Beer is one of the oldest drinks known to mankind since the Neolithic era, along with honey, kvass and wine. Some scientists even believe that crops began to be grown not for the sake of bread, but for making beer. This article will focus on the method of its preparation at home, without specialized equipment.
How to brew beer at home - what you need
- Two pots with a volume of 5-6 liters.
- An aluminum colander, a piece of gauze, a 5-6 liter bottle of bottled water. And a thermometer for water up to 100 Celsius.
How to brew beer at home - ingredients
Barley malt "Pilsen" approximately 1.5 kg, give or take depending on what pots you can find.
6 gr. hops for bitterness and 6 gr. hops for aroma. And, of course, yeast and water.
Brewing beer at home
- The first thing we need to do is take a pan, pour 3 liters of water into it and heat it to a temperature of 66-67 degrees. After that, the heating must be turned off. Next, slowly add the malt and mix it at the same time. When adding malt, the water temperature should drop to about 62-63 degrees. Now close the lid and wrap for 40 minutes.
- After 40 min. we need to add a little boiling water to our mash, thereby raising the temperature to 72-73 degrees. If it is not possible to raise the temperature with boiling water, you can briefly turn on the gas or stove, while constantly stirring the mash and controlling the temperature.
- After the temperature has been raised, the mash needs to be wrapped again for about half an hour.
- Half an hour has passed and now we need to put our beer base on fire again and heat it up to 78 degrees and wrap it up again for five minutes, this is necessary to stop the processes.
- At this time, pour 3 liters of water into the kettle and heat it to a temperature of 78 degrees. We will need it later for washing the wort.
- Five minutes have passed, now we need to pour our mash through a colander into the second prepared pan, and pour the remaining grain slowly with water and combine with our main wort.
- We drained and spilled the wort, now we put the main pan on the fire again and bring to a boil. After about 20 minutes, add the bittering hops to the wort, and after another 50 minutes, add the aroma hops and boil for another 10 minutes.
- The whole boil took us 80 minutes and now we need to cool our wort in the sink to 50 degrees Celsius.
- Pour the wort into the bottle through the funnel, after putting gauze into it.
- We put the bottle under cold water and cool its contents to 20-28 degrees. You can just wait for it to cool naturally. We take out our fermentation tank from the sink, check the temperature and if it is as we need, we shake the bottle, saturating the liquid with air so that the yeast added next wakes up.
- After adding the yeast, we insert a water seal into the bottle cap to release the gas, you can use a rubber glove and remove the ferment for 10 days.
It's been ten days and we hope you've had the patience and haven't had a beer before. It remains to pour it into a suitable container and you can go to the neighbors.
Cooked at home, has a rich taste, does not include preservatives. A foamy drink without harmful additives is prepared from natural ingredients: hops, malt, yeast. In this case, the most common kitchen utensils and available inventory are used.
Homemade hop beer is a traditional recipe that is a classic of brewing. This ancient drink has been loved by mankind for centuries. Moreover, the natural ingredients and the process carried out independently significantly distinguish the home version from what can be found on the shelves.
Homemade beer is indeed healthier than store-bought beer, as it is made up of plant-based products. Everyone can try to cook it according to the recipe, having all the ingredients and following the steps of the process.
Main components - hops and malt are bought on the market, in special stores or they are grown in a garden plot. You will need a large saucepan and a glass container in which it will be held fermentation.
Beer made from malt and hops is best made at the best quality. If the dishes are sterilized and the ingredients are purchased, you can proceed.
Composition, equipment and stages
How to brew beer at home? The traditional method will require the following components:
- Water - 27 liters.
- Hops (with an alpha acidity of 4.5%) - 45 grams.
- Barley malt - 3 kg.
- Brewer's yeast - 25 grams.
- Sugar (sand) - 8 grams per liter.
- enameled saucepan, 30 liters;
- for fermentation;
- thermometer for precise temperature control;
- bottles for bottling for storage (plastic, glass);
- narrow silicone hose for transfusion of liquid from sediment;
- a bath of cold water to quickly cool the wort;
- gauze up to 5 meters.
