Homebrewing Myths

1.  Don’t use aluminum brewing pots. This myth just costs you money.  Aluminum brew kettles work just fine — despite what you may read on message boards.  They also tend to be cheaper than stainless steel brew kettles, saving you money.
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2.  Homebrewing will save you money. If you brew, you know this isn’t true.  Like all hobbies, brewing is going to cost you money.

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3.  Don’t squeeze your grain bag. This myth comes because people think squeezing will release the tannins in the grain.  But tannins are only released by chemical reaction, not the pressure of your hand.  Feel free to squeeze your grain bag to get as much wort out of it as you can — it will increase your OG and won’t add any additional tannins.

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4.  Plastic fermenters let too much oxygen in.   Unless you’re fermenting beer for a very long time (three or more months, at least), a plastic bucket isn’t going to let in enough oxygen to impact your beer.

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5. Liquid yeast is better than dry yeast.  According to Wyeast and White Labs, when a single 11g packet of dry yeast is rehydrated it will yield approximately 200 billion cells. A single Qyeast pack contains about 100 billion cells. A single White Labs vial contains 70-140 billion cells. Also a pack of dry yeast is between $1-$2 while liquid yeast is about $7. So technically dry yeast will cost you less while offering a higher pitching rate.
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6. You get better results using green bottles.  Brown bottles are the best to use because they keep out the most light.
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7. You have to refrigerate your bottles with homebrewed beer. As long as the bottle hasn’t been opened you can leave your bottles in room temperature (just try to keep it out of the sunlight). Just refrigerate your beer prior to serving.
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8. Homebrewed beer isn’t sanitary compared to beers you buy at stores or restaurants.  FALSE! There are no known pathogens that  can survive in the high alcohol environment in beer, mead, wine, or cider. Mistakes made during brewing will result in off-flavors but the beer will still be safe to drink.

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References:
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