THE HOMEBREWER’S PROBLEM SOLVER THE HOMEBREWER’S © Quid Publishing 2017 PROBLEM SOLVER All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by the producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book. 10 9 8 7 6 5 4 3 2 1 ISBN: 978-1-63159-308-6 Digital edition: 978-1-63159-432-8 Softcover edition: 978-1-63159-308-6 Produced by QUID Publishing Ltd Part of the Quarto Group 1st Floor, Ovest House 58 West Street, Brighton Erik Lars Myers BN1 2RA www.quidpublishing.com Designed by Clare Barber Written by Erik Lars Myers Printed in China THE HOMEBREWER’S © Quid Publishing 2017 PROBLEM SOLVER All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by the producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book. 10 9 8 7 6 5 4 3 2 1 ISBN: 978-1-63159-308-6 Produced by QUID Publishing Ltd Part of the Quarto Group 1st Floor, Ovest House 58 West Street, Brighton BN1 2RA Erik Lars Myers www.quidpublishing.com Designed by Clare Barber Written by Erik Lars Myers Printed in China CONTENTS Introduction 6 28. My infusion mash won’t reach CHAPTER SIX: PACKAGING 122 CHAPTER EIGHT: FINISHED BEER 176 target temperature 66 56. My beer gradually becomes sour in bottles 124 82. My beer smells/tastes like CHAPTER ONE: THE BASICS 8 29. My mash won’t hold temperature 68 57. My bottled beer is all flat 126 butter/butterscotch 178 1. I don’t know how to start home brewing 10 30. My mash bed keeps running dry 70 58. My bottle has a chip in the rim 127 83. My beer smells/tastes like cabbage 180 2. I’m not sure if I have the right equipment 12 31. I don’t know when to stop lauter 72 59. My bottle caps are rusty 128 84. My beer smells/tastes lightstruck/skunky 182 3. I’m not sure which ingredients to buy 14 32. My mash temperature was way too cold 74 60. There is a lot of yeast in the bottom 85. My beer smells or tastes like sewer or vomit 184 4. I don’t know how to build my own recipe 16 33. My mash temperature was way too hot 75 of my bottles 130 86. My beer smells/tastes metallic 186 5. I can’t tell if my fermentation is complete 17 34. What do I do with my spent grain? 76 61. My bottles have ropy filaments in them 132 87. My beer smells/tastes boozy 188 6. I don’t know how much alcohol is in my beer 18 62. There’s a ring around the beer line 88. My beer smells/tastes like vinegar 190 7. I need to take a sample out of my fermenter 20 CHAPTER FOUR: BOILING 78 in my bottle 134 89. My beer smells/tastes like soy sauce 191 8. I’m unsure how to clean my equipment 22 35. My boil has long stringy debris in it 80 63. My bottled beer has too much carbonation 136 90. My beer smells/tastes like sulfur 192 9. Should I clean or sanitize my equipment? 24 36. My boil ended prematurely 82 64. I can’t get my kegged beer to carbonate 138 91. My beer smells/tastes like wet 37. I don’t have enough wort 84 65. I need to force-carbonate my keg newspaper/cardboard. 194 CHAPTER TWO: INGREDIENTS 26 38. I have way too much wort 86 really quickly 140 92. My beer tastes burned 196 10. My hops smell like cheese or feet 28 39. After boil my beer won’t cool down 66. My Cornelius keg won’t seal 93. My hoppy beer is too bitter 11. My malt extract has solidified 30 fast enough 88 properly/is leaking 142 and lacks flavor 198 12. My malt extract is moldy 32 40. I keep having boil-overs 90 67. My kegged beer becomes 94. My beer is hazy when cold 200 13. My grain has bugs in it 34 41. I forgot to add my hops 92 over-carbonated/flat 144 95. My dark beer tastes ashy. 202 14. My grain is moldy 36 42. I added more hops than I was supposed to 94 68. My kegged beer tastes like rancid butter 146 96. My beer is more/less 15. My grain won’t crush well 38 69. I don’t know how to bottle beer from a keg 148 bitter than I expected 204 16. I crushed my grain too finely 40 CHAPTER FIVE: FERMENTATION 96 97. My beer is too sweet/tastes like wort 206 17. My water smells funny or is discolored 42 43. Fermentation hasn’t started 98 CHAPTER SEVEN: EQUIPMENT 150 98. My beer doesn’t have good