which of these will improve my beer most?

[Dennis King]

It seems as though a lot of people are voting for forced cooling - easy enough with an immersion chiller - and fermentation temperature control. This may well have been covered here before, but what is the easiest way of controlling fermentation temperature?

I`ve just found a place in the house where I know the temperature is constant. In my case its on the landing most of the year, garage when hot.

[pantsmachine]

It seems as though a lot of people are voting for forced cooling - easy enough with an immersion chiller - and fermentation temperature control. This may well have been covered here before, but what is the easiest way of controlling fermentation temperature?

My last batch, i fermented in the garage used the scottish climate to keep the temp low and the used an old boots heating plate under the FV which was wrapped in a couple of towels and that pretty much gave me a constant 22 deg.

My money is on fresh ingredients,liquid yeast,controlled ferment temp and immersion cooling. If i had to pick a mostest it would depend on the beer you favour and depending on that it would be fresh malt or liquid yeast/fermentation temp.....maybe. Hey, do them all and leap forward!

[alefric]

IMHO........Wort chiller....I'm sure i read somewhere that not only will it help getting to pitching temp. faster therefore preventing infection but it also reduces harsh bitterness in your brew...it certainly did for me,although i could have accidently done something else right (not likely for me !!)

Andrew

[hoppingMad]

Force cooling the wort, followed by liquid yeast, as Jim said. You may already have good control of fermentation temps (as you didn't mention this aspect) but if you don't, then this should have been on your list IMO, and be number one.
There's a whole list of other great ways to improve as well but I'll just stick to your own list for now.
Hopp.

[hoppingMad]

BTW IMO most liquid yeast are over priced and over rated.

Hi Scoob, I agree they're over priced, Try propagating and freezing. I don't agree on your second point however. I think yeast strain plays a HUGE roll especially in flavour. I now have 5 strains in cryo, each batch of beer costs me about $ 2.70 for Wyeast and about the same for starter wort. Thats NZ dollars, and 2.70 = about one quid.
Hopp.

[agentgonzo]

BTW IMO most liquid yeast are over priced and over rated.

Hi Scoob, I agree they're over priced, Try propagating and freezing. I don't agree on your second point however. I think yeast strain plays a HUGE roll especially in flavour. I now have 5 strains in cryo, each batch of beer costs me about $ 2.70 for Wyeast and about the same for starter wort. Thats NZ dollars, and 2.70 = about one quid.
Hopp.

I've noticed a difference in liquid yeasts, but being a tight-arse, I don't want to pay £5 for a sachet of yeast. As such, I find trips to the local microbrewery give me free yeast (and advice and a nice chat with a fellow bloke passionate about beer!) and get great joy culturing yeast from bottles!

[Scooby]

I don't agree on your second point however. I think yeast strain plays a HUGE roll especially in flavour. Hopp.

I don't dispute that but there are so many finding one that you like is very pricey. I have used yeasts from
both Wyeast and WL and didn't find them a significant improvement over the dried ones I use.

Hi Scoob, I agree they're over priced, Try propagating and freezing.

I use a conical so can save yeast samples easily but see above.

I find trips to the local microbrewery give me free yeast (and advice and a nice chat with a fellow bloke passionate about beer!) and get great joy culturing yeast from bottles!

I have visited three local Micros and they all use S04. I made a starter from a couple of bottles of SL, that
was quite ok
I just find that the dried yeasts give me what I want, they are cheap and easy. A I said I tried an number of liquid
yeasts to see if I could 'lift my beer to another level' as other have said, but it didn't happen.

[clogwog]

Rapid chilling the wort before transfer from kettle to fermenter. Helps to drop out the cold break.

Once in the fermenter, temperature control. I use a TempMate bought from Ross at CraftBrewer.
http://www.craftbrewer.com.au/shop/details.asp?PID=2592
This is of benefit whether using liquid or dried yeasts.

Then liquid yeasts, as there is a greater variety specifically tailored to a large number of beer styles. The best example is for say an hefeweizen, and only liquid yeasts such as WY3068 or WY3638 will give you the typical hefe character, which no dried yeast I've tried delivers.

[oblivious]

From your list force cooling the wort, but controlled fermentation temps is another