In search of perfection! AG Top Techniques

[wburgess]

As a newcomer to the world of AG, I thought it would be handy to get peoples opinion on which of the following elements improves their beer the greatest. I suppose I'm asking the question, if you could choose one of the following options only for your next brew, which one would it be.

- Fermentation temperature control / stability
- Water Treatment
- Yeast Strain / Quality
- Anything else that you think is vital...

I look forward to your views!

[weiht]

based on the four u listed, i will got with Fermentation temperature control / stability and yeast strain as my priority if i'd to pick

[pantsmachine]

Experience and what i learned on the prior brewday , it all adds up.

[WishboneBrewery]

^^What Pants said^^

If you want more experience sooner, shorten your Brew length and brew more frequently, I do 12L batches for three reasons...
1/ I enjoy brewing
2/ It gives me chance to experiment
3/ I get a greater variety of bottled beer stock

[Parva]

In short, brew first and analyse later! Just brew, then start playing with the nuts and bolts.

[wburgess]

There is no one single element that is the key to brewing good beer. Almost anyone of those you have mentioned can easily screw up what would otherwise be a decent beer. There are no easy answers. Don't waste your time looking for them.

I think my question had been misinterpreted slightly! I'm not looking for any easy answers, merely just looking for which step you found, changed the quality of your beer the most. And obviously a lot of things can make or break a brew, maybe I should have but, "if done correctly".

I brew because I find it extremely enjoyable and interesting, I love real ale, and the fact I can produce my own is a bonus in life! But, I do often feel that so many techniques and experiments are thrown around, the true art of brewing gets ignored, hence wanting to know what techniques are most important to people.

I was never looking for a quick fix to my brewing, I want to find my own way. Please just take the question for what it is and not as a comment on my brewing ethics!

If you want more experience sooner, shorten your Brew length and brew more frequently, I do 12L batches for three reasons...
1/ I enjoy brewing
2/ It gives me chance to experiment
3/ I get a greater variety of bottled beer stock

Great idea, I don't know why I always stick to 5gal batches! Would keep SWMBO happier too!

Experience and what i learned on the prior brewday , it all adds up.

I have to agree, I have learned so much already from actually doing it my self. This forum is amazing, but nothing beats hands on experience!

[pantsmachine]

I also find it helpful to focus on a single improvement or area each brew, again this adds up to decent steps forward in beer quality. I can't name one area in particular as its all linked!Obsessively reading on this site definetely upped my game.

[EoinMag]

Control of fermentation temperatures is #1.

In weather like this you can have the other elements perfect and if you ferment too hot then the work is effectively wasted. Get temps under control and then you can actually work out which of the other elements makes a difference and exactly how.

[boingy]

Control of fermentation temperatures is #1.

+1

You can brew truly great beer with minimal water treatment and dried yeast but ferment it too warm and you will make weird cidery/fruity type stuff. And if your temperature fluctuates too much you can end up with the yeast going to sleep before it has done its job.

[wburgess]

Control of fermentation temperatures is #1.

I thought this would be the case. My AG#1 has fallen foul to some strange tastes because of a high fermentation temperature. I'm at the moment in the process of building a fermentation chiller so hopefully this will no longer be a problem!

I really do want to start experimenting with different yeasts soon too, stuck in the S-04 rut.

[Scooby]

Control of fermentation temperatures is #1.

In weather like this you can have the other elements perfect and if you ferment too hot then the work is effectively wasted. Get temps under control and then you can actually work out which of the other elements makes a difference and exactly how.

That answer only relates to the summer, in weather like this...............

I know it's been a subject of discussion but unless you can control fermentation temp it's not worth brewing in the summer. Traditionally the season was October-March. I stopped in the summer and no doubt some still do. The web changed that when we could see how others in hotter climes overcame the problem and anyone starting brewing now and looking in on forums will see it fairly normal to have some form of control.