head retention 208 18. My water is chlorinated 44 44. Fermentation ended earlier than expected 100 70. I don’t have a big enough pot to brew with 152 99. The body of my beer is too thin 210 19. The expiration date on my yeast has passed 46 45. Fermentation ended quickly 101 71. I can’t get a siphon started 154 100. I’d like impartial feedback about my beer 212 20. I don’t know how to make a yeast starter 48 46. Fermentation seems to last forever 102 72. My hoses get foggy after sanitizing 156 21. I’m not sure how much yeast to put into 47. My fermentation smells funny 104 73. My mash efficiency is low 158 Glossary 214 my wort 50 48. My fermentation has a slimy white 74. My boil kettle has brown or A–Z of beer varieties 216 film on top 106 white buildup in it 160 Index 220 CHAPTER THREE: MASHING AND STEEPING 52 49. I’m not sure how to do lager fermentation 108 75. The flow through my plate chiller is Further Resources 223 22. The alpha-acid content in my hops 50. The liquid from the airlock got into too slow 162 Image Credits 224 is different 54 my wort 110 76. I don’t know how to sanitize my 23. I forgot to add my extract/all of my extract 56 51. Fermentation overflowed my fermenter 112 plate chiller 164 24. I’m not sure how to use grain in my 52. I’m not sure when/how to dry hop 114 77. I’m not sure how much liquid is in my kettle 166 extract brew 58 53. I didn’t transfer beer out of 78. I’m not sure if my mash tun is big enough 168 25. How much water do I use in my primary fermentation 116 79. I don’t have a way to oxygenate my wort 170 all-grain mash? 60 54. I added fruit and it looks/smells really gross 118 80. My CO cylinder empties too quickly 172 2 26. I can’t get a filter bed to form in the mash 62 55. I need to measure alcohol after adding fruit 120 81. My airlock blew off of my 27. The grain bed collapsed during lauter 64 fermentation vessel 174 CONTENTS Introduction 6 28. My infusion mash won’t reach CHAPTER SIX: PACKAGING 122 CHAPTER EIGHT: FINISHED BEER 176 target temperature 66 56. My beer gradually becomes sour in bottles 124 82. My beer smells/tastes like CHAPTER ONE: THE BASICS 8 29. My mash won’t hold temperature 68 57. My bottled beer is all flat 126 butter/butterscotch 178 1. I don’t know how to start home brewing 10 30. My mash bed keeps running dry 70 58. My bottle has a chip in the rim 127 83. My beer smells/tastes like cabbage 180 2. I’m not sure if I have the right equipment 12 31. I don’t know when to stop lauter 72 59. My bottle caps are rusty 128 84. My beer smells/tastes lightstruck/skunky 182 3. I’m not sure which ingredients to buy 14 32. My mash temperature was way too cold 74 60. There is a lot of yeast in the bottom 85. My beer smells or tastes like sewer or vomit 184 4. I don’t know how to build my own recipe 16 33. My mash temperature was way too hot 75 of my bottles 130 86. My beer smells/tastes metallic 186 5. I can’t tell if my fermentation is complete 17 34. What do I do with my spent grain? 76 61. My bottles have ropy filaments in them 132 87. My beer smells/tastes boozy 188 6. I don’t know how much alcohol is in my beer 18 62. There’s a ring around the beer line 88. My beer smells/tastes like vinegar 190 7. I need to take a sample out of my fermenter 20 CHAPTER FOUR: BOILING 78 in my bottle 134 89. My beer smells/tastes like soy sauce 191 8. I’m unsure how to clean my equipment 22 35. My boil has long stringy debris in it 80 63. My bottled beer has too much carbonation 136 90. My beer smells/tastes like sulfur 192 9. Should I clean or sanitize my equipment? 24 36. My boil ended prematurely 82 64. I can’t get my kegged beer to carbonate 138 91. My beer smells/tastes like wet 37. I don’t have enough wort 84 65. I need to force-carbonate my keg newspaper/cardboard. 