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Old 10-29-2012, 03:59 PM   #11
Runyanka
 
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Dec 2008
Providence Village, Texas
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#1 Fermentation temperature control

#2 Buying a stir plate and pitching correct amount of yeast

#3 Buying two stage water filter
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Old 10-29-2012, 04:04 PM   #12
2BeerSpeer
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I started AG with temp control on my ferm chamber and was kegging from the start so my 3 are additions I've just added

Pump
Single tier stand
Therminator

But this forum, competitions, lhbs and being OCD have helped me tremendously!
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Keg #3 --- Dickens Cider
Keg #4 --- (Nitro) ....Empty
Keg #5 --- Birdsong Brewing- Mexicali Stout
Keg #6 --- Skull Camp Brewing- Knuckle Dragger IIPA
Keg #7 --- Skull Camp Brewing- Lazy Bones Porter


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Old 10-29-2012, 04:10 PM   #13
julioardz
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Jan 2012
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1. Temperature control during fermentation
2. Pitching proper yeast rate for desired yeast character
3. Dry hopping

 
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Old 10-29-2012, 04:13 PM   #14
timewasted
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Feb 2012
Leeds, Alabama
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Switched to all grain for sure.
Started attending a Home Brew Club meeting to try different styles.
Started getting more playful with the recipes and adjusting to *my* taste.
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Old 10-29-2012, 04:15 PM   #15
45_70sharps
 
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Sep 2012
Raymond, Washington
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1) Figured out what equipment upgrades I needed and got them.
2) Going all grain
3) Research. Kind of a cheat to call that one but between the internet and reading I've learned so much. Yeast, better understanding of hop use, temp control... It just goes on and on. All small steps that add up to better brewing.
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On tap
Black Butte clone

In secondary
Pumpkin ale

In primary
Honey wit

Up next.. Firestone Union Jack clone

 
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Old 10-29-2012, 04:34 PM   #16
PapsD
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Apr 2012
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1. Started using campden tablets. This made a huge difference on it's own.

2. Going all grain.

3. Joining HBT.

 
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Old 10-29-2012, 04:39 PM   #17
Schemy
 
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May 2011
Omaha, NE
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My 3

1. Joined Homebrew Club: After a horrible attempt at a bock, I joined a homebrew club. I got good feedback and help from excellent homebrewers and the pro brewers involved with the club.

2. Switched to Allgrain: This allowed me to gain a greater understanding malt profiles and use of different grains. I was inspired by the club to make this switch as I saw the guys brewing all grain and realized I couldn't make the same type of beer with extracts.

3. Brewing more often: I started brewing about every 3 weeks. This was another direct result of the homebrew club. I just get together with club members and brew often.

I have seen such an improvement of my beers. It just keeps getting more and more enjoyable.
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Old 10-29-2012, 04:45 PM   #18
flipfloptan
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Sep 2010
upstate of SC
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1. Fermentation temp control
2. The art of yeast pitching: Temperature, oxygen and amount
3. Relax: Quit worrying about OG, FG, Efficiency, a couple of degrees of mash temp.

 
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Old 10-29-2012, 04:52 PM   #19
Subsailor
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1. Lots of research and questions asked/answered.
2. Avoid distractions.
3. Quit worrying about numbers a long time ago and enjoy experimenting!

If it tasted good; Drink it!
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Old 10-29-2012, 05:42 PM   #20
xdalisx
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Feb 2011
Santa Rosa, CA
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1. Fermentation Temp Control
2. Yeast Control. Starters, Proper Amounts, Oxygenated Wort.
3. Kegging. Probably doesn't affect quality, but it is so much easier and convenient than bottling.
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