I made this wiki to allow folks to post what upgrades in process or equipement really take one's beer brewing to the next level. The bottle-necks to better and better brewing if you will. (This was inspired be a couple comments on another post). Where have you experienced large leaps in your beer's quality? This is a community wiki post. Anyone with 100 or more reputation may edit the question and any answer. Editors get no reputation points for votes.
What do you think would be the best way to try and make 3 5-gallon batches and have them as consistent as possible? I am brewing for a party and want all 3 kegs to be so similar that you wouldn't be able to tell that they weren't a single batch.
Possible Duplicate: What is the best brewing log sheet to use? One of the things I'm guilty of being terrible at is note taking. I know I should keep track of temperatures, times, tastes, and a bunch of other stuff. But I'm bad at it. What are the most important things to keep track of? Do you have a template?
I'm looking for a log sheet to use to start tracking all the beer and wine I brew to (hopefully) improve the results over time. What's your favorite and what could be improved in it?
I have a few recipes that I want to reproduce exactly the same every time I brew them. The ingredients are always the same, but many things affect the final outcome. As an all-grain brewer, what tricks can I use to get consistent beer every time? Discuss compensating for factors such as Inconsistent crush Varying efficiencies %AA differences in hops I already have good temperature control during fermentation and mash.
I have a pretty typical converted keg mash tun. Over the course of a sixty minute mash it loses 8-10º F. My previous mash tun, a converted cooler would only drop a few degrees and I would like to be able to maintain a consistent temperature. Instead of direct-firing, running the pump, wasting propane, overshooting the temperature and potentially scorching the wort, I want to insulate the tun. Requirements: The insulation should be able to take the heat of a …