Lesson 1Adjuncts and simple sugar additions: uses and effects on fermentability/ABVUncover how extra grains and plain sugars change body, flavour, and booze. We go over corn, rice, oats, wheat, and sucrose adds, their take on fermentability, mouthfeel, head hold, and dodging thin or rough notes.
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 simpleMaster common water tweaks without complicating your brew day. We cover gypsum, calcium chloride, and food-grade acids, when to adjust mash or rinse water, and times to keep your setup dead simple for best results.
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 flavourGrasp how yeast pick steers flavour, finishing, and clearness. We stack ale against lager strains, clumping habits, temp scopes, and how esters and phenols form styles from crisp lagers to fruity or spicy 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 strategiesGet how hop timing crafts bitterness, flavour, and aroma. We compare bittering, flavour, late boil, whirlpool, and dry hop adds, chat utilisation, and lay out plans 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 stylesBuild a firm base in hop science and picking. We explain alpha acids, oils, and cohumulone, pit bittering against aroma hops, and spotlight fave varieties and usual amounts for IPAs, lagers, stouts, and classic 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, sulphate, chloride), simple adjustments for style, and safe tap water practicesLearn how brew water chemistry hits mash work and flavour. We cover main ions, reading water reports, easy mineral and acid tweaks for common styles, and safe, practical ways to use tap or filtered 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 beerExplore base malt kinds, their enzymes, and extract power. See how Pilsner, pale, Vienna, and Munich malts vary, how enzyme strength backs extras, and pick grain mixes matching body, colour, and style targets.
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 ratesDive into special malts and their flavour, colour, body shaping. We cover crystal, roasted, chocolate, and caramel malts, flavour ranges, colour inputs, and safe add rates to skip harshness or sticky sweetness.
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 yeast pitch sizing for small lots and when to make a starter. We compare dry and liquid yeast, cell numbers, life, oxygen wants, and simple starter ways boosting finishing and cutting off-notes.
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
