Lesson 1Adjuncts and simple sugar additions: uses and effects on fermentability/ABVSee how extra grains and plain sugars change body, taste, and alcohol. We look at corn, rice, oats, wheat, and sugar adds, their pull on fermenting, mouth feel, foam hold, and how to skip thinness or sharpness.
Common adjunct grains and their purposesUsing sugar to boost ABV without heavinessAdjunct effects on body and mouthfeelHead retention and protein‑rich adjunctsManaging fermentability and dryness targetsLesson 2Using water treatment menus: gypsum, calcium chloride, lactic/phosphoric acid, and when to keep it simpleLearn to use usual water fix tools without making brewing too hard. We cover gypsum, calcium chloride, and safe acids, when to tweak mash or rinse water, and when to keep your water setup very basic.
When to adjust water and when to leave itUsing gypsum to emphasize hop bitternessUsing calcium chloride to enhance maltinessLactic vs phosphoric acid for mash pHBuilding simple profiles for key stylesLesson 3Yeast selection: ale vs lager strains, attenuation, flocculation, temperature ranges and impact on flavourKnow how picking yeast type drives taste, finish rate, and clearness. We match ale and lager types, how they clump, temp ranges, and how fruity or spicy notes shape styles from clean lagers to bold ales.
Ale vs lager yeast characteristicsAttenuation, dryness, and residual sweetnessFlocculation and beer clarity outcomesTemperature ranges and flavor expressionMatching yeast strains to beer stylesLesson 4Hop additions and timing: bittering, flavour, aroma, whirlpool/late additions, and dry hopping strategiesKnow how hop timing sets bitterness, taste, and smell. We match early bitter, mid taste, late boil, whirlpool, and dry hops, talk use rates, and plan for IPAs, lagers, and malt-led balanced beers.
Bittering additions and IBU calculation basicsFlavor additions in the mid boilLate boil and flameout aroma techniquesWhirlpool hopping and hop stand methodsDry hopping timing, rates, and contact timeLesson 5Hops basics: alpha acids, aroma vs bittering hops, typical hop varieties for common stylesGet a firm base in hop makeup and picking. We explain alpha acids, oils, and cohumulone, match bitter and smell hops, and point out common types and use amounts for IPAs, lagers, stouts, and old ales.
Alpha acids, oils, and perceived bitternessBittering vs aroma and dual‑purpose hopsClassic American hop varieties and usesNoble and modern European hop profilesChoosing hops to match beer styles and goalsLesson 6Water fundamentals: key ions (carbonate, sulfate, chloride), simple adjustments for style, and safe tap water practicesLearn how brew water makeup affects mash work and taste. We cover main ions, reading water reports, easy mineral and acid tweaks for usual styles, and safe ways to use tap or cleaned water at home.
Key brewing ions and their flavor impactsReading and interpreting water reportsSimple mineral additions for classic stylesManaging alkalinity and mash pH basicsSafe use of tap, filtered, and bottled waterLesson 7Base malts: types, diastatic power, extract potential and role in final beerLook into base malt kinds, their enzymes, and pull power. You will see how Pilsner, pale, Vienna, and Munich malts differ, how enzyme strength helps extras, and pick mixes that fit body, colour, and style aims.
Pilsner vs pale ale base malt comparisonVienna and Munich malts in recipe designDiastatic power and starch conversionExtract potential and brewhouse efficiencySelecting base malts for beer color and bodyLesson 8Specialty malts: crystal, roasted, chocolate, caramel — flavour, colour contribution, and recommended inclusion ratesGo into special malts and how they set taste, colour, and body. We cover crystal, roasted, chocolate, and caramel malts, their taste spans, colour adds, and safe amounts to skip harshness or too much sweet.
Crystal and caramel malt flavor spectrumRoasted and chocolate malts in dark beersColor contribution and SRM planningRecommended inclusion rates by styleBalancing sweetness, roast, and bitternessLesson 9Pitching rate and starter basics for small batches (when to build yeast vs pitching dry yeast)Learn to size yeast adds for small mixes and when to make a starter. We match dry and wet yeast, talk cell numbers, life, air needs, and show easy starter ways that boost finish and cut bad tastes.
Consequences of underpitching and overpitchingDry yeast rehydration and direct pitchingWhen liquid yeast needs a starterSimple stir plate and shaken starter methodsOxygenation and yeast health basics
