5 Best Tips to Instantly Improve your Homebrew Beer

Things we mention in this video that can help you make better beer!
Fancy Wort Oxygenation Kit:
geni.us/ZZRo2 (Amazon)
Cheaper kit w/o oxygen tank:
geni.us/gSIgh9w (Amazon)
Yeast Starter Kit:
geni.us/jgx4Bo (Amazon)
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Peter:
/ genusbeermiler
/ growingupmcarthur
Logan:
/ genussquatch
Tim:
/ genusdangerboots
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[@leesuschrist]

I was hoping water chemistry would be on this list. I started messing with water chemistry on my 3rd all grain batch and what a difference it made! My tip to anyone new is to start out building your water from distilled or RO water rather than using your tap water. It's a bit less confusing because you don't have to get a water report and figure how how to correct it from there. It's totally worth digging into though, if you're new to all grain.

[@pwschiller]

Great video, although I'm happy to say that it just reinforces what I've already learned by watching almost all of your other videos. I did a little brewing 30+ years ago, but I just decided to make the plunge into gearing up and brewing again, about a week ago. Other than properly sanitizing equipment and trying to keep undesirable yeast/bacteria out, I think you hit on the biggest variables, from what I've learned so far. 1) Ingredients: I've bought a grain mill. I ordered a variety of hops from MoreBeer, but ordered in the smallest package quantities that worked for the recipes that I want to start with. Today, I inquired at the LHBS that's an hour away from me, about how they get their yeast shipped to them and how they store it. Unfortunately, they seem to have nothing in stock (for yeast) that I am looking for at the moment. They were offering a discount on their remaining Wyeast stock, which they said was packaged in February. Their Omega Yeast stock was more extensive (and probably newer), but none of it was ideal for any of what I wanted to brew. I'm feeling like ordering from MoreBeer, with ice packs and insulated envelopes, and maybe overnight shipping, will be the best I can do as far as getting fresh yeast. I ordered a bunch of malted grains from the LHBS. 2) Yeast starter: I have a magnetic stir plate and Erlenmeyer flasks on order; that's not required, but it brings back good memories of science lab classes. Prior to watching this video, I was reading up on the best ways to store yeast. I want to try different yeast strains, that are appropriate for the beer that I'm brewing, but I don't want to spend $10 on yeast for every 3 gallon batch. So I'm thinking that I'll create a second starter from 1/4-1/3 of the yeast from the prior starter. Yeah, I watched the Imperial Yeast video, and I get that you can't do that indefinitely before your starter is all kinds of funky stuff, but I'm thinking that a few 3 gallon batches from a good viable package of liquid yeast, should be reasonable, with proper starter culturing. 3) Oxygenation of wort: I have "oxygenation stone" on my shopping list. I've been looking at the SS BrewTech Inline Oxygenation Kit (plus an oxygen tank). Something like that generally seems completely unnecessary when there are free or incredibly cheap alternatives that take advantage of the oxygen in the air we breathe. Where I'm living at the moment, this time of year, near 100% humidity for days on end is not unusual, which means that mold and mildew are an issue, so I would prefer to keep cold wort from being exposed to the air around me. I'm not sure how much I need to be worried about mold. 4) Temperature control: My basement has been pretty steady between 66-70° lately. I'm just going to do ales for a bit. I do like sours. Maybe I can use my Anvil Foundry to maintain good lactobacillus temps. I also bought the heating and cooling kit for one of my SS BrewTech Brew Buckets. I just added lactic acid to my shopping list, in case my Gose needs a bit more souring. 5) Water chemistry: I've already looked up the latest lab report for my municipal water supply, bought a pH meter, and have on my shopping list "chemicals", to adjust my very soft water chemistry. I doubt that I need a carbon filter for chlorine or chloramines. I definitely don't need a reverse osmosis system where I am. I have a good appreciation for how pH, temperature, and the levels of certain ions can impact enzyme activity.

[@CedricJason]

"Water Chemisrty" :') But yeah that last one helped me big time.

[@JH-qqqqqiim]

My beer went from homebrew standard to commercial standard when I started doing yeast starters, adding pure oxygen with a diffusion stone, and controlling my fermentation temps. If you don’t want to make a starter then just pitch 2 packs of yeast.

