{"id":1690,"date":"2015-03-31T14:23:22","date_gmt":"2015-03-31T21:23:22","guid":{"rendered":"http:\/\/hellbach.us\/blog\/?p=1690"},"modified":"2015-03-31T14:24:10","modified_gmt":"2015-03-31T21:24:10","slug":"7-considerations-for-making-better-homebrew","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/7-considerations-for-making-better-homebrew\/","title":{"rendered":"7 Considerations for Making Better Homebrew"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:2055,&quot;href&quot;:&quot;http:\\\/\\\/www.sierranevada.com&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20251117225826\\\/https:\\\/\\\/sierranevada.com\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 00:55:00&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 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00:55:12&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2060,&quot;href&quot;:&quot;http:\\\/\\\/www.homebrewing.org\\\/Mangrove-Jacks-US-West-Coast-M44-Dried-Yeast_p_4235.html?AffID=368&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20160323163304\\\/http:\\\/\\\/www.homebrewing.org:80\\\/Mangrove-Jacks-US-West-Coast-M44-Dried-Yeast_p_4235.html?AffID=368&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 00:55:13&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 00:55:13&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2061,&quot;href&quot;:&quot;http:\\\/\\\/amzn.to\\\/1CEnlNH&quot;,&quot;archived_href&quot;:&quot;&quot;,&quot;redirect_href&quot;:&quot;http:\\\/\\\/www.amazon.com\\\/gp\\\/product\\\/0062215752\\\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0062215752&amp;linkCode=as2&amp;tag=brulosophy-20&amp;linkId=ILBI3E75IDUM5HBX&quot;,&quot;checks&quot;:[],&quot;broken&quot;:false,&quot;last_checked&quot;:null,&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2062,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/2015\\\/03\\\/30\\\/7-considerations-for-making-better-homebrew&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250810154132\\\/https:\\\/\\\/brulosophy.com\\\/2015\\\/03\\\/30\\\/7-considerations-for-making-better-homebrew\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 00:55:56&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 00:55:56&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<p><strong>1. A complicated recipe does not a delicious beer make<\/strong><br \/>\nYou\u2019ve likely heard this tip before, it\u2019s certainly nothing new, but it absolutely bears repeating. I\u2019ll never forget the urge I used to experience when I first started homebrewing to\u00a0use 10 types of grain and 8 types of hops in a batch, wholly convinced the menagerie of ingredients would add to my beer\u2019s awesome complexity. Complex they were, awesome they were not. I produced a few batches that were decent, just odd in their own odd ways. It wasn\u2019t until I hesitantly made my first single malt beer that I realized base malt imparts heaps of flavor all on its own. While there are some styles that absolutely warrant the used of\u00a0myriad\u00a0grains, it\u2019s imperative the brewers carefully consider the impact each one will have, not just toss them in all willy-nilly. I\u2019d encourage every\u00a0homebrewer to try their hand at brewing a few beers with 3 grains or less. Similarly, simplifying hop usage to 1-3 varieties tends to amplify their great qualities while avoiding that muddled, or what I refer to as\u00a0grey,\u00a0hop character. My 8th grade math teacher said it best:\u00a0keep it simple, shit head.<\/p>\n<p><strong>2. There are more base malts than just 2-row and Pils<\/strong><br \/>\nIt\u2019s easy to get confused by all the terminology used by brewers\u2013 base grain, specialty malt, adjunct. I\u2019ve found many newer brewers, even some with more experience, mistakenly categorize\u00a0certain malts as specialty when they are actually base malts perfectly capable of self-conversion even at 100% of the grist. Two such examples include Vienna and Munich malts, both kilned\u00a0to impart their own unique version of toasty-bready goodness. If you\u2019ve ever wondered how you can get more malt character into an American Pale Ale or IPA without loading it with Crystal malt, using either of these 2 base malts as\u00a030-70% of the grist may be just the ticket! For the adventurously curious brewer, consider replacing 100% of