1. Types of beer
2. Types of fermentation
3. Homebrewing steps
4. Main ingredients
5. Necessary equipment
6. Bottle and keg filling
7. Disinfecting and washing your equipment

Brewing beer at home will allow you to get a fresh drink made according to a unique recipe, taking into account the taste preferences of consumers. Many do it as a hobby, treating friends and family to freshly brewed beer.

Before brewing the foamy drink, you need to get to know about its types, purchase ingredients and equipment, and then choose the recipe.

Types of Beer

There are many types of beer that differ in taste, ingredients, and other characteristics. The drink is classified according to the following criteria:

• Alcohol content (content of pure alcohol in composition). In strong varieties, it reaches 7–9% or more, in small ones it is around 2–3%. The average is considered to be 4–5%. There are also non-alcoholic types with alcohol content within the statistical error.
• Bitterness. The parameter is measured on a special scale, the average value is about 50–60 units.
• Density. The taste of the drink, as well as the percentage of solids in its composition, depends on this indicator. The lower the density, the lighter the beer.
• Color. It depends on the malt used. Upon this criterion, beer is divided into two categories – light and dark, they also differ in flavors.
• Conditioning. The astringency of the drink depends on this parameter. The longer the exposure, the tarter the taste becomes.

Beer can also be filtered and unfiltered. In the first case, it is transparent, in the second it is hazy. It is recognized that an unfiltered drink is more “alive”, since it contains many more microelements and vitamins, and its rich flavor has pronounced hints of hops and malt. However, this is a perishable product, and filtered beer can withstand extended storage periods.

Types of Fermentation

Brewage is based on natural biochemical fermentation processes. There are three types of fermentation:

• Top. The process takes place in the upper part of the vessel at higher temperatures. Such a drink is called "ale", its alcohol content varies from 5 to 6.5%, and its taste is distinguished by phenolic shades and fruity aroma.
• Bottom. Fermentation takes place in the lower part of the vessel at lower temperatures. Such a drink is called "lager", it has a characteristic light flavor, the alcohol content in it is approximately 4.5–5%. This is the most popular technology used in the production of approximately 80% of the world's beers.
• Mixed. In this case, both top and bottom fermentations are used. The technology provides for the addition of lactic acid and other bacteria. Mixed beers are distinguished by a variety of properties and flavor hints.

Ingredients are selected depending on the brewing method. For instance, there are yeasts designed specifically for top or bottom fermentation.

Homebrewing Steps

Utensils and equipment must be sterile. They can be boiled or treated with special disinfectants and detergents. The cooking algorithm depends on the recipe. Generally, the following steps are typical:

• Malt grinding. This requires a special crusher. Many malt vendors provide malt grinding services.
• Malt mashing. At this stage, the beer mash is prepared. Ground malt is mixed with hot water. Next, the mixture is heated to a certain temperature to activate biochemical processes. The derived product is called "mash".
• Filtering. During the procedure, the mash is separated from the grains (insoluble fractions). The wort is filtered immediately after mashing. In parallel, washing is carried out, during which water goes through the grains to obtain the maximum amount of extract.
• Wort boiling. This is done according to the chosen recipe. Hops are added to the mixture. Next, the wort is cooled to become suitable for fermentation. It is poured into a fermentation vessel, and then some yeast is added.

The finished drink is poured into bottles or kegs, where the fermentation process continues and ends.

Main Ingredients

There are hundreds of beer recipes. Many of them are based on historical and national traditions. So, Czech beer is different from Irish, and English beer is different from German, Russian, or Danish. But in any case, you need the following ingredients to make this drink:

• malt,
• water,
• hops,
• yeast.

They are used for all classic varieties, but their ratio depends on the recipe. The formula of a non-standard drink can include spices, honey, flavoring agents, and other ingredients.

