Just what it says, what do you think makes a difference(recipe not withstanding) when you are brewing beer?
I'll freely admit I'm no pro brewer, but, I think making quality beer really comes down to basics. Consistency, repeating the same process the same way every time and hot side sanitation. Do it the same and keep it clean.
I don't worry about ferm temps(just ambient in the basement, USUALLY around 65, but it has gotten as cool as 55 and as warm as 70). I do try to use yeast that is fairly forgiving in that regard.
I've also gotten away from pulling a lot of samples, generally I just take a gravity measurement when it goes into the fermenter and one before I transfer it to the keg(as long as I'm at expected FG).
Generally I think a lot of us tend to overthink things, I know I have.
I'll freely admit I'm no pro brewer, but, I think making quality beer really comes down to basics. Consistency, repeating the same process the same way every time and hot side sanitation. Do it the same and keep it clean.
I don't worry about ferm temps(just ambient in the basement, USUALLY around 65, but it has gotten as cool as 55 and as warm as 70). I do try to use yeast that is fairly forgiving in that regard.
I've also gotten away from pulling a lot of samples, generally I just take a gravity measurement when it goes into the fermenter and one before I transfer it to the keg(as long as I'm at expected FG).
Generally I think a lot of us tend to overthink things, I know I have.