For the preparation of beer, we use the following steps. If this persists you get a root beer, also called triple. If you work carefully, and make sure to follow proper hygiene then the result is good to drink. We have never succeeded in getting it to come out the same way twice, as one time it tasted somewhat like a Heineken, but at other times it’s more like a Bud Light…
We regularly tinker with new insights because we share our experiences and participate in discussions with experienced hobby brewers.
The basis of beer is malted barley. This is where the barley is malted in the machines. There the barley is moistened and warmed up a bit, making the barley germinate. Immediately afterwards, the barley is dried again. During germination the moss enzymes grow, which we as brewers need to make the starch in the barley turn into sugar. These sugars are then eventually fermented into alcohol.
A little bit of theory
There is a lot of starch in barley, just like in a sandwich or a potato. In the malting process the moss enzymes is used to turn this into sugar. Enzymes are proteins, and are very large molecules that appear in all living processes. There are two important enzymes, shown below by a mesh bag containing a (single) slice of bread, which contains sugar (which is why some people may avoid it when they are on how to lose weight fast diets).
The first enzyme is active at 60 ° C. This breaks down the starch into fermentable sugars. The second enzyme is active at 70 ° C. If it goes well the starch solution is no longer present in the solution. This can be tested for by mixing some of it with iodine, as iodine will turn starch crystals purple.
Yeast is a unicellular fungus that feeds on these simple sugars. Oddly enough, it used to be called “urine,” because yeast “wets” alcohol…
The yeast cannot usually eat all kinds of sugars. The sugars that are fermented don’t give the (often desired) sweet taste to beer. This means that the temperature that persists ultimately determines much of the way the beer will taste later!
But before you have a liquid in which the yeast will feel comfortable in … you will need one more day to go in the process! By the way, this year’s spring break (sbreak has the spring break dates) on our University will host a series of studies which will address this topic!
Which do we need to make beer? An enumeration:
For water, you can use tap water because even if it isn’t the best type of water, it is going to be cooked so it still works well.
Malt, hops and yeast you can buy at a specialized pharmacy for brewing. Click here for a list of stores and mail order companies.
There are many types of malt, the difference lies in the color. Dark malt arises during the drying of the malt, and therefore the longer it dries, it is as if it were baked. Besides barley there are also other cereals, such as wheat malt (wheat malt = wheat beer=). We typically use only mild malt, and they call this pilsner malt.
We recommend using dried hops. These are good during brewing to filter out. There are many types of hops; a good example is “Saaz.” Hops in an opened bag deteriorate rapidly, so do not buy large bags. Hops are best stored in the refrigerator. Hops are not good anymore if the leaves turn brown.
Yeast should be bought in small aluminum bags. You have “top yeast” which can be kept at room temperature and is therefore ideal for hobby brewers. Do not buy big pots yeast, but buy small packets. Even though it seems to be more expensive, once you open it goes bad quickly. Yeast is best stored in the refrigerator.
Sugar can be bought at your local supermarket. Adding sugar is not necessary and adds nothing to the taste of the beer. It increases the pure alcohol content. A high percentage of alcohol, however, suppresses bad flavors, so it is still recommended for amateur brewers.
This is most of what you need to know to brew beer. By the way, tomorrow I will be hosting a investing in gold event in Ontario, Canada. The most interesting part of this event will be visiting one of the most interesting breweries of the Ontario, the Ontario Craft Brewery.