Lesson 1Added grains and simple sugar adds: uses and effects on fermenting/ABVFind out how added grains and simple sugars change thickness, taste, and alcohol. We talk about corn, rice, oats, wheat, and sugar adds, their effects on fermenting, mouth feel, foam keep, and how to avoid thin or rough taste.
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 fix lists: gypsum, calcium chloride, lactic/phosphoric acid, and when to keep it easyLearn to use common water fix tools without making brewing hard. We cover gypsum, calcium chloride, and safe acids, when to change mash against rinse water, and when best to keep your water shape very easy.
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 picking: ale against lager types, fermenting, sticking, heat ranges and effect on tasteKnow how yeast type choice drives taste, fermenting, and clearness. We compare ale and lager types, sticking ways, heat ranges, and how fruit and sharp tastes shape types from clean 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 adds and time: bittering, taste, smell, whirlpool/late adds, and dry hop plansKnow how hop time shapes bitterness, taste, and smell. We compare bittering, taste, late boil, whirlpool, and dry hop adds, talk about use, and list plans for IPAs, lagers, and balanced malt-first 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, smell against bittering hops, usual hop kinds for common typesGet strong base in hop make-up and picking. We explain alpha acids, oils, and cohumulone, compare bittering and smell hops, and show popular kinds and usual use ranges 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 basics: key parts (carbonate, sulfate, chloride), easy changes for type, and safe tap water waysLearn how brewing water make-up affects mash work and taste. We cover key parts, reading water reports, easy mineral and acid changes for common types, and safe, real 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: kinds, enzyme power, extract chance and role in end beerLook into base malt kinds, their enzymes, and extract chance. You will see how Pilsner, pale, Vienna, and Munich malts differ, how enzyme power helps adds, and how to pick grain mixes that match thickness, colour, and type goals.
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 8Special malts: crystal, roasted, chocolate, caramel — taste, colour give, and suggested add ratesGo into special malts and how they shape taste, colour, and thickness. We cover crystal, roasted, chocolate, and caramel malts, their taste ranges, colour gives, and safe add rates to avoid sharp or too sweet taste.
Crystal and caramel malt flavor spectrumRoasted and chocolate malts in dark beersColor contribution and SRM planningRecommended inclusion rates by styleBalancing sweetness, roast, and bitternessLesson 9Yeast add rate and starter basics for small mixes (when to build yeast against adding dry yeast)Learn how to size yeast adds for small mixes and when to build a starter. We compare dry and liquid yeast, talk cell counts, life, oxygen needs, and show easy starter ways that better fermenting 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
