If we search the history of home brewing beer we will find that till 1979 home brewing of beer was taxed by the government of US and some other countries. Right after it brewing of beer became more exempt and some states allowed the brewing process of making beer. Though, brewing wine was allowed after prohibilition was repealed from them.
Beer can be considered as the composition of water and hard water is more suited for dark beer such as stout while soft water is concerned as more suitable for pale ale and pale lager. Yeast selection depends on the type of beer you are going to brew yourself. Yeast is basically responsible for metabolic process of sugars extracted from the grains and as a result of this metabolic process alcohol and carbon Dioxide produces.
Here are Steps through which one can make the wine and beer through home brewing Ireland process.
• Home Brew Beer can be produced by boiling water; malt extracts and hopes together in a large kettle and then the resulting wort is allowed to cool. The boiling time of the wort will be usually 15 min. The wort is allowed to cool down to the pitching temperature and 60 degree is best suitable to be the pitching temperature.
• Wort is then poured into the ferment jug and this is done rapidly so that it wort can be aerated oxygen is needed for the growth of yeasts. If you are using Dry yeast then you must activate them first prior to mixing or you can use liquid yeast that will offer superb flavor characteristics. Fermentation process will take place in a large, food grade bucket and for proper fermentation it should be sealed. During the whole fermentation process temperature should be kept at optimum. Usually 65-70 degree is recommended for ale type beer and 50 degree for lager type beer.
• Often you would have seen that beer is siphoned into other container for conditioning or aging process. This is done to separate the batch from the impurities otherwise beer can be off- flavored. Besides of all, this process also helps the beer to be separated from sediments. During the process some carbonates byproducts are also get digested and it improves the taste of beer considerably.
• There are two methods of carbonation and first one is slightly more time consuming than the other one. In the first method about ¾ cup of dextrose sugar is added to the beer which is then transferred into the bottles, canes and capped after it. It will be beneficial for us to choose the second method of carbonization that includes the pressurizing carbon dioxide into the beer into a special type of keg. The process of carbonization is instant in nature.
Article Source: http://www.articlesbase.com/wines-and-spirits-articles/home-brewing-ireland-a-4-step-process-to-make-your-wine-ready-5524416.html
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Author loves to write articles on wine related topics and this article is based on Home Brewing Ireland.
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