Sight Glass Videos talks Yeast (health, management, pitching, temperatures, etc) with Patrick Wynn-Williams of Amsterdam Brewery.
When you start out making beer it can be daunting with the amount of beer ingredients on offer to know what one, or any of them are going to do to your home brew. There are such a wide varieties of malts, hops and yeast alone that will all add something different to each beer. That’s before you even start experimenting with spices, herbs, fruits and other flavourings.
In my evolution as a brewer, the most difficult thing for me to learn has been how to design a solid recipe. It is an ongoing process and probably will be for the rest of my life. The struggle came from a desire to create brews that I could truly call my own, while not really having enough experience to even know where to begin. Designing recipes is a slow process and, in my opinion, should only be attempted once the entire brewing, fermentation, and packaging processes are understood.
Some of the liquid yeasts out there can be quite expensive, but you can mitigate some of those costs by reusing yeast. But, some techniques are better than others, and some, well… I wouldn’t recommend them at all.
There’s nothing like the look of a creamy head on a homebrewed stout or the lacing on a glass after finishing a Belgian ale. But beer foam isn’t just about appearance. The bubbles from your beer impact carbonation level, aroma, flavor and body.
So, how can homebrewers improve their beer foam?
Discussions about water can get complicated fast, especially if you aren’t familiar with hydrology. But there are a few basics that specifically apply to the homebrewer, which can set the foundation for further exploration into the realm of brewing water.
Our top picks for homebrewing reading material. From learning the basics to mastering water profiles, and everything in between.