Your Top 5 Most Important Factors When Brewing

[jwheelz]

I would add Keeping a full pipeline.

I find everything much more enjoyable when I have plenty of beer bottled, conditioning and in my primary's. Helps me be patient and leave my beer alone until it's ready. The beer is much more enjoyable that way.

When I get holes in my pipeline, I find myself drinking beer that's not fully carbonated, or even bottling a few days shy of the 3 week mark if I'm in a rush for more beer.


Plan ahead and keep that pipeline stocked up! You'll enjoy all of you beer much more!

 

[mixedbrewer]

1. Sanitize
2. Experiment
3. Remember
4. Details
5. Fun

 

[maltbarleyhops]

1. sanitize - religiously
2. planning - equipment, materials, time. and the constraints and limitations of these.
3. research - fermentation expectations, yeast strains, etc.
4. timeliness - 90 min boil is not the same as a 105 min boil
5. education - good ol' fashion common sense has made some damn good beers.

and the most important one. cant add a "6." to this one because it has to be prudent throughout the entire process from first thought to last swallow.

******HAVE FUN!*****

 

[jds]

OK. I'll kick in my top 5, in order of importance:

Numero Uno: Homebrewing is a hobby and a craft. There is more than one path to the desired end, and there's more than one right way to do things. RDWHAHB, and you'll be fine.

Numero the second: Healthy yeast make good beer. Learn to make good starters for your liquid yeasts, learn what proper pitching rate is and how to figure it out, and the wee beasties living in your wort will reward you.

C: Be patient -- when it's called for. When in doubt, wait. Yes, you can (and I often do) make fine beer and be drinking it within two to three weeks of brewing. Truly. However, time heals beer, and a little extra time on the yeast can help fix problems caused by poor technique.

Numero Cuatro: Start Cold, finish warm. At least for ales, I have better results pitching yeast at or even under the low end of the recommended temperature range for the strain, then allowing the beer to gradually warm up after the krausen drops. This minimizes off-flavors formed during the yeast's reproductive phase, but maximizes the "clean up" the yeast performs after the krausen drops.

Fifth and last: Clean well, sanitize properly, and replace plastics often. Clean beer is happy beer, and great sanitation goes a long way toward good flavor and good stability in the bottle or keg. It's not surgery, and you don't have to gas your kitchen with ethylene, but a little extra elbow grease and proper mixing of sanitizers sure doesn't hurt.

 

[iron_city_ap]

I agree - but somehow the homebrew angels always take care of us. I got so trashed on Tuesday night during my brew event that anything I did after the 1st sparge is a little foggy. In fact, I wasn't completely sure I pitched any yeast until I found an empty pack of Notty and a 2-cup measuring cup with some crusty yeast in the bottom.

THANK GOD I'm not the only one. I brewed the other day and while I was chilling my wort, I went to move the burner. Forgot that it wasn't off for all that long. At least only 1 of my fingertips blistered. The other 4 just hurt like a bastard.

<edit>

I should also add:
1. Sanitation/Cleanliness
2. Quality/Fresh ingredients
3. Patience and Efficency
4. SWMBO either gone or sleeping
5. Good beer/music

 

[jaginger]

Try pitching a new beer on top of a prior yeast cake and get back to us on how it turns out. Then you'll appreciate pitch count. :rockin:

Just out of curiosity, what DOES happen?