194 CHAPTER TWO: INGREDIENTS 26 38. I have way too much wort 86 really quickly 140 92. My beer tastes burned 196 10. My hops smell like cheese or feet 28 39. After boil my beer won’t cool down 66. My Cornelius keg won’t seal 93. My hoppy beer is too bitter 11. My malt extract has solidified 30 fast enough 88 properly/is leaking 142 and lacks flavor 198 12. My malt extract is moldy 32 40. I keep having boil-overs 90 67. My kegged beer becomes 94. My beer is hazy when cold 200 13. My grain has bugs in it 34 41. I forgot to add my hops 92 over-carbonated/flat 144 95. My dark beer tastes ashy. 202 14. My grain is moldy 36 42. I added more hops than I was supposed to 94 68. My kegged beer tastes like rancid butter 146 96. My beer is more/less 15. My grain won’t crush well 38 69. I don’t know how to bottle beer from a keg 148 bitter than I expected 204 16. I crushed my grain too finely 40 CHAPTER FIVE: FERMENTATION 96 97. My beer is too sweet/tastes like wort 206 17. My water smells funny or is discolored 42 43. Fermentation hasn’t started 98 CHAPTER SEVEN: EQUIPMENT 150 98. My beer doesn’t have good head retention 208 18. My water is chlorinated 44 44. Fermentation ended earlier than expected 100 70. I don’t have a big enough pot to brew with 152 99. The body of my beer is too thin 210 19. The expiration date on my yeast has passed 46 45. Fermentation ended quickly 101 71. I can’t get a siphon started 154 100. I’d like impartial feedback about my beer 212 20. I don’t know how to make a yeast starter 48 46. Fermentation seems to last forever 102 72. My hoses get foggy after sanitizing 156 21. I’m not sure how much yeast to put into 47. My fermentation smells funny 104 73. My mash efficiency is low 158 Glossary 214 my wort 50 48. My fermentation has a slimy white 74. My boil kettle has brown or A–Z of beer varieties 216 film on top 106 white buildup in it 160 Index 220 CHAPTER THREE: MASHING AND STEEPING 52 49. I’m not sure how to do lager fermentation 108 75. The flow through my plate chiller is Further Resources 223 22. The alpha-acid content in my hops 50. The liquid from the airlock got into too slow 162 Image Credits 224 is different 54 my wort 110 76. I don’t know how to sanitize my 23. I forgot to add my extract/all of my extract 56 51. Fermentation overflowed my fermenter 112 plate chiller 164 24. I’m not sure how to use grain in my 52. I’m not sure when/how to dry hop 114 77. I’m not sure how much liquid is in my kettle 166 extract brew 58 53. I didn’t transfer beer out of 78. I’m not sure if my mash tun is big enough 168 25. How much water do I use in my primary fermentation 116 79. I don’t have a way to oxygenate my wort 170 all-grain mash? 60 54. I added fruit and it looks/smells really gross 118 80. My CO cylinder empties too quickly 172 2 26. I can’t get a filter bed to form in the mash 62 55. I need to measure alcohol after adding fruit 120 81. My airlock blew off of my 27. The grain bed collapsed during lauter 64 fermentation vessel 174 INTRODUCTION Homebrewing can be an incredibly suits you and your needs. Whether you pick a rewarding hobby that is a fantastic problem and open the book right to that page, blend of both art and science. It is, however, or read the book from front to end as a guide of not without its trouble points. what (or what not) to do, it will contain the This book covers some of the most basics of making great beer at home, as well as frequent problems that you might run some helpful tips and tricks to make your life into while making beer at home, easier as you do, alongside in-depth information whether you’re using an extract kit or a about styles and even the science of beer. complex all-grain mash. The intrepid Finally, remember that humans have been brewer will encounter many more that aren’t making beer for thousands of years. Brewing is a contained specifi cally here, but the shadows of these are almost human tradition that has been with our species defi nitely to be found among these pages. from the dawn of agriculture, present at both You’ll fi nd out what to do when ingredients have gone bad, celebrations and tragedies. It’s been at the center when equipment isn’t quite working the way it’s supposed to, or of