The magic of making beer begins in the purchase
If you have ever gone to the store and fill your ingredient cart for beers, you probably felt that the price can rise as fast as bottles gas. But here is the key: Buying in bulk is the magical option that can make your wallet smile! I must admit that at the beginning it was a rookie brewmaster, but when I decided to make the transition to the technique of all grain, the difference in the price was like a revelation.
Imagine this: a sack of 50 pounds of malt can cost you half to buy it in bulk. Similarly, a bulk hop push will be friendlier with your economy than small portions. But there is a small trick that you must learn: how to store those ingredients to keep their freshness and do not end a beer batch that knows old shoes!
The public enemies of your beer ingredients
When you enter the world of beer elaboration, you face four antagonists: heat, light, humidity and oxygen. They are like the villains of an action movie: Always on the prowl, ready to ruin your perfect lot if you don’t keep them at bay.
Keeping the liquid jewel: malt
Let’s start with malt extracts. If you have a dry malt, the ideal place to save it is a dark and fresh closet. Invest in some bags with oxygen barrier, because those common plastic bags are not your best long -term friends. So, forget about leaving them in sight; Heat and light will only worsen quality. Refrigerating is not a bad idea, but make sure it is well sealed.
GRANS: Special carbohydrate
Non -ground grains are like those silent storage heroes. With adequate conditions (fresh, dry and away from bugs), they can last more than a year. Using plastic bags or suitable containers is sufficient, although storing between 10 and 20 degrees Celsius will also do a favor. If your grains are ground, try to use them in a few weeks because oxygen is a freshness thief.
Hops towards infinity and beyond!
The hops are like the fine fragrance of a flower in the field: beautiful but very sensitive. The best place for them is in the freezer, well protected from light and air. If not, they will soon lose their power, turning your beer into a forgettable delight.
The yeast: the little invisible warrior
Let’s go to yeast, the fermenting soul of beer. Dry yeast is like a good wine in its youth: it can last 1-2 years if you keep it closed. But be careful with liquid; It is more delicate and can lose its vitality quickly. Keeping it refrigerated is essential, and you can also use a starter to give it a push before elaboration. If you have a package on the edge of your useful life, give yourself an opportunity to turn it into a fermentation hero!
A toast to the preservation of freshness
With these simple tips, you will be ready to keep your ingredients in perfect condition. Remember, a true beer teacher knows how to take care of his treasures. So go ahead, do not let heat, light, humidity and oxygen turn off your passion for the brewery!
Thank you for accompanying me on this delicious trip through the world of beer production. If you want more tasty tips on homebrewing, do not hesitate to subscribe to the newsletter or my podcast. And if you are ready to take your adventure to the next level, don’t forget to watch the series of videos on how to make beer with the great John Palmer! Health!
