Lesson 1Adjuncts and simple sugar additions: uses and effects on fermentability/ABVFind out how extra grains and plain sugars change body, flavour, and alcohol. We look at corn, rice, oats, wheat, and sugar adds, their pull on fermenting ease, mouthfeel, foam 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 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-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 flavourGrasp how picking yeast strain steers flavour, fermenting depth, and clearness. We compare ale and lager types, clumping habits, temp ranges, and how fruity esters and spicy phenols form styles from clean lagers to fruity or spicy ales.
Ale vs lager yeast characteristicsAttenuation, dryness, and residual sweetnessFlocculation and beer clarity outcomesTemperature ranges and flavour expressionMatching yeast strains to beer stylesLesson 4Hop additions and timing: bittering, flavour, aroma, whirlpool/late additions, and dry hopping strategiesGrasp how hop timing shapes bitterness, flavour, and aroma. We compare bittering, flavour, late boil, whirlpool, and dry hop adds, talk utilisation, and outline plans for IPAs, lagers, and balanced malt-led beers.
Bittering additions and IBU calculation basicsFlavour 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 chemistry and picking. We explain alpha acids, oils, and cohumulone, compare bittering and aroma hops, and spotlight popular types and usual use 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, sulfate, chloride), simple adjustments for style, and safe tap water practicesLearn how brewing water chemistry hits mash work and flavour. We cover main ions, reading water reports, basic mineral and acid tweaks for common styles, and safe, hands-on ways to use tap or filtered water at home.
Key brewing ions and their flavour 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 types, their enzymes, and extract pull. You'll see how Pilsner, pale, Vienna, and Munich malts differ, how enzyme power backs 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 designDiastatic power and starch conversionExtract potential 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 form flavour, colour, and body. We cover crystal, roasted, chocolate, and caramel malts, their flavour spans, colour adds, and safe mix rates to skip harshness or sticky sweetness.
Crystal and caramel malt flavour spectrumRoasted and chocolate malts in dark beersColour 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 how to size yeast adds for small batches and when to make a starter. We compare dry and liquid yeast, talk cell numbers, life, oxygen needs, and show easy starter ways that boost fermenting and cut bad flavours.
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
