Process Of HOMEBREWING MICROBREWS

The normal batch of homebrewed beer is five gallons in volume, which is enough for 2 cases, or 48 12 ounce bottle of beer.  

Homebrewing malt extracts: liquid in a can and spray dried.
(Photo credit: Wikipedia)

The typical homebrewed beer is produced by boiling water, malt extract and hops together in a largekettle and then cooling the resulting wort and adding yeast for fermenting.  Experienced homebrewers will make their own extract from crushed malt barley by a more complicated process of mashing the grain in boiling hot water.

With both cases, the wort is boiled for 15 min to an hour, to help remove some impurities, dissolve the character of the hops, then break down some of the sugar.  The wort is then cooled down to apitching temperature.

The cooled wort is then poured into the primary fermenter in a manner of aggression, as to aerate the wort.  Sufficient oxygen is also necessary for the yeast's growth stage.  The yeast is then put into the wort. 

The primary fermentation will take place in a large food bucket or carboy.  Sometimes it is left openbut often stoppered with the carbon dioxide gas that's produced by venting through a fermentation lock. 

The process of making microbrews takes a lot of time indeed, although you can take the necessary short cuts once you learn more about how the process works.  If this is your first time brewing, you should always use common sense and know what you are doing.

One of the best things about making your own homebrews is the fact that you can experiment with ingredients and brew your own creations.  You can brew almost anything, providing you have the right type of equipment - which can easily be found.

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