An experienced health professional, Todd Belok cares for patients as a mental health technician at the Episcopal Campus of Temple University Hospital. In his free time, Todd Belok enjoys brewing his own beer.
In order to produce a quality home-brewed beer, the beginning brewer must start with a good recipe. The recipe should be approachable, and as such, should have a minimal number of ingredients. Recipes for beer that include 4 percent to 6 percent alcohol by volume (ABV) typically fall within this category, while also supporting better fermentation.
All ingredients should be of high quality, particularly the malt extract. Many experienced brewers choose to save half of this extract for the last 10 minutes of the brew, particularly if the recipe is for a light-colored beer variety.
Equipment should be cleaned with a rinse-free sanitizer, as bacteria can seriously affect the taste of the final product. Poor sanitation can also lead to the growth of unwanted yeast, and one of a home brewer’s most important tasks is the regulation of yeast growth. Temperature control can help immensely with this process, but it is also crucial that the home brewer avoid excessively worrying about minute calculations. Often, the natural process of fermentation corrects most issues.