The wort will be boiled in a saucepan; you need to make a bag for malt from gauze in advance. It is also recommended to prepare hydrometer- a device for measuring sugar content, if possible. A white plate and iodine will help to test for the absence of starch in the finished wort.
The process of making homemade beer from hops consists of the following steps:
1. Training: checking the presence of components and sterilizing inventory. The containers are washed with hot water and dried. Wash hands thoroughly. If pathogenic flora or microorganisms get into the wort, the process will be spoiled.
2. The wort is prepared by mashing. It consists in the breakdown of starch by mixing crushed malt and hot water. The sugar maltose and soluble dextrins are obtained. You can buy crushed malt. Otherwise, you will have to grind it in a meat grinder or grain grinder.
Attention! Grinding raw materials into flour should not be. It is required to crush the grains into pieces, leaving a peel useful for filtering.
The pan is filled with water (25 liters), heated to 80 ° C. The prepared malt in a gauze bag 1 by 1 meter of 3 or 4 layers is immersed and kept in water at a temperature of about 72°C for 90 minutes. When mashing malt with a temperature of up to 63 degrees, sugar comes out, which increases the strength.
At 72°C there will be less alcohol, but the taste will be more intense and the wort will increase in density. An iodine test at the end of the boil should show that there is no starch in the malt. Up to 10 ml of liquid is poured onto a plate and iodine is added, a few drops. When a dark blue color appears, cook for another 15 minutes. If the wort is ready, brewing is continued for 5 minutes at 80°C.
The bag is taken out, washed with the remaining boiled water at 78°C, which is added to the wort. This method avoids filtering on complex equipment.
3. The wort is brought to a boil and then make the hop composition. 15 grams of hops are added immediately after the start of the boil, then the same amount after 30 minutes, and after 40 minutes - the remaining 15 grams and boil for 20 minutes. may differ, and with them - the periods, the dose of hops.
4. Cooling up to 24°C should be fast, no more than 30 minutes, so that bacteria cannot contaminate the drink. There are submersible designs of coolers, and you can also transfer the container to a bath with very cold (ice) water.
Attention! Care must be taken in this process because the pot of boiling water can tip over and scald the brewer.
The cooled wort from hops and malt is poured into a fermentation vessel, filtered through gauze.
5. Digestion process beer from malt and hops is carried out using yeast pre-diluted according to the instructions. They must be added to the wort, mixing. The container is placed in a dark place and kept at temperatures up to 25 ° C for up to 10 days.
Fermentation begins after a period of up to 12 hours and in active form lasts 2-3 days. At the last stage, the beer is clarified, and the bubbles cease to stand out. You can also check the sugar content with a hydrometer. If there are no bubbles during the day, fermentation is considered complete.
6. Recipe home beer involves a procedure carbonization when plugged. Before bottling, sugar (8 grams per liter) is first poured into dark material bottles. receive secondary fermentation. The beer is freed from sediment by pouring the malt liquid into bottles.
Use, one end of which should be in the middle of the fermentation tank. The other is placed at the bottom of the bottle. Capacities with the product are clogged, leaving 2 cm to the throat unfilled. Storage is carried out in a dark place up to 20 days at 24°C. Shake the beer weekly. After the right time, it is transferred to the refrigerator.
7. Ripening will improve the taste, lasting up to 30 days. Full shelf life in the cold - up to 8 months.
Other DIY recipes
The trial brewing method allows beginners to learn the basic principles at home. You need to take the following steps:
- 1.5 hours boil 16 hop cones in 5 liters of water;
- add 250 grams of sugar previously dissolved in water, cook for another 20 minutes:
- strain and cool to normal room temperature;
- add yeast and set for fermentation;
- filter, bottle, cork and leave to mature.
This method is simple, and there is no malt in the recipe. Another similar molasses recipe calls for the following ingredients:
- 50 g of yeast;
- 10 liters of boiling water;
- 100 g dry hops;
- 600 g of sugar;
- 200 g of molasses;
- a small amount of flour.
