I posted on another thread that I think I have done all I can to improve my processes over the last couple years, here’s a rundown:
10 gallon, Blichmann Top Teir, with keggles.
I have two stir plates, and always start with two smack packs.
I do a batch sparge
Cool with standard copper coil wort chiller.
Ferment in plastic buckets, that I replace every ten brews or so.
Huge chest freezer with dual temp control for fermenting.
Smaller chest freezer with single temp control for long term storage/lagering.
And I just sent my water to Wardlabs, to see if there is anything there I can do.
Can anyone think of other things I could do? I always like improving the system, but unsure where to go from here. (other than a brew-magic)
how’s your beer taste… if it’s good then why change… maybe go in a different direction and start doing ingredient tests to hone your recipe formulation skills. Split batches, use various yeasts, dry hops, and specialty grain to get a better understanding of how to use them.
Sounds as if you have enough equipment to make excellent beer. A lot of improvement will come from becoming familiar enough with using this equipment to standardize your process.
You say you are a veteran brewer. So you probably know all of this. Nonetheless, here are a few thoughts.
You mention two smack packs and stir plates. Hopefully, you are making starters from those packs to pitch enough viable yeast for your beers.
Immersion chillers are fine. They’re even better when you have a method of moving the wort around them so that they can chill it efficiently. A sanitized spoon will do the trick. A pump with a whirlpool attachment is easier and equally effective if not superior.
Understanding your water chemistry is a fantastic thing. A sample to Ward Labs is a great way to go. Mine varied greatly from my City’s report.
Temp control is crucial and it sounds like you have that covered. Make sure the probe is not hanging freely in the chamber, but rather, attached to the vessel and covered with some insulating material. Some people use thermowells, but this isn’t critical IMO.
Aerate/Oxygenate your wort well before pitching.
Finally, I’m a big fan of brewing software over math.
Oxygenation helps for bigger beers, but for normal beers a good mix-stir on a drill should be sufficient.
Having good gear and having sufficient practice with it are two different things. I’d advise you to hold off on making more equipment changes and start getting repeat practice with your setup. Take more measurements as you are learning it, just to make sure that you’re hitting various targets. Learn where you need to focus your time; not all parts of your process require equal attention.
You can make great beer with minimal equipment, but you have to really know your system. I advise people to put in the time and practice to get to know it well.
Getting to know one’s equipment is important. As Gordon stated, practice makes perfect.
Duplicating, replicating and repeating one’s recipes is also an important part.
I want to start doing some more blending.
Knowing and understanding every single aspect of the process is a never ending process.
…the day that I think I know everything is the day I need to reflect on my process
because that day is unlikely to happen.
I like to believe it’s a never ending process of improvement.
I agree. I’m not a veteran brewer by any stretch of the meaning, only been brewing for a couple years. But just when you think you’re doing pretty good, you find something else that needs improvement to take the beer and the process to the next level. I think my beer is pretty good (and have been told it’s good by plenty of people), but there is a long list of things I can think of that need improvement to take my process and skill to the next level.
Mic are you satisfied with the quality of your brew? Otherwise the equipment looks fine. As mentioned before a pump is nice to have.
Also, my opinion is that your buckets are good for more than 10 ferments. Unless they are terribly and deeply jaggedly scratched or cracked all over the insides theres no reason to toss them even if they’ve become stained. And there’s ways to sterilize them even if they are scratched.
Thanks guys. I think my next step (after water) will be to do some split batches with different yeast strains. I pretty much use 1056 for my four mainstays. (IPA, Black IPA, Pale, and an Amber) Maybe I’ll try something different with one bucket, and stick with the 1056 on one.
Perhaps you should try experimenting with unconventional methods such as “No chill” and “Brew in a bag”. The guys in Oz and round the internets seem to have great results using really simple processes and equipment.
As always, wise advice from Gordon. Remember, the equipment doesn’t make the beer…the brewer does! You’ve got plenty of great gear. Now, learn how to make the most of it.
I’ve got one of my original buckets from 1993 that I still use-I need to rethink that also.
But I’m not really sure what question you’re asking. Is it just a general “what do I do now” or do you have a problem that needs fixing?
I agree with the others to practice more on your system as it is-10 batches a year isn’t really a lot.
Things to try are different yeasts in each bucket, dry hopping one, not the other, longer primary time, less or no secondary. I’ve steeped specialty grain on the side to add to one fermenter so I have 2 very different beers from one 1o gallon batch. But really the best thing to do is practice more.
In response to Denny, "Remember, the equipment doesnt make the beer…the brewer does!
I would have to say that the YEAST makes the beer, and the brewer does his best to provide the best conditions for his yeast buddies to perform their magic!
Please send me your “old” buckets. I need some more.
The most expensive guitar in the world won’t teach you how to play music. Our brewing forefathers made beer long before they had anything like our modern equipment. Not sure where you are trying to take the craft but concentrate on quality ingredients and sound techniques. If you like what you are already making then you have arrived.