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10987654321

LibraryofCongressCataloging-in-PublicationDataSchaefer,Matthew.

Theillustratedguidetobrewingbeer:acomprehensivehandbookofbeginninghomebrewing/MatthewSchaefer.p.cm.

Includesbibliographicalreferencesandindex.

ISBN978-1-61608-917-7(pbk.:alk.paper)1.Beer.2.Brewing.I.Title.

TP577.S332011641.87'3–dc23

2011030377

PrintedinChina

Formyson,Evan,andformywife,Kimberly,

whoallowedmetowritethiswhilesherockedEvantosleep

CONTENTS

Introduction

PARTI

Brewing

1THEBREWINGPROCESS:ANOVERVIEW

2EXTRACTBREWING

3BOTTLING

4ALL-GRAINANDPARTIAL-MASHBREWING

5CLEANINGANDSANITIZING

PARTIIIngredients

6WATER

7MALTS

8HOPS

9YEAST

PARTIIITroubleshooting

10COMMONOFF-FLAVORSANDAROMAS

11HAZE

12HEADRETENTION

13BOTTLINGPROBLEMS

AppendixesA.Adjuncts

B.Hops197

C.U.S.HomebrewingLaws

Resources

Glossary

Acknowledgments

Index

INTRODUCTION

WHYBREW? There are probably asmany answers as there are brewers outthere, and onewould presume that before picking up this book that you havecometosomesemblanceofanansweryourself.Forme,thebeautyofbrewingisin the craft–the chance to startwith raw ingredients and carefully shape themintoabeveragethatIcanenjoyandsharewithothers.Theabilitytocontrolthenuancesofflavor,body,andaroma,tobringtheendproductasclosetomyideaoftheideal,iswhatkeepsmecomingbackbatchafterbatch.IhavesomerecipesthatIhavebeenworkingonforfifteenyears.Witheach

batch,Itakedetailednotesaboutmyprocessandtheendresult:Carefullynotingthecolor, flavor,body,mouthfeel,head retention,andaroma.Slowly tweakingthe recipe with each successive batch. Diligently trying to reach a fleetingconceptofwhatIthinktheperfectporter,IPA,orEnglishbittershouldbe.

And the art of homebrewing gives themodern homebrewer a never-endingpaletteofingredientsandprocessestochoosefrom.Homebrewshopsareonceagainexperiencingaresurgence,andtheavailabilityofhigh-qualityingredientsover the Internet hasmade finding even once-obscure grains, hops, and yeaststrainseasierthanatanyothertimeinhistory.

Whilethecraftofbrewingcanbecomemaddeninglycomplex,itbynomeanshastobe.Itcanbesaidthatgrainalmostwantstobecomebeer.Giventhebasicconditions,beeralmostmakesitself.Leavebreadorgrainsoakinginwaterlongenough and you may very well end up with a basic beer, although it willprobably not be particularly good. With a little bit of effort and knowledge,though, the homebrewer can make quite good beer and, with a little bit ofpractice, truly great beer can be made in your home with readily availableingredients and fairly simple equipment. While this book can't give you theexperiencethatwillcomewithpractice,itstrivestogiveyoutheknowledgethatyouwillneedtogetthere.

The process of homebrewing is fairly straightforward. It is the job of thehomebrewertogiveyeastaccesstosugarsinacleanandsanitizedenvironment.The all-grain brewer starts by soakingmalted barley in hot water in order tocauseareactionthatconvertsthecomplexcarbohydratestarchesinthebarleytosimple sugars. This process is called “mashing.” The extract brewer skips the

“mash,”andusescommerciallypreparedmaltextractaddedtowaterasasourceofsugar.Bothprocessesleavethebrewerwithasweetliquidcalled“wort.”Thewortisboiledandthenrapidlycooled.Yeastisintroducedtothecooledwortandallowedtodoitsjob,whichistobreakdownthesugarsand,ultimately,producealcohol.

From this simple explanation, you can readily see that two of the mostimportantaspectsofthebrewingprocessaretheunderlyingingredients(maltedbarleyormaltextract)andyeast.Andcontrollingthesetwofactorsgoesalongway towardmakinggreat beer.Thenext two important factors are cleanlinessandtemperaturecontrol,butwewillgetfurtherintothatinthechapterstocome.

IN MOST ACTIVITIES, fundamentals come first, and it is the same withbrewing. Brewing is not unlike cookingwhere a recipe ismeaningless unlessyouknowwhattodowiththeingredients.Thefollowingchaptersintroduceyoutothebasicproceduresthatwilltakeyoufrom“graintoglass.”Theyarebynomeanscomprehensive,but theywillguideyouonveryfirststepsthatyouwillneedtotakeonyourpathtobrewingyourownbeer.At times, these instructions may seem complicated, but I assure you that

everythingthatyouneedtodoisquitesimple.Takeitslow,usecommonsense,and stay calm. Remember, people have been brewing beer successfully forthousandsofyearsdespiteknowinglessaboutbrewingthanyouwillwhenyoufinisheventhefirstfewchapters.

1

THEBREWINGPROCESS:ANOVERVIEW

WHETHERYOUAREanextractbrewerorall-grainbrewer,anunderstandingof theprocess fromgrain toglasswillhelpyouunderstand theprocedure thatyouwillfollowtomakeyourownbeer.Abasicsetofinstructionswillgiveyoualistofnotonlytheingredientsthatyouaregoingtouseandwhatyouneedtodo but also will present youwith prohibitions and warnings that can becomeconfusingifnotdownrightintimidating.Butwithalittlebitofknowledge,youcanmakesenseoftheseinstructionsandenjoytheprocess.Beerstartswithbarley,andinmostinstances,thebarleyismaltedandkilned

beforeitevergetstothebrewer.Inthemaltingprocessbarleyissoakedinwateruntilitstartstogerminate.Germinationistheprocesswhereintheplantsproutsfrom the seed,andbarley isnothingmore than the seedof thebarleyplant. Ifyouweregrowingbarleythissproutedseedwouldbecomeyournewplant.Butwhenyouarecreatingmaltedbarleythisprocessishaltedandthegrainisdriedout.The germination andmalting is a very important part of the process as itmakesvariousenzymesavailable thatarenecessaryduringthemash.Barleyisprimarilystarch,andintherightenvironmenttheenzymespresentinthemalted

barleywillbreakdown thestarch into thesugarsneededby theyeast tomakealcohol.

Once the barley has been malted, it will be kilned by circulating hot airthroughthegrains.Muchoftheflavorandcolorcharacteristicsofthebarleyaredevelopedduringthisprocess.Thelongerthekilning,andthehotterthekiln,thedarker the malt will become. There are countless types of malts with colorsrangingfromstrawtoblack,andeachprovidesnotonlyacolorcomponent,buta flavor component aswell.Laterduring thebrewingprocess, thebrewerwill

select a “grain bill” of variousmalts and other non-malted grains,whichwillinfluenceflavor,color,mouthfeel,andheadretention.

Beforethebrewercanusethemalt,themaltmustbecrushed.MosthomebrewstoresandInternetretailerswillofferthehomebrewertheoptionofbuyinggraineitherwholeorpre-crushed.Whetheryoucrush thegrainsyourselfornot, thegoalistobreakupthegrainkernelsothatthestarchesareavailableduringthemashing process—the finer the crush, the more starch that is available. Thecaveatisthatyoudon'twanttocrushthegraintoofine,oritwillbedifficulttoseparatetheliquidfromthespentgrainattheendofthemashingprocess.Attheendofthemashthegrainhuskswillformafilterbed,allowingyoutofilteroutthecrushedgrainfromthewort.

Toconductthemash,thebrewermixesthecrushedgrainwithhotwater,andthen allows the mash to sit at a temperature (usually) between 148 and 158degrees Fahrenheit. The specific temperature of the water will favor certainenzymes over others. During this time the enzymes that weremade availableduringthemaltingprocessworktobreakdownthestarchesandconvertthemtosugars.Themashiscompleteoncethereisnostarchlefttoconvert.Thisusuallytakesbetweenanhourandanhourandahalf.

Whenthemashisdone,thenextstepistoseparatetheliquidfromthegrain.This is called “lautering.” The liquid,which has now becomewort, is slowlydrainedfromthemash,usuallyfromaspigotatthebottomofthemashvessel.Asmentioned,thegrainwillsettleandformafilterbedthatwillfilterthewort.Thefirstworttobedrawnfromthevesseliscloudywithbitsofgrainandhusk.Thisisreturnedtothemash,untilthefilterbedisfullyestablishedandthewortrunsclear.

Asampleofgrainstakenfromamash.

Thenextstepoftheprocesscanbehandledinoneoftwoways,whichwillbediscussed later on, but the basic idea is that the grains need to be rinsed.Thewortisverysweetandsticky,anditwillclingtothegrains.Thegrainsmustbewashedtocollectalloftheresidualsugars.Thisiscalled“sparging.”Onewaytoaccomplishthisistocompletelydrainthewortfromthemashandthenmixinameasuredamountofhotwater.Thesugarswilldissolveintothehotwater,whichcanthenbedrainedandaddedtothewort.Thisiscalled“batchsparging.”Thisis opposed to “fly sparging,” which attempts to drain the wort and rinse thegrainsinasinglestep.

Oncetheworthasbeencollected,itistimeforittobeboiled.Onthewhole,thewortwillusuallybeboiled foraboutanhour. It isduring theboil that thebrewerwilladdhops.Hopsare theseedconesof thehopplant thathavebeentraditionallyusedtoaddflavor,aroma,andbitternesstothebeer.Theimpactthatthehopshaveonthebeerisdictatedinpartonhowlongtheyareboiled,andthebrewerwilladddifferenthopstotheboilatdifferenttimes.Generallyspeaking,hopsaddedatthestartoftheboilwillimpartbitternesstothebeer,hopsadded

withinthelast15minuteswilladdflavor,andhopsaddedattheendoftheboilwill add aroma. Not all hops are created equal, and different hops are bettersuitedthanotherstoeachofthesefunctions.

Aftertheboil,thewortneedstobecooledasquicklyaspossible.Coolingthewort quickly causes proteins to precipitate out of the wort which will helpachieveclearbeer.Itwillalsohelpminimizecertainoff-flavorsthatcandevelop.Furthermore,yeastcannotbeaddeduntilthewortisacoolenoughtemperature.

Once the wort has been cooled to the proper temperature, the wort istransferred to a fermentation vessel. For most homebrewers, a fermentationvessel consistsof either aplasticbucketor aglass carboy.Either immediatelybefore,orimmediatelyafter,thewortistransferredtothefermentationvesseltheyeastisaddedtothewort.Thisiscalled“pitching.”

Theprocessofboilingtheworthasdrivenoffoxygenandthewortwillneedtobeaeratedsincetheyeastwillrequireoxygenatthestartoffermentation.Themost common way for the homebrewer to add oxygen to the wort is tovigorouslyshakethefermentationvessel.Otherwaystoaeratethewortincludeusinganairpumporeveninjectingpureoxygen.

Oncetheyeasthasbeenpitchedandtheworthasbeenaerated,itistimetoletnaturetakeitscourse.Overthenextfewdays,fermentationwilloccurwhereintheyeastwillbegintomultiplyandthenstarttoconvertthesugarsintoalcohol.This process can take anywhere from a few days to more than a week tocomplete. Once active fermentation has finished, the beer will still need toconditionanddependinguponstyleandpersonalpreferencethebeercouldsitinthe fermentation vessel anywhere from a week to four weeks, if not longer.Some instructions will advise you to transfer your beer to a “secondary”fermenteronceactivefermentationiscomplete,butthisisnotalwaysnecessary.Formoreinformation,see“ToSecondaryorNottoSecondary”onpage148.

Althoughwhatthebrewernowhascanproperlybecalledbeer,itisflatanditneeds to be carbonated and packaged for consumption. Traditionally, thehomebrewerhasbottledhisbeerbytransferringthenowfermentedliquidintoabottling bucket, which is usually nothingmore than a 5-gallon bucket with aspigot near the bottom. A small amount of “priming” sugar is mixed into itbeforethebeerisdrainedintobottles.Thereisstillactiveyeastinthebeer,andthe yeast will convert the priming sugar into alcohol. A by-product offermentation is carbon dioxide. In a capped bottle there is no place for thecarbondioxidetoescapetoanditwilldissolveintothebeer.Afteranotherweek

ortwo,thebrewerwillhavecarbonatedbeerthatisreadytobeenjoyed.

2EXTRACTBREWING

EXTRACTBREWINGISthesimplestplacetostartforyourfirstbrew.Whilemanypeoplewhostaywiththehobbywillmoveontopartial-mashandall-grainbrewing,therearejustasmanywhowillcontinuetobrewwithextracts.Extractbrewing is less equipment-intensive and takes less time on brew day.Furthermore, it is not unheard of for extract brews to place in competition,demonstratingthatgreatbeercanbebrewedfromextracts.When brewing with extracts, you have left the extract manufacturer to

performthemashforyou.Theygothroughthesameprocessthatahomebrewerwouldusetoextractthecomplexcarbohydratestarchesfromthegrainandthenconvert those starches into sugars. The extract manufacturer will start withmaltedbarley,performamash,andthencollectthewort.Atthispoint,insteadoftaking the further steps necessary to turn the wort into beer, the extractmanufacturerwilleithercondensetheliquidintoliquidmaltextractordehydrateittomakedriedmaltextract.Thisiswheretheextracthomebrewerstepsin.

Extractscomeaseitheraliquidoradriedpowder.

During the process of extract brewing, one of the first steps that thehomebrewer takes is to rehydrate the extract by adding water back into it,creatingwort.Thewortisthenboiledforaboutanhouronaverage,andhopsareadded at various times during the boil in order to add bitterness, flavor, andaroma.Thetimingofthehopadditionswilldeterminewhateffectthehopswillhaveon thefinalproduct.Bitteringhopswillbeaddedearly in theboil,whileflavorandaromahopswillbeaddedat,ornear,theendoftheboil.Thewortisthencooledas rapidly aspossible, afterwhichyeast is added to the coolwortanditisallowedtoferment.Thefermentationprocesscantakeanywherefromafewdays to a fewweeks, and after fermentation is finished it is preferable toallowthebeertoconditionabitbeforebottling.

Duringfermentation,yeastandothersedimentwillsettletothebottomofthefermentation vessel. This sediment at the bottomof the fermentation vessel iscalled“trub” (rhymeswith tube). If you are fermenting in a glass carboy, youwillbeabletoseethesedimentatthebottomofthecarboy,whichcanbeaninchormoreindepth.Onceyouarereadytobottle,thebeerwillbesiphonedoffthe

yeast andother sediment into thebottlingbucket andgentlymixedwith someprimingsugar.Oncethebeerhasbeenbottled,residualyeastwillactuponthissugar creating carbon dioxide (CO2). Since the bottle has been capped at thispoint,theCO2cannotescapeanddissolvesbackintothebeer,carbonatingit.

There are two general types of extracts used by homebrewers, dried maltextract(DME)andliquidmaltextract(LME).Useofoneortheotherisusuallyamatterofpreferenceandonecanbesubstitutedfortheotherinarecipewithsome modification (see the sidebar “Recipe Conversions”). When purchasing

maltextract,thereareusuallyanumberofchoicesbasedon“color.”Theusualchoicesare“light”and“dark,”butyoucansometimes findextracts labeledas“amber,” “gold,” or “extra dark.” If the recipe you are following does notspecifically statewhich color to use, you can usually presume that the recipecallsforlightmaltextract.

RecipeConversions

Anyrecipethatyoufndontheweborinabookcanbeconvertedfromall-graintoextractorfromdriedtoliquidextract(orviceversa).

When a recipe calls for the use of DME, you will need to useapproximately20percentmoreLMEtogetthesameresults.

All-grainbrewersmeasuretheireffciencyatextractingstarchesfromthegrain,andtheninconvertingthosestarchesintosugars.Thismeasurementiscalledbrew-houseeffciency.Whenarecipeisprintedinabookorpostedon the Internet there are assumptions being made about the brewer'seffciency—most often the brew-house effciency is assumed to be 65percent.

Whenthebrew-houseeffciencyisassumedtobe65percent,onepoundofgrainneedstobereplacedwithapproximately0.6lbs.ofDME,or0.75lbs.ofLME.

