HomeÂ
HomeÂ
Some simple principles we follow:
Start with pure reverse osmosis water and add minerals/acid as needed.
Measure and mill grain immediately before brewing.
Store hops cold and use immediately after opening.
Pitch generous cell counts, whether using liquid or dry yeast.
When using liquid yeast, oxygenate the wort when we pitch.
Strictly control fermentation temperature.
Spund to carbonate with pure carbon dioxide.
The wort/beer stays in one vessel from knockout to serving. No transfers.