1) Temp control is key. If you cant keep the WORT temp around 65 degrees youll get green apple beer. I do 62 now and really practice my patience. (For my Safale US-05) Obviously differs per yeast
2) Patience is key. Waiting the 3 weeks for fermenting is easy, its once its in a bottle thats hard for me. 2 week conditioned beer sucks, 4 is the earliest I would taste anything that wasnt kegged. Then determine when you think itll be ready to drink
3) Experimenting is good. As long as it wont ruin the whole batch, do what you want. See what a beer tastes at each week of conditioning, try different yeasts, stick some bottles in the fridge for a month and some at 70 degrees for a month and see the difference.
4) Yeast is HUGE!!! I proof mine now almost all the time. I dont use MB yeast but I do think you can. Maybe just use two packets??? I dont know, I just like buying bulk packs off amazon and use whatever yeast I feel appropriate. When I first started I thought about Hops and grains, thats about it. Yeast is possibly the most important part of brewing. Its the thing that actually turns your wort into beer, and it sounds like a tedious process. Treat your yeasties right yall
5) Be prepared. I can crank out a batch of MB in 20 minutes if I have a batch of StarSan ready. Otherwise a 60 minute boil with mashing grains takes me about 3.5 hours. Either way, Its a bad thing to be running around looking for your spatula or bottling and all of a sudden you realize you dont have enough bottles.
6) Be clean, like real clean. I feel like why even say this. if you want to brew with dirty equipment then you deserve crappy beer. Im a sloppy person but my brewing equipment is perfect come brew day. I wash, store, and on brew day wash again and sanitize. You should do the same unless youre prepping the night before ie bottle cleaning. Oh and...
7) Bottle cleaning sucks. You know what the solution is? Make a friend or get your spouse involved cuz cleaning 25 bottles vs 50 is an amazing thing. If not, suck it up and do it. Bottle brushes have a little loop on top that I stick my pointer finger through and spin my finger. Amazing how long it took me to realize I could do it that way.
8) Taste your beer prior to bottling. Or take a hydrometer reading but I think your taste buds could tell a beer that needs to be fermented longer. You should taste malt and hops, not sugar. You stay up on a Friday washing bottles all night only to taste your beer Saturday and realize you need a few more days... bad situation.
9) Batch Priming is good. It may sound like more work but its not, trust me. I made maybe 10 different 2 gallon batches yielding 21 bottles at 12oz per bottle priming batch. Then I bought extra LBK's and batch primed... Next batch I got 23.5 bottles at 12oz by batch priming. Now its all I do. While Im sanitizing bottles Im boiling my priming solution. It literally adds 1 minute to bottling day.
10) Have fun. When I brew I put on a new album, lay out my hop schedule, and just go. I have a brew buddy and we make 5 gallon batches of IPA's cuz thats what he likes. Me, I make 2 gallon experimental batches of whatever I want or whats on sale. When I brew with my buddy, we joke and drink and maybe if the hop schedule permits, we sneak out for a smoke. And then we wash our hands... and continue drinking. Dont worry about your brew, just put it in your basement or closet or wherever and forget about it for 3 weeks. Dont poke, dont prod, just let it be. This is a fun hobby, let it stay fun.
Thats all I got, agree or disagree or add your thoughts cuz Im not perfect. Ive made 15 batches and three ended up down the sink. One was bad fermenting temps, one was bad yeast and one I cant explain. Like I said, Im not perfect but ive noticed a lot of people posting on here asking for newbie help. Here it is. This will get you a step ahead of the game. Go Pack
Oh and take notes. Hard to duplicate the perfect batch if you cant remember what the heck you used.