HOW TO BREW LIKE A PRO

Adjust your water or make acidic additions in order to

hit a pH of 5.2 in your mash.

2. FLY SPARGE RATHER THAN BATCH SPARGE.

As described above, it’s trickier but will improve

your efficiency.

3. USE CARRAGEENAN (IRISH MOSS).

15 minutes from the end of the boil to help clear away

the hot break (coagulated proteins and hop matter).

4. YEAST IS DEPENDENT ON OXYGEN TO GROW.

So to keep it as healthy as possible, aerate your wort

using an air pump or injection of pure, food grade O2.

5. CREATE A YEAST STARTER UP TO 3 DAYS BEFORE

To get your yeast ready and raring to go, but remember

to be absolutely fastidious about cleanliness to avoid

infection.

6. REDUCE TEMPERATURE FLUCTUATIONS DURING

By directly controlling the temperature of the

fermenter’s surroundings or the vessel itself.

7. ADJUST THE RECIPE TO YOUR INGREDIENTS

Mountains can appear from very small mole hills, so

adjust your quantities of raw materials and timings

in order to hit the basic specifications of the beer

to create the best clone possible.