Another thing to keep inmindwhen purchasing extracts is that liquidextractsoftencomein“hopped”and“unhopped”varieties. If thepackagedoes not indicate one way or the other, you can assume that it is theunhopped variety. Youwill fnd thatmost recipes call for unhoppedmaltextract. The selection and addition of hops is one of the primary placeswhere extract brewers have an opportunity to tweak recipes to taste andpersonalpreference.

Alloftheequipmentneededforyourfrsttimehomebrewingcanbefoundatyourlocalhomebrewstore.

TheEquipment

Asasmentionedbefore,oneofthebenefitsofbrewingwithextractsisthatitrequires a relatively minimal amount of equipment. At its simplest, you willneedthefollowingspecialequipment.

Largepot.Youwillneedalargepotinordertoboilthewort.Itshouldbeatleast4gallonsbutalargepotofupto7–8gallonsispreferable.Duringyourbrewsessionyouaregoingtoneedtoboilthewortforapproximately60minutesandyouideallywanttoboilaslargeavolumeaspossible.Furthermore,youaregoingtolosesomevolumetoevaporation.Ifyouarebrewing5gallonsofbeeryoumayneedtostartoutwith6gallonsofliquidtocompensatefortheevaporation.ItisOKifyourpotisnotlargeenoughtoholdtheentirevolumeofliquid.Youcanaddwaterattheendif

necessary.

Ahydrometerandathermometer.Theabilitytotakeprecisemeasurementsgoesalongwaytowardmakinggoodbeer.

Floatingthermometer.Atvariouspointsduringthebrewingsessionyouwillneedtoknowtemperature.Whetheryouaremeasuringthetempofthewaterbeforetheboil,orofthewortafterward,agoodfloatingthermometerisanabsolutenecessity.Nylonmeshormuslinbag.Mostingredientkitscomewithaselectionofspecialtygrainsthatneedtobesteepedinhotwater.Youwilluseeitheranylonmeshbagoramuslinbagtoholdthegrainssothattheycanbeeasilyremovedfromthewaterwhendone.Anylonmeshbaghastheadvantageofbeingreusable.Fermenter.Thiswillsimplybeeithera6.5-gallonfood-gradebucketwithalidoraglasscarboythatyouwillusetofermentyourbeerin.Stirringspoon.Youwillwantalargespoontostirthewortasitboils.Airlock.Thisisasmallpieceofplasticthatisusedtosealthefermenterandkeepbacteriaandoxygenout,whileallowingtheCO2causedbyfermentationtoescape.Itsoundscomplicatedandimpressivebutisactually

quitesimple.Sanitizer.Everythingneedstobekeptcleanandfreeofunwantedbacteria.Seepage29forfurtherdiscussionregardingsanitizers.

Airlocksarenothingmorethanpiecesofplasticthatholdasmallamountofwater(blueinthepicture),allowinggassestoescape,withoutallowingairtoenterthefermenter.

Thefollowingarehandytohave,althoughnotstrictlynecessary.

Hydrometer.Ahydrometerisusedtomeasurespecificgravitybasedonhowhighthehydrometerfloatsinaliquid.Indenseliquidthehydrometerfloatshigh,butwillsinkfurtherdownastheliquidbecomeslessdense.Asyourbeerfermentsitwillgetlessdenseassugarsarefermentedintoalcohol,andyoucanusethistotracktheprogressofthefermentation.Youcanalsouseahydrometertoestimatealcoholcontentbylookingatthedifferenceinthehydrometerreadingsbeforeandafterfermentation.

5-Gallonbucket.Anextrabucketisgoodtohavearound.Itisusefultokeepthebucketfilledwithsanitizerandathandduringthecourseofbrewing.Wortchiller.Themostcommontypeofwortchilleravailabletothehomebrewerconsistsofalengthofcoppertubingthatisimmersedinthehotwort.Coldwaterfromthefaucetisrunthroughthetubeanddrawsofftheheat,effectivelycoolingthewort.

Onceyouhavebrewedandfermentedyourbeer,youwillneedthefollowingequipmenttobottleyourbeer.Bottlingwillbecoveredinthefollowingchapter,butitisagoodideatomakesurethatyouhavetheequipmentyouneedtobottlenow.

6.5-Gallonbucket.Youwillneedasecondbuckettouseasabottlingbucket;onewithaspigotatthebottomispreferable.Youcannotusethesamebucketyouusedasafermenterbecauseyouwillneedtosiphonthebeerfromthefermenterintothesecondbucket.

HydrometersIfyourbasicbrewingkitcamewithahydrometer,youwillwanttotakea

hydrometerreadingonceyouhaveaddedenoughwatertobringyoutoyourtargetvolume.Thehydrometerprobablycame inaclearplastic tube,andyouaregoingtofllthattubeabouthalfwaywithwort.Ahandydeviceusedto collect thewort is called awine thief. There are a couple of differenttypesofwinethieves,buttheyallallowyoutoeasilyremoveasampleofthewortfromnotonlythebrewpotbutalsofromthefermentationbucketsandcarboys.Somewinethievesallowyoutotakethehydrometerreadingdirectlyinthethiefwithouthavingtotransferthewort totheclearplastictube that the hydrometer came in. As an alternative, if you are bucketfermenting,thehydrometercanbefoateddirectlyinthebucket.

Onceyouhaveyoursample ready,place thehydrometer in thesample.(Thebulbgoesintothewort,whilethelongthinstemwillstickoutofthewort.)Thehydrometerwillfoat,anddependinguponthespecifcgravityofthe sample it will foat higher or lower. There are usually three differentscales on the hydrometer. The scale for potential alcohol is not useful tohomebrewersasitiscalibratedforwine.Thetworemainingscales,SpecifcGravityandPlato/Brixareuseful forbrewing.Homebrewersbyand largeuse the Specifc Gravity reading, while Plato/Brix are primarily used by

commercialbrewers.

Taking a hydrometer reading will allow you to determine the alcoholcontent of your beer and to properly determine when the beer is donefermenting. Once all visible fermentation activity has stopped, you takemultiplehydrometerreadingsoveranumberofdays.Whenthehydrometerreading is stable for two or three days, you can rest assured thatfermentationiscomplete.

Inordertodeterminethealcoholcontent,youwillneedtoknowboththeoriginalandfnalgravityreadings.Youplugthenumbersintothefollowingequation,whereyourinitialgravityreadingbeforefermentationisOG,andthefnalgravityreadingafterfermentationiscompleteisFG.

Siphonhose.Usedtosiphonthebeerfromthefermentertothebottlingbucket.Atthispointintheprocessyouwanttoavoidmixinginair(whichwillcausethebeertogostale),andyouwanttoleavethetrubinthebottomofthefermenter.Accordingly,youcannotpourthebeeroutofthefermenterintothebottlingbucket.Bottles.Bottlescanbeobtainedfromahomebrewstore,oritispossibletoreusebottlesfromcommercialbeers.Ifyouaregoingtoreusecommercialbeerbottlesyouneedtomakesurethattheyarecrowntops(thekindthat

requireabottleopener),nottwist-offbottles.Youwillneedapproximatelytwocasesof12-ouncebottles(48total)tohold5gallonsofbeer.Itisagoodideatohaveafewextraincaseyouhaveenoughbeerforanextrabottleortwo.Capper.Onceyougetthebeerintothebottlesyouwillneedawaytoattachthebottlecaps.Therearetwostylesavailable.Wingcappersandbenchcappers.Wingcappersarelessexpensiveandthusareagoodchoicewhenfirststartingout.Cappersworkbycrimpingthecaparoundthetopofthebottle.Bottlecaps.Therearetwotypesavailable:standardandonesthathaveanoxygenabsorbinglining.Eithertypeisfine.

Thefollowingitemsarenicetohaveandwillmakebottlingaloteasier,butarenotabsolutelynecessary.

Rackingcane.Arackingcaneisarigidplastictubethatisattachedtoyoursiphonhose.Itusuallyhasaplasticpieceattheendthatwillholdthecaneupoffthebottomofthefermentertokeepthetrubfrombeingsiphonedalongwiththebeer.Auto-siphon.Analternativetoarackingcaneisanauto-siphon.ThemostcommononefoundismadebyacompanynamedFermtech.Itallowsyoutostartasiphonwithoutusingyourmouthorwatertogetitstarted.Ifyoudon'tbuythisforyourfirstbrew,youshoulddefinitelybuyitforyoursecond.Bottlefiller.Thisisarigidpieceofplastictubewitheitheragravity-operatedorspring-loadedvalve.Youattachthistothespigotofyourbottlingbucketwithapieceofflexibletube.Youplaceitintoyourbottle,andpressthetipagainstthebottomofthebottlewhichcausesthebeertostarttoflow,fillingthebottlefromthebottomtohelpavoidaeration.Whenyouliftthetipoffofthebottom,thebeerstopsflowing.Bottlebrush.Itisdifficulttolistthisinthe“notnecessary”section,asitmaybenecessarytocleanoutusedcommercialbottles.Butyoucangetawaywithoutit,ifyouareusingbrand-newbottles,orifyouareextremelyselectiveinthebottlesyousaveforhomebrewinguse.

Twotypesofbottlefllers:theoneontheleftwiththeblacktipusesthepressureofthebeercomingoutofthebottlingbuckettoclosethevalveatitstip;theotheroneusesaspring.

Manyhomebrewstoreshavestarterkitsthatwillhavemostoftheequipmentyouneed togetstarted.Thesekitsusuallycontain thebucketsused tofermentand bottle the beer, airlocks, thermometer, hydrometer, siphon hoses, rackingcane,andacapper.Theymayormaynotcontainsanitizerandtheywillalmostneverincludethelargepotandthebottles.

TheIngredients

Mosthomebrewstoreswillalsohavebasicingredientkitsavailable.Theseareusuallymarketed as clones of famous beers or will at the very least give theingredients for a specific style of beer. They usually contain themalt extract,specialty grains, hops, and yeast necessary for a given recipe. Theywill alsohaverudimentaryinstructionsonhowtobrewthekit,andwilloftenincludethebottle caps and sometimes a muslin bag to hold the specialty grains duringsteeping.Foranovicebrewer, thesekitsareanexcellentplace tostartandarehighlyrecommendedforatleastyourfirstbrewifnotyourfirstfewbrews.

CleaningandSanitization

Homebrewsessionsalwaysstartandendthesameway,withcleaning.Whileitisadmittedlyoneofmyleastfavoritepartsoftheprocess,inmanywaysitisone of the most important. The entire process of brewing is geared towardcreatingtheperfectenvironmentforbrewingyeasttothrive,andthismeansthatwild yeast and bacteria will thrive as well. The way to prevent this is withcarefulcleaningandsanitization.

At the outset, you want to make sure that all of your equipment has beencleanedandrinsedofanysoapresidue.Withnewequipmentyouareconcernedwithoilsandsolventsleftoverfromthemanufacturingprocess,aswellasanydirt and dust that the equipment picked up during transportation. With oldequipment(i.e.,equipmentyoualreadyhaveorsomeoneelsehasalreadyused)youwanttomakesurethattheoldbrewdoesn'tmakeitswayintothenewone.

Sanitizationstartswithcleaning.Youcansoaktheequipmentinthesanitizerofyourchoiceforaslongasyoulike,anditwillbefornaughtifyoudon'tstartwith clean equipment. Bacteria and wild yeast can hide from the sanitizerbeneathdirtandgrime,only tocomebacktohauntyoulateron.Ifallofyourequipment is cleanat the startof thebrewingprocess, itwillmakeeverythingeasiergoingforward.

Once you are confident your equipment is clean it is time to think aboutsanitization.Priortotheboil,yourequipmentjustneedstobeclean,astheheatoftheboilingprocesssanitizesthewort.Ittakesabout15minutesofboilingtoachieve a proper level of sanitization, that means anything that comes into

contactwiththewortwhenthereislessthan15minutesofboilingleftneedstobesanitized.

Ifyouareusingacommercialsanitizer,followthemanufacturer'sinstructions.The nice part about many commercial sanitizers sold for the purpose ofhomebrewingis that theyare“no-rinse”sanitizers.Thismeansthat it isOKtoallowanobjectwith sanitizeron it to come into contactwith thewort/beer. Itwill not affect the flavor or its ability to ferment. Some commercial sanitizershavea tendency to foamupwhenagitated. It isalsoOK toallow the foam tocomeintocontact,andevengetinto,thewort/beer.

Itisagoodideatotakeaspare5-gallonbucketandhalffillitwithsanitizer.This is agoodplace toputequipmentdownwhenyouarenotusing it.Asanexample, after you stir thewort youwillmost likelywant toputyour stirringspoondown(unlessyouintendtoholditfortherestoftheprocess).Puttingitintothebucketofsanitizerisagreatplacetoleaveit,alongwithsiphonhoses,airlocks,andprettymuchanythingelsethatwillfitinthebucketofsanitizer.

If you do not have a commercial sanitizer, you can use household bleach.Bleachcanbeapowerfulsanitizerandalittlewillgoalongway.Asageneralrule of thumb, you can use one teaspoon of bleachmixedwith one gallon ofwater. While bleach can be used successfully as a sanitizer, there are twopotentialdownsidestobleach.Thefirstisthatbleachhasthepotentialtocauseamedicinalflavor inbeer.Assuchit isrecommendedthatyourinseoffanitemthat has been sanitized with bleach before it comes into contact with yourwort/beer,andunlessyouarerinsingwithboiledwater,rinsinghasthepotentialtoreintroducecontaminants.Theotheristhatbleachhasthepotentialtocorrodestainlesssteel,ifthepHofthesolutiongetstoolow.Notnecessarilyaproblem,butsomethingtokeepinmind.

Asparebucketflledwithsanitizerisagoodplacetoputyourequipmentdownwhileyou'rebrewing.

TheProcess

WestCoastIPA

ThefollowingisarecipeforanAmericanversionofanIPA(IndiaPaleAle). It is heavy on hop character, using hops often found inWestCoastbeers. It uses a characteristically clean yeast that allows the hop favor todominatewithhintsofgrapefruitandafullforalaroma.

9.3lbs.PaleLME(or7.5lbs.ofPaleDME)

1lb.Caramel/CrystalMalt40Lovibond

1oz.SimcoeHops(60minuteboil)

1oz.AmarilloGoldHops(15minuteboil)

1oz.AmarilloGoldHops(fameout)

Wyeast1056AmericanAleyeast

OriginalGravity1.068

FinalGravityEstimate1.017

InternationalBitternessUnits(IBU)54.6

1.YeastDepending on the type of yeast that you are using, you may need to start

preparingyouryeastafewdaysaheadoftime.Therearetwotypesofyeastthatyouwillcomeacross,liquidanddry.Ifyouareusingdryyeast,allyouneedtodo is sprinkle theyeast intoaboutacupofwarmwater15–20minutesbeforeyoupitchtheyeastintoyourwort.

Ifyouareusing liquidyeast,however, inmostcases itwill require thatyoumake a starter a few days ahead of time. Detailed instructions on creating astartercanbefoundinchapter9onyeast,but itessentiallyentailspitchingtheyeast intoasmallvolumeofwort.Thiswort isalmostalwaysmadewithmaltextract, even if you are brewing an all-grain beer. The advantages to using astarteraretwofold.Firsttheyeaststartstoreproduce,soyouwillbeabletopitchagreateramountofyeast thanyouwouldotherwise.Second,youareensuringthat the yeast is viable. Both go a long way toward an active and healthyfermentation.

For theWestCoast IPAonpage32,make a 1-liter starter at least twodayspriortobrewing.

2.CleanIt is worth repeating: the first step on brew day is to clean all of your

equipmentandthentosanitizeandkeepsanitizedanythingthatwillcomeintocontactwiththewortafterithasbeenboiled.

3.SpecialtyGrainsIfyourkitorrecipeusesspecialtygrains,youwillneedtosteeptheseinhot

waterfirst.Whilenotallrecipesusespecialtygrains,therearefarmorekitsandrecipesouttherethatusethemthantherearethatdon't.Whileitisanextrastepintheprocess,itisalmostassimpleasmakingacupoftea.IfyouaremakingtheWestCoastIPAyouaregoingtosteepthepoundofCrystalMaltfoundintherecipe.

Startbybringingabout2.5gallonsofwaterto170degreesFahrenheit.

