| With the mashing process of malted grain completed, | | | | then be easily removed. The wort is then cooled to a |
| certain duties have been relieved in order to continue | | | | temperature of between 20-26°C once filtration |
| the beer brewing process. It is at this stage | | | | is complete, and transferred to another vessel used |
| commonly that the amateur home brewer can enter | | | | for the process of fermentation to begin. |
| the process of beer brewing with readily available | | | | In the fermentation tank, brewer's yeast is added to |
| liquid malt extract in a can. Whether the raw | | | | the hopped wort, and the hibernation and |
| ingredients of barley grain are more difficult to come | | | | transformation stage is finally underway. With this |
| by, or the brewer wishes to bypass the elementary | | | | stage of primary fermentation, it is here that the |
| level of mashing, these canned syrups which just | | | | sugars in the wort metabolize with the help of the |
| require the addition of water can certainly make the | | | | yeast into alcohol and carbon dioxide. Depending on |
| whole brewing process more convenient to the | | | | the amount of yeast applied and sugars present in |
| average consumer brewer. Although they may lack | | | | the wort will determine how much alcohol is |
| certain qualities desired by the home brewer and | | | | produced, but if alcohol levels increase beyond 12% in |
| their goal, there are a number of recipes to choose | | | | volume then the yeast destabilizes and becomes inert |
| from which can still give exceptional outcomes if the | | | | as the by-product of alcohol is actually toxic to the |
| following stages of brewing are endured with | | | | yeast. Yeast effectiveness can also be inhibited by |
| conviction. | | | | lower temperatures and shorter fermentation time, |
| If the syrup is not already at the 'hopped wort' level, | | | | resulting in decreased alcohol content. Temperatures |
| then the process of boiling must be undergone with | | | | are important also to fermentation depending on |
| the addition of flavoring. So following on from the | | | | what type of yeast is used. Bottom-fermenting |
| steps of lautering and sparging after the mashing | | | | yeasts which produce lagers operate better at cooler |
| process, our wort is now transferred to a kettle for | | | | temperatures of between 7-12°C, whereas |
| boiling. This is commonly known as a 'copper' in typical | | | | top-fermenting yeasts work better between |
| brewing terminology, and the whole boiling procedure | | | | 15-24°C producing ales and stouts. |
| acts as a type of sterilization by destroying any | | | | After primary fermentation where the majority of |
| unwanted harmful microorganisms. During the boil the | | | | alcohol is produced over a period which can ultimately |
| addition of hops are then introduced, and these can | | | | last weeks, the wort has now become beer and can |
| be in the form of fresh hop flowers, hop pellets, or | | | | be transferred to another vessel for secondary |
| on the small scale home brewing, a hop teabag. | | | | fermentation. During transfer, filtration can be applied |
| The hops act as a source of bitterness to balance | | | | to remove unwanted sediment, though not entirely |
| out the sweetness of the wort, and they also | | | | necessary with regards to the brewer's choice. It can |
| contribute to the characteristic flavor and aroma | | | | add to greater clarity and stabilize the flavors by |
| commonly found in beer. Boling may last between 50 | | | | removing dead yeast particles, before going to it's |
| minutes to 2 hours depending on the volume of wort | | | | next destination. It is possible the secondary |
| or the intensity of the boil, and it must be conducted | | | | fermentation process can take place directly in the |
| in an even manner. The duration also depends on | | | | bottle or in another vessel if preferred, but either |
| how much water the brewer wishes to evaporate in | | | | way the container should remain airtight to allow for |
| order to obtain a more condensed form of wort, and | | | | natural pressurization caused by the continuous |
| with prolonged boiling the hops add more bitterness | | | | production of carbon dioxide, which in turn prevents |
| with less aromatic and flavor qualities. During this | | | | the beer from becoming flat. |
| period other ingredients such as herbs or spices may | | | | A third stage of fermentation may be applied |
| be added in order to enhance the characteristics of | | | | depending on the devout nature of the brewer and |
| the beer. | | | | their respect towards patience, but as always these |
| Once boiling is over, the hopped wort must then be | | | | methods are entirely optional. Further conditioning is |
| filtered of sediment and dense solids produced by | | | | usually necessary during this secondary or third period |
| the addition of hops or other additives. If fresh hops | | | | which should normally outlast the primary |
| were used, then the method of filtering is most | | | | fermentation greatly with regards to time. For lagers |
| commonly achieved by passing the wort through a | | | | it is necessary to maintain temperatures close to |
| small vat known as a hopback. This vessel is a | | | | freezing to allow for a mellow and smooth flavor, but |
| confined space filled with fresh hops which act as a | | | | with beers made from top-fermenting yeasts cooler |
| natural filter removing large particles and adding extra | | | | temperatures are determined again at the brewer's |
| aroma and flavor to the wort which may have been | | | | discretion. For the novice brewer it can all be just an |
| lost through boiling. If however hop pellets were | | | | experience in trial and error, but with the correct |
| used, then the hopback method does not become so | | | | approach and even a system of varied applied |
| efficient a filter for the smaller particles. This is where | | | | techniques and waiting periods to the same initial |
| the use of a whirlpool tank comes into play, which | | | | batch production, the perfect home brew may just |
| basically uses centrifugal force to separate the | | | | be well within arms reach. |
| sediment to form in a central cone shape which can | | | | |
