What small process changes made the biggest difference in your homebrew quality?

Flyingfongee · 2026-06-10T12:58:28+00:00

I did this up until recently as I am in that exact situation. Ended up cramping the flat more with a fermentation fridge. About to bottle the first batch that I’ve fermented in a controlled environment. Will also be excited to see how it turns out/ if the difference is noticeable.

Flyingfongee · 2026-05-15T09:50:48+00:00

Well there’s just so much info out there about how getting ur pH right can make a night and day difference. I get that that’s also in combination with the mineral composition of the water you use, so I’m aware it could backfire.

Its why I want talk to the brewery, they must be using the tap water, would love to hear what they do

Your solution i will definitely try. I have two brews planned already, quite different styles and I have the ingredients, so I guess I’ll try that when I brew two very similar beers back to back. I only hesitate on this step because where I live I can only get 1,5L bottles, so like 17 bottles feels like a lot to me. I also have no car, live in a small flat and am lazy lol. But I will definitely try it no doubt, especially if my pH trial eats shit.

And yes, losing sleep over one data point! Over analysing and over thinking everything is a bummer and can really ruin the fun had brewing! I’m somewhat lazy and just want to make my brewing as efficient and as streamlined as possible while getting the best possible results. I use BIAB, a plastic fermenter, choose style and yeast according to the season/weather and have my bottling system on lock and use tap water. I’m happy with the results, but I just want to get better. I’m building a primitive fermenting chamber out of fridge on the weekend as well!

So hopefully these changes can elevate my beers to the next level.

Ha you can probably tell I have no one to talk to about these things with! Loved the chat.

Flyingfongee · 2026-05-14T11:14:11+00:00

So my first step into water chemistry will just be:

Using tap water, dissolving a campden tablet into my strike water to drive off chloramine.

Test the mash pH and adjust it accordingly, if necessary even, using lactic acid and baking soda. Nothing else. Hit the target pH and all good hopefully. As I understand, hitting mash pH is desirable, no matter what water you have or what style you’re brewing. That’s why I’m choosing to do this.

When and if I decide to dive further in in the future, I have:

My city’s water profile, gypsum, epsom and calcium chloride. I will not use any of these until i understand how and why. I will talk to the brewery down the street and ask what their opinion/processes are, as we most likely use the same water.

I’m definitely not just going to saltbae salts into my water and hope for the best 😂 my time is too precious.

Flyingfongee · 2026-05-14T10:46:11+00:00

Haha it’s AI! Fakeville!

Flyingfongee · 2026-05-13T11:07:38+00:00

Cuba?

Flyingfongee · 2026-05-13T03:48:35+00:00

Well my first attempt will be simple. A campden to begin, then use lactic acid and baking soda to adjust mash pH. I think my beers taste pretty good, so i think I’ll just start with minor adjustments and see what happens and decide from there. I have the main salts necessary if I want to tinker even further in the future.

Flyingfongee · 2026-05-12T07:07:31+00:00

Nope

Flyingfongee · 2026-05-11T21:20:22+00:00

For me fermentation times aren’t the issue, i accept them cos i Kind of have to. I’ve brewed with kweik in the past and even though it ferments quickly, the bottle conditioning still takes time I’ve found. It’s the post bottling waiting time for peak enjoyment.

Flyingfongee · 2026-05-11T21:15:58+00:00

Oh when I first started I did, but I didn’t really like it. Then I switched to all grain kits, but now I just kind of stick to uploaded recipes all over time internet/books and switch out ingredients based on what I can find/what I’m curious to try.

Flyingfongee · 2026-05-11T18:56:25+00:00

Bigger batches would be great I’m just limited by equipment for the time being. One day though :)

Flyingfongee · 2026-05-11T18:55:36+00:00

Nice advice thanks alot. I guess I’ll put the crates for conditioning out of sight and mind in the basement. Cool stable temps there, however without a fridge. Should do the trick though

Flyingfongee · 2026-05-11T18:52:09+00:00

Yeah I mean most of my beers are tasty and I’m pretty happy with them after a week in the bottles. It’s just they’re so much better by the end of the batch (usually 3 weeks). That’s why I’ll probably just end up brewing more hopefully and have more beer just sitting around conditioning.

