8. You could
Drink imported craft beers
Go to local micro breweries
...
Or just make it yourself
Full control over flavour
Keeps you hacking on weekends
10. THE BASIC PROCESS
Beer is created when
brewers yeast converts
malt sugar into
alcohol and carbon
dioxide
BREWERS YEAST MALT SUGAR
CO2
C2H5OH
ALCOHOL
CARBON DIOXIDE
SANITIZING
1.
MASHING
2.
The most important step.
Nothing can spoil a batch of beer
faster than stray bacteria.
Steep grains in hot (but not
boiling) water to make wort,
a sweet liquid that's
basically unfermented beer.
Bring wort to a rolling boil and add
hops—the flower of the hop plant
that gives the beer flavor—according
to the recipe.
Chill wort and transfer to fermenter.
Pitch yeast. Store beer away from
sunlight and wait one to several
weeks, depending on the recipe.
BOILING
3.
FERMENTATION
4.
You now have beer! But it's flat
beer. In order to carbonate it, you
must prime it with additional
fermentable sugars and bottle it.
Then wait at least two weeks.
BOTTLING
5.
DRINK UP!
6.
SOURCES: American Homebrewers Association, SoYouWanna.com,
Popular Mechanics, Barley Bandits
11. Recap
• Mashing
• Convert starch into sugar
• Keep grains at target temperature (warm)
• Boil to add hops
• Cool down from 100 to 7 degrees
• Fermenting
• Convert sugar into alcohol
• Keep pre beer at target temperature (cold)
• Put in kegs and drink
12. Recap
• Mashing
• Convert starch into sugar
• Keep grains at target temperature (warm)
• Boil to add hops
• Cool down from 100 to 7 degrees
• Fermenting
• Convert sugar into alcohol
• Keep pre beer at target temperature (cold)
• Put in kegs and drink
Hacked?
✓
✓
✓
13. Some projects
• The Recirculating Mash Tun
• The Fermentation Chest Freezer
• The Kegerator
• The Flapibrew Software
16. Getting the mash right
• Enzymes work at specific temperature
• Keep all grains at that temperature
• Cycle through temperatures for different
groups of enzymes
• Maximize starch to sugar conversion