12 Mistakes Homebrewers Make and How to Fix Them 

Guys, love your content, but lately your framerate has been terrible (looking kinda choppy/laggy) - not sure if it's a setting on your equipment, as the actual picture quality looks very sharp on the other hand. Hope this is recived as constructive criticism, keep up the good work 👍

We didnt care about water until we moved 10 minutes south. Huge ol difference!

I've never analized my water as I'm happy with it for what I brew, I've noticed it's specially sweet and full bodied (for being water) and that's something I find in my beers too, perhaps finishing really low, they don't feel watery or super dry which makes them easy to drink for everyone My saisons are a bit similar to the Glazen Toren ones, regarding body and mouthfeel, what's in my water thats gives me that?

What amount of ascorbic acid do you use for hazy ipa's?

How much of that olive nation extract did you for a five gallon batch give or take? Making a couple batches for a party soon

So #7... when I use liquid yeast I ALWAYS make a starter, but what about dry yeast? Primer? Dry yeast starter? Or just a straight up sprinkle?

I've learned a lot from these guys. I'm getting into brewing after a 5 year hiatus and this information is amazing compared to the forums that I used to read which was full of caca and people repeating information that was so wrong.

Hops: when you say 0.5lbs of hops in 5gallon IPA are you counting dry hops?

Hey guys. Love your content as ever, watching from the UK while I should be working. Are you guys planning on doing more pre-recorded type videos in the future or are you settling in now with the livestream and livestream edit videos? I miss the other stuff you used to put out (will it beer, general madness). Cheers guys and keep it up 🍻

You mention "Not adding enough hops" but not "Adding TOO MANY hops". Most of the beers in the US these days are over hopped in my mind. One of the reasons I got into brewing my own beer is because it is getting harder and harder to find a beer that is not so overly hopped as to be undrinkable. Maybe my pallet is skewed and I am overly sensitive to bitter, but all I get out of most commercial beers these days is bitter.

Water: If you are in the UK all municipal water providers must publish quality reports online which show mineral, chemical and contaminate content. Worth a Google

When to add ascorbic acid?

Completely new my first beer was supposed to be an American Golden Ale. Followed directions to the t it tasted like apple cider. I drank one and dumped the rest.

Great video guys! Concerning oxidation I was wondering how much ascorbic acid you use and when do you add it to the beer. Cheers!

Love the show guys! Couple questions for ya. I've been having some trouble getting my fg below 1.020. I've mainly brewed fairly big neipas (o.g. 1.060-1.076.) I always pitch a big starter (recently a24.) I thought proper aeration was a problem, but your comments about mashing in got me thinking. I've been mashing in at ~158 for a mash at 150. Could that denature the betas too much and explain the high final gravity? (I use a brewzilla so mashing in at 150 shouldn't be an issue if that's the right thing to do.) Second question, I brewed a big pastry stout for Thanksgiving. It's sitting in secondary right now awaiting some additions. I have a pound of roasted pecans and two vanilla beans soaking in some black spiced rum. I think those are a straight forward add directly into the fermenter. I'd like to add an oak spiral as well - do you recommend treating it in any way prior to putting it in? Thanks!

Guys, love your information, thank you. Absorbic acid, can you explain dose rates, when to add etc. I've purchased some, just unsure how best to use it. Thank you.

A dry yeast starter is a contentious one. Lag time can be reduced by pitching yeast mid way through raking your primary.

when do you add ascorbic acid? and if it's before mashing how does it affect your mash ph?

It may or may not have been in this live stream, but when should ascorbic acid be added for those lighter colored beers? I remember something about 3 grams and that you don't do it at bottling.

Nice, I think I've been checking about half of these boxes on my first few brews.

What kind mistake would cause a styrofoam/plasticky bitterness taste

Currently lagering my marzen and because of you guys I am replacing crystal malts with other types. Trying to see what other malts are out there. Thanks for all the great tips!

Happy November 🍺 thanks for the brew advice as always

Oxidation: What about hop storage? I don't always use a full packet (usually pellet). Is a food baggie and fridge enough to last 2 weeks until the next brew? I actually vacuum bag, but original pack is nitrogen flushed.

I use 500 grams crystal malt for 50 liters. What say you?

Thanks for the Revolution 9 reference Logan.

Lol 3 comments and 2 are spam, these guys deserve much more respect

Where’s the full episode? 😮😮

Great info as usual. Only comment I have is you mentioned 1 oz dextrose per gal for bottle conditioning. I know this depends on style but isn't this a bit high? I usually do under 4 oz per 5 gal.

Did you mean a amylase helps b amylase at 13:48?

Great video! Odd framerate though

thanks a lot

best beer show on youtube

Favorite show thanks for advice appreciate it.

I used almost 3lbs of hops in a 6.5 gallon Ipa. All steeped at 170 for 30min, with hop exfract at boil. Interested to see how this exbeeriment turns out.

Of course you would have #3... and by “Too much Crystal malt” I presume YOU mean “Any”.... though 2 lbs even in 10 gal batch is CRAZY crystal-y