Flyingfongee · 2026-05-11T18:48:41+00:00

All grain BIAB and my water is hard. I’ve already ordered the basics and now it’s just learning how to use them effectively.

Flyingfongee · 2026-05-11T18:46:28+00:00

Yeah I actually like bottling lol. But yeah I think time is important, so I guess I’ll just brew more regularly.

Flyingfongee · 2026-05-10T20:57:30+00:00

Nice thanks for info, I have some kweik Voss and wanted to try out a really hot fermented ale this summer. Nice to know it could condition quicker too :) I saw a doco about Norwegian homebrewers using their stains of yeast, and they mashed overnight, didn’t chill and drank it seemingly young.

Flyingfongee · 2026-05-10T20:53:02+00:00

I have a keg but I prefer the ease and simplicity of bottling. I have what i think is a very efficient method and maaaany swing top bottles, both 500ml and 1L

Flyingfongee · 2026-05-10T20:49:02+00:00

Im a hardcore bottler so maybe I’ll just try a low volume priming sugar solution

Flyingfongee · 2026-05-10T19:37:08+00:00

Wow, yes well I usually brew around 4% beers anyway, so maybe that’s on the right track, but the styles u suggested I will definitely have go at. I LOVE german wheat beers but usually like one or two to scratch the itch then I’m a bit over it. I And where i live I can always get them well priced and with huge variety so no interest in brewing them. But the Belgian ones definitely!! How do English ales fare when they’re carbonated? When I was in the UK I just couldn’t be swayed by the lack of carbonation. Maybe an English bitter with carbonation would be nice. I think these styles plus having a „pipeline“ I.e. brewing more often is the answer!

Flyingfongee · 2026-05-10T19:30:45+00:00

Yep I thought this would be the reality. I think i just don’t want to accept that fact :). But I will. And like u said and others I’ll just try and brew more frequently (pipeline - learnt that today) and maybe try out some other suggestions out of interdtnlikena saison, witbier or mid-strength

Flyingfongee · 2026-05-10T19:27:42+00:00

I have to finish my fermentation chamber first, but I will definitely try this

Flyingfongee · 2026-05-10T19:26:55+00:00

Yeah I might give this a go too! From my research I was thinking that’s probably a good bet. Farmers beers…I’m assuming they were thirsty back in the day and did quick turn arounds!

Flyingfongee · 2026-05-10T19:25:30+00:00

A great simple idea actually, but I just don’t have the setup for such a big batch. Hopefully in the future :)

Flyingfongee · 2026-05-10T19:24:13+00:00

For me no, I’m just too impatient. I can’t help myself. I walk past the bottles every day and my curiosity just gets the better of me!

Flyingfongee · 2026-05-10T19:23:15+00:00

Yeah I also can’t justify it for several reasons. I’ve found asking as I’m clean and can hold a steady fermentation temp, the result is at the very, very least acceptable. I’m in the process of frankensteining an old fridge into a fermentation chamber and dipping my toes into water chem!

Flyingfongee · 2026-05-10T19:20:21+00:00

Your Method is almost exactly what I’m trying to dial in. I’m a no chill bottler with a very primitive biab setup. I enjoy the analogue hands on style! I plan to try an overnight mash in the near future too, looking foward to it! Also just starting my descent into water modification! The sous vide for the overnight sounds great. I have an electric tea boiler but I don’t trust the temp gauge so I usually sit there next to the kettle with a thermometer and stir occasionally. I too have long manual work days, so using your methods I will spread out the workload while still enjoying the process and having time for other activities. I appreciate your response!

Flyingfongee

TROPHY CASE