our communities for generations. Remember, how to deal with yeast that isn’t behaving too, that humans made great beer before the existence of brewing quite right. You’ll fi nd information about science, well-stocked homebrew stores, and well-informed how to diagnose problems after your beer homebrew clubs. You won’t be the fi rst (or last) to make a particular is fi nished and packaged, and—crucially— mistake, and you won’t be alone in enjoying this amazing and how to avoid those problems in the future. delicious beverage. In some cases, you may want to change your process, in others your expectations. Sometimes you might discover that it’s time to upgrade some equipment. You may use this book in whatever way 6 • inTrodUcTion inTrodUcTion • 7 INTRODUCTION Homebrewing can be an incredibly suits you and your needs. Whether you pick a rewarding hobby that is a fantastic problem and open the book right to that page, blend of both art and science. It is, however, or read the book from front to end as a guide of not without its trouble points. what (or what not) to do, it will contain the This book covers some of the most basics of making great beer at home, as well as frequent problems that you might run some helpful tips and tricks to make your life into while making beer at home, easier as you do, alongside in-depth information whether you’re using an extract kit or a about styles and even the science of beer. complex all-grain mash. The intrepid Finally, remember that humans have been brewer will encounter many more that aren’t making beer for thousands of years. Brewing is a contained specifi cally here, but the shadows of these are almost human tradition that has been with our species defi nitely to be found among these pages. from the dawn of agriculture, present at both You’ll fi nd out what to do when ingredients have gone bad, celebrations and tragedies. It’s been at the center when equipment isn’t quite working the way it’s supposed to, or of our communities for generations. Remember, how to deal with yeast that isn’t behaving too, that humans made great beer before the existence of brewing quite right. You’ll fi nd information about science, well-stocked homebrew stores, and well-informed how to diagnose problems after your beer homebrew clubs. You won’t be the fi rst (or last) to make a particular is fi nished and packaged, and—crucially— mistake, and you won’t be alone in enjoying this amazing and how to avoid those problems in the future. delicious beverage. In some cases, you may want to change your process, in others your expectations. Sometimes you might discover that it’s time to upgrade some equipment. You may use this book in whatever way 6 • inTrodUcTion inTrodUcTion • 7 CHAPTER ONE THE BASICS While the actual concept behind making beer is fairly simple— add water to barley to create and extract sugar, add hops while boiling, cool, then feed to yeast—the actual execution can seem complex and confusing. There can be a lot of equipment involved, storage needs, and specialized knowledge. For many hobbyists, homebrew can seem like a return to biology, chemistry, arithmetic, and physics long left behind. It can seem intimidating. A good brewer is a scientist: you must follow formulae consistently, measure frequently, and keep good and accurate records of your methods and results. A great brewer is also an artist: using the flavor and nuance of a particular malt or a hop at a specific time, in the same, delicate way that a painter might apply brushstrokes across a canvas. In both the art and science of brewing, a careful, methodical approach is necessary, whether it’s for achieving a perfect mash temperature, or knowing the correct measurement required to make a beer just right. Take the time to learn, and do it right every time. Finally, in brewing, cleanliness is king. It’s often said that brewing is 90 percent cleaning and 10 percent actually making beer. Every great beer starts with clean and sanitized equipment.