To create a drink, you need the following steps:
- Grind the hops with flour, sugar, pour into a saucepan with boiling water, mix and let it brew for 3 hours.
- Strain, pour into a small barrel, add yeast and molasses, mix.
- Put to ferment for 3 days.
- Pour into bottles, close tightly, send to ripen in the cold for a week.
Brewing beer on your own follows with strict adherence to the recipe. Do not add foreign ingredients or dilute the finished product with water. And also it is worth considering a few rules:
- Self-brewed beer is stored in a sealed form in the refrigerator for no longer than 6 months (read:).
- Fermentation is recommended in glass containers.
- The process of crushing the malt is done using a coffee grinder or meat grinder (not a blender). If it turns into flour, it will not match the correct fermentation in the drink.
Attention! Hops are a natural preservative with antiseptic properties. Foaming depends on it.
This affordable component at home is almost always used in its natural form, and not in granules, as in production. Bitterness is regulated by the dosage of dry cones, which in the standard case corresponds to 20 grams per 10 liters of drink.
These are inflorescences containing essential oils, resins that give the beer a bitter taste. Homebrewing can handle any hop recipe.
Here's a relatively simple and simple recipe for making beer at home. It does not require sophisticated equipment and skills.
So you are interested home brewing and decided to try brew beer at home on one's own. In fact, the process of preparing a complete grain beer easier than it might seem at first glance. This is where the important thing is to start. This activity can become a wonderful and exciting hobby for a real beer lover and will bring a lot of pleasure to you and your family and friends.
Per:
- Cook just in your kitchen favorite beers and they will only be tastier and more aromatic than those that you have tried.
- brew new types of beer that you have never tried before, which are not even on sale in your region and treat your friends to them, now it has become available.
- Experiment - invent new varieties or add your own unique "zest" to existing ones. Nothing limits you!
- home beer goes much cheaper than beer, which is sold in stores.
Against:
- There are no abstracts
Let's get back to our recipe. You will need:
Equipment
- Saucepan (preferably two, in extreme cases, you can wash the pellets from the kettle)
- A piece of light fabric, such as chintz, is stronger than gauze. Size at least 1x1 meter
- Malt Mill
- Digital Thermometer
- Electronic accurate scales
- Old winter jacket or warm blanket
- Bottle or barrel for fermentation (fermentation)
- A water seal (a dropper is not bad, it is available in any pharmacy, but you can also buy a full-fledged one)
- Long paddle spoon for stirring the mash
- Colander (regular kitchen)
Raw material
- Malt for beer
- Brewer's yeast
- Pure water, without chlorine and impurities (desirable)
This is the bare minimum you can start with.
First of all, put the water on the fire. You can turn on the fire so far only under the main (let's call it that) pan. We will have time to heat the washing (pot No. 2) while we maintain temperature pauses.
While the water is heating, we weigh malt. If you bought a ready-made batch, we skip this item.
Our sleep is ready.
We cover our pan with a piece of cloth.
Carefully pour our ground malt into the pan.
Mix well.
We get the following.
Keep it like this for 60 minutes. The temperature in the mash should be at 65 degrees. Mix well every 15 minutes.
You can already turn on the fire under pot number 2.
An hour has passed, we check our wort for the presence of unsweetened starch. To do this, we take a clean white plate, drop a drop of iodine solution (usual from a pharmacy) on it, drop a drop on the plate next to it. must. Mix drops. It is called iodine test.
In the event that iodine takes on a blue color, then starch remains - we heat congestion up to 72 degrees and keep it like that for another 15 minutes, again we do a test.
If iodine does not change color, then everything is in order, you can filter our congestion.
We filter the congestion. We take a colander and scoop out pellet from the main pot. Rinse with hot (not boiling water) water from pot No. 2 so that must dripped from the colander into the main pot. In this way, we wash out the sugar from the grains that have remained there. We must not lose anything.
The pellet (used out ground malt) still contains many useful and nutritious substances and is excellent for poultry and livestock feed.
