DOING HOME BREWING THE RIGHT WAY

Brewing
Brewing is one of my favorite hobbies. The sweet smell of wort bubbling away stirs something intuitive in the human psyche. There is no much preparation needed as we are brewing an extract bee.

You need a very clean pot that is large enough to be able to hold 1-4 gallons of water and the two cans (6 pounds of extract each) and boil the extract (It is recommended that you do this in a  a 4-5 gallon pot if you can be able to find one). Put the 2-3 gallons of water into the pot and begin to heat the pot over your stove.

After the water has heated up, open your cans of the extract and then slowly start mixing the extract into the warm water. This malt extract will look like a heavy syrup, thus you may need some really hot water to be able to get it all out of the sides of the can. The extract and water mixture is called wort.

While you are adding the extract to your wort, you will need to continuously mix the wort. By not mixing, the malt extract will settle at the bottom of the pot. The extract will heat at the bottom of the pot and caramelize thus leaving a very hardened caramel mess at the bottom of the pot. This can also alter the flavor and color of your beer, it’s important that you mix well while heating.

After you have all of the extract mixed in properly, the next step of the process is to bring your wort to boil. Boiling of wort is best done slowly, this is because wort will tend to bubble very much when boiling starts. The water that is used for brewing has a lot of air in it, and thus small air bubbles will be released as the water boils creating a foam and thus a higher potential of  boil-over. Using a spray bottle filled with clean water to spray down the foam produced is one of the methods used to reduce foaming.

Turning the heat of the stove down as the wort begins to boil is the best way to avoid a boil-over and then very carefully managing the heat during the first ten to fifteen minutes of the boil till you have a steady boil with very minimal foaming. Do not use a cover on your pot. Although covering the pot will fasten the boiling process, the first time that you open the pot, the wort will boil over immediately thus making a huge mess.

Once you have achieve a good steady boil it is now time to add in the hops. Properly weigh the right amount and then drop it in the hot wort. There are some brewers that use a mesh bag while adding hops so as to reduce the mess later. If you can be able to cool your beer quickly most of the hops used will drop out after the boil.

Occasionally stir during the boil so as to reduce the chance of an extract settling at the bottom and caramelizing. It is recommended that you boil the mixture for 30-60 minutes.  The next step is cooling and fermentation.

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A SIMPLE GUIDE TO BREWING AT HOME

Ingredients:

There are four basic home brewing ingredients; Malt, Yeast, Hops, and water. Do not be fooled by short the length of this list; there is a lot variety within each of these categories, with the capability to produce a wondrous array of beers available in the market today, from the blackest stout to the palest pilsner and everything else in between.
Some of the kits and recipes may also include sugars, specialty grains, or spices.
The most basic ingredient for you beer is water which you have for free. Water chemistry can also make a dramatic difference in the taste of your beer, but if your water has a good taste, then it's good for beer brewing.

Malt.

Beer is brewed by fermentation of the sugars of malt and other cereal grains. The brewers utilize the process of malting, where the seeds are prompted to sprout, and then the seeds growth is stopped through the process of kiln drying, to finally access these sugars. The process of malting stimulates amylase enzymes production within the grain. The brewers crush this malted grain and then soak it in hot water by a process known as mashing. This will activate the enzymes, which then convert the grain's starch into sugars. The sugars are then rinsed from the grain. Wort is the resulting liquid after this process and is boiled with other ingredients and hops. After the boiling and cooling of the wort, yeast is added so as to ferment the substance and thus produce beer.

Most brewers prefer to not perform the mashing process themselves. Dry malt extract and liquid malt extract are the results of this process. The malt sugars that are produced by this process are packaged for later use. The brewers then steep a small amount (usually about 1 LB) of specialty grains so as to provide specific color and malt flavors to the finished
beer.

Hops.

