Home Brew and Hygiene
Home brewing your own beer can be so easy, if you know how to do it. Brewing your own beer is both an art and a science. The art behind home brewed beer at home lies in the creativity and freedom to create whatever you like, and the fact that we develop an intuition for it. This takes time. The science side of things is something you can get a handle on much easier.
There are a few things a home brewer has to do get the best result and these can be taught quite easily. The hygiene applied to the process is one of a few critically important factors to affect the outcome of a batch of beer. Consider this, you are creating an environment which actually promotes the growth of all bacteria. A• fermenter full of fresh wort has• everything a bacterial culture needs to populate exponentially•
1-Water
2-Food source-sugar
3-Oxygen•
Couple this with the fact that the wort will be kept right in the temperature danger zone. As home brewers we must acknowledge that there is always some level of infection in a wort, whether it be in the water we brew with or yeasts and dusts in the air we stir in, it• s always there. What we need to do it minimise the infection through thorough sanitation practises, and good quality cleaning chemicals.
Also, a home brewer must understand that the yeast used is a living organism and is affected by the same chemicals used to sanitise, therefore all sanitiser• must be rinsed off the equipment before assembling the wort, or a good no• rinse sanitiser must be used.
When the yeast is pitched to the wort, it will immediately begin creating an environment inside the fermenter• which is hospitable for itself, and thus hostile to other bacteria and yeasts, thus • muscling out• foreign organisms. Dried powder yeast in particular has been through hell to get in to the form it• s in inside the sachet, so a technique called a • yeast starter• may be used to wake the yeast up and get it ready to work as soon as it• s pitched, giving it the best chance it has establish it• s dominance and ferment the malt to the intended flavour.
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Did you find this information helpful? Visit [http://www.basicbeerbrewing.com] to get your copy of our complete course for beginner brewers, or visit my blog at http://www.howtomakebeer.com.co
There are a few things a home brewer has to do get the best result and these can be taught quite easily. The hygiene applied to the process is one of a few critically important factors to affect the outcome of a batch of beer. Consider this, you are creating an environment which actually promotes the growth of all bacteria. A• fermenter full of fresh wort has• everything a bacterial culture needs to populate exponentially•
1-Water
2-Food source-sugar
3-Oxygen•
Couple this with the fact that the wort will be kept right in the temperature danger zone. As home brewers we must acknowledge that there is always some level of infection in a wort, whether it be in the water we brew with or yeasts and dusts in the air we stir in, it• s always there. What we need to do it minimise the infection through thorough sanitation practises, and good quality cleaning chemicals.
Also, a home brewer must understand that the yeast used is a living organism and is affected by the same chemicals used to sanitise, therefore all sanitiser• must be rinsed off the equipment before assembling the wort, or a good no• rinse sanitiser must be used.
When the yeast is pitched to the wort, it will immediately begin creating an environment inside the fermenter• which is hospitable for itself, and thus hostile to other bacteria and yeasts, thus • muscling out• foreign organisms. Dried powder yeast in particular has been through hell to get in to the form it• s in inside the sachet, so a technique called a • yeast starter• may be used to wake the yeast up and get it ready to work as soon as it• s pitched, giving it the best chance it has establish it• s dominance and ferment the malt to the intended flavour.
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Did you find this information helpful? Visit [http://www.basicbeerbrewing.com] to get your copy of our complete course for beginner brewers, or visit my blog at http://www.howtomakebeer.com.co
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