Whileyourwateriscomingtotemp,youneedtodetermineifthegrainshavebeen crushed or not. You can easily tell by looking: If the barley grains arewholeandround,theyhavenotbeencrushed.Iftheyarebrokenupintopieces,they have been crushed. It is obviously easier if the grains have been pre-crushed,andmostretailerswillgiveyoutheoptiontohavethemcrushedornot.Ifyou'regiventheoption,havethemcrushed.

Usingarollingpintocrushgrains.

Iftheyhavenotbeencrushed,takethegrainandplaceitintoaplasticbag(alargeresealablebagisgreatforthis)andgooveritwitharollingpin.Ifyoudonothavearollingpin,youcanuseaglassbeerbottlelaidonitsside.Whileyouwillnotachieve thesame levelofcrush thatyouwouldwithagrainmill,youcan get acceptable results using thismethod. Youwant tomake sure that thegrainshaveatleastbeencrackedopen.

Once you have crushed grains, place the grain in either a nylon mesh ormuslinbag.Whenthewaterhascometo170degreesFahrenheit,takethewateroffheatandplacethegrainsintothewater.Letitsteepfor20minutes—justlikemakingtea—andthenremovethegrainsfromthewater.Youwillnoticeduringthispartoftheprocessthatthewaterbeginstotakeonsomeofthecolorofthegrain.

Asthespecialtygrainssteep,thewaterwillbegintotakeonsomeoftheircolorandfavor.

4.StarttheBoilandaddtheExtractOnce the specialtygrainshavebeen removed, bring thewater to a boil and

add approximately a pound of extract for every gallon of water that you areboiling.Whenworkingwithextractsthereisnoneedtodoafullboil,ortoboilall of the extract for a full hour, as youwoulddowith all-grainbrewing.The

companythatpreparedtheextractwenttoallofthetroubleofperformingafullboilbefore reducing thewort toextract.Whileyoucanboil the fullamount ifyouwant to,andyouwill finda lotofrecipes thatcall forafullboil, it isnotnecessary.Boilingthefullamountofextractsmaycausesomedarkeningofthewortandcouldmildlyaffectthefinalflavorofthebeer.Thisismoreofconcernwhenmaking light-flavored and colored beers such as pale ales, but less of aconcernwhenbrewingdarkerfuller-bodiedbeerslikestoutsandporters.

Anoteaboutboiling:Whenboilingwort, thereisalwaysthepossibilityofa

boilover.Thiscanbeavoidedbyroutinelystirringthewort.Boiloversareaverymessyevent.Thewortisverysweetandstickyandwhenthereisaboilover,asyoucouldguess,yourstovewillnowbeverysticky.Boiloversaremostlikelytohappenwhen thewort first comes toaboil andwhenyouaddanything to theboilingwortsuchashops.Whichbringsustothenextstep.

5.AddtheBitteringHopsDifferentcharacteristicswillbeextractedfromhopsdependingonwhenthey

are added to the wort. Hops that are going to be used for their bittercharacteristicareaddedatthestartoftheboilandwillusuallybeboiledfor60minutes.Otherhopswillbeaddedneartheendoftheboilforaromaandflavorcharacteristics.Youcanaddthehopsdirectlytothewort.

Yourrecipeshouldindicatewhichhopsaregoingtobeusedforbittering.Itispossiblethatthesametypeofhopormultipletypesofhopswillbeusedforbothbitteringandflavoradditions,inwhichcaseyourrecipewilltellyouhowmuchof thehopsare tobeusedat thestartof theboil. IfyouarefollowingtheIPArecipe(seepage32),youshouldaddtheoneounceofSimcoehopsatthistime.

6.AddFlavorHopsandtheRemainingExtractAfter45minutes(with15minutesleftontheboil)youwilladdthehopsthat

havebeenchosenfortheirflavorcharacteristics.Aswiththebitteringhops,theycan be added directly to the boiling wort. Any remaining extract should beadded,andboiledforafull15minutes.IntheIPArecipe,youwillwanttoaddoneounceofAmarillohopsandtheremainingmaltextract.

7.theEndoftheBoil/aromaHopsAfter60minutesyoucanremovethewortfromheatandbringtheboiltoan

end.Yourrecipemay(ormaynot)callforathirdhopaddition,withhopsthathavebeenchosenfortheiraromacharacteristics;thesecanalsobeaddeddirectlytothewort.IntheWestCoastIPArecipementionedabove,youwouldaddtheremainingounceofAmarilloHops.

Ifyouhavebeenpayingattention,youmightwonder if thehopsneed tobesanitized as they are being added to thewort after the boil has been finished.They do not, as hops have a natural antibacterial quality to them. They are

actuallyusedinparttohelppreservethebeer,sotheycanbeaddedtothewortwithoutworry.Thatbeingsaid,everythingelsethatwillcomeintocontactwithyourwortmust be sanitized from this point forward, including the spoon thatyouwillusetostirthehopsintothewort.

8.ChillOnceyoutakethewortoffoftheheatsource,youwillwanttocoolthewort

downasquicklyaspossible.Theeasiestwaytodothisistoplacethepotintoanicebath.Youcandothisinyoursink,orifthepotdoesn'tfitinyoursinkyoucanuseyourbathtuboralargeplasticstoragecontainer.

Asubmersionchillerisplacedintothewortandcoldwaterisrunthroughitinordertobringthetemperatureofthewortdown.

Asindicated,youwanttobringthetemperatureofthewortdownasquicklyaspossible.Makesurethatyouareusingamixoficeandwater,asthiswillcoolthewortdownfasterthanicealone.Occasionally,youwillwanttostiroragitatethe ice bath as thewater closest to the potwarms up.Your goal is to get thetemperaturedownto70degreesFahrenheit,ifnotlower.Remembertosanitizeyourthermometer.

Anotheroptionistheuseofasubmersionchiller.Submersionchillersusuallyconsistofacoilofcopperpipethatissubmergedinthewort.Coldwaterisrunthroughthepipequicklycoolingthewortdown.

9.PitchOncethetemperatureoftheworthasgottendownto70degreesFahrenheitor

below,itistimetoaddtheyeasttothewort.Pourtheyeastdirectlyintothewortandstir.Ifyouhaveusedastarter,youcanaddtheentirestarter,orifthestarterhassettled,youcandecant the liquidoffof theyeastandpitchonly theyeast.(Seepage156fordetailedinformationonstarters.)

10.FinalStepsAtthispoint,thebrewingprocessisdone,anditistimetolettheyeastdoits

jobandfermentthebeer.Ifyouareusingabucketasafermentationvessel,pourthewort into your sanitized bucket so that it splashes around a bit. The yeastrequiresoxygenandbycausingtheworttosplashyouareeffectivelyaeratingit.Forgoodmeasure,youcouldpourthewortbackintotheboilingpot,andbackagainintothebucketafewtimestoensurethatitiswellaerated.

Ifyouareusingaglass(orplastic)carboy,youwillneedtosiphonthewortinto thecarboyas theopening isnotnearlyasbigas theopeningonaplasticbucket. (Onceagainmake sure that the siphonhoseand thecarboyhavebeensanitized.)Once thewort is in the carboy, you need to cap off the top of thecarboyusingarubberstopper.Inordertoaerateit,tiltthecarboyonitsedge(seethe accompanying picture) and rock the carboy back and forth vigorously forabout5minutes.

Thefinalstepistoaddwatertothefermentationvesseltoachieveatotalof5gallonsofwort.Youstartedtheprocessbybringingapproximately2.5gallonsofwater to a boil, and you have lost some volume to evaporation.You can addwaterdirectlyfromyoursink.Whilethereisasmallconcernofcontamination,thefactisthatifyourwaterisgoodenoughforyoutodrinkfromthetap,itwillprobablybe justfineforyoutoaddto thefermenterat theendof thebrewingsession.Somepeopledothisstepaspartofthechillingphase.Theadditionofcoldwatercanhelpyouquicklybringthetemperatureofthewortdown.

Ifyouareusingaplasticbucketasafermenter,youcanjustputthelidonthebucketandputthebucketasideinacoollocationforthenexttwoweekswhilefermentationtakesplace.Ifyoupurchasedabasicequipmentkit,thebucketlidmayhavecomewithaholeinitforyoutoplaceanairlock.Eitherwayisfine.Ifyouareusinga carboy,youwillneed touseanairlockwitha rubber stopper.Place a small amount of water or sanitizer in the airlock to prevent air andbacteriafrommakingitswaydownintothefermenter.

Fermentationwilltakeatleasttwoweekstocomplete.Thereisnothingtodo

atthispointbutwait,andcleanyourequipment.

3BOTTLING

AFTERFERMENTATIONIScomplete,itistimetobottleyourbeer.Youwantto make sure that fermentation is fully complete; otherwise you can run intoproblemsresultingfromover-carbonatedbeer.Ideally,youwilltakehydrometer

readingsneartheendoffermentationoverthecourseofafewdaystomakesurethat the readinghas stabilized.Onceyouget the same reading threedays in arowyou should be safe. If youdon't have a hydrometer you shoulddefinitelywait a full two weeks before bottling. While not fail-safe, you can be fairlycertainthatfermentationisdone.Bottling involves not only getting your beer into bottles, but also adding a

smallamountofsugartothebeer.TheremainingyeastinthebeerwillactuponthissugartocreateCO2.SincethebottleiscappedthereisnoplacefortheCO2togo,anditdissolvesintothebeer,creatingcarbonation.

Theequipmentneededtobottlewascoveredinthepreviouschapteronextractbrewing(seepage19),butinshortyouwillneedthefollowingitems.

6.5-Gallonbucket.Onewithaspigotatthebottomispreferable.Youcannotuse the samebucket that youused as a fermenter becauseyouwill need tosiphonthebeerfromthefermenterintothesecondbucket.

Siphon hose. Used to siphon the beer from the fermenter to the bottlingbucket.

Bottles.Youwillneedapproximatelytwocases(48total)of12-ouncebottlestohold5gallonsofbeer.

Capper.Usedtoaffixthecapstothebottles.Bottlecaps.Thefollowingitemsmakebottlingeasier,butarenotabsolutelynecessary.

ABOVE:Thesmallpieceofblackplasticattheendoftherackingcanehelpskeepthecaneoffofthebottomofthefermenter,keepingthesiphonoutoftheyeastandhelpingtoensurethatitdoesnotgetcloggedandstopthesiphon.

Rackingcane.Arackingcaneisapieceofrigidplastictubethatisattachedtoyoursiphonhose.

Autosiphon.Analternativetoarackingcaneisanauto-siphon.Itallowsyoutoeasilystartasiphon.

Bottlefiller.Youattachthistothespigotofyourbottlingbucketanduseittocontroltheflowofbeerintothebottle.

Bottlebrush.Tocleanyourbottles.

TheProcess

1.CleanandSanitizeAsstatedinthelastchapter,mostactivitiesstartwithcleaningandsanitizing

yourequipment.Youwanttomakesurethatyourbuckets,hoses,bottlefillers,rackingcanes,bottles,andcapsareallcleanandsanitized.

Ifyouarereusingoldbottles,youmaywanttostartthecleaningprocessafew

daysearly.SoakthebottlesinasodiumprecarbonatecleanersuchasOxiCleanorPBWforonetotwodays.Allowingthebottlestosoakinawaterandcleanersolution will get rid of most dirt and beer residue without the necessity ofmechanical removal (i.e., scrubbing) and has the added benefit ofmaking thelabelseasytoremove.UseonescoopofOxiCleaninalargegarbagecanfilledwithabout15gallonsofwater. If space is a concern,youcanalsodo smallerbatchesinasparebucket.Thiswilltakecareofmostbottles,butseeadditionalmethodsinchapter5oncleaningandsanitizing.

Start thesanitizationprocessby fillingyourbottlingbuckethalfwaywithasanitizer solution.Agitate and rinse the bottling bucketwith the solution, andthenpour thesanitizer intoasparebucket.Sanitize therestofyourequipmentandkeepitinthesolutioninthesparebucketuntilyouarereadytouseit.

Yourbottleswillneedtobesanitizedtoo.Theycaneitherbesanitizedasyoubottleorallsanitized inadvance. Ifyouaresanitizingasyoubottle,submergeseveral bottles in the bucket of sanitizer and leave them there until you needthem.Whenyoutakeonebottleouttofillwithbeer,replaceitwithanother;thisiseasier todo ifyouhavehelp. Ifyoudecide tosanitizeallofyourbottles inadvance,covereachonewithapieceofsanitizedaluminumfoiluntilyouneedit.Remove thealuminumfoil rightbeforeyou fill thebottle.This isoften theeasiermethodifyouarebottlingalone.

Theeasiestthingtodowithbottlecapsistosimplysoakthebottlecapsinabowl of sanitizer. You will find references in some older material thatrecommends boiling the caps for 10 to 15minutes and then allowing them tocoolwhileyoubottle.Thismethodworksinapinch,buttherearesomereportsthat it candamage the liningof thebottlecapsandprevent themfromsealingproperly.

2.PrepareYourPrimingSugarPrimingsugarisusedtocarbonateyourbeer.Althoughmostoftheyeasthas

fallenoutofsuspension(whichyoucanseeintheupperlayersofthesedimentonthebottomofyourfermentationvessel),thereisstillquitealotofyeastleftin the beer. As mentioned, this remaining yeast acts on the priming sugar tocreateCO2,andthesealedcappreventstheCO2fromescaping.OveraperiodofdaystheCO2dissolvesintothebeer,creatingcarbonation.

Generallyspeaking,youwillwanttouseabout4ouncesofcornsugarfor5gallonsofbeer. Ideallyyoumeasureyourprimingsugarbyweight,as it is theonlyway to ensure consistency. If you do not have the ability tomeasure byweight,4ouncesofcornsugarisapproximately¾cupbyvolume.

Youcanalsousedriedmaltextract,byusingapproximately1¼cups.Thisissimilartohowsomebreweriesbottlecarbonate,wheretheyholdbackaportionoftheworttobeaddedatthetimeofbottling.Theadvantagetousingcornsugaristhatitwillcarbonatethebeerfasterthanbyusingmaltextract.Cornsugarwill

take approximately two weeks to properly carbonate your beer, while maltextractmaytaketwiceaslong.

Itisimportanttorealizethatthisisageneralguideline.Technically,differentstylescallfordifferentlevelsofcarbonation.But4ouncesofcornsugarwillputyousomewhereinthemiddleofthedifferentcarbonationlevels.

Whetheryouareusingcornsugarormaltextract,bring1cupofwater toaboil,anddissolvetheprimingsugarintoit.Boilfor5–10minutesandthenallowittocoolwhileyousetuptorackyourbeer.

Boilingyourprimingsugarbothsanitizesitandmakesiteasiertofullydissolveitintothebeer.

3.RackingGenerally speaking, racking is the process of moving your beer from one

containertoanother.Whenrackingforbottlingyouareremovingyourbeerfromthesedimentat thebottomofyourfermentingvessel. Ifyouhaveusedaclearvessel—suchasaglasscarboy—youcanseesedimentatthebottom,butevenifyoucan'tseeityoucanbecertainthatitisthere.

Thetrickistoremoveasmuchofthebeeraspossiblewithoutdisturbingthesediment, and thereby keeping the sediment out of your bottling bucket. Arackingcaneisidealforthis,astheyusuallyhaveapieceofplasticononeendwhich lifts theendof thecaneupoff thebottomandoutof thesediment.Theotherendofthecaneisattachedtoahosewhichcompletesthesiphon.

Sinceasiphonworksoffofgravity,youwillneed toplace thefermentationvessel up higher than the bottling bucket. The usual method is to place thefermentationvesselonacounterortabletop,andplacethebottlingbucketonthefloor.Ifyourbottlingbuckethasaspigotonit,thespigotlikelyprotrudesbelowthebottomofthebucketbutcanberotatedupsothatthebucketcanrestevenlyonthefloor.Thesiphonhoseshouldbeabletoreachallthewaytothebottomofthebottlingbucket toavoidsplashingthataerates thebeer.At thisstagein theprocess,youwant toavoidaerating thebeerasmuchaspossible. If toomuchaeration takes place, the beer will become oxidized and go stale much morequickly.Oncethebeerhasstartedtoflowintothebottlingbucket,youwillwantto keep the bottom of the siphon hose submerged to prevent splashing andagitationthatwillleadtoaeration.

