You can continue to warrior through chemistry-heavy brewing literature, miss out on choosing better ingredients, adding the wrong amount of yeast, brew with the wrong type of water, add hops at the wrong time or make mistakes that could make your beer less than perfect... but you don't have to...

4 Weeks From Today You Could Be Drinking The Tastiest Beer To Ever Hit Your Lips...

... that's a bold statement, but let me tell you why I decided to strip chemistry out of brewing and created a method so simple it makes brewing beer feel like you're just boiling water...

Jorge-BrewingDear Brewer,

What you’re about to see is not just another ‘how to brew’ tutorial. It’s not another home brew guide teaching the same information you can already get for free doing a simple Google search…

I’m about to show you the most linear path to go from clueless rookie brewer to pouring home brewed beers so tasty, they make micro brews seem like the watered down fizzy yellow beer…

Sure, you must tame the beast – but when you do, boy let me tell you… when you hit that ‘spot’ and learn how to extract the best flavors from malt, hops, yeast and water it’s a mouthgasm waiting to happen… one sip of your beer will give you that head turning reaction that pries your eyes wide open and pulls your ears back…

If you are looking for the secret formula to brew better beer at home, then stop whatever you are doing, crack open a cold one and read on…

Here’s the story…

Not long ago I had no idea where to start to brew my own beer at home…

I was clueless on what ingredients and equipment I needed for different styles of beer…

I researched forums online and dug into websites that were pretty much full blown home brew chemistry books… (which you may have seen)…

… and it wasn’t long before I was overwhelmed with information and terms I’d never heard before… vorlauf, sparge, mash, hop utilization, etc.

How hard could it be?

Add malt to water, boil, cool, add yeast and let sit for a couple weeks to bottle and drink, right?… Well, I went for it, fired up the kettles and brought a couple gallons of brew to a boil not realizing it takes a while…

I lost my patience..

…and the second I left the pot unattended while I Googled boiling times…

I. WAS. SCREWED…

fade-leftfade-rightA Massive Boilover Spilled The Stickiest Liquid to Ever Coat My Stove, Counter top and Kitchen Floor...

It was like watching a volcano spit out foam-covered liquid that sizzled as it caramelized on the burner… Luckily I was close enough to yank the pot off the heat, which controlled the boilover and allowed me to keep brewing…

I added bittering and aroma hops, turned off the burner, and got ready to cool and add yeast…

Everything was going well until I submerged the pot into the ice bath, and saw the ice dissapear before I could even bring my brew below 100 °F hot…

Talk about a doozie…

I had no clue how long I could leave the brew sitting before adding yeast…

The thought of ruining my brew clouded my thinking and I poured the hot brew into my primary fermentor… luckily the cold water I used to top off to five gallons brought my brew close to yeast pitching temperature…

… but once I pitched the yeast and thought my gut-wrenching feeling of “ruining my beer” would forever disappear…

… things got worse….

fade-leftfade-right36 Hours Later I Had ZERO Airlock Activity

This gave the word ‘Anxious’ a whole new meaning… I was using a plastic bucket and couldn’t see what was going on inside… I checked up on my brew every 15 minutes for the next 36 hours!

No Airlock activity!

No Bubbles!

No Fermentation…

… No matter how hard I tried I just couldn’t stop feeling like I’d ruined my beer… like I had done something wrong…

I had no clue if fermentation was actually happening… no clue what to do should the worst did happen… and I did what any clueless beginner brewer would do, decided to move the fermentor around and warm it up to ‘fix it’… but this was a big mistake…

Sometimes the airlock doesn’t bubble, yet fermentation IS actually happening… In fact the airlock did start to bubble shortly after…

… but it stopped bubbling after only 2 days!…

Thought fermentation was complete and moved on to the next step shortly after…

Turns out I transferred my beer prematurely and it gave my beer a sour green apple taste… “green beer” they call it…

When I asked the forums about this, they said I bottled too soon and that time would “clean up” the off-flavors…

But that just turned my beer into a gushing liquid no one in their right mind would drink… not what I had in mind when I first fired up the kettle… undrinkable…

… and when you brew undrinkable beer, the drain is closer than you think…

Frankly I wasn’t sure if brewing was for me… I brewed a few more batches, but was never able to brew the tasty beer everyone else swore up and down I would get by brewing my own beer at home…

When I told my home brew club about this, they said it must be “me” doing something wrong… that I wasn’t being patient enough or clean enough… but waiting more time only disappointed me when I poured beers that would fizz up like soda…

in truth, I had pretty much given up home brewing.

