We are going to give you 5 different techniques that are going to help you make a better beer a bit easier. It’s probably going to help out a lot if you happen to not have top-of-the-line equipment. Or you don’t have the best space available.
For more useful advice check our Is Your Beer Ruined? Do not Panic.
1. Ascorbic acid for oxygen scrubbing
Ascorbic acid is also known as vitamin C is a very easy and simple way to improve your beer’s resistance to oxidation. After the primary fermentation is complete if your beer is exposed to oxygen, especially if it’s a hoppy beer, it will end up being very detrimental to the flavor. In most cases, it’s generally best to avoid this by either doing a closed transfer or oxygen-free dry hopping as much as possible. What you can do to scrub that last little bit of oxygen out of your beer even if it is past fermentation is to add a little bit of ascorbic acid.
2. Bypassing lager temperature control with yeast selection
Kveik yeast is an extremely effective yeast at fermenting very clean beers at room temperature or hotter. So if you don’t happen to have temperature-controlled facilities for brewing your beer. Just use this yeast. Another option is using SafLager W 3470. This strain is very good at fermenting clean during high temperatures as well.
3. Fermenting in a keg
If you keg yourself a 6-gallon Corny keg you can ferment a full 5 gallon batch of beer in stainless steel pressure-capable fermenter. Stainless steel is awesome because it’s easy to clean, very sanitary and it doesn’t scratch like plastic.
4. Oxygen free dry hopping using magnets
All you have to do is that on the day your pitch your yeast go ahead and put your dry hopping edition in a hop bag. Put a stainless steel object inside of it. Then take that whole assembly and put it underneath your bucket lid. And hold it on the other side of the lid by placing magnets.
5. Controlling mash temperature with a sous vide stick
This is a great solution for keeping your mash temperature consistent. Once you get it to the temperature that you want it at you can stick a sous vide stick in there and it will keep your mash at that temperature very effectively.