Brewsterguy
Well-Known Member
I have been brewing for less than two years, all of my 12+ brews were extract recipes. I have always built my own recipes or adjusted from things I have found online or here.
Almost every single brew I had was in its way "good". I enjoyed it, people complimented it and basically had a good time drinking at family & friends gatherings.
A while back I asked a question here if I should get a pressurized fermenter or a chest freezer for temp controlled fermentation. Most of the commenters from here recommended a fridge as a way to improve my brews (my room temp during summer is over 30C), and I was contemplating as I also started kegging. In the past I tried doing partial mashes, using reverse osmosis water, wort oxygenation, and every other theory it is cheap to test and people discuss here.
I have to say this to any other beginners who are thinking if the freezer\fridge step is worth it. Guys, the taste difference is not only noticeable, but its huge! I dont need to serve an extra light blond ale with us05 so people wont notice a fruity\extra sweetish flavor. I always thought the flavor is due to using dme or lme, however I have a theory why most people here attribute malt extract with sweetish flavor: beginners without temp control are just more likely to use malt extract.
Anyway, the perceiveable taste difference by me, my family and friends for a repeat recipe is there. To anyone considering, get a temp controlled ferm chamber, its worth it if you can affor the small cost and space.
Cheers
Almost every single brew I had was in its way "good". I enjoyed it, people complimented it and basically had a good time drinking at family & friends gatherings.
A while back I asked a question here if I should get a pressurized fermenter or a chest freezer for temp controlled fermentation. Most of the commenters from here recommended a fridge as a way to improve my brews (my room temp during summer is over 30C), and I was contemplating as I also started kegging. In the past I tried doing partial mashes, using reverse osmosis water, wort oxygenation, and every other theory it is cheap to test and people discuss here.
I have to say this to any other beginners who are thinking if the freezer\fridge step is worth it. Guys, the taste difference is not only noticeable, but its huge! I dont need to serve an extra light blond ale with us05 so people wont notice a fruity\extra sweetish flavor. I always thought the flavor is due to using dme or lme, however I have a theory why most people here attribute malt extract with sweetish flavor: beginners without temp control are just more likely to use malt extract.
Anyway, the perceiveable taste difference by me, my family and friends for a repeat recipe is there. To anyone considering, get a temp controlled ferm chamber, its worth it if you can affor the small cost and space.
Cheers
