Chances are you’ll get one or two infections in your homebrewing journey.
It’s like learning to ride a bike; you’re going to fall off a few times before you master it.
Managing homebrew yeast is one of the pillars of making great beer.
Whether you are mixing tinned concentrates or running full mash brew rigs, all homebrew needs healthy and active yeast.
I’ve had a handful of homebrew failures over nearly two decades I’ve been making my own beer. All can be traced back to poor yeast management.
A ‘kit and kilo’ is usually our first experience with homebrewing. The resulting beer is hopefully good and gives us a foundation for more advanced homebrewing techniques.
For the first few years of my homebrewing adventure, I brewed with kits exclusively. The routine of brewing with kits was reassuring.
Follow a solid cleaning and sanitizing regime. Mix your ingredients. Run a controlled fermentation. Bottle. Get a drinkable beer.
Learning how to partial mash properly opens a door for kit and extract homebrewers.
Adding raw materials pleases the homebrew gods. They reward you with better homebrew.
The malt profile has depth and the flavors are more rounded.
Let’s cover how to partial mash as simply as we can.
There are some of us hardwired to make our own food and drink. For whatever reason, we are driven to make and experiment.
Ever tried preserving, coffee roasting, cheesemaking… homebrewing? You’re in the club.
For whatever reason, we are attracted to making our own. The process is fascinating and we love to share with our friends and family.
New to homebrewing?
Great. You’re joining a worldwide community of people who love making their own beer. We love making our own beer and connecting with other homebrewers.
So welcome to the club.
Sadly though I meet many who tried homebrewing but quickly gave up—a few batches failed, it was hard to make time or they were disappointed with the results.
Let’s get you set up for success with some quick tips for the new brewer.