Lesson 1Extras and simple sugar adds: uses and effects on fermenting ease/ABVFind out how extra grains and simple sugars change body, taste, and alcohol. We cover maize, rice, oats, wheat, and sugar adds, their pull on fermenting, mouth feel, head hold, and how to skip thinning 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 fix lists: gypsum, calcium chloride, lactic/phosphoric acid, and when to keep it easyLearn to use common water fix tools without making brewing too hard. We cover gypsum, calcium chloride, and food-safe acids, when to tweak mash against rinse water, and when to keep your 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, thinning, clumping, heat ranges and taste pullGrasp how yeast type choice drives taste, thinning, and clearness. We match ale and lager types, clumping ways, heat ranges, and how esters and phenols shape styles 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 timing: bittering, taste, smell, whirlpool/late adds, and dry hopping plansGrasp how hop timing shapes bitterness, taste, and smell. We match bittering, taste, late boil, whirlpool, and dry hop adds, talk use rates, and outline plans for IPAs, lagers, and balanced malt-front 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 stylesGet a firm base in hop chemistry and picking. We explain alpha acids, oils, and cohumulone, match bittering and smell hops, and point out 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 bits (carbonate, sulfate, chloride), easy tweaks for style, and safe tap water waysLearn how brewing water chemistry pulls mash work and taste. We cover key bits, reading water reports, easy mineral and acid tweaks for common styles, and safe, useful 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: kinds, enzyme power, extract pull and role in end beerLook into base malt kinds, their enzymes, and extract pull. You will see how Pilsner, pale, Vienna, and Munich malts differ, how enzyme power backs extras, and how to pick grain mixes that match 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 8Special malts: crystal, roasted, chocolate, caramel — taste, colour give, and suggested add ratesGo into special malts and how they shape taste, colour, and body. We cover crystal, roasted, chocolate, and caramel malts, their taste ranges, colour gives, and safe add rates to skip bitterness 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 9Yeast add rate and starter basics for small mixes (when to grow yeast against adding dry yeast)Learn how to size yeast adds for small mixes and when to grow a starter. We match dry and liquid yeast, talk cell counts, life, oxygen needs, and show easy starter ways that boost thinning 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