The grain remaining in our bag can simply be squeezed out by hand, wearing thick waterproof gloves.
Next we will boil wort with hops. At this stage, you can add spices, honey, Irish moss and other ingredients to the wort that affect the taste of your beer in the end. For now, we will limit ourselves to hops.
We turn on the fire to full under the main pan and wait until it boils. In the meantime, we weigh hop.
The must boiled.
Throwing hops. Based on the required bitterness, you need to throw different hops at different times. What and when to throw you can find out from us by phone, for example.
Boil this way for 60 minutes. We get hopped wort.
Next, the hopped wort needs to be cooled. This can be done using chiller. An alternative option is to fill the bathroom with cold water and put a pan there, watch the temperature and that nothing gets into the pan while it cools.
The must is cooling down.
When the temperature of the wort reaches 25-30 degrees, pour it into fermenter(bottle or barrel) fermentation. This can be done simply through a funnel, if the volume of the pan is small, or with the help of a hose "sucking" from the pan. This must be done carefully so as not to "infect" the wort with extraneous bacteria.
Important!
Everything that will be in contact with must in the process of overflow must be disinfected. This can be done with an iodine solution. Pour about a third of water into our fermenter, pour iodine there, about a tablespoon, close the lid and shake well. After we drain the solution into the basin and rinse the overflow hose or watering can in it. If a strong iodine smell remains in the fermenter, rinse it with clean boiled water.
Actually, that's all. After overflow into the fermenter, set Brewer's yeast, for this, just slowly pour them into the bottle through the neck.
Install water seal and leave our beer ferment.
After 10 days, with the same hose (sterile) and the same method, we pour our young beer by bottles. Adding primer- 5 grams of cane sugar or honey per 0.5 bottle. You can calculate the primer for the entire volume at once and pour into the fermenter before bottling.
Regular beet white sugar should not be used, as it is "dirty" and contains a lot of impurities.
Leaving the beer carbonization- it's still 7-10 days.
Thereafter beer starts to mature. Theoretically, you can already drink it, but the taste only improves over time (if the beer is not wheat).
It is a pity that beer does not always live to full maturity. If you have a basement that you rarely go to, put it in there and forget it. And in two or three months you will be able to enjoy the full taste of a mature drink. And it will be great.
Drink to your health!
In any store you can buy beer from a variety of manufacturers (both dark and light). But what makes some lovers master the technology of making this drink at home? Some want to experience new flavors, others find interest in the very process of brewing at home.
Contrary to popular belief, making quality beer yourself? not an easy task. There are many recipes, but not all of them will lead you to success. It is important to be able to choose the right ingredients, inventory and follow the technology exactly. Any mistake can lead to the fact that instead of what you want, you get mash or some other alcoholic drink.
Which products to choose?
Home Brewing Equipment
The dishes must be taken larger in volume than the intended beer. Is there one important condition? All equipment must be sterile. To do this, treat the items with boiling water and dry them with a clean towel.
Before making beer at home, be sure to wash and dry your hands cleanly.
Detailed traditional technology
So, at home you have all the necessary ingredients and equipment ready. Let's start a difficult but interesting process.
Stage 1. Mashing malt
First you need to achieve a certain temperature regime. Put water on the stove and heat it up to 61 to 72°. In the future, you will have to maintain a stable temperature within this limit. The strength of the beer and its aroma will depend on this.
To get a higher degree of alcohol, choose the lower temperature limit. If you leave the value at 70?72°, then you will get not very strong, but aromatic beer. The optimal temperature is considered to be 65 °, at which the future fortress will be 4 °.
It is better to place the malt first in a cloth bag (preferably made of linen), and then in hot water.
Boil the mixture for 1-1.5 hours. Then check it for the presence of starch. How to do it at home? Take a white saucer and pour some malt into it, and then add a drop of iodine. If the mixture turns blue, then starch is present in the malt. And it shouldn't be there. In this case, boiling 
continue for another 15 minutes.
Stage 2. Filtering
An ordinary colander and gauze, which were described above, are suitable as a filter. Slowly pass the resulting liquid with malt and squeeze a linen bag into the filter.
