Brewing Beer on Your Own

Water, barley, hops, yeast for brewing beer on your own are wonderful. Well, also a large pot, a camping refrigerator, a blender, a thermometer, a hydrometer, a container with a lid, a birthday balloon, a long copper pipe and two meters of hose. The home brewing needs only those ingredients and utensils. Nothing facilitators or shortcuts kits: If you want to do good microbrew, you have to boot from the grain.

Malted barley in a large pot, and minimally germinate grains after grinding them in water or you could use the home brewed beer machine for help. Done that, barley (now yes, malted) is mixed with hot water to form a slurry that must be maintained in the fire for two hours at 65 ° C. After removing water, wine, dense, sweet liquid remains.

The juice must be boiled vigorously for an hour and a half. Meanwhile, you will add, split, hops, an ingredient that gives the desired flavored and beer bitterness. This process is also sterilization of the product, which prevents the liquid fill of bacteria and undesirable, but no waste. So I ended boil in the copper ethanol distillation boiler, it must be stirred vigorously to facilitate this waste being released into the bottom of the pot. And they will stay there: our beer will be transparent or it will not.

Henceforth, we must not forget something essential: the liquid must be treated only with elements disinfected containers: good taste will not leave the meeting with non grata bacteria. Why, and how to cool it or yes (fast, also the product should go from 100 to 20 ° C in the shortest possible time), we will use the method of serpentine, which involves passing beer by inside a copper pipe wound ice cold. Yeast, which must be hydrated from the previous day, is then incorporated.

The mixture of wort, hops and yeast is a fermentation container. The latter converts sugar into alcohol and wort gas. As we would not want to draw attention neighbor (which is what usually manage explosions), the container lid with a pricked balloon. So out air, but does not enter.

The liquid will suffice a week in a cool dark place to lower its density and, once uncovered, light eyes with its green and sparkling color. Then it is passed to another fermenter (or the same, washed and disinfected as appropriate) which must be cold for another week.

After those seven days, our beer is ready for bottling. It will complete its maturation once enclosed in containers amber ones. There are about 15 days of rest in the refrigerator to achieve it.