5 Tips to Improve your Brewing Process

In these years of homebrewing I have learned many things and made many mistakes, experimenting with different techniques and updating my equipment. 


Step by step I managed to identify the critical points and find my favorite production process to produce the most stable beers possible. I mean, without infections or other problems. 
I have changed my approach to brewing several times to be able to get the best result, error after error, and with a lot of effort. 
So I decided to write a post on the precautions necessary to get a good result, a list of tips and techniques that can help you.

 

How to seriously improve your homebrew?

Clean the equipment well.

it is very important to always clean the equipment very well. Especially for all the equipment that is used after cooling the wort.

It is important to always unscrew the fermenter taps, use disinfectants and sanitizers because use only water helps you to clean but not to sterilize. 

I usually clean stainless steel pots, pumps and various equipment with a common ecological and fragrance-free detergent. For all the most delicate equipment, I use a chlorine-based detergent. Then I rinse well and use Chemipro OXI diluted in warm water to sanitize.

Avoid oxidation.

Always remember to pay attention to oxidation because it will ruin your beers. Remember that there are only certain phases during the brewing process that require oxygen, for all the rest consider oxygen as a problem that only creates damage.

Vacuum storage of hops.

Many people think that keeping hops vacuum packed is an overstatement. I recommend trying it. Your hops will keep the fragrance and aroma much longer, without losing the aromatic profile. I recommend buying hop pellets because it is easier to manage and store.

Keep the temperature under control.

Always check the temperature, during the production process and during the fermentation. It is important and essential to be precise and have the right equipment to do this job. If the temperature of the mash is not the desired one, the final result will be different from what is expected. And if during fermentation the temperature is not under control then even the work of the yeast will not be controlled and the beer is compromised.

PH measurement and control.

All homebrewers know how important the pH is during the mash phase but it is equally important to continue detecting the PH, in particular to understand if everything is going well. In this way it is possible to fix the values of the beer or write them down and use the data collected to improve the next batch.

 

Take these 5 tips as guidelines to improve your brewing process, based on your experience and the equipment you have.


I hope this post has been helpful. Write us for any consideration, comment or if you want to share your knowledge with us.

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