Thereareanumberofmethods togetting thesiphonstarted. Ifyouhaveanauto-siphon,simplyfollowtheinstructionsthatcamewithit.Ifyoudonothavean auto-siphon you'll have to start it manually. For rather obvious sanitationreasons,itisnotrecommendedthatyouuseyourmouth.Instead,fillthesiphonhosewithwater,andpinchoffthelowerendsothatthewaterdoesnotflowoutofit.Placetherackingcaneendintothebeerandlowerthesiphonhoseendintothebottlingbucketandreleasethewater.Thewaterflowingoutofthehoseandintothebottlingbucketwillstart thesiphon.It isOKtousetapwaterforthis,althoughsomepeopleuseeitherboiledwaterorsanitizer.

Justasthesiphonstarts,addtheprimingsugarthatyoupreparedearliertothebottling bucket. You will use the force of the beer being siphoned into thebottling bucket to start mixing the priming sugar into the beer. Remember tokeep the end of the siphon hose submerged as much as possible to avoidaeration.Onceyouhave siphoned all of thebeer into thebottlingbucket, youwillneedtogently(withoutsplashing),butthoroughly,stirthebeerwithacleanand sanitized spoon to ensure that the priming sugar has fullymixedwith thebeer.

4.Bottling

Once the beer has been racked from the fermentation vessel to the bottlingbucket, youwillwant tomove thebottlingbucketonto a tableorother raisedsurface.Rotatethespigotsothatit isfacingdownandhangingofftheedgeofthetable.Attachyourbottlefillertothespigotwithashortpieceofhose.

Take your first clean and sanitized bottle and place the bottle filler in thebottlesothatthetipofthebottlefillerispressingagainstthebottlebottom.Turnthebottlingbucketspigotonsothatbeerbeginstoflowintothebottle.Whenthebeergetsclosetothetopofthemouthofthebottle,pullthebottleslightlydownso that the bottle filler lifts off of the bottom; thiswill cause the beer to stopflowing into thebottle.Turn thebottlingbucket spigotoff, andpull thebottlefilleroutofthebottle.Whilethebottlefillerwasinthebottle,itwasdisplacingsome beer. As the bottle filler is removed, the level of the beer in the bottleshoulddropabouthalfwaydowntheneckofthebottle.

5.CappingOnceyouhavefilledahalfadozenbottlesorso,youcanstart tocapthem.

Therearetwotypesofcappersavailable,benchcappersandwingcappers.Mostbasic brewing kits comewith awing capper. Place a bottle cap on top of thebottle, and lower the capper on top. Slowly bring the “wings” of the capperdown.Asthewingsrotatedown,thecapperwillgrabtheneckofthebottleandcrimp the cap onto the crown top.When using a bench capper, you begin byplacingthebottleonthebaseofthecapperandacapontopofthebottle.Asyoudrawtheleverdown,thecappingmechanismdescendsandpressesthecaponto

the bottle. Bench cappers are often adjustable, allowing you to cap differentsizedbottles.Benchcapperscanalsocaptwist-off-typebottlesandotherbottlesthatlacktheridgeatthetopoftheneckthatisrequiredbycrowncappers.

6.WaitingandCleaningOnceyouhavecappedtheentirebatchofbeer,thereisnothingtodobutput

thefilledbottlessomeplacedarkandoutoftheway,cleanyourequipment,andwait.Sittingatroomtemperature,itwilltakeabouttwoweeksforyourbeertoproperly carbonate. Avoid placing the uncarbonated beer in a refrigerator orkeepingitinacoldareaofthehouse.Whileyourbeerwillcarbonateatcoolertemperatures,itcantakemuchlonger.

7.Serving

Afterabout twoweeks,yourbeerwillbe ready toserve.Youwant toavoiddrinkinghomebrew(oranyotherbottle-conditionedbeer)outof thebottle.Atthebottomofeverybottle-conditionedbeerisalayerofyeast.Whenyouserveahomebrew,slowlypour thebeerfromthebottle, tryingnot todisturbtheyeastsedimentatthebottom.

Ifyoudogetyeastintotheglassyoucanstilldrinkit,butit'sbettertoavoidforavarietyofreasons.First,itcanbeunsightlyintheglass.Itlookslikelittlegobsofgoo,floatingaroundinthebeer.Somepeoplewillfinditaturnoffandnotwant todrink thebeer.Toomuchyeast in theglassand thebeerwill tastybready.Finally,thereisalsotheproblemthatitcancauseflatulence.

BottleChoices

Obviously, if you are going to bottle your beer you will need a supply ofbottles, and there aremany choices. If you are going to purchase new bottlesfromahomebrewsupplier,youwillhaveachoiceofsizeand typeofclosure.The most common sizes of bottles are the 12-ounce and the larger 22-ouncebottles (also known as bombers). Twelve-ounce bottles are the standard bottletypethatyouareusedtoseeinginasix-pack.Twenty-two-ouncebottlesarethelarger bottles that craft beers are often sold in. The obvious advantage to 22-ouncebottlesisthat,sincetheyholdmore,youhavetoclean,sanitize,fill,andcapfewerbottles.Thedrawbackisthatwhenyourbeerispackagedin22-ouncebottles there are fewer of them to share, and you are committed to drinking alargeramountofbeerwhenyouopenone.Youcanalsofindbottlesin16and32ouncesandthe750-millilitersizethatsomeBelgianbeerscomein.

Youalsohavea choice in the typeof closure: crown topor swing top.Thecrown-topbottleisthetypeofbottlethatyouplaceabottlecapon.Thecapsaresingle use, and require a capper to put on. Swing-top closures are the type ofclosure thatGrolschLager is traditionally sold in.Theyare sooften identifiedwith Grolsch that they are often called Grolsch-style caps, but may also beknownasflip-topcaps.Theycanbeputonbyhandandarereusable,althoughtherubbergasketthatcreatesthesealbetweenthetopandthebottlewillneedtobeoccasionallyreplaced.Eitherstyle is fine touse,butyouneed torememberthat theyarenot interchangeable (i.e.,youcan'tuseaswing-styleclosureonacrown-top bottle and vice versa), and the swing-top closure bottles often costmorethantwicethepriceofcrown-topbottles.

Many homebrewers reuse commercial beer bottles. When choosingcommercialbeerbottles touse forhomebrew, thereareacoupleof things thatyouwanttotakeintoconsideration.Thefirstisthatyouwanttomakesurethatyouobtain a dark-coloredbottle.While youmight think a clear bottlewill benicetoshowoffyourhomemadebeer,clearglassislessthananidealchoiceforbeer. Dark-colored glass protects the beer from light, which can spoil beer.“Light-struck”beerdevelopsoff-flavors,andiswhathappenedtoabeerthathasbeen “skunked.” Obviously, the darker the glass, the better protection that isaffordedthebeer—brownispreferabletogreen,whichispreferabletoclear.

You also need to pay attention to the type of closure on the bottle. Manycommercial beers come in twist-off bottles, avoiding the obstacle of a bottleopenercomingbetweenbeerandcustomer.Whileyoucanuseatwist-offbottlewithastandardcrowncap,youcannotuseawingcappertocapit.Youmustuseabenchcapper.Ifyoulookatthetopofacrowncapbottle,youwillseethatjustbelowthelipofthebottlethereisanotherprotrusion—asecondliporridge.Awingcappergrabsontothisridgeandusesitforleveragewhencrimpingthecapoverthelipofthebottle.Onatwist-offbottle,thisridgeiseithermissingorisoftenverythin.Ifyoutrytouseawingcapper,youwillbreakthebottle,makeapoorseal,orotherwisefailmiserably.

Acrown-topbottle;noticethelowerridgethatawingcappergrabsonto.

Theother thing to take into considerationwhenusingcommercialbottles istheconditionof thebottles.MostbeersoldintheUnitedStates issoldinone-time-use bottles. Such bottles are notmeant to be reused and have thin glass,whichmakesthempronetodamage.Damagedbottlesshouldneverbeused.Youparticularlywanttoavoidusingthemforhighlycarbonatedstylesofbeer,asthebottlemaynotbeabletotakethepressure.Ifeverindoubtabouttheconditionofabottle,don'tuseit.

Kegging

Another popularmethod of storing and serving homemade beer is kegging.Although there are a couple of options, themost popular is to use a 5-gallonCornelius (or “corny”) keg. These kegs were originally used to store anddispensefountainsoda.Therearetwotypes,“ball-lock”and“pin-lock,”whichdesignatesthetypeofconnectorusedtoattachthehosesthatallowthebeertobedispensed.Theball-lock type is themostpopular.Cornykegswereonceveryeasytofindused,butareslowlybecominghardertofindandthepriceforthem

hasbeenincreasingastheyarenolongerusedbythesoftdrinkindustry.

Kegsofferanumberofadvantagesoverbottles.Theyareeasytofill,simplyrequiring the removal of a large cap at the top of the keg before filling, asopposedtotheindividualfillingandcappingofalargenumberofbottles.Usingcompressed carbon dioxide, you can force carbonate the beer.This allows thebeer to be rapidly carbonated to a precise level of carbonation.Where naturalcarbonation using priming sugar can take up to two weeks, force-carbonatedbeercanbereadyinamatterofdays,ifnothours.

Thereareanumberofoptionswhenitcomestodispensingbeerfromakeg.The first is to chill the entire keg before use and dispense the beer through a

plastictaphead,calledapicnictap,connecteddirectlytothekegviaalengthofhose. Another option is to dispense through a jockey box, which is a picniccooleror icechestwitheitherastainlesssteelcoilorchanneledplate inside itthroughwhichthebeerflows.Thecoolerisfilledwithice,andasthebeerflowsthroughthecoilitcoolsdowntodispensingtemperature.

Kegsareeasytofillafterremovingthelidfromthetopofthekeg.

Finally,manypeopleconvertrefrigeratorsandfreezersintokegerators,whichcanbeusedtokeepbeerchilled,ontap,andreadytoserve.Generally,thebeerispushedoutofthekegusingcompressedcarbondioxide,ratherthanthehandpumpsthatyoumaybefamiliarwith.Theproblemwiththehandpumpsisthattheyintroduceoxygenintothekeg,whichcausesthebeertogobadifitisnotquicklyconsumed.Withcarbondioxide,adelayservingthebeeragainwillnotcauseittogostale.

4ALL-GRAINANDPARTIAL-MASH

BREWING

ALL-GRAIN AND PARTIAL-MASH brewing allow the homebrewer

unparalleledcontroloverthefinalproduct.Wheretheextractbrewerreliesuponthemaltstertoconvertandextractfermentablesfromthegrain,theall-grainandpartial-mashbrewerclaimsthisprocessforhim-orherself,andindoingsogainscontroloverthefinalproductthatisnototherwiseavailable.Notonlydoesthebrewermaintainfullcontroloverthefinalproduct,buttheseprocessesalsoopenupawholerangeof ingredientsthatcannotbeobtainedinextractform.Whilethemajorbasemaltsandstylescanbefoundinextracts,manytypesofspecialtymaltsandadjunctscannot.The process of converting the raw material to fermentable sugar is called

mashingand in itself is a fairly simpleand straightforwardprocess.Themashconsistsofsteepingcrushedgraininhotwater,whichcausesthestarchesinthegraintogelatinize.Thismakesthestarchesavailabletoenzymesthatbreakthestarchesdownintosugars.Thesugarscombinewiththewatertomakewort.Thegrainisthenseparatedfromthewort,andthewortisboiledinamannersimilartoextractbrewing.Thedifferencebetweenall-grainandpartial-mashbrewingisthat the partial-mash brewer will use the mashing process to supplement andexpand upon extract brewing, while the all-grain brewer generally forgoesextractaltogether.

Sinceall-grainbrewingusuallyrequiresalargerpotandagreatervolumeofliquid,apropaneburnerisoftenusedasaheatsource.

Thestainlesssteelbraidatthebottomofthispicniccooleractsasasievethathelpsseparateoutthewortfromthegrain.

MashTun

Theprimarypieceofequipmentnecessarytoconductamashisamashtun.Homebrewers often combine themash tunwith a lauter tun,which is used toseparatethewortfromthegrain.ThiscombinedpieceofequipmentisreferredtoasanMLT.Thisoften takes theformofapicniccoolerwithaspigotat thebottomof it.Thecooler insulates themash,maintaining themash temperaturewhichiscriticaltoproperstarchconversion.Thewortisdrainedfromthecoolerviathespigot.

Amethod is needed to keep thegrain from flowingout of the cooler alongwith thewort.Amanifold is sometimes placed at the bottom of the cooler toallowthewatertodrainandflowevenlythroughthegrain.Anotheroptionistheuseof a screenor braided stainless steel. In either case, thegoal is to use the

spent grain as a filter bed, clearing thewort of particulatematter as it drainsthroughit.

Adedicatedmashtunisnotabsolutelynecessaryforconductingamash,andmanywork-aroundshavebeenemployed.Onemethodistoplacethegraininalargenylonbag,often soldathomebrewstoresaseithergrainbagsor strainerbags.Thisbagcanbeplaceddirectlyintothekettleorusedasastrainerinsideofapicniccooler(withoutamanifold).ThisisoftenreferredtoasBrewinaBag,andtherearemanydevoteestothemethodduetoitssimplicity.Itcanbeusedwith, and without, sparging and can be employed in brewing partial-mash orsmallbatchesofall-grain.

Milling

Prior to use, the malted barley needs to be ground or crushed. Manyhomebrew storeswill gladly pre-crush the grains for you or allow you to usetheirmilltocrushthegrainyourself.Thisisanexcellentwaytogetstartedwithmashing, as it avoids thenecessityof purchasingyourownmill. Furthermore,youcanhavesomeassurancethatthegrainhasbeenproperlycrusheduntilyouhavemoreexperiencewithmashingandhaveafeelforityourself.

Manymash/lautertunshavebuilt-inthermometers.ThisMLThasnotonlyathermometer,butasightgaugethatmeasuresthevolumeaswell.

Grainreadytobemilled.

Thelevelandtypeofcrushisextremelyimportanttothemashprocess.Thestarch needs to be broken up in order to make it available to the mash—thesmallerthepiecesofgraintheeasieritistoconvertthemtosugars.Yetyoudonotwantitgrounddowntoflour,asitwillobtainaconsistencynotunlikegluewhenyouputitinwater.Thiswillmakelautering(removingthegrainfromthewort)difficultand timeconsuming.Theother factor toconsider is thehuskofthegrain,asitisthehuskthatwillformafilterbedthroughwhichthewortwillbe drained, effectively separating the wort from the grain. Ideally, the huskshouldmaintainitsintegrityandbeseparatedfromthegrain.Youwanttoavoidtearingthehusksintolittlepieces,astheywillnotmakeaneffectivefilterandmayaddastringencytoyourbeer.

Crushingthegrainyourselfallowsalevelofconsistencythatisnototherwiseavailable.Theability toextract thesugarsfromthegrain isdependentonhowwell the grains have been crushed and if you are relying on someone else tocrushthegrainyouhavenocontroloverthisaspectoftheprocess.Ultimately,thekeytomakinggreatbeeristheabilitytocontrolyourprocessandtheability

todosorepeatedly.

Therearetwomaintypesofmillsthatareusedinhomebrewing.ThefirstistheCorona-stylemill.Thesemillsarerelativelyinexpensiveandcanbeusedtogreateffect.Themillworksbypassingthegrainthroughasetofrotatingplates.As the grains pass through, the plates crush and rip the grains apart. Thedrawbacktothistypeofmillistwofold.First,theyareveryhardtoadjustwithanytypeofprecisionandtheyneedtobeadjustedoften.Accordingly,theresultsare less than consistent. The other problem is that they tend to tear the grainhusksapart,which,asmentionedpreviously,cannegativelyaffectyourabilitytospargeandaddunwantedflavorstothebeer.

ACoronamill.

Theotherwidelyavailabletypeofmillistherollermill.Thesemillspassthegrain between two (or more) rollers, resulting in a true crush. The grain iseffectivelyseparatedfromthehuskwithaminimalamountoftearing.Theyareveryeasytoadjust,andmaintaintheirspacebetweentherollersgivingalevelofconsistencythatisnotachievablewithaCorona-stylemill.ThedownsideisthattheycancosttwotothreetimesasmuchasaCorona-style,ifnotmore.

Therollersonthisrollermillallowforprecisecontroloverthecrush.

