We ask pro brewers and homebrewers for their top homebrewing tips to help you with your own mash ups.
Be prepared
Have everything weighed out ready before the brew starts and get an alarm for all the different timings! I’ve missed my timings so many times for the hops! Too busy chatting and drinking the last batch…
– Drew Nicol, homebrewer, Devon
Start simply
Try to master a style of beer in its simple elegance before you start messing around with it too much – you’ll learn so much more about the intricacies of brewing.
– John Magill, Head Brewer, Powder Keg
Yeast
Use live yeast – yeast has such an impact on the flavour and style. There are some great strains from both White Labs and Wyeast. Also, make a yeast starter – getting the pitching rates right helps massively. Aseptic practices are essential here, though.
– Barnaby Harris, Barnaby’s Brewhouse
Patience
The one thing that took me a long time to work out (I know I am a slow learner) is patience. You need patience when fermenting.
For my very first brew I went with the instructions and bottled when they said it was ready. I ended up with most of my beer on the ceiling. My beer often takes three weeks to finish – sometimes longer. The yeast needs time to cleanup after itself and is quite safe sitting in the fermenter with a layer of CO2 to protect it.
Then you need patience after you bottle it. Yes, it will clear and carbonate in a fortnight and be drinkable, but if you can wait another 4 weeks you will be rewarded with a clean tasting brew with many different flavours.
Also, if you make a beer that is disappointing and you’re considering pouring it down the drain, put it away in a dark place for at least six months. Then taste it – you might be surprised!
– Frits Takken, Buckland Brewers
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