|
WAYS TO IMPROVE YOUR BEERS |
| Roughly arranged
in order of increasing sophistication and cost: |
| Boil the full volume of your
wort. |
| Use malt only --- no sugar. |
|
Use a two-stage fermentation arrangement. |
| Dechlorinate tap water before using. |
| Add specialty grains to your extracts. |
| Rehydrate dry yeast before using |
| Use unhopped wort and add your own hops. |
| Use liquid yeast. |
| Make a yeast starter. |
| Dry-hop, when appropriate. |
| Treat your water to match beer style. |
|
Use a wort chiller. |
| Ferment lagers at refrigerator temperatures. |
|
Harvest and reuse yeast from your beers.
|
|
Actively aerate chilled wort before pitching. |
| Use all-grain instead of extracts. |
| Maintain active fermentation temperature control. |
|
Blend beers to match specific targets.
|
| Brew in a
hermetically sealed, computer-controlled, solar-powered, electronically measured,
steam-heated, self-cleaning, robotically mashing, continuous-flow, titanium-clad
brewhouse....just kidding! |