This are the cone shaped flowers of the perennial Humulus lupulus. Hops are then added to the wort to impart a bitterness that is perfect so as to provide a wide variety of aromas and flavors and balance the sweetness of the malt. Additionally, they also serve as a stabilizing agent,thus preventing spoilage, and contribute to the head retention and also act as a natural clarifier. While usage of hops in the brewing process is the norm today, it was till the eleventh century that hop use was very first documented in Germany and not till the sixteenth century that the use of hops became a norm to the British brewers. Before this introduction, the beers were preserved and flavored with plants such as rosemary, spruce, anise and wormwood. The adventurous brewers still make use these ingredients. There are particular hop varieties that are often associated with certain beer styles, or region. These hops are grown in countless varieties. Hops do contain beta and alpha acids, these acids contribute to the bitterness and stability of the beer.

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How to Brew Ginger Beer

The most popular drink among today's youth is the ginger beer. The spicy, sweet beverage has a relishing taste; it serves as a good addition to all kinds of mocktails and cocktails.

Ginger is known for removing toxic chemicals from the human body, as it contains a rich amount of antioxidants. The process of fermentation causes ginger to release probiotics as well as enzymes, that helps maintain a healthy ‘gut microflora'.

There are many ways to prepare ginger beer. Mostly,  people prepare a syrup containing ginger, water, sugar, and mix this syrup to soda water. While this is the easiest method to prepare ginger beer, and the preparation tastes great, we may ferment the ginger beer further to prepare a healthy drink.




The process of making ginger beer includes the ingredients of fresh grated ginger, lemon juice, water, and yeast.  The final product acquires a sweet taste, but actually has a low content of sugar. 

The time taken to prepare ginger beer spans across 3 days from the beginning to the end. The process to prepare ginger beer is as mentioned below:

  Fresh ginger must be peeled, grated. You require around 1/4 cup grated ginger for this drink.

  Add ½ teaspoon tartar cream, 1/4 cup lemon juice and grated ginger in a pot.

  Add four cups water; bring it to a boil.

   On medium-heat, add the remaining amount of sugar; stir vigorously until the sugar dissolves in the mixture.

   Add 5 cups of cold water and keep aside at a temperature of 75 degrees.

   Add 1 teaspoon of yeast and mix well.

    Cover the mixture in the pot; place the pot in a dark, warm area of the house for three hours. After 3 hours, the mixture will emanate the smell of ginger and yeast.

    Strain the prepared mixture into a pitcher, using a strainer, to discard the tiny pieces of ginger.
    Pour the ginger brew into two plastic bottles of 1-liter measure each. Remember not to fill the bottles up to the brim as the process of fermentation will produce carbon dioxide. 

 The prepared ginger beer should be kept in a dark and warm area of the house for two or three days. Loosen the lids of the bottles between one and three times during a day to release the pressure. In the process, the ginger beer will generate a fizz. So, you should be careful and avoid pointing the bottle at any person or yourself.

  You can a small quantity of chili pepper to give a kick.

Once the ginger brew is fermented, you can customize the drink by adding fruit, juice, syrup or liquor according to your choice. If you are using glass bottles to ferment the ginger beer, the beer should lose the maximum amount of fizz before the drink is poured into the bottle; otherwise, carbon dioxide will be generated due to fermentation, which in turn may cause an explosion due to high pressure.  

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How to Brew Ginger Beer

The most popular drink among today’s youth is the ginger beer. The spicy, sweet beverage has a relishing taste; it serves as a good addition to all kinds of mocktails and cocktails.

Ginger is known for removing toxic chemicals from the human body, as it contains a rich amount of antioxidants. The process of fermentation causes ginger to release probiotics as well as enzymes, that helps maintain a healthy ‘gut microflora’.

There are many ways to home brew ginger beer recipe. Mostly,  people prepare a syrup containing ginger, water, sugar, and mix this syrup to soda water. While this is the easiest method to prepare ginger beer, and the preparation tastes great, we may ferment the ginger beer further to prepare a healthy drink.
The process of making ginger beer includes the ingredients of fresh grated ginger, lemon juice, water, and yeast.  The final product acquires a sweet taste, but actually has a low content of sugar.
The time taken to prepare ginger beer spans across 3 days from the beginning to the end. The process to prepare ginger beer is as mentioned below:
•    Fresh ginger must be peeled, grated. You require around 1/4 cup grated ginger for this drink.
•    Add ½ teaspoon tartar cream, 1/4 cup lemon juice and grated ginger in a pot.
•    Add four cups water; bring it to a boil.
•    On medium-heat, add the remaining amount of sugar; stir vigorously until the sugar dissolves in the mixture.
•    Add 5 cups of cold water and keep aside at a temperature of 75 degrees.
•    Add 1 teaspoon of yeast and mix well.
•    Cover the mixture in the pot; place the pot in a dark, warm area of the house for three hours. After 3 hours, the mixture will emanate the smell of ginger and yeast.