[@chrisleslie1405]

Thanks guys! great video!

[@ukvemsord]

I opened the KZbin app on my phone, and the first thing I see is Logan giving a glass a rim job. This has to be a great one!

[@Zomgwaffles1]

Great channel keep the content coming!

[@dgrove81]

Tip for cheaply oxygenating wort: I use a $5 paint stirrer from Lowe's/Home Depot/any big box store, with a power drill does a fantastic job in just 1-2 minutes. Love the channel, cheers guys!

[@GenusBrewing]

Cheers!

[@tommygraham4727]

i know im randomly asking but does any of you know a trick to get back into an instagram account..? I stupidly lost the password. I appreciate any tricks you can give me

[@rowandante7414]

@Tommy Graham Instablaster ;)

[@tommygraham4727]

@Rowan Dante thanks so much for your reply. I found the site on google and I'm in the hacking process now. Seems to take a while so I will get back to you later when my account password hopefully is recovered.

[@tommygraham4727]

@Rowan Dante It worked and I finally got access to my account again. I'm so happy:D Thanks so much you really help me out !

[@ronvandyke2484]

Once I unlocked the water chemistry, I was off to the races. By far the biggest impact on my brew was water profiles.

[@GenusBrewing]

Huge!

[@domenicomonteleone3055]

Ypu two are very informative about homebrewing iam a newbie Canada homebrewer if theirs is any tips and tricks ypu two know i would care to know and I have bern following ypu two I want to say thank you kindly for the information 💁‍♀️

[@HOMEBREW4LIFE]

solid video my dudes

[@noshybabs]

I'm doing a KZbin video, this is a great time to drink 4 pints of water out of a massive weird bottle. That's not strange at all.

[@GenusBrewing]

Gotta stay HYDRATED! (actually this was filmed post live-stream so all that was already there) :/

[@detobate]

Hydration is key

[@Scootenfruity]

Are we sure it‘s water?

[@sg2182]

Haha this comment is pure gold

[@chplat]

Love it. Keep up the good work.

[@GenusBrewing]

Cheers!

[@koplandavid]

Good one guys 👍

[@dimash244]

One of videos you gentlemen mention to do a bigger whirlpool instead of doing dry hop. Recipe calls for two aditions of 3 oz (Amarillo, cent, gal) should i just add them at whirlpool instead? I would love to avoid any oxygen

[@ilchickentv340]

I got my first brew kit secondhand, and the box it was in seems to have suffered some water damage. The ingredients are all double seemed. I plan to replace the yeast anyway, but I would rather at least the grains, and if possible the hops, don’t go to waste. Is there anything I can do to make a tasty ale out of it, or am I really better off disposing of the ingredients?

[@brewerlogs9612]

Water chemistry and fresh ingredients did it for me.

[@ralphhardie7492]

Thanks 😘

[@beerman1957]

For beers under about 1.050 OG, yeast starters are a waste of time if you have dry yeast or fresh liquid yeast. There are more than enough yeast cells in a pack for a 20-25L beer at 1050 OG. Imperial yeast, for example, has a nifty chart for how much yeast to use. Of course, one can go ahead and make a starter but be aware that this also increases the chances of cross-contamination. I just pitch 2 packs if I have any doubts.

[@blink4711]

So your happy to just keep buying yeast and pitching, rather than doing a starter, dividing and continue strain to a new brew? Well its up to you. But just as brewing beers and crushing fresh grains are important to me, so are reproducing yeast strains. Sure eventually the strain can change via wild yeast cells...but its still satisfying and a money saver going that extra effort.

[@iamonky]

Do you oxiginate when using dry yeast?

[@AlexGarcia-is9ui]

Quick question on tip #2 Yeast: I don't have access to DME or LME, so I was wondering If I could save some of the mash form the previous batch, dilute it and use it to make the yeast starter. Keep up the good work!

[@ukvemsord]

As long it is around 1.040 it’s no problem.

[@GenusBrewing]

Yep! we do that a lot with high abv batches, just pull some of those 1.038-1.040 runnings, or dilute to that strength and build a nice starter for little to no extra work!

