Making beer isn't just making beer

http://traffic.libsyn.com/bminusshow/brewing_beer_isnt_just_making_beer.mp3

Making beer can range from being a very simple task to an extremely intricate and complex process. The longer I make beer, the more complex things have gotten. This is just life, I suppose.

The more you get involved or stick with something, the more you can learn from it. Of course, that is if you mix in passion and dedication into this mix.

(adsbygoogle = window.adsbygoogle || []).push({

google_ad_client: "ca-pub-8690956074866786",

enable_page_level_ads: true

});

I have been brewing  since around 2011, but my intensity has totally ramped up recently. I embarked on a mission to learn about brewing every day and did so for around a year.  Time passed and I continued to learn.

Things didn't really change with more knowledge; brewing isn't just about brewing beer. In fact, brewing beer is just a part of making beer...let alone if you run a brewery it can be a smaller fraction.

If you think of a chef, they don't just cook the meal. They plan, are constantly cleaning, using and buying new equipment. They order ingredients, take inventory, organize, deal with vendors and people, etc. Within all of the mentioned, there has to be knowledge. A brewer, in many ways, is similar to a chef.

PLANNING

If you are a new brewer, you should order a pre-assembled kit of your choice which doesn't take a lot of brain power, it is similar to ordering your non cooked meal online.

If you are a more advanced brewer, you will choose the beer style of your choice and then choose your ingredients. The ingredients consist your grains, specialty grains, hops and yeast. In addition you need to adjust your water according to your water source and the beer type you are making.

Some water or malts require higher or lower water additions or PH adjustments. The types of grains, hops and yeast will make your beer style, flavor profile, aroma and appearance.

In addition, your method of fermentation (i.e. barrel aged, open fermentation, closed fermentation) will affect the outcome of the product also. This all has to be mapped out in advance in order to execute properly.

Part of planning is reviewing what went right and wrong with your beer; analyzing the actual product. Taking notes is part of reviewing. Therefore, a good brewer will take notes, learn from mistakes, reinforce good behaviors and plan properly.

I aim to plan in advance as much as possible. For example, if I am conjuring up my next beer style today, I will come up with my ingredient list in a couple of days and input information into my software. I will then review any brew log notes  and make a yeast starter two days before brew day.

I will then do more set up the night before or a couple hours before brew day, like double checking stuff or milling my grains and getting the water set up. After brewing execution, I will start the process over. So a good rule of thumb is to start planning a week before brew day.

Tip 1: Remember, the 6 P's, Proper Planning Prevents Piss Poor Performance.

CLEANING

Cleaning can be redundant and boring. The sooner you can come to terms with deep and surface cleaning as part of the process, the better.

Cleaning is a necessity in order to ensure consistent quality control and brew day efficiency. ALL equipment must be cleaned from particles and sanitized, just like the dishes and cooking equipment in a kitchen, except in more depth.

Lack of cleaning properly will lead to bacterial infections in your produc...