Necessary Equipment

When brewing at home, all technological procedures of the full cycle must be observed. To obtain a high-quality drink, you will need the following equipment:

• Malt crusher. It is not recommended to use blenders and coffee grinders instead, since they are not capable of grinding grain without damaging the hull. There are two types of crushers: millstone and roller. The former can crush the husk, the distance between the millstones is 0.9–1 mm. Roller mills are more productive, they crush grains better, with the hull almost left undamaged.
• Wort boiling vessel. There are three types of boilers: with a tap and a false bottom, with a bag for mashing, and electric ones. In the first case, it is a pot where the malt is mashed and then the wort is boiled. Hops and malt remain at the bottom, the liquid is drained, the false bottom is removed along with the residues, after which the wort can be boiled again. In the boiler with a mashing bag, a bag is used instead of a false bottom. Malt is mashed in it, and there is no intermediate container for pouring. The ground grain is removed along with the bag, the wort is boiled. The malt is not washed, so it is not possible to extract all substances from it. Electric vessels have a thermometer, a tap, and a false bottom, but they are heated by a stationary power supply, not on a stove. The temperature is controlled automatically.
• Immersion coil. The device is necessary for the rapid cooling of the wort after boiling. One end is connected to a water faucet, the other is put into a sink for direct draining of water. The coil is immersed in boiling wort 5–7 minutes before the end of the boil (this is necessary for disinfection). Next, cold water is turned on and passed through the device. Thanks to this, the wort is quickly cooled from 100 degrees to the room temperature.
• Filter for separating wort from trub and hops. It is installed on the drain hole. The wort leaving the vessel is filtered and cleared of unnecessary particles.
• Fermenter (fermentation tank). This is a hermetically sealed tank, the optimal volume for home brewing is 30 liters. In this tank, the wort, under the influence of yeast, gradually turns into beer. Carbon dioxide, which is an integral product of fermentation, exits through a special water seal filled with boiled water or vodka. There are convenient cone-shaped fermenters equipped with a faucet for sediment draining. If the bottom is flat, then after the basic fermentation, the liquid is drained, the sediment is removed from the tank, after which the liquid is poured back for secondary fermentation.

Auxiliary devices and accessories are also used in beer brewing. For example, using a flotation tank, you can further clean and clarify wort. A siphon extension allows you to hermetically seal your beer. A capping machine is convenient for corking. A spatula with a wooden handle is used to stir the wort, while a thermometer helps to monitor and correct the temperature.

Cylindrical-conical tanks (CCT) are special containers in which the wort is turned into young beer. This is a modern version of the fermenter. The processes of carbonization (gasification) and fermentation take place in it. Such devices are equipped with:

• insulating casing,
• a heat exchange jacket through which the refrigerant circulates,
• nozzles,
• measuring gauge,
• cover with a hatch.

A hydrometer (areometer) can also come in handy. With the help of this device, the end of fermentation and the readiness of the drink are determined.

Equipment can be purchased taken apart or as a set. Many manufacturers sell home breweries that include all the necessary ingredients.

Bottle and Keg Filling

This is the final step in beer brewing. Glass or plastic bottles, as well as kegs, can be used as containers. In the latter case, there is an opportunity for additional carbonization (with the help of a gas cylinder, carbon dioxide is added to beer). This speeds up the brewing process (the beer will be ready to drink in a few days).

Bottles should be hermetically sealed with crown caps, with 6-9 g of glucose added per liter. The fermentation process will continue, and the carbon dioxide released will turn the beer into a carbonated drink. In this case, it will fully mature in 15-20 days.

Disinfecting and Washing Your Equipment

After each use, all elements of the home brewery must be washed and decontaminated.

The procedure for caring for equipment depends on its type and purpose. If it is manufactured industrially, this information will be contained in manufacturer’s instructions. Pay attention to the compatibility of disinfectants with specific products.

Washing of equipment begins with the removal of visible contaminants. To do this, you can use alkaline compounds. Next, the equipment is treated with disinfecting solutions for the complete destruction of harmful microorganisms.

Residues of contaminants and products are a beneficial environment for bacterial activity. This deteriorates the drink, making it detrimental to health. Therefore, for intensively used equipment, it is recommended to wash and disinfect it several times, and after each stage rinse it with plenty of running water. It is important to wash off not only dirt, but also the remnants of detergents and disinfectants.

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