What was responsible for your biggest improvement?

[david_42]

Temperature-controlled fermentation. Started using the old keg fridge and it really made a huge difference. Lagers in particular, because I like to pitch warm and cool it off before the fermentation process starts.

 

[Golddiggie]

Forgot to mention... Plate chiller (Duda Diesel B3-23A 40 Plate Beer Wort Garden Hose Chiller)... :rockin:

 

[dizzle]

Ferm temps and starters.

 

[Epimetheus]

Information and hands-on practice.
Same way as learning anything else.

 

[m1k3]

All grain class with Kevin Pratt and How to Brew by John Palmer.... sounds like two things but I got both on the same day.

 

[KuntzBrewing]

Patience, age on certain beers will make you think "damn should have waited this long from the beginning"

YouTube: BobbyfromNJ (I think he's on here and if he sees this I want more videos, I loved them)

Stir plate, lost the liquor alcohol taste (due to under pitching)

Water chemistry, didn't realize how water affected brews, (the old saying "if your water tastes great, brew with it" is not true, my water tastes awesome but is so hard I can't make anything with it except a stout)

Kegging expiremental batches no longer take the extra 3 weeks of bottle conditioning I can force Carb in about 36-48hrs and instantly realize any errors. (Some flavors you learn will age out tho)

 

[Clonefan94]

My big one was fermentation temps. Definitely helped a lot when I finally realized that just because the room is 68, doesn't mean the beer fermenting is.

Also, realizing my boil off rate was indeed 2 gallons/hour.

 

[JLem]

Also, realizing my boil off rate was indeed 2 gallons/hour.

either you must have a really wide, squat kettle or you need to turn your burner down!

 

[D_Nyholm]

Darn. This thread has made me want to get a fermentation freezer. Now I have to figure out where to put the darn thing!

 

[ajdelange]

I've been at it long enough that there have been a couple:

1. Cylindroconical fermenters (which implies control of fermentation temperature)
2. Use of RO water with minimal mineral additions
3. Lagering on lots of yeast
4. Strict control of mash pH.

 

[melche01]

Stir plate