Hugh_Jass
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- Nov 23, 2008
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cm02WS6 said:My basement closet is pretty much always around 60, so I'm fermenting at 66 constantly now.
Why extended primary? I'm on the other side of the great debate.
Aunt_Ester said:Forget everything you think you know about brewing and make a trip to the Fermentation section of this forum. All the nuances of the brewing process are nearly non-existent until you have taken the steps to pitch the appropriate amount of yeast and are able to control your fermentation temperatures.
There is chlorine in your water. Chlorine will make your beer taste astringent. Grab a carbon filter from Lowes and you'll be good to go.
Thanks for all the tips! I'm focusing on the water part and going to use distilled water next time. That should be the best, right? It makes sense, the minerals are already in the extract. What do I steep my grains in though? I've read that grains need some of the water's mineral content, but I'm not mashing so not sure if that means I can use distilled for steeping.
No one will argue that fermentation technique is not important, however, in reality it is just the latest trend. In a few years it will be conicals, or wide, shallow, kettles, or souring your beer with your own saliva, or....Forget everything you think you know about brewing and make a trip to the Fermentation section of this forum. All the nuances of the brewing process are nearly non-existent until you have taken the steps to pitch the appropriate amount of yeast and are able to control your fermentation temperatures.
Purchase a small chest freezer on the cheap along with a external temp control. As long as the fridge is large enough to hold at least one carboy, every configuration (digital, et al.) is purely preference.
Do yourself the favor: It's worth whatever investment to move from hoping your brew comes out great to expecting your brew to come out great.
I agree.I'm surprised it hasn't been mention earlier, but the best thing I ever did for my beer was to buy a book. Specifically, How to Brew by John Palmer.
This guy is a homebrew legend for a reason. Easy to read, entertaining and enlightening, covering the gamut from super-noob to high level science and math... this book is a bible. After reading it, I realized how blind I was flying beforehand.
My brewing partner and I refer to John as Pope John Palmer.
When making tweaks, I always ask, what would Pope John do?
When you get through that, you can't lose with Brewing Classic Styles for recipes.
1) Control your fermentation temps
2) Pitch the proper yeast - make starters if need be
3) Join a local home-brew club, and get tips from others
and after you've done those -
4) Use spring water or whatever water you like. Good water = Good beer.
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