Brew Up a Storm: A Guide to Home Brewing.
Brewing your own beer at home can be a rewarding, relaxing and incredibly satisfying experience. Not to mention, it’s a great way to save money and make a unique beverage for yourself, friends and family. But like any worthwhile venture, getting started in the home brewing game is no small feat. With so many ingredients, equipment and techniques to consider, it can be overwhelming to the uninitiated.
That’s why we’ve created this comprehensive guide to home brewing: everything from the basics of grain, hops and yeast selection; to detailed instructions on mashing, boiling and fermenting; to tips for selecting the right equipment for the job; and some delicious recipes for all levels of brewer. Whether you’re just starting out or looking to hone your skills, this guide will help you master the art of home brewing.
What Is Home Brewing?
Home brewing is the process of using grains, hops and yeast to create wort (the precursor to beer), and then fermenting it to produce beer. It’s a fun and creative process, along with providing the satisfaction of producing a unique, homemade product. While the process can be intimidating to a newcomer, the basics of home brewing are surprisingly easy.
Ingredients and Equipment
The main ingredients of beer are grains, hops and yeast. Grains are seeds like barley and wheat that are the start of the beer-making process. Hops are added for the bitter flavour profile of a beer, and yeast ferments the grains to produce beer’s signature carbonation and alcohol. Depending on the beer recipe you’re brewing, you may need other ingredients such as spices or fruit.
In addition to ingredients, you’ll need the right equipment for home brewing. At the minimum, you’ll need a brewing kettle, a fermenter (plastic bucket or carboy), an airlock, a thermometer and some tubing. If you’re serious about making great beer, then invest in a wort chiller, a brew unit or a kegging system. All of these will make the home brewing process easier, while providing you with a greater degree of control over the brewing process.
Brew Day Basics
Brew day (the day you’ll actually create your beer) is the most important and exciting part of the process. Before you start, make sure you’ve got the right ingredients ready to go, as well as a cleaned and sanitized brewing setup.
The properties of your beer are determined by the selection of your grains, hops and yeast, so take the time to determine the right combination for your recipe. The base grain is the foundation of your beer, giving it the majority of its flavour and body. Hops are added for bitterness and other flavour notes, and the yeast will take care of fermentation. Many recipes will give you directions for the amounts, types and timings of these ingredients.
Once the ingredients are set, it’s time to start mashing. Mashing is the process of steeping crushed grains in hot water to activate enzymes and convert the starches into sugars. This sugar is what the yeast will consume during fermentation. Make sure you maintain a temperature between 148-158°F(65-70°C) for 60-90 minutes in order to attain the targeted sugar levels. Once finished, the mixture of grain and sugary liquid is known as the wort.
Boil and Hop the Wort
Once the mashing is complete, it’s time to boil the wort. Bring the wort to a rolling boil and add the hops according to your recipe. The hop additions at this point will give your beer its bitterness, flavour and aroma. Boil the wort for 60 minutes, stirring every 15 minutes to ensure an even boil and no hot spots.
After the boil is complete, you can add your cooling coils (or cool the wort in an ice bath) to bring the temperature of the wort down to between 70-80°F(21-27°C). The colder temperatures are necessary for the yeast to start its work.
Yeast, Transfer and Fermentation
Once your wort has cooled to the correct temperature, it’s time to add the yeast. Depending on the type of beer you’re making, select an appropriate yeast strain. Be careful when opening the yeast packet, as exposure to air can cause the yeast to start its work too early.
Once the yeast is added, you’re ready to transfer the wort to the fermenter. Fill the fermenter no more than two-thirds full, and fit the airlock into the grommet. Allow the wort to rest between 66-72°F(19-22°C) for at least two weeks. At this point, the yeast will start to consume the sugars, creating alcohol, enriching the flavour of the beer and leaving behind CO2- the carbonation that gives beer its signature bubble.
Secondary Fermentation, Bottling & Carbonation
Once the primary fermentation is complete, you may choose to do a secondary fermentation (depending on the type of beer). This step helps improve clarity, flavour, and aroma in a finished beer.
Once the beer has finished conditioning, it’s time to bottle. Using a priming sugar solution, fill your bottles and cap them. At this point, the bacteria will consume the sugar and produce CO2, creating carbon dioxide which goes into solution and gives the beer its carbonation.
Time to Drink
Your beer is now ready to drink! Give your beer at least two weeks of storage time in order to condition properly. Once the beer is conditioned, you can decide to keg the beer or drink it straight from the bottle.
Patience is an important part of the home brewing process. Regardless of how well you follow the recipe, it’s going to take time for the beer to ferment, condition, and carbonate. That said, the wait will be worth it when you crack open a beautiful, hand-crafted bottle of homebrew beer. Cheers!