Beer – The Basics of Brewing Beer

The Basics of Beer Brewing

Get some barley, soak it in water and have it germinate.

Stop that germination by roasting.

Take that roasted barley, now called “malt”, and crush via mechanical pounding and grinding.

Add warm water to activate endogenous enzymes (proteins which break the chemical bonds that keep other proteins, sugars, etc. together) that will fracture the complex starches into individual sugars – the preferred food of yeast.

Separate the resultant liquid, “wort”, from the used up barley, hose down the residue with more water to make sure you’ve captured all the free sugars.  To this syrupy wort, add hops (a flower), and boil for about an hour in order to sterilize and also to release off some anti-bacterial, and flavorful aromatic, compounds from the hops.

Begin “whirpooling” (the hop remnants, etc. are collected in a giant cone of gunk which is produced via the same spinning effect one can observe in a toilet).

Discard the cone of gunk and cool the liquid.

Now add yeast to begin the fermentation of sugar to precious ethanol, which takes from a week to months, depending on your intended end product.

Filter out the yeast carcasses and other debris that have settled during the long sit.

Possibly ferment again and possibly add hops again.

“Condition” the beer by storing for about a week in a pressurized tank, execute a final filtering, and package.


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