As a home brewer it can be very hard to control temperature during fermentation when starting out. Yeast, and the flavours they create are very temperamental to temperature. A good fermentation is what will set your beer apart from your buddies’. The second important part where temperature control is paramount is during the fermentation. For ease of process I would suggest starting out with an esky and it can be very easy to cook the grain.
I myself use a digital thermometer and heat the mash with a low flame, turning it on and off accordingly, and agitating the mash constantly to prevent hot spots forming. The insulation of the esky will help maintain your mash temp with about 1 degree or less.
#Starting a homebrew shop in garage install#
However, you can purchase a nice esky, and most home brew shops will charge a small fee to help you drill the right-sized hole and install a tap. When starting out it is hard to justify spending too much money of primo brewing equipment. If your temp drops or raises significantly you will not attain the right conversion rates from your grain, effecting overall look, flavour, and alcohol volume. When mashing your grain it essential to reach the correct temperature and maintain that heat over time. This rule applies at two stages of making beer – first during the mash if all-grain brewing, and second during fermentation. If you are not prepared to clean, rinse, clean, sanitise, drain, spray, soak, scrub, you should not act surprised when your beer ends up sitting in your cupboard for months because nobody wants to drink your infected home brew. I repeat this approach to fending off bacteria on bottling day, too. This way I am able to control the environment and create a bacteria-free brew day. At this stage I always sanitise all my fermenters, hoses, pumps, kettles, taps, bowls, everything. I get any equipment that I think with be touching the beer and soak them in the bucket of sanitiser readying them for later use. When brewing with my friends at home I always start brew day by cleaning my area with hot water and soap, then spraying said area with sanitiser. Foam can be off-putting, but I have never found any problems with using them at recommended ratios. I prefer the former as I like to get things done in one hit. There are two basic kinds no rinse high foaming solutions, and no foam must-rinse solutions. A myriad of sanitisers can be found online or at your local home brew shop. The best tools to combat these micro-sized critters you can have handy on brew day is a spray bottle and a bucket with good quality sanitiser. If your brewing area is not clean and sanitised, you tempt the risk of getting bacteria on your equipment. I know when I first started, it was to make beer, not to clean up after my siblings messy scraps from breakfast (choose where you brew wisely). These rules are for those fresh to cabal, whom are only a few beers in, or on the verge of buying their first fermenter…įor people who are new to home brewing this can seem tedious. However, if I could have known three basic rules, golden tenants so to speak which I know now, my beers would have been better, and my mistakes fewer. With these resources home brewers now have a depth of knowledge available at the click of a mouse. In those days Facebook was not a thing and Youtube was yet to be developed. I was making beer with basically no more help than the advice from the friendly guys at my local home brew shop. It was in my parents kitchen, during my first year of Uni. I can still recall when I first starting brewing.
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