It’s easy to get excited and start brewing. So we wanted to go over six brewing mistakes to avoid for your next brew day in a beer microbrewery equipment plant. This is perfect for new brewers and a great refresher for seasoned brewers in a beer manufacturing plant.
Don’t Underestimate the Power of Beer Sanitation
New brewers often end up battling with unruly yeast and rampant bacteria. The reason could be that the excitement and anticipation of the finished product are so high that thorough sanitation and cleanliness often get neglected. So, in order to avoid a disastrous end product, sanitize effectively.
Don’t Overcomplicate the Brewing Process
There is a ton of brewing information out there. You can spend all day reading different articles or checking different blog posts and finding out all kinds of information. Our instructions and brewing processes are set up precisely for brewing with Mr. Beer. Make sure to always follow the directions on the website, and your brew day will be awesome!
Try Not to Use Alternate Forms of Filtering the Beer
Brewers might consider using coffee filters or cheesecloths to filter the beer. Unfortunately, those methods will only produce aerated beer and cause spoilage. Always give the beer ample time to settle in the fermenter and do not disturb the fermenter during the bottling process. The best way to clear your beer is to cold crash before bottling and try propping up the front of your fermenter so the trub settles to the back.
Never Open the Beer During Fermentation (unless instructed to)
New brewers usually want to check if the fermentation process is working by opening the fermenter, often too early. When the fermenter is opened before full fermentation, you run the risk of rogue organisms souring the beer. Some of our instructions do call for dry hopping or late additions to your beer. Make sure that everything you use is clean and only leave the lid off the fermenter for a few seconds when adding your extra ingredients.
Do Not Rush the Process
There is nothing worse than waiting weeks to bottle your beer only to find the taste is painfully awful. Your first thought might be “where did I go wrong?” Often, if you know you’ve followed every step instructed in the guidelines and the beer still tastes unpalatable, you likely didn’t let it ferment long enough. Always follow the suggested brewing time. Also, remember that off-flavors will clean up with conditioning. So, if you try your beer and something doesn’t taste right, let the remaining bottles sit out at room temperature for another week or two and then try one again. Repeat this process until you find the perfect taste.
Make Sure to Maintain the Proper Temperature
When the directions ask you to fill your LBK with cold water, take heed. Filling with room temperature water will mean that your wort’s temperature stays high, and likely too high for pitching your yeast. Be aware that the temperature range for each refill and recipe is for the wort temperature, not the temperature of the room or space your fermenter is in. While the room may feel nice and cool, your wort could be staying hot, especially considering the heat created by fermentation.