Efficiency

Theextract potential ofgrain is determinedby the amountof starch inthegrain,andyourabilitytoconvertthosestarchestosugarsisameasureofyourefficiency.Asahomebrewer,100percentefficiencyis impossible(thiscanonlybeobtainedinalaboratoryusingaprocesscalledacongressmash),butyourefficiencycanbecomparedtotheidealtodeterminehowefficientyourprocess is inconvertingstarchestosugarsandgettingthosesugars into thewort. Increased efficiency can be obtained bymilling thegrainmorefinely.Theproblemisthatifthegrainisgroundtoofine,when

the wort is drained it stops acting as a filter and clogs up the entireoperation making it difficult, if not impossible, to drain the wort and/orspargewater.

TheMash

Inall-grainandpartial-mashbrewing, thereare twosteps in theprocess thathaveasignificantimpactontheoutcomeofthebeer,fermentationandthemash.It is theconductionofamash that separates this typeofbrewing fromextractbrewing. Themash is where the starches found in the grain are converted tosugarsbyenzymesfoundwithin themaltedbarley.Thejobof thebrewer is tocreateasetofconditionsthatallowstheenzymestoworktowardtheendsofthebrewer.Thisisdonebycontrollingthethicknessofthemash,thetemperatureofthemash,andtheamountoftimethattheenzymeshavetodotheirjob.

Onceyouhavechosenamashtunandhaveyourgrainsproperlycrushed,itistimetostartpreparingthemash.Thefirststepistobringyourstrikewatertotheappropriatetemperature.Thestrikewateristhewaterthatwillbemixedwiththegrainatthestartofthemash,butthisraisestwoimportantquestions—howmuchwaterandatwhattemperature?

TheScienceoftheMash

Youcanmakeverygoodbeerwithoutunderstandingthedynamicsofthemash,buthavinga fullerunderstandingaboutwhat is takingplace in themashtunwillgiveyoutheinformationyouneedtomakeadjustmentstofitthebeertoyourpalate.Theaimofthemashistoconvertthestarchesfoundwithin the kernel of the grain into sugars, which will be used duringfermentationbytheyeasttoultimatelyproducealcohol.

The vast majority of the barley kernel is made of starch. Starchmoleculesareverylongchainsofthesimplesugarglucose.Starchesarenotfermentable and need to be converted to simpler sugars in order to befermented.Duringthemaltingprocessanumberofenzymesaredevelopedthat, under the right circumstances, will break the starches down into

shorter glucose chains. These shorter chains include maltose, a veryfermentable form of sugar consisting of two glucose molecules, andmaltotriose, consisting of three glucose molecules, which is alsofermentable.Dextrinsareunfermentablechainsconsistingoffourormoreglucosemolecules;whiledextrinsarenot fermentable, theyaddbodyandmouthfeeltothebeer.

There are two main enzymes that become activated during the mash,alpha-amylaseandbeta-amylase.Alpha-amylase isanenzyme thatbreaksdownlongchainsofglucoseinthemiddle.Beta-amylaseisanenzymethatbreaksapartglucosechainsbybreakingoffmoleculesfromtheends.Sincebeta-amylaseworksfromtheendsoftheglucosechain,itbenefitsfromtheactivity of the alpha-amylase,which by cutting the glucose chains in themiddleeffectivelycreatesmoreendsforthebeta-amylasetoworkwith.Byworking together, they can quickly break down the starches intofermentablesugars.

The enzymes need to be steepedwithin a certain temperature range inorder for them to become activated. Each enzyme works best withindifferent temperature ranges, but there is enough overlap within theacceptablerangestomakeitwork.Alpha-amylaseworksbestbetween149and 153 degrees Fahrenheit. While it will continue to work at highertemperatures,ifitwillbecomedenatured(afancywayofsayingitwillstopworking) within two hours if the temperature exceeds 153 degreesFahrenheit. Beta-amylase works best between 126 and 146 degreesFahrenheit, but will become denatured within an hour at temperaturesgreaterthan149degreesFahrenheit.Asindicated,theywillworkoutsideofthesetemperatureranges,butonlyforalimitedamountoftime.

Generallyspeaking,bothenzymeswillworkwelltogetherbetween145and 158 degrees Fahrenheit. This is the temperature range within whichmostmashesareconducted.Butthetemperaturesatthehighorlowendsofthis spectrum favor different enzymes. Because of the way the enzymeswork, higher mash temps will favor beer with greater body as moreunfermentabledextrinswillbeproduced.Mash tempsat the lowerendofthespectrumwillproduceagreateramountoffermentablesugars,resultinginbeerswithalighterbodyandslightlyhigheralcoholcontent.

Whenbrewingabeerwithgreaterbody,somehomebrewerswillchoosetoconductamashout.Amashoutinvolvesraisingthetemperatureofthewort over 170 degrees Fahrenheit. At or above this temperature the

enzymes are denatured, and all conversion stops. This will prevent anyfurtherenzymeactivityandwillpreventdextrinsfrombeingbrokendownintofermentablesugars.Theaddedbenefitisthatbyraisingthetempofthewort, it makes it easier to drain from the grain bed during the lauteringphase.

The amount ofwater that you are going to usewill be dependent upon theamountofgrainthatyouaregoingtoaddtothemash.Generallyspeaking,you

willwant to add between 1 and 2 quarts ofwater per pound of grain. If yourrecipedoesnotspecifyanamount,youcansplit thedifferenceandgowithof1.5quartsperpound.Obviouslytherearelimitstotheamountofgrainandwaterthancanfitintoonepot.Largegrainbillsmayrequireyoutouselesswater.

Mashescanbeconductedbetween145and158degreesFahrenheit,withmostrecipescallingforamashbetween150and158degreesFahrenheit.Forreasonsdiscussed in the sidebar (see page 72), the higher the temperature within thatrange,thelessfermentablesugarswillbefavoredandyouwillhaveabeerwithmorebodyandmouthfeel.Thelowerthetemperature,thelessbodybutthemorefermentable sugars thatwillbeproduced, resulting ina slightlyhigheralcoholcontent.

Thelengthofthemash—i.e., theamountoftimeit takesfortheenzymestobreak the starches down to sugars—is dependent upon the temperature of themash. A mash conducted at the high end of the spectrum, 158 degreesFahrenheit, can take as little as 15 minutes, while a mash conducted at 145

degrees Fahrenheit can take up to an hour and half.How do you knowwhenyou'redone?Theeasiestoptionissimplytoconductthemashforanhour.Thisisusuallysufficient,andagoodcompromise.Theotheroption is toconductastarchtest,whichinvolvestakingasmallsampleofwortandmixinginadropofiodine.Ifthewortturnsblueorblack,conversionisnotfinished;ifthereisnochange in color, youknowyou aredone.When takingyourwort sample, youwantonlyafewdropsandwanttomakesurethatyoudonothaveanypiecesofgrainin thesampleas itcouldcauseafalsepositive.It isalsoeasier todothetestonawhiteplateortile,asitmakesiteasiertoseethecolorchange.

Inordertomaintainmashtemperatures,someformofinsulationisaddedtootherwiseuninsulatedmashtuns.Inthiscase,insulationiswrappedaroundthemashtunforthelengthofthemash.

Lautering

Once you have conducted the mash, the spent grain needs to be separatedfrom the wort. This is called lautering. In homebrewing, the mash tuntraditionallydoublesasa lauter tunwithafalsebottom,manifold,orscreenatthebottomofthemashtun.Thisallowsthebrewertoseparateoutthegrainas

thewortdrainsfromofthevessel.

Thismashtunusesafalsebottomtoassistinlautering.

Aspigotatthebottomofthismash/lautertunallowstheworttobedrainedfromthevesselattheendofthemash.

While thegoal is to separateout thewort from thegrain, the spentgrain isusedasafiltermaterial.Asthewortflowsdownandthroughthegrainbed,thebed filters out particulatematter allowing thewort to run clear.Again, this iswherethesizeofthecrushcomesintoplay.Ifthegrainwaspulverizedandthehusks were ripped to shreds, the grain will not act as an effective filter bed.Ratherthegrainwillhaveaflour-likeconsistencyandwillclogthefiltermakingitverydifficulttoremovethewort.

Beforetheworthasbeenfilteredthroughthegrainbed,itisfullofparticulatematter.

Asdiscussedinthesectiononmilling,thereisatradeoffbetweenbeingableto properly set a filter bed and crushing the grain ever finer to increase theamountofsugars thatcanbeextractedfromthegrain. Inorder to increase thecrush and extract themaximum sugarswhile setting a proper filter bed, somebrewerswilladdricehullstotheirmash.Thericehullsaddfiltermaterialtothegrainbedwithoutaddingfermentablesugarsandstarchesorimpactingtheflavorofthewort.

Whenthewortisfirstallowedtodrainfromthemash/lautertun,thefirstfewpintsofwortarerecirculatedbackintothemash.Thefirstwort that isdrainedfromthemashwillbecloudyuntilthegrainbedstartstoactasafilter.Onceaproperfilterhasbeenestablished,thewortwillrunclearandwillnolongerneedtoberecirculatedbackthroughthegrainbed.Thisiscalledthevorlauf.

The technique used to drain the wort is dependent upon the method ofsparging.

Sparging

Spargingistheprocessbywhichthegrainsarerinsedofexcesssugars.Whenthemashiscomplete,thewortissweetandsticky.Thestickywortwillclingtothegrainsbutcanberinsedoffwithhotwater. Inhomebrewing, thereare twocompetingmethodsofsparging—flyspargingandbatchsparging.Ifyoutalktoenoughhomebrewers,youwillfindthatpeoplehaveverystrongopinionsaboutwhich type of sparging is best. An adherent of one type is likely to bedisparagingoftheother.Thethingtorememberisthatbothmethodsofspargingwillproduceexcellentbeers,andthechoiceofoneovertheotherissomewhatamatterofpersonalpreference.

FlySpargingFlyspargingisthemethodmostoftenusedincommercialbreweriesandthe

traditional method used in homebrewing to rinse the grains of excess sugars.Also called continuous sparging, fly sparging requires that thewort be drawnfromthegrainbedslowly.As the levelof thewortdrops in themash tun,hotspargewater(usually170degreesFahrenheit)isreplacedontopofthegrainbedatanequalrate.Thetopofthegrainbedisnotallowedtorundry,andthelevelofthespargewateriskeptjustabovethetopofthegrainbed.Itisimportantnotto disturb the grain bed, and although not necessary, a sprinkler head is oftenusedtogentlyreplacethewortwithspargewater.Thesprinklerheadisusuallygravity fed from a hot liquor tank (HLT). If a sprinkler head is not used,somethingisusuallyplacedontopofthegrainbedtopourthespargewaterontotopreventitfromdiggingintothegrainbedandcausingchanneling.

Fly sparging is the choice of commercial breweries because it allows forgreater extract efficiency, and in a properly designed fly sparge system, thehomebrewer can achieve greater efficiency as well. Another benefit of flysparging is that less water is needed than in batch sparging. The amount ofspargewaterthatcanbeusedisdependentupontheamountofwaterusedinthemash.Abeerwith avery largegrainbillwill endupusingmorewater in themash thanabeerwitha smallergrainbill.Becauseof limits to theamountoffluidthatanyonesystemcanhold,thismeansthatthemorewortthatisdrawnfromthemash, thelessspargewaterthatcanbeadded.Unlikebatchsparging,which usually requires a volume of sparge water equal to the volume of thewaterdrawnfromthemash,flyspargingrequiresonlyasmallamountofwater.

Amashtuncanbefittedwithafalsebottomtoallowforevendrainagewhenflysparging.Theycanbefoundatbetterhomebrewstores,suchasthesefoundatBrooklynHomebrew.

Buttherearedrawbackstoflysparging.Towardtheendofthesparge,thepHof the water leaving the mash tun needs to be monitored. As the sugars arewashedfromthegrainbed,thepHoftherunoffwill increase.IfthepHoftherunoffgoesabove6,tanninswillbeextractedfromthegrainhusks,whichwilladdanundesirableastringencytothebeer.

Anotherconcernwithflyspargingisensuringthatthespargewaterisflowing

evenly through the grain bed. If thewort and/ or spargewater is flowing tooquickly it will channel through rather than slowly diffusing through the grainbed.Ifchannelingoccurs,onlytheareasofthegrainbedthathavespargewaterflowingthroughthemwillberinsedclean.Thoseareasoutsideofthe“channels”willnotbeproperlyrinsed,thusloweringyourextractefficiency.Themanifoldplaced in thebottomof theMLTisoftendesigned todrawwort frommultiplepointstoavoidissuesofchanneling.

Anotherpotential concernwith fly sparging isdrawing thewortoff too fastandcompactingthegrainbed.Thegrainbedneedstoremainlooseifthespargewaterisgoingtogentlydiffusethroughit.Ifthegrainbedcompacts,thespargewaterwillnolongerflowevenlyagainresultinginchanneling.Ifthegrainbedcompacts a lot, you could be faced with a stuck sparge where the wort andspargewaterceasetoflowoutoftheMLT.

BatchSpargingIn batch sparging, you allow all of thewort to drain from theMLT before

addinganyspargewater.After theworthasbeenfullydrainedoff, theMLTisfilledwithspargewaterandthegrainbedisstirredup.Afterthegrainbedhasbeen stirred, the sparge water is fully drained from the mash tun again. Thismethodisnotfavoredbycommercialbreweriesasitisclaimedthatitresultsinalowerextractyieldthanaproperlyconductedflysparge.Butforthehomebrewerthemethodissimple,andeveniftheyieldisnotasgoodasaflysparge,thiscanbecompensatedforbytheadditionofasmallamountofextragrain.Atthescaleof a commercial brewery, the extra grain needed to make up for the lostefficiency would be cost prohibitive. But with the standard 5-gallon batchbrewedbythehomebrewer,thecostissignificantlyless.

If extract potential were the only concern, the real question would be howmuchofadifferencedoesflyspargingmakeoverbatchsparging.Asmall-scaleexperiment run by Brew Your Own magazine (Vol 17, No. 3 pages 50–51)involvinghomebrewingsetupsshowedthatitmadeatmostadifferenceof.004gravity points and in some cases the choice in sparging method made nodifferenceatall.Toputitinstarkerterms,intheworstcasescenariothebrewerwouldhaveneeded toaddanextrapoundofbasegrain ina5-gallonbatch, tomakeup for the“lost” efficiencydue tobatch sparging.While the experimentrun was by nomeans definitive, it does demonstrate that the extra efficiencyfromflyspargingislimited.

The design of theMLT in batch sparging is simpler aswell. Rather than amanifoldthatisdesignedtodrawthewortfrommultiplepointsatthebottomofthemashtun,thebottomofthemashtundesignedforbatchspargingcanbeassimpleasascreentopreventthegrainfromflowingoutwiththewortandspargewater.Sincethemashtunisgoingtobecompletelydrainedwhenbatchspargingthereislessconcernaboutchanneling.

Thismash/lautertunusesapieceofscreeningtopreventthegrainfromcloggingthedrain.BatchspargingworksbestwithanMLTlikethis.

There is another alternative to batch and fly sparging: no-sparge. The no-spargemethoddoesexactlyasthenamesuggestsandskipsthespargealtogether.Averythinmashisused,usuallythreequartsofwaterperpoundofgrain,andthewortissimplydrainedfromthegrainbedor,asintheBrewinaBagmethod,thegrainsare liftedoutof thewort(see thesidebar).Thegeneralconsensus isthat the no-sparge method results in lower extract efficiencies than either flysparging or batch sparging. That being said, the method is easily performedwithoutanyextraequipment,andforthenovicebrewer,itcanbeaneasywaytoaddcomplexityoftastewithoutaddingcomplexityofprocess.

BrewinaBag(BIAB)

TheBrewinaBagmethodisastyleofbrewingthatwasdevelopedbyhomebrewers inAustralia. It isessentiallyano-spargemethodofbrewingthat prides itself on simplicity. Simply put, the mash is performed byplacing the grain in a bag that canbe removed from thewort at the end.Thisisdonewithoutasparge.Becauseitrequiresverylittleinthewayofspecialequipmentitisanexcellentwayforextractbrewerstotrytheirhandatall-grainorpartial-mash.

Assumingthatyoualreadyhavealargepot(approximately10gallonsfora5-gallonbrew),theonlypieceofspecializedequipmentneededisalargenylonorpolyesterbag.Mostpeoplemake theirbagoutofa fabriccalledSwiss voile that can be found in a fabric store. It is often used for sheercurtains.Thebagneeds tobebigenough that it cancompletely lineyourpotandhaveplentyofexcessuptopsothatyoucangrabthebagandliftitoutofthepotattheendofthemash.

