Lesson 1Adjuncts and simple sugar additions: uses and effects on fermentability/ABVFind out how extra grains and simple sugars change body, flavour, and alcohol. We discuss corn, rice, oats, wheat, and sucrose adds, their impact on fermentability, mouthfeel, head hold, and how to dodge thinning or roughness.
Common extra grains and their aimsUsing sugar to raise ABV without weightExtra effects on body and mouthfeelHead hold and protein-rich extrasHandling fermentability and dryness aimsLesson 2Using water treatment menus: gypsum, calcium chloride, lactic/phosphoric acid, and when to keep it simpleLearn to use common water fix tools without making brewing too hard. We cover gypsum, calcium chloride, and food-grade acids, when to tweak mash versus rinse water, and when to keep your setup very basic.
When to tweak water and when to leave itUsing gypsum to stress hop bitternessUsing calcium chloride to boost maltinessLactic vs phosphoric acid for mash pHBuilding simple setups for key stylesLesson 3Yeast selection: ale vs lager strains, attenuation, flocculation, temperature ranges and impact on flavourGrasp how yeast type choice drives flavour, completion, and clearness. We compare ale and lager types, settling behaviour, temperature spans, and how esters and phenols form styles from clean lagers to fruity or spicy ales.
Ale vs lager yeast featuresCompletion, dryness, and leftover sweetnessSettling and beer clearness resultsTemperature spans and flavour showMatching yeast types to beer stylesLesson 4Hop additions and timing: bittering, flavour, aroma, whirlpool/late additions, and dry hopping strategiesKnow how hop timing shapes bitterness, flavour, and smell. We compare bittering, flavour, late boil, whirlpool, and dry hop adds, talk about use rates, and outline plans for IPAs, lagers, and balanced malt-forward beers.
Bittering adds and IBU basicsFlavour adds in mid boilLate boil and end-of-boil smell tricksWhirlpool hopping and hop stand waysDry hopping timing, amounts, and contact timeLesson 5Hops basics: alpha acids, aroma vs bittering hops, typical hop varieties for common stylesGet a firm base in hop chemistry and picking. We explain alpha acids, oils, and cohumulone, compare bittering and smell hops, and spotlight popular types and usual use ranges for IPAs, lagers, stouts, and classic ales.
Alpha acids, oils, and felt bitternessBittering vs smell and dual-use hopsClassic American hop types and usesNoble and modern European hop setupsPicking hops to match beer styles and aimsLesson 6Water fundamentals: key ions (carbonate, sulfate, chloride), simple adjustments for style, and safe tap water practicesLearn how brewing water chemistry affects mash work and flavour. We cover key ions, reading water reports, simple mineral and acid tweaks for common styles, and safe, practical ways to use tap or filtered water at home.
Key brewing ions and their flavour impactsReading and understanding water reportsSimple mineral adds for classic stylesHandling alkalinity and mash pH basicsSafe use of tap, filtered, and bottled waterLesson 7Base malts: types, diastatic power, extract potential and role in final beerExplore base malt types, their enzymes, and extract power. You will see how Pilsner, pale, Vienna, and Munich malts differ, how enzyme power helps extras, and how to pick grain mixes that fit body, colour, and style aims.
Pilsner vs pale ale base malt comparisonVienna and Munich malts in recipe designEnzyme power and starch changeExtract power and brewhouse efficiencySelecting base malts for beer colour and bodyLesson 8Specialty malts: crystal, roasted, chocolate, caramel — flavour, colour contribution, and recommended inclusion ratesGo into specialty malts and how they shape flavour, colour, and body. We cover crystal, roasted, chocolate, and caramel malts, their flavour spans, colour adds, and safe inclusion rates to avoid bitterness or too much sweetness.
Crystal and caramel malt flavour rangeRoasted and chocolate malts in dark beersColour add 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 how to size yeast adds for small batches and when to make a starter. We compare dry and liquid yeast, discuss cell numbers, life, oxygen needs, and show simple starter ways that boost completion and cut off-flavours.
Effects of under- or over-pitchingDry yeast re-wetting and direct pitchingWhen liquid yeast needs a starterSimple stir plate and shaken starter waysOxygenation and yeast health basics
