rice hulls to the mash can help to prevent a stuck mash. If a grain-heavy recipe gets stuck and contains rice hulls already, it’s not fun. The solution? Next time, add more rice hulls! There are many small issues that can occur during the brewing process – the best path to resolution is to identify them as they come up and put processes in place so the issues can be avoided in the future. A mindset for continuous improvement is the only way for a brewer and brewery to grow.” Adam Rondeau from Daft Brewing Which precautions should I take when han- dling hot liquids, boiling worts, and work- ing with open flames during brewing? “When working during the boil of a brew it’s always best practice to not turn your back on the kettle when the flames are lit. The kettle could boil over and spill boiling hot liquid which for obvious reasons could be quite harmful but also make a mess and nobody likes cleaning up sticky, caked-on wort off of a stove or burner. Equipment-wise, using silicone tubing for transferring hot liquids is a must as regular vinyl siphon tubing will not stand up to the temperature of boiling wort or water, and for handling any grain bags or hop spiders in the boil or the kettle itself, a heavy-
duty pair of rubber gloves is a very good idea.”
Andrzej Bzdula from Love2brew
How do I guarantee that my beer is adequately carbonated and conditioned to achieve the best taste and quality? “Carbonation is essential to guarantee the quality and final taste of your homebrewed beer, and conditioning beer in the right way is the only way homebrewers can ensure a well-carbonated and tasty beer. The carbonation in beer is formed when the yeast transforms the sugar into CO2, and this process happens naturally during conditioning when you leave your beer bottles to rest for a few weeks. While conditioning beer may sound simple because you only need to let your beer bottles sit, there’s a lot of science behind it. The amount of sugar added will affect how carbonated your beer is, so the more sugar you add, the more CO2 the yeast will be able to produce. Yeast needs the right temperature to transform sugar into CO2. When conditioning beer, you need to place your beer bottles in a lukewarm location. It should be
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