How to Home Brew Beer to Perfection

Brewing beer is an art. It takes practice, discipline, and a ton of creativity. While brewing your own masterpiece is something that can’t be taught and can only be done through trial and error, doing an excellent job at brewing beer is a skill that anyone can acquire.

Here’s how you home brew beer to perfection:

Study, Study, Study

Admittedly this is the boring part, but it’s one you can’t skip. Knowing the fundamentals of brewing by heart even before you start buying the equipment and ingredients would save you a ton of time and minimize the number of mistakes that you’ll make further down the road. For absolute beginners, there’s Homebrewing For Dummies by Marty Nachel. For more experienced brewers, I suggest Brewing Better Beer by Gordon Strong.

Sterilize Everything

This goes without saying, but it is reminding. Please don’t cut corners. Never forget to sterilize everything that will touch your beer. Iodophor and bleach are recommended for this. Keep this in mind especially when you’ve just cooled your beer. At this stage, the beer is even more susceptible to bacteria prior to yeast fermentation.

Take Good, Good Care of Your Ingredients

Only the freshest ingredients should be included in your home brewed beer. Be careful where you store your ingredients as well. Remember that liquid yeast should be stored in the refrigerator, grains should be stored in a dry place, and hops should be kept in the freezer. Also, remember that all of the above have brief shelf lives, so get brewing, fast!

Cool Wort As Quickly As Possible

A quick cooling of your beer will reduce the chances of it getting infections and unwanted proteins and tannins. An immersion wort chiller would do the trick just fine.

Boil For 1-1 ½ Hours

Nothing more, nothing less. Not only does boiling your wort sterilize it, but it also brings out the strong bitter flavor from the hops. It also kicks starts the coagulation of the proteins and tannins from your grains. If you want a darker brew, boil for only an hour. If you’re going for a lighter brew, boil for an hour and a half.

The Fermentation Temperature Is Crucial

Make sure that the fermentation temperature remains within 66-68F. If you don’t have a fermentation refrigerator, a good D.I.Y tip would be to place your brew pots in a dry place at home with wet towels over it and an electric fan steadily blowing in front. Wet the towels every 12 hours to maintain the desired temperature. To be sure, use a stick-on thermometer!

Boil It All in One Pot

Boiling the whole batch in one pot can add richness to the flavor of your beer. Brewing 7-12 gallons of beer can even help you move on up to all-grain brewing.

Glass and Stainless Fermenters above All Else

Glass and stainless fermenters offer complete protection from oxygen compared to your vulnerable plastic buckets. Also, glass and stainless fermenters are much easier to sanitize. Not only are you saving your time, but you’re also ensuring that your beer is clean and top grade.

Now, what are you waiting for? Get to brewing!