There is no one single element that is the key to brewing good beer. Almost anyone of those you have mentioned can easily screw up what would otherwise be a decent beer. There are no easy answers. Don't waste your time looking for them.

On first read I would have given that answer.


But.......

I think my question had been misinterpreted slightly! I'm not looking for any easy answers, merely just looking for which step you found, changed the quality of your beer the most.

Add late hops (last 15-20mins) to contribute 25% or more of the total IBU's then add 120% by weight of the 90min hops at 80c and steep for 30mins. This changed (the quality??) my beer more than any of the points you mentioned. I had already addressed the first 3 in your list.

[wburgess]

Add late hops (last 15-20mins) to contribute 25% or more of the total IBU's then add 120% by weight of the 90min hops at 80c and steep for 30mins. This changed (the quality??) my beer more than any of the points you mentioned. I had already addressed the first 3 in your list.

This is very interesting... I've always found a lack of hop flavour in my beer but had assumed it was due to my water profile. I will give this a go on my next beer.

[EoinMag]

Control of fermentation temperatures is #1.

In weather like this you can have the other elements perfect and if you ferment too hot then the work is effectively wasted. Get temps under control and then you can actually work out which of the other elements makes a difference and exactly how.

That answer only relates to the summer, in weather like this...............

I know it's been a subject of discussion but unless you can control fermentation temp it's not worth brewing in the summer. Traditionally the season was October-March. I stopped in the summer and no doubt some still do. The web changed that when we could see how others in hotter climes overcame the problem and anyone starting brewing now and looking in on forums will see it fairly normal to have some form of control.

There is no one single element that is the key to brewing good beer. Almost anyone of those you have mentioned can easily screw up what would otherwise be a decent beer. There are no easy answers. Don't waste your time looking for them.

On first read I would have given that answer.


But.......

I think my question had been misinterpreted slightly! I'm not looking for any easy answers, merely just looking for which step you found, changed the quality of your beer the most.

Add late hops (last 15-20mins) to contribute 25% or more of the total IBU's then add 120% by weight of the 90min hops at 80c and steep for 30mins. This changed (the quality??) my beer more than any of the points you mentioned. I had already addressed the first 3 in your list.

I disagree, winter-summer. His question is what is most likely and a simple fix to be able to brew good beer, the answer is temperature control, simple, this weather is just an extreme example, if it gets too cold in the shed or garage in winter what's done then?
It also allows for proper lagering and cold crashing and all those good things.
Winter or summer, to be able to dial in a temperature and know you will get certain characteristics out of they yeast at that temp, ramping up a belgian over the space of a week a degree at at time.....all that good stuff.

[Scooby]

I agree with the flavour profile point but control only gives you the choice of the flavour difference between the upper and lower temps not the quality of beer.

I think you missed my point. Temperature control is a practical rather than quality issue, you do in most cases need some form of control to brew year round, that could just be fermenting under the stairs if the conditions are right. My beer will more than likely spoil if fermented in my bedroom at the current 24-28c ambient. The same beer brewed in the winter when the room is 16-20c will be fine. Temperature control then will just join the long list of things that make a difference but are 'icing on the cake'

I have a fully temperature controlled FV in the garage so I can ferment to within ±0.4c all year round where previously I had to pick my spot in the house/garage to maintain a reasonably constant temp. I can crash cool 10c in less than a hour. All these thing were borne out of practicality and convenience and improved the quality of the beer only a little.

His question is what is most likely and a simple fix to be able to brew good beer, the answer is temperature control, simple,

I'd refer you to the first answer.......... There are no easy answers. simple

[Dr. Dextrin]

I think an important area is the keeping and serving of the beer. With a bit of practice and a good recipe you can turn out a decent pint without too much hassle. Keeping a selection of beers ready for drinking in top condition at the right temperature, carbonation, etc. is more of a challenge IMHO, but is probably the area that's paid off most in terms of drinking pleasure... and I still have plenty more to do.