The grains are crushed very fine and placed in the bag. The mash isgoingtobeverythin,usingapproximatelythreequartsofwaterperpoundofgrain.Oncethewaterisbroughttotemp,thebagisplacedinthepotandthepotisthencoveredandinsulated.Youcaninsulatethepotbywrappingitinblanketsortowels.Aswithothermethods,themashisperformedforaboutanhour.Amashoutcanbeperformed,butisnotnecessary.Afterthemashisdone, thebagis liftedoutandallowedtodrainbackinto thepot.Typically,BIABisano-spargemethodofbrewing.Oncemostoftheworthasdrainedfromthegrain,thegrainscanbegivenasqueezetoforcemorewortout.

Fromthispointforward,youfollowthestandardprocedureofbringingthe wort to the boil, adding your hop additions, chilling, pitching andfermenting.

TheBoil

Withextractbrews,theonlyreasonforextendedboilsistoensureproperhoputilization to achieve proper bittering. There aremany other benefits to a fullboil,butthesehavealreadybeenrealizedbythemaltsterduringtheproductionofmaltextracts.Whenbrewingwithgrain,eitherall-grainorpartial-mash,youneedtoperformtheboilyourself.

Theboilusuallylastsanywherefromonetooneandahalfhours,andoffersanumberofbenefits to thebrewer.The firsthas todowithhoputilization.Thebitter flavor imparted by hops is derived from their alpha acids, and youwill

usually find this number printed on the package the hops come in. The alphaacidsarenotdirectlysolubleinwater,theyfirstneedtobeisomerizedwhereintheirmolecularstructureischanged.Whileoutsideofthescopeofthisbook,theisomerizationofalphaacidsmakesthemmoresolubleinwater.Theamountofisomerizationthattakesplaceisafunctionoftime,andthelongertheboil,themore bittering compounds that will be dissolved into the wort. This is whybittering hops are added at the beginning of the boil, to increase theisomerizationofthealphaacidsfoundinthehops,whereuponmoreofthemareabletobedissolvedintothewort.

Anotherbenefitoftheboilisproteincoagulation.Conductingagoodrollingboilwillassistinthecoagulationofproteinsthatwillthendropoutofthewort.Thisisthehotbreakthatdevelopsontopofthewortwhenitfirststartstoboil.Removingthesematerialswillgoalongwaytowardproducingacleanandclearbeer.Youwanttoachieveaboilwhereitappearsthatthewortisfoldingoveronitself.As thewortboils,proteinwillclump togetherandeventually falloutofsuspension. This will lead to clearer and hopefully haze-free beer in the end.When the boil first gets going, you need to be mindful of boilovers. This iswhere a large amount of foam develops on top of the wort due to proteincoagulationand spillsover the sidesof thepot. Ifyouarebrewingona stovetop, it is likely to make a sticky mess that is better avoided from the start.Careful attention to the pot as the boil is developing can lessen the risk of aboilover.Thewortcanbemomentarilyremovedfromtheheat,orthewortcanbestirredtobreakupthedevelopingfoam.Thisisalsoaconcernwitheachhopaddition.

Anotherbenefitoftheboilisthatitwillcausevolatilecompoundsthatformduring the brewing process to evaporate out of the wort. Dimethyl sulfide(DMS) is a compound produced in hotwort,which in excessive amounts cangive the beer a cooked corn flavor. While certain types of beer can have anacceptable levelofDMS, inmanystylesdetectableDMSisconsideredaflaw.ThosetypesofbeerwheresmallamountsofDMSareacceptablearethosestylesthat are traditionally brewed with malts that naturally contain more of theprecursors to DMS, especially Pilsner malts. During the boil, DMS will beevaporatedoutofthewort.Assuch,thewortshouldneverbecoveredwhenitisboiling.DoingsowillpreventtheevaporationofDMS,leadingtounacceptablelevelsresultinginoff-flavors,astheDMSwillcollectunderthelidandrunbackintothewort.

Finally,astrongrollingboilwillassistinthedevelopmentofflavorandcolorcompounds. Maillard reactions are a browning reaction (the same one thatoccurswhenyoutoastbread)that issimilartocaramelization.(Thetwoaresosimilaryouwillhearpeople incorrectly talkingaboutcaramelizationoccurringduringtheboil.)TheheatofaboilcausesMaillardreactionstotakeplacewithinthewort.Someoftheflavorsthatdevelopareresponsiblefortherichnessofthemaltflavor,perceivedinsomedarkerbeers,withoutaddingbodytothebeer.

Chilling

Once the boil has been completed, thewort should be chilled as quickly aspossibledowntothetemperaturethatyouwanttopitchtheyeastat.Thiscanbedonewith theuseof awort chiller or using an icebath.Aswith theboil, therapidcoolingofthewortwillcausefurtherproteinstocoagulateanddropoutofthe wort, increasing the clarity. If these proteins are not dropped out ofsuspensionduringthecoolingphase,theywillcoagulatetogetherwhenthebeerischilled toserving temperatures.Thiswill result inbeer thatwasclearat thetimeitwasbottledbuthazyatthetimeitisserved.

Chilling thebeer quickly also slows the evaporationof volatile compounds.Theflavorandaromacharacteristicsprovidedbyhopsaddedat theendof theboilwouldbedrivenoffiftheywereincludedatthestartoftheboil.Chillingthewort stops the evaporation of these volatiles,maintaining both the hop aromaandflavor.

Notonlywillchillingthebeerquicklymaintainthehopflavorandaroma,butit will prevent the development of DMS. DMSwill only be produced in hotwort,butonceyouendtheboiltheexistentDMSisnolongerbeingdrivenoffatthesamerate.Aslongasthewortishot,DMSwillcontinuetobuildupinthewort.BychillingthewortasquicklyaspossibleyouarestoppingtheformationofDMSandavoidingtheoff-flavorsassociatedwithit.

Finallythewortneedstobebroughtdowntotheyeast-pitchingtemperature.Pitchingtheyeastattoowarmofatemperaturecanleadtothedevelopmentofoff-flavors.Whentheyeastisfirstpitchedintothewortitgoesthroughagrowthphasebeforegettingtotheworkoffermentation.Duringthisphasetheyeastisproducinganumberofprecursorsbeforealcoholisproduced.Duringahealthyfermentation,theyeasteventuallycleansuptheseprecursors.Ifthetemperatureis too high when the yeast is pitched, it can accelerate the production ofprecursorstolevelsthatwillnotbecleanedup,leavingoff-flavorsinthebeer.

TheProcess

This process uses a three-vessel brewing system that has been traditionallybeen used in homebrewing. As discussed in the sidebar on page 83 there areotheroptionssuchastheBrewinaBagmethod,andhybridapproachescanbeused. Traditionally, homebrewers have used a system consisting of a boilingvessel, a mash/lauter tun, and a hot liquor tank, the last of which is used tosupplyhotwatertothemashandforsparging.Theseinstructionsalsopresumethatyouarebatchsparging.Whilebothbatchspargingandflyspargingcangiveexcellent results, batch sparging is presumed as it is a simplermethod for thenewall-grainbrewer.

IckyStickyOatmealStout

Thisstoutisnamedafterthemessitleftalloverthestovethefirsttimeitwasbrewed.Thereisonlyasinglehopaddition,forbittering,astheroastedbarleyandtheoatswilltakecenterstage.Averycleanyeastshouldbeused—Wyeast 1056 is recommended—to avoid the fruity esters that are thecallingcardoftheIrishyeastthatmanyfavorintheirstouts.

10lbs.MarrisOtter

2lbs.FlakedOats

1.5lbs.RoastedBarley

0.5lbs.ChocolateMalt

1oz.ChinookHops(addedatthestartoftheboil)

Wyeast1056AmericanAleyeast

OriginalGravityEstimate1.064(basedon70%efficiency)

FinalGravityEstimate1.015

IBU32

1.YeastIf you are using a liquid yeast and intend to use a starter, youwill need to

preparetheyeastafewdaysinadvance.Dryyeastcanbeusedwithoutastarter,butitisbesttorehydratetheyeastinwarmwaterpriortopitching.

IfyouarebrewingtheOatmealStoutrecipe,makeatleasta1-literstartertwodaysbeforebrewday.

2.CleanandSanitizeIf you are starting to see a trend here, youwill notice that cleanliness and

sanitizationcannotbestressedenough.Yourequipmentmustbekeptcleanand

anythingthatwillcomeintocontactwiththewortaftertheboilwillneedtobesanitized.

3.DoughinThe process of actually mixing the grain with the mash water is called

“doughing-in.” The first step is to bring your mash water to your striketemperature.Thestriketemperatureisthetemperatureofthewaterasitismixedwith the grains. The grains will cause the temp of the strike water to drop.Without resorting to calculations, you can estimate that the temperatureof thestrikewaterwilldropapproximately10degreesFahrenheit.Theexactamountofthedropwilldependontheamountofgrainsinthemashandtheirtemperaturepriortodoughing-in.

It isagoodidea topreheatyourmash tun toavoidfurther temperature loss.Withsomesystems,thestrikewaterisbroughttotempinthemashtun,inwhichcase it isnotnecessary tospecificallypreheat themash tun. Ifyouareusingaseparate mash tun, such as a converted picnic cooler, it can be preheated byputting approximately a half gallon of boiling water into the mash tun forapproximately 10–15 minutes before doughin (remove the preheating waterfirst).

Whetheryouadd thegrain to thewater,or thewater to thegrain, it isveryimportanttothoroughlymixthegrain;otherwisedoughballswillform.Doughballswillnotallowthegrainattheircentertoproperlyundergotheconversionprocess,resultinginlowerextractionefficiency.

Ifyoumissyourtargetedmashtemperature,thetemperatureofthemashcanbe adjustedby addingwater to themash tun.To lower the temperature of themash,youwilladdcoldwater.Conversely,toraisethetemperature,youwilladdhotwater.Forthisreason,itisagoodideatohaveasecondpotofhotwateronthe stove when you are setting themash temp.Whenmaking changes to themashtemperature,goslowlyinordertopreciselydialinyourtargettemperature.

With theOatmeal Stout recipe, bring approximately 4.5 gallons ofwater to165degreesFahrenheitbeforemixinginyourcrushedgrain.Youwanttotargeta mash temperature of approximately 154 degrees Fahrenheit. Remember tothoroughlymixyour grains in to avoiddoughballs.Addhot or coldwater asneededtoreachyourtargettemperature.

4.MashOnceyouhavereachedyourtargettemperature,thegrainwillneedtosteepat

the mash temp for approximately one hour to ensure that you have fullyconvertedthestarches tosugar. Ifyouareusingaconvertedpicniccoolerasamashtunthemashcansimplybecoveredandleftalone.Ifyourmashtunisnotinsulated,youcanwrapthemashtuninablanketorsomethingsimilartoaddabitof insulation. It isOKif the tempof themashdropsslightly;youwill stillachieveconversion.

5.PrepareYourSpargeWaterTowardtheendofthemashyouwillwanttoprepareyourspargewater.The

goalinfiguringoutyourwaterneedsistouseenoughwaterduringthespargesothatyouwillreachyourtargetvolumeattheendoftheboil.Thefirststepistodeterminehowmuchwateryouwillneed.The twokey factors indeterminingtheamountofspargewaterneededistoaccountforthewaterthatisabsorbedbythegrainduring themashand theamountofwater thatwillbe lostduring theboil.

During the mash, the grain absorbs approximately .1 gallons of water perpound of grain. If you areworkingwith theOatmeal Stout recipe that has 14poundsofgrain,youcanestimatethatthegrainswillabsorbapproximately1.4gallonsofwater.Youcanalsoestimatethatyouwillloseapproximately1gallonof volumeduring the boil due to evaporation,whichmeans that youwill loseapproximately 2.4 gallons ofwater between the boil and themash. Since youstartedwith4.5gallonsofwaterduringdoughin,andyourtargetvolumeis5.5gallonsofwater,youwillneedtoaddanothergallonofwatertothe2.4gallonsyoulosetothegrainandevaporation.Accordingly,youwillwanttospargewith3.4gallonsofwater,whichcanbesafelyroundedto3.5gallonsofwatertomakethingseasier.

The sparge water should be heated to between 170 and 180 degreesFahrenheit.

6.Lauter/SpargeIfyouarebatchsparging,youwillcompletelydrainallwortinthemashtun

intotheboilingvessel.Asdiscussed,startbyremovingoneortwolitersofwort

andreturningitbacktothemashtun;thisisthevorlauf.Dothisuntilthewortrunsclearofgrainparticles.Onceyouhavecompletedthevorlauf,thewortcanbe drained as quickly as your mash tun will allow. Once the mash tun hascompletely drained, transfer the hot spargewater to themash tun and stir thewater and grain mixture. Allow it 5–10minutes to settle and then repeat thevorlaufandcompletelydrainthespargewaterintotheboilingvessel.

If you are fly sparging, you will need to remove the wort slowly to avoidchanneling.Aftervorlauf,allowtheworttoslowlydrainuntilthewortreachesaleveljustabovethegrainbed.Gentlyaddaninchorsoofspargewaterontopofthegrainbed.Thewatercanbeladledontopofaplatetoavoiddisturbingthegrain.Asthewortisslowlydrainedfromthemashtun,replacethespargewaterat the top of the mash tun until you have run out of sparge water and havecompletely drained themash tun. The entire fly sparging process should takeapproximately45minutes.

7.BoilAfter you have finished lautering and sparging, you should have

approximately6.5gallonsofwort inyourboil vessel.Bring this to aboil.Becareful as the wort approaches a boil to avoid a boilover. As the hot breakdevelops,youcancontinuouslystirthewort,turndowntheheat,orcompletelyremove the pot fromheat. Itwas a lack of paying attention to a boilover thatgives the Icky StickyOatmeal Stout recipe its name. Once the hot break has

subsided,youcanreturntheworttofullheat,hopefullyreachinganicerollingboil.

Afteryouhavebroughttheworttoaboilandgottenpasttheinitialhotbreak,youcanaddyourbitteringhops.IfyouaremakingtheOatmealStout,youwilladdallofthehopsfoundintherecipe.Iftherecipeyouareusingcallsfortheadditionsofflavorandaromahops, theywill routinelybeaddedwhenthere is15minuteslefttotheboilandattheendoftheboil,respectively.

8.ChillAtthecompletionoftheboil,thewortshouldbechilledasquicklyaspossible

tofacilitatetheformationofcoldbreak.Thewortcanbeplacedinanicebath,orbetteryet,awortchillercanbeusedtobringthetemperatureofthewortdownto pitching temperatures. You want to use the fastest method that you have

available to you, in order to prevent the continuing buildup of DMS and toremoveexcessproteins.

9.WhirlpoolAfter the wort has been chilled, it's time to transfer the wort to the

fermentationvesselandpitchtheyeast.Hot-andcold-breakmaterial,alongwithhopsandexcessgrainsarestillinthewort,andideallytheyshouldberemoved.Theeasiestwaytodothisiswithwhirlpooling.

Thebasicideaistostirthewortsothatwortismovinginacircularfashion.Asthewortrotatesintheboilingvessel,anyparticulatematterwillmovetothecenterofthevesselwhereitwillsettleoutinaconeasthewortslowstoastop.Aftertheworthascometoastop,itcanbedrainedorsiphonedfromtheedges,insuchafashionthattheparticulatematterthathasaccumulatedinthecenterisnotdisturbedandis leftbehind.Whileyoushouldstrive tokeepasmuchof itoutof the fermenter aspossible,youneednotgo to extremesas there is littleevidencethatthematerialwillaffectthefinaloutcomeofthebeer.

10.FermentOnce the beer has been transferred to the fermentation vessel it should be

vigorouslyaeratedtoprovidetheoxygenthattheyeastneedstoprovideaproperfermentation.Ifyouareusingabucketforfermentation,thebeercanbepassedback and forth from the boiling vessel (after you've dumped the particulatematter from the boiling vessel) to the fermenter a number of times whileencouragingsplashing.Ifyouareusingacarboy,thecarboycanbebalancedonone edge and pivoted back and forth in order to shake up the wort.Approximately5minutesshouldbesufficient.

The beer should be fermented for at least two weeks, if not longer. Ahydrometer reading is the only real way to be sure that fermentation hascompleted.Whenthehydrometerreadinghasleveledoffforthreedaysinarow,youcanbeassuredthatfermentationisfinishedandyouarereadyforbottlingorkegging.

