BREWING BETTER BEER

By Steve Mac Millan

When it comes to the subject of brewing better beer many particulars come to mind. For the new or inexperienced brewer basics are by far the most important aspects. For brewing equipment I recommend stainless or enamel brew kettles and accessories. Use these tools for brewing only as this will guarantee that no off flavors will contaminate them. Also never clean utensils with soap, use only water.

When it comes to the actual brewing procedures keep in mind that cleanliness, temperature control, quality ingredients, and sound procedures all add up to success. Use a bleach or iodine solution to sanitize your equipment and make sure that it makes contact with all surfaces and is properly rinsed.

When I speak of temperature control I mean that your fermenting brew should be kept where temperature fluctuations are minimal. Also fermenting at the proper temperature is vital to produce a stylistic result. Ales do fine between 65 and 75 degrees, whereas lagers require a much cooler ferment (40 to 50 degrees). By maintaining the right temperature the yeast can better ferment the brew without producing unwanted flavors.

When I speak of quality ingredients you should only use fresh malts and hops together with viable yeast strains. The subject of yeast culturing is a little complicated for the beginner, but feel free to ask me at a SNAFU meeting and I'll be glad to steer you in the right direction.

Last but not least, procedures will be your best ally in making better beer. By keeping detailed notes of your brewing adventures you will be able to look back and identify techniques and ingredients to help improve or replicate successful batches. Be sure to write down brand names of your malts, alpha acid content of yours hops, and the kind of yeast used.

Use a hydrometer and write down this information in your log also.

All this probably seems a little scary but with practice you will achieve the results that you seek. Last but not least, come down to the shop with one of your brews to a SNAFU meeting and talk with one of our several experienced brewers, and remember we were all beginners at one time.

Good Luck and Good Brewing

For any questions you may have about brewing, feel free to call one of the SNAFU members listed below.

Steve Mac Millan 435-5816

Bob Barnes 242-3301

Jay Lefkowitz 242-8715

Joe Sutton 243-7668

Ralph Goodman 642-9215