Naw, no new thread. If I can help in some meager way, let it be here for you.
SANITIZE the sh!t out of everything that remotely has a chance of contact with your beloved beer.
Yes I'm new to beer, so my limited knowledge revolves around water, water, water.
If you can't use reverse osmosis water, use filtered bottled water (
not distilled, for minerals are a beer's friend).
I still add a Campden tablet (chlorine neutralizer) to the hot water, as "bottled" only means it could be coming from someone
else's tap!
Follow a proven recipe.
Double grind your grain, if possible. Two passes through the mill really helps beer.
I mash all-grain beer like I mash all-grain hooch: At 155°F strike temp for grain addition, and a level teaspoon of powdered alpha amylase (I use
Brewhaus).
Insulate mash vessel with blankets for 90 minutes minimum. Boil length per recipe, maintaining hop schedule.
Cool quickly, and get it in that clean fermenter pronto to avoid contamination.
Aerate well, and pitch 2 sachets of rehydrated dry yeast, or if using liquid yeast, have your starter ready. (Follow recipe!)
Ferment for 3 weeks --no secondary ferment is necessary for at least ales. I bottle, so can't help with pressured kegs.
At the end of 3 week ferment, boil and cool 5oz. of priming sugar (corn sugar) and GENTLY stir into finished ferment. NO OXYGEN HERE!
Bottle for 3 weeks.
Chill for 8 hours minimum and serve.
You will have beer!
Home Distiller here helped beyond belief for mashing. For questions dealing strictly with beer, I go here:
HomeBrew Talk
WARNING: Unlike our distilling wares, this WILL hang you over! Hydrate yourself well if you imbibe!
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