5CLEANINGANDSANITIZING

BY NOW YOU realize that cleaning and sanitization are of the utmostimportance.Everysetofinstructions(hereorelsewhere)startsandendswiththedirectiontocleanyourequipment,andpropersanitizationisstressedthroughout

theprocess.Cleaningandsanitizingaretwodifferentaspectsofbrewingandonecannot be substituted for the other.You cannot sanitizewithout first cleaning,andcleaningwithoutsanitizingwillnotsufficeeither.

Cleaning

In homebrewing, you are aiming for a level of sanitization that willsignificantly decrease the possibility that your beerwill become infectedwitheitherwildyeastorbacteria.Thatlevelofsanitizationcannotbereachedifyourequipmentisdirty.Sanitizersrequirecontactwiththemicroorganisminordertokill it,andif thatmicroorganismishidingbeneathdirt, thesanitizerwillneverreachit.

It is importanttocleanyourequipmentatboththebeginningandendofthebrewing process. Cleaning your equipment at the end of the session is mucheasierthanifyouallowresidueandworttodryontotheequipmentandthentrytocleanitlater.Eventhoughyoushouldhavecleanedtheequipmentattheendof the last brew,when you start your next batch it is always best to give theequipmentaquickcleaningpriortosanitization.

MechanicalCleaningstartswithmechanicalremoval(i.e.,scrubbing).Scourpads,suchas

the Scotch-Brite padmade by 3M, are particularly useful and can be used onbothglassandmetal.Don'tconfusethesewiththeBrillo-typepad,orsteelwool.Scourpadsaremadewithplasticandarenotlikelytoscratchyourequipment.Ifyouuseplastic fermentationandbottlingbuckets,youneed tobeextracarefulnot to use anything that could scratch the plastic. Scratches very hard to fullyclean and sanitize, making them an excellent place for bacteria to hide. Asplastic buckets are fairly inexpensive, it is better to replace a bucket that hasbeenbeatupalittletoomuchratherthanchanceusingit.

Itbearsrepeating,stayawayfromthesteelwoolandBrillo.Steelwoolwilleasily scratch plastic equipment, can even scratch glass, and should definitelynotbeusedonstainlesssteel.Stainlesssteelisarelativelysoftmetal,andbitsofsteelwoolcanbecomeembeddedinitduringcleaning.Thesteelwoolwillrustandcausethestainlesssteeltorustaswell.

SodiumPercarbonateSodium Percarbonates, such as Powdered Brewery Wash (PBW) and

OxiClean work extremely well in the homebrewery. OxiClean is readily

availableandcanbefoundinmostgrocerystores;youjustwanttotrytoobtainthe fragrance-freeversion.PBWis a sodiumpercarbonate that isperfume-freebut contains further additives thatmake it effective for thosewith hardwater,whereOxiCleanmaynotworkaswell.

Oneofthegreatthingsaboutsodiumpercarbonatesisthatmanythingscanbecleanedsimplybysoakingthem.Onceafermentationvesselhasbeenrinsedout,it can be filled with water and sodium percarbonate and left to sit–it willvirtuallycleanitself.Sodiumpercarbonatesworkthroughoxidation,andassuchyouneedtobecarefulwhenusingwithmetalsthatarepronetooxidation.Ifleftsoaking,aluminumcanturnblack.Stainlesssteelthatisinpoorconditioncouldbenegativelyaffectedaswell.Ifeverindoubt,donotusepercarbonatesonyourmetal pots, but they can be used without fear on all your plastic and glassbrewingequipment.

WithPBW,followthemanufacturer'sinstructions.WhenusingOxiClean,useapproximately½cupto5gallonsofwater.Ineithercase,rinsewellafteruse.

BarKeepersFriendBarKeepersFriendisageneralcleaningagentthatworksparticularlywellon

stainlesssteel.WhatmakesBarKeepersFriendwellsuited tostainlesssteel isthat itwill re-passify the steel after use. Passivation is the process thatmakesstainlesssteelresistanttooxidation.Onstainlesssteelthathasdevelopedsomerust spots, not only will the Bar Keepers Friend remove the rust but it willpreventrustfromre-forming.

Bar Keepers Friend should not be used on anodized aluminum, but can beused on copper, stainless steel, and glass. It can often be found in thesupermarket, but if you can't obtain it there you canorder it directly from themanufacturer'swebsite.

SoapAlthough not a preferred agent, in a pinch you can use good old-fashioned

soap to cleanyour equipment.Try tousea soap that is freeof fragrances anddyes, if at all possible. Make sure to rinse all of the equipment very well,preferablywithwarmwater.Youwanttomakesurethatyougetallofthesoapresidueoff.

BleachHousehold chlorine bleach canbe a good cleaner and an effective sanitizer.

Butitdoeshaveitsdownsides.Notonlycanitwreakhavoconyourclothes,butit is corrosive tomanymetals that you are likely to be using in a homebrewsetup,includingcopperandstainlesssteel.Useataratioofoneounceofbleachpergallonofcoldwater.Youwanttouseableachthatisfreeoffragrances,andrinsewellasthechlorinecancauseoff-flavors.

VinegarOver time mineral deposits can accumulate on your equipment, especially

your boilingvessel.Vinegar is useful in removingmineral deposits fromyourequipment.Usea ratioofonepartvinegar to twopartswater.Aslightlymoredilutedmixture of onepart vinegar to four partswater canbe used if you aregoingtosoakyourequipment.

Sanitization

While sanitization is extremely important andnot a step tobe skipped, it isalsonotasteptoworryaboutaslongasyouaretakingminimumprecautions.Youneedtoalwayskeepinmindthatbeerwasbeingbrewedforhundreds,ifnotthousands, of years without any understanding of sanitization, or evenknowledge of the existence of microorganisms, with great success. Whileemphasisisplacedonsanitization,youneednotgotothepointofsterilization.Sterilizationis theprocessofeliminatingallformsof life,whilesanitizationissimplythereductionofmicroorganisms.

There are many ways to sanitize your equipment and ingredients, but oureffortscanusuallybereducedto twodistinctmethods—theapplicationofheatandtheuseofchemicalsanitizers.

HeatHeat is an effective sanitizer, and if taken to the extreme it can be used to

sterilize.When you are boiling yourwort, you are sanitizing not only the potyour using for the boil, but also thewort itself. This is why special attention

shouldbepaidtoanythingthatcomesintocontactwiththewortaftertheendoftheboil,asitwillnothavethebenefitofthesanitizingeffectsoftheboil.

IodineIodine is commonly used for sanitization in homebrewing, usually as

Iodophor,apreparationcontaining iodinecomplexedwithasolubilizingagent,butthereareanumberofotherpreparationsavailable.Iodophorneedsacontacttimeof5minutesandifusedattheproperratiosdoesnotneedtoberinsed.Donotuseitstraightfromthebottle—itneedstobedilutedwithwater.Followthemanufacturer's instructions as different manufacturers prepare the solution atdifferent concentrations. Note that it will stain plastic. Unlike acid-basedsanitizerssuchasStarSan,Iodophorcannotbestoredonceithasbeendiluted.

Acid-BasedAcid-basedsanitizers, suchasStarSan fromFiveStarChemicals (the same

companythatmakesPBW),areanotherverypopularchoice.StarSanhas twobig advantages over Iodophor, the first is that unused sanitizer can be stored(nearly indefinitely if you use distilled water to dilute it) without losing itseffectivenessand,second,ithasashorterminimumcontacttimeofoneminute.LikeIodophor,StarSanisano-rinsesanitizer.

SincedilutedStarSanretainsitseffectivenessforalongperiodoftime,youcan keep a preparation of Star San in a spray bottle. This becomes extremelyusefulwhenyouneed toquickly sanitize itemssuchas themouthofacarboywhenrackingtoabottlingbucketortheoutsideofayeastpacketbeforepitchingintoastarter.

StarSanalsohasatendencytofoamupwhenbeingprepared.Thefoamitselfactsasasanitizerandisusefulinmakingsurethatyouaresanitizingthosehardtoreachplacesandensuringcontacttime.AsStarSanisano-rinsesanitizer,youneed notworry about the foam and you can safely transferwort or fermentedbeerintothefoamwithoutithavinganyeffectonfinalproduct.

BleachAsindicatedabove,householdbleachcanbeagoodcleanerandaneffective

sanitizer.Useataratioofoneounceofbleachpergallonofcoldwater.Donotusewarmwater,asitwillcausethechlorinetoevaporateoutofthesolutionandremove itsability tosanitize. It requiresacontact timeof10minutesandyouwillneed to rinse theequipmentafter ithasbeen sanitized. Ifyouusebleach,alwaysuseonethatisfreeoffragrances.

RemovingLabelsfromBottles

Removing labels from commercial bottles prior to bottling is a subject thatalways seems to garner a lot of attention. This is probably because no onemethodseemstobefoolproof.Mostmethodsrelyonsoakingthebottlesinsomesortofsolution.

Acommon,andperhapstheeasiestandmosteffective,methodistosoakthebottlesinOxiCleanorPBWovernight.Mostlabelswillfloatrightoff,andyouhave theaddedbenefit that theywillbecleanwhenyouaredone, requiringatmostagoodrinsing.OtherpopularmethodsofremovinglabelsincludesoakinginawaterandvinegarsolutionorsoakinginapreparationofStarSan.

ASWITHMOSTcrafts,thequalityofyourproductwillbedirectlyattributableinpart to thequalityofyourmaterials.Startwith inferior ingredients andyouwillneverproduceanexceptionalbeer.Marryfreshingredientswithtechniqueandtheendresulthasabetterchanceofendingupassomethingspecial.Theprimaryingredientsinbeerarewater,maltedbarley,hops,andyeast.You

may be familiar with the German Reinheitsgebot (often referred to as theGermanBeerPurityLaw),whichfamouslyholdsthatbeershallbebrewedusingthose four ingredients and no others. In fact, when the Reinheitsgebot wasoriginallydrafteditdidn'tevenallowforyeast,asitsroleinbrewinghadyettobediscovered.Althoughcommonlyreferredtoasthe“German”beerlaw,itwasoriginally limited to the state of Bavaria. Outside of Bavaria, it was not

observed, although various regions may have had their own laws governingbrewing. An example of a beer that does not conform to the law is theHefeweizen,whichisbrewedwithalargeproportionofwheat—notoneofthefourpermissibleingredientsundertheReinheitsgebot.

The original purpose of the law is debatable; some commentators havespeculatedthatitwasthefirstfoodpuritylawandthatitwasdesignedtopreventunscrupulousbrewersfromaddingless thanqualityfermentablesassubstitutesfor barley. Other commentators have speculated that the law was a sort ofrationing, designed to prevent brewers from buying up other grains that wereusedbyprofessionssuchasbakers, thuskeepingpriceofbreadundercontrol.Although the law is no longer in effect in any legally binding fashion,manyGerman brewers adhere to the spirit of the law as a testament to theircommitmenttousingonlythefinestingredients.

Whilewheatisacommonalternativefermentablefoundinbeertoday,itisfarfromtheonlyone–ryeisoftenusedforitsspicycharacterandriceisfamously

usedinAmerican-StyleLagers.Inadditiontorice,directsugarinjectionsarenotunheard of in order to provide more fermentables or as a way to provideunfermentablesugarsthatwillcontributetobodyandmouthfeel.

Fermentablesarenottheonlyplacewhereadjunctingredientsarefound.Theuse of fruit is quite common, and classic examples can be found in BelgianLambics.Allmannerofspicesareusedaswell,andarealmostarequirementintheWinterWarmersthataregainingpopularityduringthewinterholidayseason.While commercial examples can be found for each of these additions, thecommercialbrewershavenothingon innovativehomebrewerswhoare limitedonlybytheirimagination.

6

WATER

THEPRIMARYINGREDIENTinbeeriswater,buttoooftenthehomebrewerfailstogiveitanyattention.Theamountofattentionthatyourwatersourcewillrequire will depend upon the type of brewing that you are going to do. Anextract brewer need only take some simple precautions, while any brewerundertakingamashwillneedtogivetheirwateralittlemorethought.For the extract brewer,most potablewaterwill do as long as it smells and

tastes acceptable. If yourwater has a strong chlorine smell, itmay be treatedwith chloramine, which is used by municipalities to kill bacteria. Unlikechlorine, which can be boiled off, chloramine ismore stable andwill requiretreatment.ThemostcommonwaytodealwithchloramineistouseaCampdentablet,whichcanbeobtainedatmosthomebrewstores.Campdentabletscontainsodiummetabisulphite, and if you arepreparing all of you arewater aheadoftime,onetabletwillbesufficienttoeliminatebothchlorineandchloraminefromyourwater.

Withall-grainbrewing,watertreatmentcanbecomemorecomplicated.Attheveryleastyoushouldaskyourlocalwaterauthorityforacopyoftheareawaterreport,whichwill give you a breakdownof theminerals found in yourwater.Withoutgoingintotoomuchdetail,attheveryleastyouwanttomakesurethatyourwaterhasatleast50ppmofcalcium.Ifyourwaterisverysoftanddoesnot

have 50ppm of calcium, you can adjust your water by adding 1 teaspoon ofgypsumper5gallonsofwater.Therearehundredsofadjustmentsthatyoucanmake to your brewing water, but tweaking water chemistry is really onlynecessaryinveryadvancedbrewingandisbeyondthescopeofthisbook.

7MALTS

BARLEY IS MALTED in the three-step process consisting of steeping,germination,anddrying.Thebarleyisfirststeepedinwaterforupto48hours.Duringthistime,themoisturecontentofthegrainincreasesfromapproximately

12percentto44percent.Theuptakeofwateractivatesenzymesthatcausethebarley to germinate, and causes new enzymes to develop that will make thestarches in the grain available for later use by the brewer during the mash.Duringsteeping, thebarleyisoccasionallyrousedandexposedtoair toensurethatthegrainisobtainingenoughoxygen.During steeping, the maltster carefully observes the barley and removes it

fromthewaterjustastheendosperm,ortheplantshoot,isstartingtoshow.Thebarleyisthenremovedfromthewaterandisallowedtogerminate.Thegrainisoftenspreadonthefloorofalargeroom,wherehumidairispassedthroughthegrain as it is turned. This maintains the moisture content of the grain andpreventsthegrowingendospermsfrommattingtogether.Inunmaltedbarleytheenzymesnecessarytoconvertstarchintofermentablesugararepresentbutinaformthatcannotbeusedduringthemash.Germinationreleasestheseenzymes,making them available during the mashing process. The amount of enzymespresentisthegrain'sdiastaticpower—itsabilitytoconvertstarchtosugar—andismeasuredindegreesLintner.

Asteepingvessel.

Thegiantscrewsseeninthispictureareusedtoturnthegrainwhileitgerminates.

Aclose-upofgerminatedrye;theendospermcanbeclearlyseen.

Thedegreetowhichthemaltisallowedtogerminatedeterminesthelevelofthe grain's “modification,” although modification is not the same as diastaticpower.Modification is the extent towhich the starches found in the grain aremade soluble so that they are available to the enzymes in the mash. Highlymodifiedmalts also have less complex proteins, which can cause haze in thefinishedproduct.The further along themaltster allows thegrain togerminate,the longer the sprout grows, and the more modified the malt becomes. Theproblemisthatthemorethegrainisallowedtosprout,themoreitusesupthestarchesastheendospermgrows.Thisistheartofthemaltster,knowingwhento

stopgermination,balancingmodificationwithavailablestarch.

Highly modified malts also have amino acids that are available as yeastnutrients to aid in fermentation. Historically, malts were undermodified anddidn't have the amino acids necessary for a healthy fermentation. In order toaddress this problem the brewerwould perform a protein rest by steeping thegrains at approximately 125 degreesFahrenheit for 20minutes.A protein restwas used to encourage proteolytic conversions, wherein proteins are brokendownintotheaminoacidsneededasyeastnutrients.Today,mostmaltsavailableto the homebrewer are highly modified, and, as such, a protein rest is notnecessary.

Amoderngrainkiln.

Oncethemalthasgerminated, it is thendried inakiln.Often,kilning takesplaceinthesameroomasgermination.Insteadofhumidair,hot,dryairisnowpassedthroughthegrain,whichstopsthegerminationprocessanddriesoutthemalttoabout4percentmoisturecontent.Manyofthecharacteristiccolorsandflavorsofthemaltaredevelopedduringkilning.