the 2-row in a well-known recipe with Vienna malt, keeping all other grains the same, I\u2019m sure you won\u2019t be disappointed. I\u2019ve found that lighter Munich malts, such as Gambrinus\u2019 Munich 10, produce a pleasantly subtle cherry Icee like character when making up 30%+ of the grist, while darker Munich varieties\u00a0produce flavors and aromas I perceive to be similar\u00a0to\u00a0toasted sourdough bread. Another thing I like to do when making an ale is replace a few pounds of 2-row with a\u00a0chunk of Pils malt to get a bit more bready malt character, I know a few people who swear this is the key to making delicious Session IPA (or whatever it\u2019s called).<\/p>\n<p><strong>3. There\u2019s life outside of Chico<\/strong><br \/>\nWe\u2019ve all drank\u00a0delicious commercial beers we know are fermented with what has become the most popular yeast strain in the universe, WLP001 California Ale\/Wyeast 1056\/SafAle US-05, commonly referred to as the Chico strain due to the location of <a href=\"http:\/\/www.sierranevada.com\/\" target=\"_blank\" rel=\"nofollow\">the brewery<\/a> it was apparently sourced from. This is a great yeast for producing\u00a0super\u00a0clean, hop forward beers with little malt character that taste like\u2026 every\u00a0other beer on the market! I don\u2019t mean to bag on those who truly love this strain, my perspective really is driven more by disinterest than dislike. While many Chico fermented beers I drink are good, they usually lack that oomph of uniqueness, leaving me bored halfway through the pint. There are\u00a0so many\u00a0yeast options\u00a0available to homebrewers these days, strains that produce any number of amazing flavors and aromas, there\u2019s no excuse for not playing around a bit. If clean is what you\u2019re after, consider <a title=\"Is San Diego Really All That Super? | A Yeast Comparison\" href=\"http:\/\/brulosophy.com\/2014\/10\/06\/is-san-diego-really-all-that-super-a-yeast-comparison\/\" target=\"_blank\" rel=\"nofollow\">WLP090 San Diego Super Yeast<\/a> or even\u00a0<a title=\"Hop Test Bitter\" href=\"http:\/\/brulosophy.com\/recipes\/hop-test-bitter\/\" target=\"_blank\" rel=\"nofollow\">WLP002 English Ale Yeast<\/a> fermented cool (around 65\u00b0F). Want to emphasize the fruity hop character in your next IPA? Pick up some <a title=\"Hippie Heaven vs. Surfer Sanctuary | exBEERiment Results!\" href=\"http:\/\/brulosophy.com\/2015\/02\/02\/hippie-heaven-vs-surfer-sanctuary-exbeeriment-results\/\" target=\"_blank\" rel=\"nofollow\">Vermont Ale Yeast from The Yeast Bay<\/a>, known for producing strong juicy stone fruit flavors. While those who prefer to use dry yeasts are slightly\u00a0more limited, there are still some great options such as <a href=\"http:\/\/www.homebrewing.org\/BRY-97-American-West-Coast-Ale-Yeast-Danstar-_p_2917.html?AffID=368\" target=\"_blank\" rel=\"nofollow\">Danstar BRY-97 West Coast Ale<\/a>\u00a0and\u00a0<a href=\"http:\/\/www.homebrewing.org\/Mangrove-Jacks-US-West-Coast-M44-Dried-Yeast_p_4235.html?AffID=368\" target=\"_blank\" rel=\"nofollow\">Mangrove Jacks M4 West Coast Yeast<\/a>, among many others. Or how about fermenting a typical IPA wort with a Saison yeast? This inventive approach to brewing is how new favorites are created. Plus, it\u2019s way more\u00a0fun and interesting!<\/p>\n<p><strong>4. Imitation may be\u00a0the sincerest form of flattery\u2026<\/strong><br \/>\n\u2026but it may not lead to the best homebrew. Of everything\u00a0I\u2019ve learned from the\u00a0xBmts, what\u00a0stands out most is the fact that\u00a0many commercial\u00a0practices and concerns do not appear to carryover to homebrewing. While emulating the setups and process of the pros\u00a0might make us feel cool, we have the luxury of nipping many unnecessarily cumbersome parts of the process without significantly impacting the quality of the beer we make. In fact, I\u2019ve known a few\u00a0guys whose beers actually improved drastically when they swapped their pro-esque systems for simpler equipment. We owe a metric shit ton of credit to professional brewers for bringing craft beer and, consequently, homebrewing to the place it is at today. But there comes a time when interests diverge, new knowledge is formed, and\u00a0we\u2019re left with a\u00a0choice\u2013 either stay the course or peel away. I suppose I\u2019m an advocate for the latter. We are in an interesting era of this hobby where the methods we develop,\u00a0homebrewing methods, will be what future homebrewers refer to as traditional practice. I think this is pretty damn cool. Now, I fully understand and appreciate that there\u2019s a swath of homebrewers out there who find\u00a0pleasure\u00a0in the act of emulation itself, viewing the brewery-building almost as if it\u2019s its own hobby. Also, this consideration isn\u2019t speaking to those who enjoy emulating professional recipes, which can be a great way of honing your brewing skills.