[@ogjbot]

I clicked on the link because I'm trying to improve the quality of my beer. 👍

[@RHILTONJR100]

Water water water. My beer went from ok to great!'

[@GenusBrewing]

Makes a WAY bigger difference than people think!

[@unnamedchannel1237]

Way I oxygenated mine just with extract is to use a small plastic pain mixer on a drill and have it pound the top of the liquid as I am filling my barrel .

[@humbertoferreira1355]

What it you do not know your water profile? How do you ajust your water without knowing the profile of the water you are starting with?

[@jaylesher]

Hi guys how about doing a video on my Spinbot 5000 that I invented. my double vortex infusion tank that is the biggest game changer for beers never seen in the craft Brewing industry. Thanks and Brew on America!!!

[@GenusBrewing]

Modified hopback kind of thing? Send me an e-mail with more details at [e-mail] - I'd be happy to talk more about it.

[@lfcsponge]

Newbie brewer who has just bottles his first all grain batch...Fingers crossed but in relation to hard water which I have what would you recommend I treat it with or if I need to in the first place?...Subbed

[@GenusBrewing]

Depends on the beer - but on average just cutting your water with half DI water will help to soften - each beer style has a different best water for it though!

[@lfcsponge]

@@GenusBrewing Thanks for the reply and keep up with the great content

[@XAtomicToXiiNz]

If I am using dry yeast should I still be making a starter even know on the package it says to sprinkle into the wort? Thank in advance!

[@GenusBrewing]

Yes a starter will always be a good idea!

[@XAtomicToXiiNz]

@@GenusBrewing Thank you!

[@benjaminharris5059]

Help! I want to create a brew using beans. Is this a thing or don't cross the line?

[@ftbuddy]

Make sure you add some Bean-o

[@randydavid3767]

For dry yeast, how necessary is a starter as to having liquid yeast where starters is most recommended

[@ukvemsord]

I’ve never used a starter for dry yeast. Some manufacturers recommend rehydrate the yeast for about 15 minutes.

[@GenusBrewing]

I always recommend a starter - that doesn't always mean it will have a big impact, but from batch to batch it will make more consistent beer. A yeast start in my mind is - worst case it doesn't change the beer, best case the more active fermentation cleans up the beer and makes sure it ferments how you want it to.

[@michaelparsons6504]

Why would that one dummy give you guys a thumbs down. You guys are great.

[@GenusBrewing]

Haha - it happens. Not sure who does it but it doesn't bother us much :p

[@johnauld1268]

@@GenusBrewing Too drunk to click the like button. It's harder with double vision!

[@rockyrdc]

Will water chemistry help clear it as well

[@JH-qqqqqiim]

Do as much as you can to get clear wort going into the fermentor. Keep the trub out as much as you can. Also chilling the beer as fast as possible will promote clear beer. But the biggest thing you can do is let the keg or bottles sit in the fridge for 2-4 weeks without touching them.

[@dustymyles244]

Does water chemistry matter for extract brewing?

[@GenusBrewing]

Yep! Things like "mash pH" won't matter but still the base water will have a flavor change depending on the minerals from your source water!

[@kerryhales8736]

I no longer introduce O2 into my fermentation. It made little difference to do so and adding O2 can increase residual dissolved oxygen which can lead to off flavors. I don’t recommend adding O2 into fermentation.

[@fdk7014]

Oxygenation is way overrated by many. Yeast does need a little bit of oxygen but in a homebrew environment it is probably enough with the transfer to the fermenter. If you use dry yeast it's already packaged with all the sterols it needs so oxygenation does nothing. There are a whole bunch of tests on Brulosophy that shows that oxygenation doesn't do much at all if anything.

[@GenusBrewing]

This is one spot I'll disagree - even though many beers can ferment fine without proper oxygenation, it's something I've found consistently lends to cleaner beers. I've done a number of side by sides with O2 being the only difference, and half the time the beer is identical, but the other half the time the O2 is the difference between a muddy, homebrew taste, and a clean commercial beer taste.