Step 3: Add Hops
10-15 g of hops are added to 10 liters of hot wort. Then the liquid must be boiled for another hour.
Stage 4. Wort cooling
You can simply leave the dishes with the wort to cool at room temperature. However, at this point, there is a high probability of contamination of the future beer with foreign microorganisms. How to speed up the process? To do this, the wort is placed in a bath of cold water for 30 minutes. Make sure that the temperature does not fall below room temperature.
After cooling the wort, repeat the filtration procedure. Pour the liquid into the fermentation container.
Step 5: Adding Yeast
0.25 g of yeast is diluted in 1 liter of warm water. Wait 15 minutes, and then add them to a large container and mix with the wort.
Stage 6. Waiting
Now you just have to put the pan in a dark place at home and wait 1-1.5 weeks. A live drink needs time to ferment. Therefore, it is kept for another 1 week in the refrigerator.
Stage 7. Bottling
Prepare some clean bottles and add some granulated sugar to the bottom. Use the silicone hose to pour the beer from the fermentation tank into the bottles. It is important that the hose does not touch the surfaces and the bottom of the pan. Otherwise, sediments may get into the beer.
First, the beer is kept warm for several days (so that the sugar saturates the beer with carbon dioxide), and then? in the cold. As you can see, the described technology has a lot of nuances and takes a lot of time. Is it possible to make everything easier?
Today you can find many recipes that will help you make your favorite drink at home in an easier way.
Very simple recipe
For those who are not ready to spend a lot of time and effort at home, but want to try home-made beer, we recommend the following recipe.
- Water? 5 l.
- Hop cones? 16
- Sugar? 250 g.
- Dry yeast? 10 y.
Make beer in the following way. Boil the cones in water for an hour and a half. Dissolve sugar in water and add to liquid. Boil the resulting mixture for 20 minutes. Then we filter the beer, cool to room temperature and add the yeast. It remains only to bottle the beer and stand for 5 days.
Bavarian beer recipe
This recipe, on the contrary, is very complex. If you correctly fulfill all the conditions, the result will be a beer that is unique in taste and aroma.
You will need the following ingredients:
- Sweet and sour custard bread? 4 pounds.
- Rye malt? 2 pounds.
- Salt? 0.25 tsp
- Yeast? 15 y.
- Pepper? 10 grains.
- Hop? 1.5 lbs.
- Sugar? 1 lb.
- Water.
They do everything in this order. Bread should be finely chopped, pepper? crush and grind, hops? scald with boiling water. Dissolve yeast in a glass of warm water. Put all the ingredients in a cast iron cauldron (sugar is taken in the amount of 0.5 pounds). Pour the mixture with water until the consistency of thick sour cream is obtained, cover with a thick cloth and put in a warm place for a day.
The next day, add the remaining sugar, diluted with boiling water, and boiled water (15 liters) to the cauldron. Cover and place in preheated oven for 2 days.
Remove the cauldron from the oven, cool the mixture. Pour it into a ceramic dish, and pour 3 liters of boiling water into the cauldron. Pour the liquid from the boiler into the previously drained mixture.
Mix everything thoroughly, pour into a large container (for example, an enamel pan) and bring to a boil. Remove the resulting foam, filter the resulting liquid and bottle. Close them tightly with corks and put them in a cold place for 15 days.
What do you need to start brewing beer? Buy the required raw materials and equipment, study the technology, invite friends? Yes, without it, nowhere. But first of all, you need to decide what kind of beer you want to brew. Classic amber? Porter? Stout? Or old Bavarian wheat? Only you can choose!
Equipment
To brew beer, you will need:
- Measuring instruments (scales, thermometer)
You have already chosen the recipe for the future beer and you know how much each type is required , and . Prepare the necessary components for use: weigh with a scale (or use a measuring cup), check the malt for impurities and dirt (if necessary, rinse and rinse).
