Weeks 1–2 · Sanitation
What to sanitize, with what, and when.
The programs, in detail
Four programs of 8 to 12 weeks, brewed on your own equipment with your own logs.
Program 01 · Process before recipes
Your first batches
We brew a simple batch together, step by step. Sanitation is the first hour because it causes most beginner failures, then the boil, chilling, pitching, and taking gravity readings that tell you what's actually happening. Packaging gets its own session — overprimed bottles are dangerous.
Weeks 3–4 · Brew day
A simple extract batch, start to finish.
Weeks 5–6 · Fermentation
Gravity readings and knowing when it's done.
Weeks 7–8 · Packaging
Priming correctly, and safely.
Weeks 1–2 · Yeast
Strains, and what each one does to flavor.
Weeks 3–4 · Pitching
Rates, starters and healthy fermentation.
Weeks 5–6 · Temperature
Cheap control that actually works.
Weeks 7–8 · Finishing
Diacetyl rest, cold crash and clarity.
Program 02 · The biggest lever
Fermentation control
Yeast makes the beer; you just make the wort. We cover choosing strains, pitching enough healthy yeast, making starters, and controlling temperature with cheap methods — a tub of water and a towel beats an uncontrolled closet by a wide margin.
Program 03 · Your own beer
Recipe design
We move from kits to your own recipes: reading style guidelines, building a grain bill, balancing bitterness against malt, hop timing and dry hopping, and basic water adjustments. Then iterating a single recipe over several batches until it's yours.
Weeks 1–3 · Styles
What a style actually requires.
Weeks 4–6 · Grain and hops
Building and balancing a bill.
Weeks 7–9 · Water
Simple adjustments with real effects.
Weeks 10–12 · Iteration
The same recipe, improved three times.
Weeks 1–2 · Describing
Vocabulary for what you're tasting.
Weeks 3–4 · Common faults
Causes, each traced to a step.
Weeks 5–6 · Your process
Finding the weak points in your routine.
Weeks 7–8 · Clean batch
Brewed deliberately, tasted blind.
Program 04 · Name it, then fix it
Off-flavors & faults
Green apple, band-aid, wet cardboard, butter — each points at something specific in the process. We taste and describe methodically, work backwards from flavor to cause, and tighten the step that produced it. Most brewers fix three habits and never taste those faults again.
Last batch disappointing?
Twenty minutes on your log and what it tasted like. Free, and 21+.