[@beerman1957]

@@GenusBrewing Thank you for the comment. I have to be clear that the evidence really isn't there for adding O2 to make a beer "better". There are many other factors that go into making beer. Your statement also provides no specific evidence except very weak anecdotal evidence. To suggest that a home brewer spend money on an O2 is absolute nonsense. It's costly and does not provide a consistent improvement in beer quality or appearance. If you want cleaner, brighter beer, then use fining agents or practice some patience. All this being said, it probably does no harm to wort when you inject O2.

[@kobrewing]

@@beerman1957 I had problems with diacetyl before adding pure oxygen. I also noticed major differences in attenuation and noticed an around cleaner flavor. For me the difference was huge. That's my own experience. Commercial brewers and yeast manufacturers will tell you the same.

[@Sjorsbikes]

Hey boys! For Tip #3 Oxygenation, what equipment and supplies would you recommend for a home brewer?

[@jaytomten3782]

Ya, dudes. You barely talked about it.

[@djsomers100]

Simple oxygen wand and small oxy cylinder available at any hardware store.

[@djsomers100]

kzbin.info/www/bejne/rXfLn6OLjtB1iZY but there are cheaper ways too. Google "oxygenating your beer"

[@matyusax0]

You don’t have to oxygenate if you pitch enough cells. You can get away with absolutely no aeration as long as you overpitch and there’s no need for the yeast to go through a growth cycle. That is the only time yeast will pick up oxygen. But since most people never ever pitch enough cells due to most people not making starters, it is best to provide the yeast oxygen one way or another. Simply syphoning the beer into the fermenter from chest height will provide the maximum amount of oxygen you can dissolve in your wort, roughly 12ppm. If you want to go above that, you’ll need an oxygen cylinder and an airstone, same thing they use in aquariums

[@knuckledragger2412]

I watched a video where they tested in a lab. They best they did by shaking or high pouring was 8ppm. Air wand got them 12-15 ppm.

[@Joe-ui3nr]

Thought he was going to say "Drink plenty of water.....always drink plenty of water".

[@MRPricks]

Always use distilled water it never goes wrong.

[@xryanox]

lol is that jug of water necessary? just get a big glass haha.

[@SyBernot]

My current beer is just now coming down from a 99F ferment, it's spunding at 91F. Kveik rocks. Once it hits room temp I'll cold crash and transfer to the serving keg. I want to keep all that fruity goodness. On the topic of water chemistry have you tried salting your beer to dial in your water? Brew Dudes did a vid on "seasoning" your beer after fermentation kzbin.info/www/bejne/d2WYaYqIhrudhck It's really helped me to dial in my RO water profile and now I'm working on straight tap adjustments.

[@GenusBrewing]

We adjust water chem on the front end and don't mess with it after - that said much of the principles will apply whether adjustment is made in mash or post ferment. The biggest down-side to post fermentation chem adjustments is they don't also apply to mash, and some of those minerals help your mash work more efficiently.

[@SyBernot]

@@GenusBrewing Yeah I get that, I'm doing the post ferment seasoning to see if I can improve the flavor then adding that into my mash water profile in the recipe for the next run. The RO adjustments were pretty spot on I just ended up with a little extra gypsum in my IPAs, the RO I use is from a "water store" my new profile is 4g CaCl and 8g gypsum /5 gal, (I was using 4 &6). The tap water is more of a mystery, our annual water report does not have the metrics needed to directly infer what you should adjust for. I really just need to break down and get my own RO rig but I'm not willing to spend the $20 for a water analysis and I hate buying water so that's not gonna happen. (I am frugal)

[@andyhunt7186]

Miss logan

[@justincarter360]

First ! U guys are awesome!!!

[@mleukus]

what happen to Logan @ 4:20 looks like he just tasted the worse beer ever...

[@richieboy6825]

Musta used bad water ….

[@emlortnoctonod8401]

chemisrty???

[@michaeljames3509]

The most important thing to do to make better beer is to scrap the single temperature infusion brewing method.

[@TwerpSlurper]

dat wata botl iz dum az mi asss

[@infoscholar5221]

They are both drunk.

[@GenusBrewing]

Only one of us!

[@nitin1240]

On the first instance I was like *_Since when Zuckerberg started giving lessons on home brewing?_* 😀