Brewing in a New Location

Grain waiting for the mash so it can be turned into wort.

Grain waiting for the mash so it can be turned into wort.Sometimes you just have to ignore what the experts tell you. When you’re brewing, or doing anything you want to improve, you need to control for as many variables as possible. Change only one thing at a time and learn how that affects the outcome.

In the case of brewing, you don’t want to go changing your process and your recipe and your water and your equipment all in one fell swoop. You won’t have any idea which change improved (or screwed up) your brew.

None of my equipment changed, but everything else did. I hope it turns out. Right now, I haven’t been brewing regularly enough to really nail down my process, but over-all I’m happy with how my brew day happened. I got up early and got my grain weighed and ready to crush, then ran some errands and truly started my brew day.

Once I got to the crushing stage, it was just after ten a.m. The beer was in the fermenter by 2:30, but it took just over an hour to clean everything else and get it drying or put away.

You can put off brewing until everything is perfectly arranged and planned and won’t interfere with the rest of your life. And then sometimes, you just have to brew.

Have you done anything “the experts” recommend against? Tell me about it in the comments.

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