process known as fermentation. Beer is a outcome of fermentation of a mixture
of malted barley, water and hops. Later this beer is carbonated before consum-
ption to add a fizz in it. There are many types and varieties of beer produced and
consumed in different parts of the world like Malt beer, Frothing beer, and Ferment
beer just to name a few. The basic method of beer preparation known as brewing,
for home brewers, takes place in three stages such as Wort preparation, Fermentation
and Carbonation. The commercial brewing process is a bit complicated and requires a
huge setup.
Many times inspite of proper guidance from books and Internet a lot of home brewers
face some problems and have many questions related to the exact method and techn-
iques of brewing, the ideal time required and other such doubts. We have provided some
brewing tips that will help you prepare refreshing and that perfect beer that you have been
trying to prepare.
A few tips:
- Fermentation depends on the temperature. Higher the temperature
of the brew faster is the process and vice-versa
- Seal the air lock properly so that it will bubble when fermentation
is complete. Many a times the air bubble doesn't bubble and
you may think that the process is not taking place.
- Fermentation may not start due to some reasons like use of
expired yeast, addition of yeast over 40 degrees Celsius and
very cold temperatures.
- Do not add yeast after the process has started. You may think
that it has stopped in some cases but it still continues, so
avoid more yeast addition.
- Do not panic at the sight of froth through the air lock. It
happens in hot conditions, especially in summer. Just wash it
and refill it with water.
- Bottle the brew at the right time. Even in a sealed fermenter slow air lock bubbling may continue for some time. Use hydrometers to ascertain the right time.
- It is important to keg your brew to avoid sediments in your beer. Allow your beer to rest for a while before bottling it to avoid the entry of these sediments into your bottled beer.
- You can use any fermentable sugar for the bottles like the raw, white and caster sugar. Now days even carbonation drops are available for the job.
- A flat or froth free beer is caused due to insufficient or no sugar in the bottles, poorly sealed bottles and very cold conditions.