<\/p>\n<p><strong>5. Ease into the weird\u00a0stuff, then\u00a0when you get there, take it easy<\/strong><br \/>\nI introduced a buddy\u00a0to the hobby a couple years back, went to his house and walked him through brewing\u00a0a simple all grain Amber\u00a0Ale. A couple days into fermentation I get an email from him asking if I\u2019d review a recipe he created. His first batch hadn\u2019t even been bottled, he had no clue if he\u2019d done it right, and he was already designing recipes. Hey, right on, when the bug bites it often\u00a0sinks its teeth in deep. Looking over the recipe, I experienced a feeling not terribly different than\u00a0when I walk into my\u00a0kitchen to discover my 18 month old standing square in the middle of the dinner table\u00a0with no one around\u2013\u00a0argh, don\u2019t move, stay right where you are, this isn\u2019t a game, I actually mean what I\u2019m saying right now\u2026 how the hell did you get up there?!\u00a0The recipe included an oddly unbalanced blend of multiple\u00a0base and specialty\u00a0malts, a few pounds of honey, and about 8 hop varieties with just as many additions, plus a couple\u00a0tablespoons each of ground cinnamon, nutmeg, clove, and ginger. Laughably, and understandably, he had a valid reason for each and every ingredient he planned to use, which I guess is a good thing. I\u2019ll echo my response to him here: it might be best to get a few (at least 1) drinkable beers under your belt before venturing into the world of Jackson Pollock brewing. I\u2019m not at all contending\u00a0that a brand new brewer can\u2019t produce a fantastic self-designed beer with a ton of adjuncts, just that\u00a0I think it\u2019s valuable to understand the process\u00a0a bit before taking such leaps. I was one of those guys who jumped right into the recipe design game and ended up making quite a few\u00a0mistakes that I learned a lot from, so I guess some positive did come of it; however,\u00a0I do think it might serve homebrewers (and their pocketbooks) well to at least consider first\u00a0making minor\u00a0tweaks to established recipes as opposed to trying to invent something new. Ultimately,\u00a0\u201cnot good\u201d adjunct-laden beers tend to be\u00a0way fucking harder to drink\u00a0than beer-flavored beers that are slightly off.<\/p>\n<p><strong>6. The prescribed way isn\u2019t always the right or best way<\/strong><br \/>\nI just pontificated about not pushing the limits too far and now I am touting\u00a0the virtues of going against the grain. If this seems contradictory, that\u2019s not my intention. More than anything, my hope with Br\u00fclosophy is to encourage other brewers to think outside of the box, consider the\u00a0how\u00a0as well as the\u00a0why, not\u00a0just accept something as fact because someone you perceive as an authority said it. And I certainly mean no disrespect\u00a0to those authority figures, if it weren\u2019t for them, there\u2019s no way this hobby would be where it\u2019s at today. When I bought my first kit, it came with a baggie of gypsum with a note reading something like, \u201cadd 1 tsp to your boiling wort for added flavor.\u201d I\u2019ve since learned there is so much more to water chemistry than just add-a-tsp-of-gypsum. If certain instructions or ingredients seem off, don\u2019t shy away from questioning, researching, and testing it until you gain better understanding! There are many things I do that others view as terrible practice, like using PET carboys that previously held sour beer to ferment clean beer, but\u00a0it works for me. I wouldn\u2019t necessarily recommend others follow my lead, but don\u2019t be afraid to question convention and try your own thing. Without this type of limit pushing, we become stagnant. And that sucks.