BrewerofBeers
Well-Known Member
I made a lot of changes recently, and the results are so much better! Here is a list of the biggest improvements I made that I think can make your beer go from drinkable to crushable:
Who's got more big brewday level-ups?
- All fresh milled grains and fresh hops (this was huge)
- better mash temperature control and homogeneity of it (this was huge)
- water chemistry: all brew water prepared with campden to displace chlorine / chloramine
- greatly reduced oxidation throughout the process, from wort to bottling
- more filtered wort for less trub in the fermenter
- creation of extra wort to separate more trub
- increased grist:water ratio for the mash
- longer and slower fermentations with lower fermentation temperatures overall
- close consideration of fermentation temperature control
- fermenters stored in darker locations
- increased temperature at end of fermentations (this was huge)
Who's got more big brewday level-ups?
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