Technique or practice that resulted in biggest taste difference

[Gameface]

Well when I started brewing I wanted to make super big beers. It was a sort of stick it to the man thing since I'm in Utah and the beer at the grocery stores and gas stations is limited to 4%abv. I was making 8% ABV ESBs and 11%abv porters. Nothing wrong with that, but when I realized I could make good tasting beers instead of just super strong beers I brought my abv back into style guidelines and have been very happy with the beer I'm making now.

I also added chest freezers for temp control. Much more consistent end results and much faster turn around times.

 

[betarhoalphadelta]

Obviously I can echo everyone that said pitching rate and temp control. HUGE difference.

Does anyone have thoughts on how much of a difference quick chilling of the wort makes? Since going from an immersion chiller to counterflow, I definitely get that wort down to temp MUCH quicker, and probably improve the cold break. But I don't know how big of a difference that really makes to the final product...

 

[Kate00]

Yeast starters. I've noticed way less off tastes after starting to use these. I'd probably say temperature control, but im lucky that the room in my basement i ferment in keeps ale temps locked in pretty well, and my cheap fridge balances out lager temps if i leave the door cracked. I'm not locked in to a degree, but they both stay within a degree or two of the ideal range without much hassle.

 

[smokinop]

For me, going all-grain was a huge step for my brewing since it also meant I started doing full boils & using a plate-chiller as a result of not having any other way to cool my wort. I think any one of these by themselves would make a difference in the taste. I have also started making yeast starters before I pitched which also improve the whole process. I have been very lucky in that all the beers I've brewed have been very drinkable & often are some of the best beers I've ever had, period. My goal when I brew is to follow the same basic procedures in an effort to be as consistant as possible.

 

[karmak]

Definitely temp control. Already had two nice batches come from my temp control chamber. I'm now looking forward to the next batch that is rigged with a two stage temp control (thermowrap) and using a thermowell. Ferm temps have been held at where I want; much tighter control.

 

[bmbigda]

patience

 

[lschiavo]

IMO, Patience - Temperature - Water Chemistry in that order...T&P are just about tied.

I've tasted a few of my beers that were lousy at 4 weeks and awesome at 8. My problem used to be that a batch was gone by 6 weeks. I supplement my pipeline now (brewing more if that's an option also works) and try my best to not rush anything.