Why is it so difficult to brew a beer at home that is commercial-craft quality?

Question

Several of the craft brewers started as home brewers.

Answer 1

I think it better for me to say/ask this question because when I started to brew we had very few sources. But today with decent equipment, quality ingredients, and knowledge (too many books & web pages)  you can brew some very good beers at home. In my opinion the major concern once you have the above is controlling the fermentation temperature. By doing so you can avoid off flavors and get a better action or attenuation from your yeast. After that I would say avoid air and clean & SANITIZE very well.

Practice Practice Practice

Answer 2

I think it's because you don't have as much control over temp and air exposure.

Answer 3

Like anything, a degree of skill is required.

Answer 4

i am a homebrewer and i brew for three reasons i enjoy it, its cheap, and i can make it taste how i want it too. there are 2 main things that can change the way your beer tastes quality of ingredients/freshness, and how sterile everything is. i have also heard if you want to clone a commercial beer there is some kind of powder you can buy to put in your water which hardens it. not sure exactly what that means just what i heard.

Answer 5

coz u use money!

Answer 6

I personally don't think it is hard to brew commercial quality beers.  It takes practice and care but it's certainly possible.  Many of the homebrewers I know make a good number or world class beers IMO.  Personally my beers have been hit or miss but I've been able to make impressive beers from time to time.

Answer 7

one secret is to use glass vats, instead of plastic.

Answer 8

It's not difficult at all.  I brew my own.  Like any skill, it takes some practice.  But if you read either Charlie Papazian's or John Palmer's books, or watch someone brewing, you can pick it up easily.

Now, if you're talking LAGER beers, you're talking temperature control.  ALES will do fine as long as you keep the temperature fairly consistent, and in the middle 70's range.  Remember, you usually make 5 gallons in a batch of beer, and it takes a pretty good temp swing to raise (or lower) the temperature of that volume.

Your BEST bet is to join a local homebrew club.  If that's not an option, you can hang out on a brewing board (I recommend www.morebeer.com), or check out the authors above.  I think you'll be pleasantly surprised at what all you CAN brew.