This link has been bookmarked by 144 people . It was first bookmarked on 02 Mar 2006, by Mike.
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- Malted barley is soaked in hot water to release the malt sugars.
- The malt sugar solution is boiled with Hops for seasoning.
- The solution is cooled and yeast is added to begin fermentation.
- The yeast ferments the sugars, releasing CO2 and ethyl alcohol.
- When the main fermentation is complete, the beer is bottled with a little bit of added sugar to provide the carbonation.
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Extract Brewing should not be viewed as inferior to brewing with grain, it is merely easier. It takes up less space and uses less equipment. You can brew national competition winning beers using extracts.
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jcsharpBasics of home brewing
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the emphasis was to
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get the yeast
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ermenting as soon as possible to prevent unwanted competing yeasts or microbes from getting a foothold.
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The reason I moved on to Partial Mashes and then to All-Grain was because brewing is FUN. These methods really let you roll up your sleeves, fire up the kettles and be the inventor. You can let the mad-scientist in you come forth, you can combine different malts and hops at will, defying conventions and conservatives, raising your creation up to the storm and calling down the lightening...Hah hah HAH.
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Here is a synopsis of the brewing process:
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Warrick WynneThere are many good books on homebrewing currently available, so why did I write one you ask? The answer is: a matter of perspective. When I began learning how to brew my own beer several years ago, I read every book I could find; books often published 15
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book
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