Malt crushing
Would need:
- Malt crusher
In order for the enzymes of the malt to act on its starch substances and to ensure the maximum possible yield of the extract, the malt must be crushed (open the grain shell) to the size of a cereal (do not turn into flour!) For these purposes, it is extremely convenient to use a special grinder, although you can use a conventional meat grinder, food processor, however, we note that this household equipment will require significant costs from you and may fail prematurely.
Mashing
Would need:
- stainless tank,
- a spoon,
- mixer,
- thermometer.
The mashing stage is one of the most important, the quality of its implementation determines the completeness of the transition of the malt components into the solution.
Note that there are two different methods of mashing: infusion and decoction, the latter is more used in industry, as it is more economical. At home, it is better to use the infusion method, which is suitable for household equipment and is less time consuming.
The ratio of water to malt is called hydromodulus, most often it is a ratio of 4:1, from this ratio envy the density of the beer, the greater the hydromodulus, the less dense the beer turns out. Water is poured into the tank taking into account the hydromodule and heated to a certain temperature. Each enzyme has an optimal temperature range. For the consistent transformation of starch into sugary substances, it is necessary to withstand several temperature regimes (temperature pauses).
Temperature pauses (determined by the recipe):
- Protein pause optimum action of enzymes 52-55°C. There is a splitting of high-molecular proteins.
- Maltose pause at temp. 62-65°C. Formation of maltose and glucose.
- Saccharification at temp. 72-75°C. Formation of dextrins and complete saccharification of the starch. At the end, an iodine test should be carried out to make sure that there is no starch left in the mash. To do this, put a drop of mash on a white saucer and add a drop of iodine to it: a color change indicates the presence of starch, if the color does not change, complete saccharification has occurred. If the starch remains, then it is necessary to continue this pause until it is completely saccharified. This is an essential point, because when boiling the wort with starch, a gelatinous turbidity appears.
- Final saccharification for 10 min at temp. 76-78°C. This pause reduces the viscosity of the mash, which improves filtration.
Filtration
Would need:
- filter tank,
- sieve,
- hydrometer to measure the density of the wort.
After mashing is completed, a mixture of dissolved and undissolved components is in the mash, an aqueous solution of extractives is called wort, and undissolved - grains.
To obtain beer, only wort is used, while the grain must be completely separated - this is the main task of filtration, which is divided into two stages: draining the wort and washing out soluble components from the grain.
- Pour the mash into a clean intermediate container and rinse the brew kettle.
- Pour the mash through a sieve into the vat, wait for it to drain. At the beginning, the flowing wort will be cloudy, so you can use an additional container to collect it, and when it becomes transparent, filter it again.
- Measure the density of the resulting wort with a hydrometer, which can be in the range of 14-22%.
- Top up the sieve with wash water preheated to 75-77°C (high temperatures can cause gelatinization) in order to wash out the remaining extractives. The amount of wash water directly affects the density of the wort, so control it with a hydrometer, but remember that with further boiling, the extract will increase slightly.
Wort boiling, hopping
Would need:
- vat for brewing
During wort brewing, bitter and aromatic substances from hops pass into the wort, and the foam resistance of the future beer increases. Boiling also destroys microorganisms and enzyme residues that have entered the wort. Boiling should be carried out with the lid ajar so that the resulting DMS (gives the beer the smell of vegetables) disappears.
Hops should be added in two steps:
- At the beginning of the boil - for bitterness - 80% of the total calculated value
- 10-15 minutes before the end - for flavor - the rest
The alpha acid contained in hops is the main indicator of any hop product, its content (varies from 2 to 14%) directly affects the bitterness of beer, hop varieties are divided into aromatic (<10%), добавляемые ближе к концу варки, и горькие (>10%) added at the beginning.
The amount of hops (a-k-7%) to be added is typically 25-50g for a light hop bitterness and 60-100g for a bitter beer per 25L of finished product.
Now you can add Irish moss, derived from red seaweed (usually available as tablets or powder), which affects the separation of unwanted suspensions and clarification of the beer.
