I just wasn't sure which information was really important. The only other thing I have some confusion about was about pitching the proper yeast amount. If I purchase it with a kit shouldn't that be the right amount? I have look at the calcs but I'm a little confused about it all.
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Old 10-09-2012, 08:07 PM   #19
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Default just keep at it

The old saying practice makes perfect.

If you brew something new every time you will never know if you have improved your skills.

At the same time if you do not try different things you will never discover what you like.

Find a style that you love and practice brewing it a lot.
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Old 10-09-2012, 09:12 PM   #20
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Good call stillbrewin i'm all over the place right now I should refine my craft on one then move on. I'm still very curious about the science behind the yeast though.


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