•    Strain the prepared mixture into a pitcher, using a strainer, to discard the tiny pieces of ginger.
•    Pour the ginger brew into two plastic bottles of 1-liter measure each. Remember not to fill the bottles up to the brim as the process of fermentation will produce carbon dioxide.
•    The prepared ginger beer should be kept in a dark and warm area of the house for two or three days. Loosen the lids of the bottles between one and three times during a day to release the pressure. In the process, the ginger beer will generate a fizz. So, you should be careful and avoid pointing the bottle at any person or yourself.
•    You can a small quantity of chili pepper to give a kick.

Once the ginger brew is fermented, you can customize the drink by adding fruit, juice, syrup or liquor according to your choice. If you are using glass bottles to ferment the ginger beer, the beer should lose the maximum amount of fizz before the drink is poured into the bottle; otherwise, carbon dioxide will be generated due to fermentation, which in turn may cause an explosion due to high pressure. 

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Homebrew Ginger Beer Recipe – A Tingling taste for Summers!

You can treat your friends and family members with this quick and easy home brew ginger beer recipe. This ginger brew has a strength ranging between 5 to 9% based on environmental factors for brewing.

Step 1: Ingredients And Equipment

White Sugar - 500 grams

Brown Sugar – 500 grams

Fresh Ginger – 200 grams

Lemon - 2

Water – 4 ½ liters

Yeast – 11 grams

The equipment includes a 5 liter carboy, 1 jug, 1 funnel, one siphon, a mixing spoon, a grater, a thermometer, a hydrometer, sterilizing fluid, and capping machine. 

Step 2: Preparation

Wash the equipment with warm, soapy water to remove dirt, rinse well. Sterilize the equipment for about 15 minutes. Wash down the surfaces you're going to use to transfer liquids and ingredients. Failure in sterilizing the equipment could spoil the brew. We create the base liquid of the brew. Boil a liter of water in  large pan, and the remaining 3 ½ liters in another pan. This forms a sterilized base for the brew. Wash the ginger root and remove the dirt patches and the bad bits. Grate the clean ginger in a bowl with the skin. The skin of the ginger will produce a lot of liquid.

Gradually, add sugar into the 1 liter water and stir well to dissolve. Add grated ginger and cook at simmered heat for about ten to fifteen minutes. Add lemon juice. For more flavor, you can use lemon zest. Stir with a spoon to mix well. Cover the pan with a lid and allow the mixture to cool down. Switch off the heat of the other pan. Keep both the pans aside.

Step 3: Pitching the Yeast

Cool boiled water present in jar by placing it in an ice bath. The water should reach a temperature of 20 degrees. Add a teaspoon of sugar and stir in the yeast. Keep aside, covered loosely with a paper towel or an aluminum foil. Mix all the contents of both pans together. Use a hydrometer to test the gravity of the liquid before adding the yeast. Fill the carboy with all ingredients. Take a funnel and attach it to the carboy. Transfer the liquid. Once the shredded is transferred through funnel, pitch the yeast. Leave a gap of about 5 inches from the top of the carboy. Put the airlock on the carboy. Place the carboy in a cool area of the house. After a period of 4 weeks, siphon the liquid through a mesh filter into a jug. Allow the beer to stand for a few days. Test the strength of the beer using a hydrometer. When you are bottling the beer, remember to leave a gap of about one or two inches from the top to help the beer carbonate. If you are using glass bottles, there is no need to screw the cap on the bottles. After a period of one or two weeks, you will get tasty and fizzy beer.

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