Next Step in learning process

[mdyle67]

Hi everyone,

This is my first post here. I am beginning in the hobby and I'm working on my 6th batch now (extract belgian wit).

My goal is that with each batch I try to learn a new technique. I'm now looking for my next step in the learning process.

Currently, I'm comfortable with the process of extract brewing, but I want to make the best brew possible.

I have been using liquid yeasts (tried White Labs and Wyeast). I've had good luck with those.

This batch I am doing now, I just built my own immersion wort chiller and that seemed to work well too.

Looking at all you experts out here.... what's my next challenge???

 

[Setesh]

Hi everyone,

This is my first post here. I am beginning in the hobby and I'm working on my 6th batch now (extract belgian wit).

My goal is that with each batch I try to learn a new technique. I'm now looking for my next step in the learning process.

Currently, I'm comfortable with the process of extract brewing, but I want to make the best brew possible.

I have been using liquid yeasts (tried White Labs and Wyeast). I've had good luck with those.

This batch I am doing now, I just built my own immersion wort chiller and that seemed to work well too.

Looking at all you experts out here.... what's my next challenge???

Have you done a partial mash yet? That is a logical next step from extract with steeping grains. You can control a LOT more of what the finished beer is like when you start doing partial mashes.

Once you start mashing there is a ton of stuff to learn. What flavors does each base grain/specialty grain impart to the beer? You could settle on one base recipe you like, say an APA, and brew it repeatedly using different base malts and specialty grains and learn a lot about the ingredients. Then when you go to create your own recipes you will know what you want to use. SMASH beers are a great way to do this. Then you could try different hops, then different yeasts. All with the same recipe so you know what all these ingredients give you. Take really good notes if you do this!

 

[EthanH]

As with everything, to each their own. I went through a lengthy (a couple years) of doing partial mash batches before making the jump to all-grain BIAB. After making the switch I wished I had skipped the partial mash stage entirely.

Sure you need a bigger pot and a bigger bag (and a burner if you're currently brewing stovetop), but I found it to be cheaper, more fun, and actually somewhat easier (not having to mess w/ DME/LME in large quantities) than partial mash.

 

[kwikness]

Hi everyone,

This is my first post here. I am beginning in the hobby and I'm working on my 6th batch now (extract belgian wit).

My goal is that with each batch I try to learn a new technique. I'm now looking for my next step in the learning process.

Currently, I'm comfortable with the process of extract brewing, but I want to make the best brew possible.

I have been using liquid yeasts (tried White Labs and Wyeast). I've had good luck with those.

This batch I am doing now, I just built my own immersion wort chiller and that seemed to work well too.

Looking at all you experts out here.... what's my next challenge???

Stop messing with extract kits. Read the bible and do your first all-grain batch.

 

[bobeer]

yea, I'd go to all grain doing the brew-in-a-bag method. Once you realize how easy it is you'll be glad you're out of brewing extract beers. As said here, it's cheaper, more fun, and you have more control in the outcome of your beer.

 

[beergolf]

Do you control fermentation temps? Do you make starters for your yeast?

These two things will improve your beer faster than switching to all grain. If you go to all grain and do not control fermentation temps the beer wil be no better. If you are not pitching the correct amount of healthy yeast, then it does not matter what process you use, your beers will not be the best.i would make sure you do those things before switiching to all grain.

 

[Setesh]

Do you control fermentation temps? Do you make starters for your yeast?

These two things will improve your beer faster than switching to all grain. If you go to all grain and do not control fermentation temps the beer wil be no better. If you are not pitching the correct amount of healthy yeast, then it does not matter what process you use, your beers will not be the best.i would make sure you do those things before switiching to all grain.

These are both excellent points that I apparently take for granted :smack:

Temp control and starters are definitely ahead of partial mash or all grain on the list.

 

[beergolf]

These are both excellent points that I apparently take for granted :smack:

Temp control and starters are definitely ahead of partial mash or all grain on the list.

I guessed that since the OP mentioned only 6 batches that these needed to be mentioned.

I have tasted many very good extract/steeping grain recipes that were very good because of these two controls.

 

[mdyle67]

Thank you very much everyone for your input. I will do my research and play some more

I haven't done much in the way of controlling temps, just using the same place in my house that I know is a 'relatively' stable environment (my wife didn't like the fact that the first couple of batches fermented in the bedroom--- hey it was a stable temp)

Yeast starters - I've done a little reading. I just need to plan my brew days a little better and I think I could get this accomplished pretty easily.

Again, I appreciate all of your help and I will post my results :cheers

 

[helibrewer]

Why not do some experimenting with specialty grains to learn their contribution. Go buy yourself a case of 1 pint mason jars and lids. Pick a few specialty grains, maybe the entire crystal series. Decide on a percentage between about 3-5% specialty grain to base malt. Let's say 5%.

Measure 95 grams of base malt and 5 grams of specialty malt and add them to a mason jar. Add water up to about the threads of the jar, use about 170F. Stir and cover loosely for 1 hour.

What you have done is made a nano-mash of ~1.055 gravity mashed at ~155F for one hour. Once your hour is up taste the wort from each of the jars and you will have a much better understanding of each of those crystal malts contribution to the overall recipe.