I have been treating brewing like I do cooking. I can turn out some really great meals without the precision that brewing requires. Today I treated brewing more like a science project. Took more care, took better notes, and hopefully made better beer.
I hit mashed in a bit high, but quickly brought the temp back down to within 0.3F of my mash in temp. My preboil gravity was spot on, my volume was spot on, everything went well, and even with the extra care, I finished set up, brewing, breakdown, and cleanup in less time than other brew days.
Amen. I have a tendency to stress myself out on brewday when inevitably things are a little different than what I was shooting for. I need to remind myself to relax and have a homebrew…a delicious one that I also missed some of the numbers on probably.
I have that tendency, also. As an Accountant, numbers rule and not getting them right bugs me. ;D
I know RDWHAHB. I have only had one batch that wasn’t good drinking, and that was more recipe than not hitting the numbers.
My brewday was pretty smooth aside f rom the fact that my pH meter didn’t seem to want to calibrate. Judging from wort clarity and break in the kettle, though, I’d guess the pH was right on.