How do I get a beer?

Anyone with several ingredients, some relatively simple equipment and some free time has the ability to produce beer itself. Home Brewing is a popular hobby that can result in a satisfactory and consumer final product. Careful preparation of the workspace, boiling malt extract, adding hops, cooling the mixture, facilitating fermentation and completing the filling process of filling it is possible to create home cooking with great taste. When the water warms up, a liquid malt extract should be added and mixed to the dissolution point. The combination of water and extract is now referred to as a juvenile that must be allowed to cook for an hour. The heat generated during this part of the beer production process ensures that no bacteria can survive. Hops are included for transmission of brewery bitterness. Then another infusion of the hops will be added. It is important to choose hops that are green in shade, avoiding those who have yellowed because the color testifies to age and potentially degraded taste. After the boiling is completed, NO isOst removed from the heat and the kettle is covered and placed in icy water.

At this stage of the process, it is important that all devices used to produce beer are thoroughly disinfected. Leavization, fermentor, air chamber and any other item that comes into contact with youthful must be cleaned with a solution of chlorine. It is also possible to purchase commercial disinfection products capable of further reducing the risk of contamination.

sterilized fermentor is filled with chilled cold and ordinary water and all hops remaining in wort must be extracted by a sieve. It is an import, adding the yeast beer, the ant, which will be cooled to about 70 ° Fahrenheit (21 ° C). Once yeasts are incorporated, the process begins when sugars become alcohol and carbon dioxide. In a relatively short time, the bubbles will be forced through the air chamber sitting on top of the fermentation vessel. The whole Fermentac processE will take somewhere between three days and two weeks.

As soon as bubbles that try to escape through the air airy begin to slow down significantly and the young man is no longer cloudy, filling and conditioning - also known as primary - can begin. The amount of sugar should be cooked in water, slightly cooled and transferred to a clean container sufficiently large for the whole dose of beer. The fermentor content should then be siphone in the container, with the beer to be completed. After disinfection, the individual bottles can hold the final product that must age for at least one week. Everything left on Tombod is a demonstration of results and enjoy the fact that you were able to make beer.