The Brewing Basics

Here are 10 basic ideas to help the new brewer. There are many more “principles” that can be discussed. Those will be discussed in future articles.

Contents:
1. Keep it clean.
2. Try to keep your first batches simple.
3. Good beer needs good water.
4. Keep good notes.
5. Chill the wort.
6. Constant temperatures.
7. Two-stage fermentation.
8. Be patient.
9. Stay current.
10. Be creative.

1. Keep it clean.
This is the point where the beginner must form good brewing habits. Much advice exists out there for the brewer and it always starts with “keep your equipment clean.” I won’t beat a dead horse, but I will say there is no substitute for good old-fashioned elbow grease. Clean your equipment before, during and after the brewing process. If you do this, you will never have to do a lot of cleaning; you will simply keep it maintained. Your beer will taste better if not for the fact that you put effort into it, because it isn’t fouled by contaminants.

2. Try to keep your first batches simple.
Home brewing has become a very sophisticated science. This doesn’t mean that beer has gotten better. It means we humans have made it more complicated. Don’t forget that beer or a close relative of it was brewed thousands of years ago in the Fertile Crescent. If you keep your first batches simple you will have a good foundation to build from. Remember that anything that you can do to organize the brewing process and keep it simple will make it more enjoyable and reduce the likelihood of mistakes.

3. Good beer needs good water.
The main ingredient in beer is of course—water. Good water is often over looked when a brewer is putting his or her shopping list together. If your local water has a good taste, without too much chlorine, it will probably be fine. Bottled water is a good choice if you have doubts about your water. Keep in mind that water tends to pick up the taste of what carries it. So if you need to use a hose, use a food grade hose available from your local home brew supply shop. Avoid making too many changes to your waters pH and acidity levels. Often the levels are difficult to set perfectly. If you keep it simple, it will become a more sustainable hobby than a one-time science experiment.

4. Keep good notes.
What was the temperature when you pitched yeast? What was the gravity of the wort before fermentation? You will thank yourself latter when you try to re-create your favorite batch. If you kept good notes you will be able to look back and then make improvements. Keep a thermometer and a hydrometer with you so that keeping records becomes a habit.

5. Chill the wort.
The point between the boil and pitching the yeast is when a beer is most vulnerable, the faster you can drop the wort temperature the better. Since fresh brewed wort is a wonderful place for yeast to thrive, bacteria love it even more. Rapid cooling of the wort will give bacteria less time to get a foothold in the wort. This allows the yeast to take over, further decreasing the bacteria’s chances. Additionally, rapidly chilling the wort will settle out proteins that can put a haze in finished beer.

6. Constant temperatures.
The life of the yeast depends on adequate food (or wort) and consistent temperatures. The temperature that the beer ferments at can have a major effect on the flavor of the finished product. When it is too warm, harsh off-flavors can result from hyperactive yeast. When it is too cold the metabolism of the yeast slows down. This will stall fermentation before it reaches the proper terminal gravity. Your yeast packet should specify a healthy temperature range. Ales ferment close to normal room temperature, lagers usually range from 46 to 58 °F. Try to keep it in a nice undisturbed place away from sunlight such as in a closet or under the stairs.

7. Two-stage fermentation.
Two-stage fermentation is exactly that. Once the first fermentation has occurred the wort is transferred into a secondary fermenter. This separates the wort from the sediment that can cause off-flavors. Transferring into a clean secondary fermenter allows additional settling to occur. It also allows time for the flavors to mature.

8. Be patient.
After about two weeks, check on the beer and see if the cloudiness caused by the yeast and suspended protiens has cleared. You will need to wait until it clears. Once your beer has clarified, go ahead and put it in the refrigerator. If you don’t have enough room in your refrigerator for all your beer, leave it in the same cool, dark spot that you used to ferment and refrigerate it as room becomes available. It’s best not to drink your homebrew out of the bottle, because of the sediment and leftover yeast. If it doesn’t seem to taste right, it doesn’t mean that it’s ruined (provided the flavors are not the result of a contamination). Further conditioning may mellow the flavors over time. This process can take weeks or even months, so be patient you might be surprised at the result.

9. Stay current.
The home brewing world is evolving. Popular opinion on various techniques, ten years ago has changed. This is because equipment and ingredients have changed, and so have proper techniques. The best way to stay current is by reading and talking to others who brew. Talk to your local brew supply owner or brewpub operator. You can also check out Internet resources, like the Hop Vine Forum here at BeerTools.

10. Be creative.
It’s important that you understand the principles of brewing, but once you have a good foundation, be creative. You never know when you might stumble over a great technique or recipe. Be open to new ideas, and don’t be afraid to experiment. Brewing is equal parts science and art.