The idea of making your own craft beer is an alluring prospect to a lot of people. Get it right, and you never have to pay for beer at the supermarket again: you can just brew your own for a fraction of the cost. 

There’s just one problem (and why the big manufacturers haven’t gone out of business yet): brewing beer is tough to get right. It’s an exact science and one from which you deviate at your peril. 

Take a look at some of these mistakes you’re probably making while trying to create the ideal homebrew. 

You’re Not Chilling To Slightly Below The Fermentation Temperature

Fermentation is arguably the most critical part of creating a delicious home beer. It’s what turns the sugars in the plants you’re using, usually hops, into alcohol. Most people set the temperature in their chamber to the optimal fermentation temperature, but doing that doesn’t work in all situations. As the yeast reacts with the sugar, it gives off heat in the process, raising the overall temperature above that which is optimal. 

It’s a good idea, therefore, to set the base temperature slightly below the fermentation temperature to account for the heat generation of the yeast themselves. By setting the temperature lower, you can avoid stressing the yeast and keep your beer fusel-free. 

You’re Not Following The Right Instructions

Homebrewing and keg leasing have become increasingly popular over the last decade. But there’s a problem: the quality of instructions that come with many home brewing kits. 

Home brewing is a rapidly emerging industry, and many companies are trying to make headway in the space. The sector, therefore, is filled with amateur companies that haven’t yet had the time to perfect either their kit or instructions. Brewers, therefore, need to be careful. You can follow the included instructions to the letter and still end up with a foul-tasting brew. 

The good news is that there are solutions. One possible way around the problem is to buy a home brewing book. These books typically offer hard-won advice and are more reliable than the included instructions. If you don’t have a book or don’t want to buy one, there are plenty of resources online, offering a myriad of guidance and tips. 

You’re Judging Quantities By Volume, Not Weight

Many beer-making recipes call for you to mix ingredients by volume, just as you might a cake recipe or lunchtime salad. But while this might sound like a reasonable thing to do, in the world of homebrewing, it isn’t. 

The problem is that certain ingredients can become compacted over time. You might think that you have a teaspoon of coriander for your witbier, but if it’s becoming compacted during shipping, you could have a lot more. 

The best way to measure out ingredients is to use a sensitive scale, preferably able to determine weights to fractions of a gram (particularly helpful if you’re brewing in small quantities). Usually, you can pick up a decent, highly sensitive scale for less than $20.