What Is The Hardest Part Of Brewing Beer?

- Nov 09, 2019-

Beer brewing method is to crush the dried barley malt and add water to mash in the mashing tank. The temperature of the malt porridge in the mashing tank is about 65-70 ° C. This temperature range will convert the starch in the wheat shell into starch.  Soak for 1 hour, and after the mashing is finished, it will become clear sweet wort. It is then transferred to a filter tank for filtration to separate the wort from the wheat residue; the brewer will agitate the filter tank as appropriate without blocking.


Sterile conditions are part of the basic procedure and it is relatively easy. Some things must be cleaned before they are sterilized, which actually means being visually clean. It can then be done using a premium, no-wash disinfectant. Then, do not touch any part of the sterile container or equipment that will come into contact with the beer. Anything that survives in the beer won't kill you, but it won't make the beer drinkable!

On the technical side, we believe that high-weight beer will be in trouble. However, we believe that it is much more difficult to make any type of premium beer.

Like most things, it depends.

Beer needs to pay great attention to yeast and temperature. In order for it to be correct, the contour of the water must be correct. For most brewers (both professionals and home brewers), this is something quite advanced.


Equipment and tools are more important than the style itself in making the quality of the beer. Any good brewer can make a variety of quality beers according to the recipe. While a clean ale may be more difficult (possibly masking potential odors) than a beer with many other ingredients added, a good brewer will handle it correctly in two ways (no odor), so the difficulty is no different. As long as you clean and disinfect all the items, put the right amount of yeast, use the right amount of oxygen, have a good glycol cooler, etc., and all the steps are the same, no matter how the style is brewed.


Moreover, creating quality beer recipes from scratch is much more difficult than following recipes.



The wort must be cooled as quickly as possible within the scope of the equipment and formulation.


Now, please be patient and wait for all the steps, follow your process and recipe carefully, and you are making quality beer. Drink, enjoy, share!

From here, you can start to adjust the recipe. Just remember that “less is more”, there is actually no right and wrong way to use hops, but everything you do will make a difference!


in case that's not clear, I do mean diligently. Mashing at 67°C for one hour means just that, not 2 minutes at 69°C and then a gradually declining temperature until you hit 52°C an hour later. It matters, it all matters.