 | Ignore the directions on the can - ask your homebrew supplier for
instructions on making your beer. Always boil your wort despite what the
directions on the can may say. |
| Use malt only - avoid corn sugar, except possibly at boiling time. |
| Use a two-stage fermenting system, siphoning your beer to a secondary
fermenter at the end of active fermentation. |
| Use glass fermenters rather then plastic |
| Add finishing hops to your hopped extract when appropriate for the desired
beer style. |
| Remove the chlorine from your brewing water by filtering , pre-boiling or
letting your water stand before use (or use bottled water) |
| Add specialty grains to you beer to fine tune flavors. |
| Dehydrate dried yeast before pitching. |
| Use un-hopped extracts, adding grains and hopping the wort yourself. |
| Use liquid yeast. |
| Vigorously aerate your wort before pitching yeast. |
| Treat your brewing water with gypsum, Burton water salts, non-iodized table
salt or epsom salts to match the water in the location famous for making the
style of beer you're emulating. |
| Dry hop your beers if appropriate for style. |
| Make a yeast starter. |
| Do a full wort boil. |
| Chill your wort rapidly at the end of the boil. |
| Make all-grain beer rather then using extract. |
| Cultivate and reuse yeasts from your beers. |
| Refrigerate lagers during fermentation. |