Cooling
Would need:
- stirrer spoon
The wort needs to be cooled to a temperature of ~20°C, and the speed of cooling the wort seriously affects the possibility of reproduction of harmful microorganisms - the faster you do this, the less chance bacteria have
For cooling, you can use a bath of cold water or ice, although it is more convenient to use a Chiller - a coil through which cold water is passed - this will allow you to reach the required temperature within 20-30 minutes.
After this stage, it is required to carefully observe the sterility of all processes and minimize the contact of the wort with air and other objects.
At the same time, you can ferment the yeast so as not to waste time on it later: pour the wort into a small container (temp. no more than 30 ° C) and add the yeast, cover with a sterile cloth and leave for 30-40 minutes.
During the cooling of the wort, at a temperature below 60 ° C, it begins to become cloudy, which is associated with the appearance of suspensions, the removal of which will improve the taste of beer, the quality of the foam and contribute to fermentation, so do the following procedure: using a stirrer spoon (sterile), bring the wort to rotational movement, centrifugal forces will settle the suspension to the bottom and you can drain the pure wort into the fermentation tank.
Aeration
For more intensive fermentation, it is necessary to apply aeration of the must (already cooled) - its saturation with oxygen, because. it is the key to active yeast reproduction, for this it is necessary to intensively mix the wort or pour it from a great height with splashing, you can also use an air compressor for aquariums (do not forget about its disinfection!), which will simplify this procedure.
Main fermentation
Would need:
- Yeast
Our must is ready for fermentation. Measure the initial gravity of the wort with a hydrometer (between 10 and 16%) in order to later know the alcohol content of the finished product, and write it down.
Now it is necessary to pour the fermented yeast into the wort, mix them, hermetically close the container with a lid and set it by filling it with boiled water.
A water trap is used to keep out harmful micro-organisms while releasing excess carbon dioxide produced during fermentation.
Within 24 hours, CO2 bubbles will start to escape through the water seal, the room temperature should be maintained at 19-23°C
The fermentation process will last for 5-8 days, you will know about its end when the release of gas bubbles stops, during the entire period do not open the lid of the container.
Use a hydrometer to check the density of fermented beer, it should be 2-2.2%.
A hydrometer is used to determine the concentration of solids in the wort - density. When sugar turns into alcohol, its density decreases, and if it remains constant for two days, fermentation is over. To measure the density, pour some beer into a graduated cylinder and place a hydrometer there, the ascent level will tell you the required value.
Fermentation, carbonization, maturation
Would need:
At the end of fermentation, young beer does not yet have a full taste and must be matured in sealed bottles or kegs (kegs). It contains many more living yeast cells that will have to participate in the after-fermentation, as well as sediment from the spent yeast.
To increase the transparency of beer, it must be poured without affecting the sediment; for this, use a special siphon tube, placing the container at a certain height; an additional overflow practically guarantees you the absence of sediment in bottles: for this, use an intermediate container and leave it in a cool place (5-7 ° C) before bottling for a day.
Beer does not like unnecessary disturbance during the fermentation period, so try to do as few unnecessary actions with it as possible.
For fermentation, sugar or sugar-containing substances (honey, unhopped malt extract) are required to be added to the beer. The dosage in this case is 9 g (for sugar and honey) and 11 g (for salt extract) per 1 liter, you can add directly to the bottles, but it is better to use sugar syrup, and do not forget to shake the bottles to dissolve the sugar.
The ideal option is to use an intermediate tank, where the young beer is mixed with the sugar component, and then bottled.
For best results, use dark bottles, leave 3-4 cm to the neck when pouring, seal the bottles securely, pay special attention to their sterility.
Within 5-7 days (in kegs - 7-10 days), carbon dioxide is formed inside the bottle due to the interaction of yeast and secondary sugars, which will provide the beer with a rich taste and excellent foam (carbonization).
For the maturation period (1-2 weeks), place the beer in a cool place.
We recommend that you record all indicators at various stages of brewing, as well as information about the ingredients used, during the subsequent evaluation of beer, you will be able to determine how various parameters affect the taste of the finished drink, which will help you master this exciting process and gain experience in the shortest possible time.
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