<\/p>\n<p><strong>7. Have fun!<\/strong><br \/>\nYou see it often, an acronym coined by the great <a href=\"http:\/\/amzn.to\/1CEnlNH\" target=\"_blank\" rel=\"nofollow\">Charlie Papazian\u2013\u00a0<\/a><a href=\"http:\/\/amzn.to\/1CEnlNH\" target=\"_blank\">RDWHAHB<\/a>. Relax, don\u2019t worry, have a homebrew! While not one for regurgitating popular internet memes, I can\u2019t deny the solidity of this bit of advice.\u00a0Homebrewing is a hobby, hobbies are\u00a0supposed to be fun. If you\u00a0find\u00a0yourself stressed out, annoyed, maybe even angry because of something homebrew related, I\u2019d strongly suggest you take a step back and reevaluate what it is you seek from this gig. Maybe you\u2019re upset with your scores in a competition or feeling defeated because you can\u2019t discover what\u2019s causing batch after contaminated batch. Regardless, there are solutions, all of which will come much easier with a level head and, of course, a homebrew in hand.<\/p>\n<p><em>from\u00a0<a href=\"http:\/\/brulosophy.com\/2015\/03\/30\/7-considerations-for-making-better-homebrew\/\" target=\"_blank\" rel=\"nofollow\">Br\u00fclosophy<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1. A complicated recipe does not a delicious beer make You\u2019ve likely heard this tip before, it\u2019s certainly nothing new, but it absolutely bears repeating. I\u2019ll never forget the urge I used to experience when I first started homebrewing to\u00a0use &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/7-considerations-for-making-better-homebrew\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1690","post","type-post","status-publish","format-standard","hentry","category-beer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>7 Considerations for Making Better Homebrew - Hellbach blog<\/title>\n<meta name=\"description\" content=\"7 areas for homebrew improvement: complicated recipe, base malts, yeast, home and commercial methods, experience, prescribed way, fun.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/7-considerations-for-making-better-homebrew\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"7 Considerations for Making Better Homebrew\" \/>\n<meta property=\"og:description\" content=\"7 areas for homebrew improvement: complicated recipe, base malts, yeast, home and commercial methods, experience, prescribed way, fun.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/7-considerations-for-making-better-homebrew\/\" \/>\n<meta property=\"og:site_name\" content=\"Hellbach blog\" \/>\n<meta property=\"article:published_time\" content=\"2015-03-31T21:23:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-03-31T21:24:10+00:00\" \/>\n<meta name=\"author\" content=\"alex\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"7 Considerations for Making Better Homebrew\" \/>\n<meta name=\"twitter:description\" content=\"7 areas for homebrew improvement: complicated recipe, base malts, yeast, home and commercial methods, experience, prescribed way, fun.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/brulosophy.files.wordpress.com\/2015\/02\/46_lbdp_shirtbackbw.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"alex\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/7-considerations-for-making-better-homebrew\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/7-considerations-for-making-better-homebrew\/\"},\"author\":{\"name\":\"alex\",\"@id\":\"https:\/\/hellbach.us\/blog\/#\/schema\/person\/9bf1a63e253268c42a6e9db64611c507\"},\"headline\":\"7 Considerations for Making Better Homebrew\",\"datePublished\":\"2015-03-31T21:23:22+00:00\",\"dateModified\":\"2015-03-31T21:24:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/7-considerations-for-making-better-homebrew\/\"},\"wordCount\":1748,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/hellbach.us\/blog\/#\/schema\/person\/9bf1a63e253268c42a6e9db64611c507\"},\"articleSection\":[\"beer\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/7-considerations-for-making-better-homebrew\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/7-considerations-for-making-better-homebrew\/\",\"url\":\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/7-considerations-for-making-better-homebrew\/\",\"name\":\"7 Considerations for Making Better Homebrew - 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