She’s done. Sorta.
There are still some finishing touches to be made on my new kegerator but the collar build was a success and beer is flowing.
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Homebrewing Tips
Ever wish you had a coach to help improve your homebrew? Better yet, someone you could call on at any time and who would provide truly useful feedback?
Enter Marty Nachel and The Beer Clinic.
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In 7 ways to filter your hops when homebrewing I wrote about the paint strainer bag hop filter. This gadget is useful for keeping hop gunk out of your beer, but still getting high hop utilization.
Here’s how you make it…
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Without a doubt, the 100%, undisputed, #1 question I get about homebrewing is:
“Is it good?”
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Stepping up a yeast starter is useful in homebrewing if you need to make a big starter with a limited container size. Instead of making one huge starter in a large volume of wort, you can go in steps with smaller volumes to reach the right amount of cells.
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Just how important is your fermentation temperature in homebrewing? I came across a startling result from an experiment reported in the new homebrewing book Yeast, by Jamil Zainascheff and Chris White.
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Siphoning beer, racking it, or transferring it. Whatever you want to call it, we’re talking about moving beer from one container to another after it’s been cooled and put into the fermentor. At this point we don’t want to add bugs or oxygen, so pouring is not an option. So how do we do it? This video shows three different methods.
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First wort hopping (FWH) is a German brewing technique that gives the beer great depth of hop character, reduces harshness, and even produces a more intense hop aroma.
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In homebrewing, you can wash your yeast in order to reuse it from batch to batch.
Washing your yeast will save you money. At $6-$10 per vial of liquid yeast, the savings add up significantly over time.
It is also a great way to reuse a yeast that performs well for you. If you like the qualities you are getting out of a certain stock of yeast, you can save it for more batches of beer.
The process is simple and can be performed on your bottling day or when you’re transferring your beer to a secondary fermenter.
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Fresh hops are a beautiful sight, but after a 60 minute boil they’re a big green pile of gunk. Most homebrewers filter them out for a variety of reasons.
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