10 mistakes new home brewers make!

[LouieMacGoo]

Home brewing is booming. As brick and mortar brew shops pop up across the country, and beginner kits become more available, it’s never been easier for novices to get in on the home brewing action. But just because home brewing is accessible, doesn’t make it easy. Brewing takes an understanding of chemistry and some patience. You aren’t Walter and Jessie making that sweet, sweet Blue Sky, but Walt’s meticulous nature is a must if you want to brew. While you might not reach 99.1 percent purity on the first batch, you will get a good handle on what to do, and what not to do.

Read more about the 10 mistakes new home brewers make!

[FedoraDave]

"For beginners, it’s best to keep the beer in the fridge for two weeks to allow the beers to carbonate."

Uh...no. Unless your fridge is set to the mid-60s or so.

I agree with most of the points in this article, though. Cleanliness is a must. Using the best water is important, although I've always used tap water, and it comes out fine. This is something that's best left to the individual, rather than making an empirical statement about tap water.

But he does mention one of The Hat's rules for beginners: K.I.S.S. Don't go crazy with the ingredients at first. Get your process down, and first learn what the ingredients bring to the table before wandering off the reservation. You'll make faster progress if you take it slow at first.

Thanks for linking this, Leigh!

[John Sand]

I didn't read the list yet. And of course I carb at room temps. But I do notice that the beer absorbs the carbonation much better in a week than in three days. Better head too.

[John Sand]

OK, now I read the list. And I don't agree with "never use tap-water". Filtered water lacks necessary minerals, and Long Island tap water is the finest. I'm sure our booming local breweries all use it. But that still is a very good list. Patience, Sanitation, Temperature Control. The Three Laws of Robotics.