Then one day, almost by accident, I stumbled across a home brewer who shared with me one simple brewing method that allowed me to brew better than micro-brewery quality beer…

In fact, with this method…

fade-leftfade-rightI Never Had To Worry About Ruining Another Batch Of Beer...

Brewing became laughably easy, I couldn’t believe it…

I used to lose sleep over my beers not coming out right or tasting off… especially if I had friends with me trying out the first couple bottles…

But now, I could brew, pitch the yeast and walk away without worrying about the airlock bubbling and the beer fermenting…

The result?

My stressful home brew hobby changed overnight…

Beers poured deliciously clean, clear, with a creamy foam on top that rode the beer all the way down to the last sip…

People were actually begging me to buy my beer… to brew beer for their weddings… to open up my own micro-brewery…

I became like a beer chef… I would decide on a beer style to brew and know immediately what ingredients and brewing process would give me the right flavors, aromas and colors…

Formulating recipes was easier than boiling an egg…

I even learned how to combine yeast strains to get different yeast characteristics not available to the average home brewer who doesn’t know THIS method…

I could brew beer and not worry about making mistakes like forgetting to add bittering hops, irish moss or some other silly mistake…

Yet, if I did make a mistake I knew what to do to turn the beer into a tasty and drinkable beer… I finally understood the phrase “it’s hard to screw up a beer”…

I couldn’t believe this myself and thought that all along maybe it was ‘just me’ worrying too much about my beers not coming out right and all I needed was to relax, not worry and have a home brew… enjoy the hobby…

So I decided to share this method with a few home brewers and let them brew their next batch of beer using this method…

And you know what happened?

fade-leftfade-rightThey Each Brewed Their Best Home Brew Yet...

It was amazing…

I had discovered a fool-proof method that lets home brewers brew tasty beers even if they haven’t brewed their first batch…

…. without having to learn chemistry…

…. without worrying about airlock activity or fermentation…

… and without ruining their beers…

In fact, with this method brewers can purposely “spoil” their beer to test for fermentability and control the dryness or maltyness of their beers to get the perfect body…

Counter-intuitive, right?

FEW brewers even know this is possible…

Listen, truth be told there are many places to go and read up on brewing your own beer… if you are willing to sit through thousands of hours of literature written by experts who love to talk about gravities, flocculation, and other brewing mumbo jumbo…

Seriously…

Why can’t the brewing instructions simply say “Pour The Yeast In”… and what’s with all these brewing experts insisting you learn chemistry lingo to understand their chemistry heavy language books?

Can’t they speak normal?…

Can’t they say that fermentation is just yeast eating sugar as opposed to “a sugar molecule is broken down by some freaky metabolic process into acetaldehyde, CO2, and what not…”

Horse Crap!… I’m trying to learn brewing not chemistry!!!

As much of a beer geek as I am… (and trust me, I salivate over reading and talking about the little details of beer ranging from the interaction of polyphenols and proteins to how beer pours with different carbonation levels or served in different glasses…)

I rather chew on broken glass than read more brewing books with chemistry heavy language…

I rather just have someone SHOW me their method to choosing the right ingredients to improve the flavor and aroma of my beer… or just share their secret technique to ensure complete fermentation…

But I couldn’t find something simple like that…

… And that’s why I decided long ago to write down all my techniques and methods I used to brew anything from light grainy Pilsners, malty IPA’s to pitch black stouts…

Over 36+ months I’ve been taking notes on brewing using this method I learned and simplified it into terms like “Do This While Brewing and This Happens… Do The Opposite and This Happens…”

For example: Ferment towards the high end of the yeast temperature range and you get flavors from esters, ferment at lower temperatures and you get a cleaner beer…

… next thing you know, I had a full binder jam packed with Do-This-To-Get-These-Results type of notes that have helped me brew beers so good, my friends and family constantly hound me to hold beer tasting parties so they can drink my brew…

But most importantly… you don’t have to go through all the hassle of reading complex brewing books or watching BASIC videos that only get you going because…

fade-leftfade-rightI Can Teach You How To Brew Micro-Brewery Quality Beer Using THIS Simple Easy To Follow Brewing Method...

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