Thecolorofthegrains,andthecolortheyimparttothebeer,ismeasuredin

degreeslovibond.Lowlovibondratings,suchasthosefoundinbasemalts,willimpartastrawcolortothebeer.Asthelovibondratingincreases,thecolorspassthroughoranges,reds,andbrownsontheirwaytoblack.

Anearlytwentieth-centurykiln.Hotairwouldbecirculatedupfromunderthefloor,andtheshovelsinthefarcornerwouldbeusedtoturnthegrainbyhand.

BaseGrainsBase grains are the backbone of a beer, and are often labeled as “Brewers

Malts.” They provide the greatest amount of fermentables and the enzymes

necessary to convert starch to sugar. Most base grains have great enoughdiastatic power to not only convert their own starches, but also to convert thestarches of other grains with low diastatic power. Those grains that containenough enzymes to convert their own starches to sugar are called self-converting.Manytypesofspecialtymaltsarenotself-convertingandthereforemust be mashed with grains that contain more enzymes than necessary toconvert their own starches. Base grains are kilned but not roasted, and thususuallyhaveverylowlovibondratings.

Two-rowbarley.

2-Rowand6-Row

Generally brewers use two varieties of barley: 2-row and 6-row. Thedesignationreferstothenumberofrowsofkernelsthatareformedontheplant.Thekernelson2-rowbarleyareplumperandcontainlesshuskmaterialthanthe6-rowvariety,and2-rowisgenerallyconsideredtohavemoreofamaltytasteasopposedtoagrain-likeflavorassociatedwith6-row.The6-rowvarietygenerallyhasmore diastatic power than the 2-rowvariant.Although2-rowvarieties areusedmoreoften,thehigherdiastaticpowerof6-rowissometimesfavoredwhenbrewingwithalargeamountofadjunctgrainssuchascornorricethatarelowin,orhaveno,enzymes.Theextrahuskmaterialof6-rowissometimesabenefitwhenbrewingwithgrains thatareknown tocausespargingproblems, suchaswheatoroats.Both2-rowand6-rowmaltusuallyhavealovibondratingcominginaround1–2.

MarisOtterMarisotterisaslightlydarkervariantof2-rowbarley.OftenusedinEnglish

ales,where itprovidesa richmaltcharacter.MarisOtterhasa lovibondratingaround2–4.OthertraditionalBritishbasemaltsincludeOpticandPearl.

PaleMaltPaleMaltusuallyhasalovibondratingbetween2and4.Usedoverbasic2-

rowor6-rowtogiveaslightlydarkercolorandmoreofabiscuit-likeflavor.

GoldenPromiseAvariantofbarley that isnative toScotland.Usuallyhas a lovibond rating

around3andprovidesarichmaltbackdropforScottishandBritishAles.

PilsnerMaltA variant ofmalted barley that provides a very pale color with a lovibond

ratingusuallybelow2,itisverylowinprotein,whichhelpsachieveaveryclearfinishedproduct.TraditionallyusedinGermanandCzech(Bohemian)pilsners.Region-specificvarietiescanoftenbefoundforatouchofauthenticity.

MaltsThatCanBeSteeped

Notallmaltscanbesteeped;manyrequireamashinordertocontributetothefinal character of the beer. The following types of malt can be steeped tocontribute flavor and color to the beer, but they will not contribute anyfermentablesunlesstheyhavebeenmashed.

KilnedMaltsThesearemaltsthatarekilnedatahighertemperature,orforlonger,thanbase

malts. Kilned malts usually have enough enzymes to self-convert, but notenoughtoconvertadjunctgrains.Theycanbemashed,orsmallamountscanbesteepedinordertoimpartflavorandcolortothewortwithoutfermentables.

MunichMaltApalemaltfoundastheprimarymaltinOktoberfestandViennalagers,itis

kilnedatahighertemperaturethanbasicpalemalt,andissometimereferredtoasbeingtoasted.Withalovibondratingupto10,itprovidesadarkredcolorandamaltysweetness,thoughnottotheextentofcrystalmalts.WhileMunichmaltcontainsenoughenzymes toconvert itsownstarches, itdoesnothaveenoughenzymestoconvertstarchesfromadjuncts.

ViennaMaltLikeMunichmalt,itistoastedorkilnedatahighertemperaturealthoughnot

tothesamedegree.Ithasalovibondratingupto4andistheprimarycontributortotheflavorprofileofaViennalager.Viennamaltisabletoself-convert.

SmokedMalts

SmokedMaltSmoked malt is usually a pale malt base grain that has been smoked over

woodchipstoaddasmokedflavor.Whilethegraincontainsenzymesandcan

bemashed,itcanbesteepedwhenusingitinanextractbrewtocontributecolorand flavorbutwon't contributeany fermentables to thewort.Eachmalthousehastheirspecificstyleofsmokedmalt,andsmokedmaltscanbefoundthathavebeensmokedovercherryorbeechwood.Additionally,thehomebreweralsohasthe option of smoking his or her ownmalt. Lovibond ratings are usually low,between 2 and 5. Smoked malts give German Rauchbiers their characteristicsmokyflavorbutcanalsobeusedinportersandstouts.

PeatedMaltAtypeofsmokedmaltthathasbeensmokedoverpeat.UsedinScottishales,

itusuallyhasamuchstrongerflavorthanastandardsmokedmalt.Aswithothersmokedmalts,thelovibondratingislow,usuallylessthan5.

CrystalorCaramelMalts

Crystalmaltsareoftenusedtoincreaseheadretention,body,andmouthfeel,byaddingunfermentablesugars to thewort.Theycanbeusedanywhereupto15percentofthegrainbill.Crystalmaltsaretheonlymaltedgrainthatcanaddsugars to the beer without needing to undergo a mash, as the sugars aredeveloped during the kilning process. As with other malts, crystal malts areallowedtogerminate. Insteadofbeing transferred immediately todryheat, thegreenmalt(maltthathasnotbeenkilned)is“stewed”inaverydampoven.Thiscreates a mini-mash that causes the starches to convert to sugars, which arelockedintothegrainwhenitiscooled.Afterthegrainhasbeenstewed,itisthentransferredtoadrykiln.Itisduringitstimeinthedrykilnthatthemalttakesonitscolorandflavorcharacteristicsasthesugarsundergocaramelization.

Crystalmaltscomeinanumberofdifferentlovibondratings:10Lisontheleft,while120Lisontheright.

CrystalMaltsaresold ina rangeof styles thataredesignatedby theircolorprofile,usuallyspanningarangebetween10and120degreeslovibond.Asthelovibond rating increases, the malt will contribute a darker color to the wortrangingfromlightstraw(10L)throughdeepreds(120L).Inadditiontocolor,theflavorandaromaprofilewillchangeaswell,withincreasedcaramelflavorsandaromasbecomingdominantasthelovibondratingincreases.

One thing to be aware of is that each maltster has their own method formakingcrystalmalts,andassuch,thereisnoconsistencybetweenmalthouses.Flavor characteristics as well as color can change for two products bearingsimilar lovibond ratings. Furthermore,manymalt housesmake other types ofcrystalmalts,bychanging thebasegrainorusingmalts thathavebeenkilnedlonger or at a higher temperature. These are sold under names like Dextrin,Carapils,SpecialB,andExtraDarkCrystal.

RoastedMalts

Roastedmaltsareheatedtwicebythemaltster.Aswithallmalts,thegrainisfirstdried inakiln.The lengthof time that thegrain spends in thekilnalongwiththetemperatureoftheairthatisblownthroughthegraincanbeincreasedto start browning reactions. Roasted malts are taken a step further andtransferredtoaroasterafterkilning,wheretheypickupfurthercoloranddepthof flavor. The roaster usually consists of a large drum that is slowly turned,ensuringthatthegrainsareevenlyroastedtoguaranteeconsistentresults.

Avarietyofcaramelmaltsareavailabletothehomebrewer.

Roastingdrums

The temperatures involved in the production of roasted malts have beenshowntoproduceantioxidants,whichaidinanincreasedshelflifeofthebeer.For this reason, beers that are designed for long-term storage usually containsomeofthedarkerspecialtygrains.

BlackPatent/BlackMaltBlack Patent is so named because the method for making it was patented

whenitwasfirstdeveloped.Withalovibondrangingfrom500to700,asmallamount of Black Patentwill contribute a very dark color to thewort withoutaffectingtheheadofthebeer.Insmallquantitiesitcontributeslittleflavor,butinlargerquantitiesitcancontributeanacridbitternesstothebeer.Itisoftenusedinporters.

RoastedBarley

Roastedbarleyisoneoftheonlyspecialtygrainsthatisnotmalted—therawgrainissentstraighttotheroastingdrum.Theroastedbarleygivesthefinishedbeeradry-roastedcoffeeflavorthatissoughtafterinstouts.Itcanalsobefoundin porters, but some will argue that the defining characteristic that separatesstoutsfromportersistheuseofroastedbarley.Lovibondvaluescanrangefrom300to650,althoughatthehigherendsomemaltsterslabelitasBlackBarley.

Blackpatent

VictoryWithalovibondratingofabout20,victorymaltwillimpartadry-toastedmalt

flavorthatworkswellinEnglishales.

BiscuitUsed to give a toasted flavor to ales, with a lovibond rating of up to 20.

Impartsanambertomahoganycolortothebeerdependingontheamountused.Biscuitdoesnothaveenoughenzymestoself-convert.

Roastedbarley

OtherMaltsandAdjuncts

Barleyisnottheonlytypeofgrainthatismaltedforbrewingpurposes.Manystyles of beer require the addition of, or aremade almost entirely from, othertypesofgrainsincludingwheatandrye.Otherstylesofbeerrequiretheadditionofadjuncts,suchasriceorcorn.

WheatAfter barley, wheat is the most commonly used malted grain in brewing.

Weissbeirs andWitbiers aremade primarily fromwheat. Due towheat's highproteincontent,wheatbeersareusuallyhazy.Wheatisusuallygroundfinerthanbarley,anditdoesnothaveahusk.Assuch,beersbrewedwithalargeamountofwheatoftenhave troubleduring lauteringandsparging.Wheatmaltusuallyhasacoloroflessthan3L,althoughitdoesseemtoimpartlesscolortothewortthan its lovibond rating would suggest. Wheat has very high levels of beta-glucans,whichcancausethemashtogumup.Inordertoavoidthisproblemabeta-glucanrestisoftenperformedbyholdingthetempofthemashatabout100degreesFahrenheitfor20minutesbeforebringingthetemperatureofthemashuptoconversiontemps.

Wheat

RyeLikewheat,ryedoesnothaveahusk.Itisnotedforthespicycharacteritcan

impart to the beer.Rye can have a lovibond rating between 2 and 4.Aswithwheat,ryeisveryhighinbeta-glucans,whichcancreateastickymashandmaynecessitateabeta-glucanrestifusedasahighproportionofthegrainbill.

Oats

Oats are used to impart a creamymouthfeel to the beer.Although they aidbody,theycanhaveanegativeimpactonheadretentionduetooilsinthegrain.Traditionallyused inBelgianwitbeers and some stouts, ahighprotein contentcanaddtohazeinthefinishedproduct.

CornAlthough the use of corn has been derided as a cost-savingmeasure of the

large brewers that produceAmerican-Style Lager, corn does have its place inbrewing.Itprovidesanextremelyfermentablesourceofsugarthatisverylowinproteins,whichallowsfortheproductionofacrystalclear,drybeer.Itcanalsobeusedindarker-stylebeerstoaddalcoholcontentwithoutincreasingbody.

RiceLike corn, rice adds fermentable sugars with a low amount of protein that

allowsfortheproductionofdry,crystalclearbeer.

8HOPS

HOPS PROVIDE BITTERING, flavor, and aroma to the beer and generallycontributetotheoverallcharacterofthebeerincludingmouthfeel,perceptionofbitterness,andfullness.Theimportanceofhopsinbeercannotbeoverestimated.

While some styles of beer such as India Pale Ales are known for their hopprofiles,hopsisimportantinbalancingoutthemaltprofileeveninbeersthatarenotknownfor theirhops.Whilebeerscancertainlybebrewedwithouthops—generally using other flavoring additives in its place—formany beer lovers, abeerwithouthopsisnotreallybeeratall.HopsareharvestedfromthevineoftheplantnamedHumuluslupulus,which

isrelatedtocannabisandcatnip.Onlythefemaleplantproducesthehopconesusedinbrewing.Hopvines(properlycalled“bines”)cangrowuptotwenty-feettallandareusuallysupportedbystrings.Whenthehopsarereadytoharvest,theentirebineiscutdownandtheconesareremoved.Thehopconesarethentakentoan“oasthouse”orhopkilnwheretheconesaredriedoutbypassinghotairthrough them.Certain regionsareknown for theirhopproduction, suchas theWillametteandYakimaValleys in theNorthwestUnitedStates,and localhopsareoftenapartofthecharacteroftheregionalbeerstyles.ThebittergrapefruitflavorofthehopsgrowninNorthwestUnitedStatesareabletooffsetthelargemaltprofilesof

American-Style IPA, while the spicy flavor and flowery aroma derived fromSazzhopscomplementsthelight-styleBohemianpilsner.Asidefromaidinginflavorandaroma,hopshavenumerousotherbenefitsas

well. Hops have well-known antibacterial properties, providing a measure ofprotection from potentially beer-spoiling microorganisms. Furthermore, hopshave been shown to aid in flavor stability and head retention, and, as a lastresort,hoparomahasbeenshowntoatleastmaskbeerstaling.

Beerbitternessandhoppyaromaareduetoalpha-acidandessentialoilsfoundinthelupulinglands.Ifyouweretolookatacrosssectionofahopfloweryouwould see the stem,which is called a “strig.“Coming off of the strig are the“bracts,“whichisjustafancynameforthespecializedleavesfoundinthehopflower.The“bracteole“arethesmallerleaves,atthebaseofwhichyoufindthelupulinglands.Dependingon the typeofhop, the lupulincanvary inquantityandcanbepaleyellowtogoldencolor.Generallyspeaking,themorebitterthehop,thegreaterthequantityoflupulin.

Bitterness is primarily attributable to the alpha acids found in the lupulingland.Alphaacidsarenotsolubleinwater,andthusneedtobeconvertedtoiso-alphaacids,whicharesolubleinwater.Thisisaccomplishedbyboilingthehopsforanextendedperiodoftime.Thelongertheboil,themorealphaacidswillbeconvertedtoiso-alphaacidsandbedissolvedintothewort.Themoreiso-alphaacids,themorebitterthebeerwillbe.

Theproblemisthattheboilingprocesscausesvolatileessentialoilsfromthehops to be lost to evaporation. Primarily this affects the aroma and flavorcompounds, but to a certain extent even those compounds associated withbittering.Althoughitcantakeuptoanhourtoextractthebitteringcompoundsfromthehops,bytheendoftheboilmost,ifnotall,ofthearomaandflavorofthehopshavebeenlost.Therefore,furtherhopadditionsarerequiredtowardtheendoftheboil.Flavoradditionsareusuallymadewithlessthan30minutesleftontheboil,whilearomaadditionsarenormallymadewithlessthan5minutes

leftontheboilorevenwhenthewortistakenoffoftheheat.

While bittering components derived from hops have been shown to berelatively stableonce theboil isover,othercomponentscontributing toaromaand to a lesser extent flavor aremore prone to degradation over an extendedstoragetime.Despitethis,atleastonestudyhasshownthattheadditionoflatehops,eitherat theendof theboilorduringwhirlpooling,hasat thevery leastmaskedbeerstaling.

Hopsareavailabletothehomebrewerinmanyforms.Themostcommonformforhopstobesoldinisapellet.Hoppelletsaremadebychoppingupthewholeleafhopcones andpressing them intopellets.There are several advantages tohop pellets. First, pellets are themost stable form for storage.Because of therelatively low surface area of the pellet, less oxidation occurs.Also related tostorage, hop pellets take up the least amount of storage space. Finally, hoppelletsoffergreateralpha-acidutilization,requiringlesshopstoobtainthesameamountofbitterness.There are somedrawbacks topellet hops, as theprocessusedtocreatethepelletdrivesoffsomeofthearomaandflavorpotential.

Hoppellets

Hopplugs

Wholeleafhops

Hopsarealsoavailablewholeleafandasplugs.Wholeleafhopsaresimplythedriedouthopconeswhilehopplugsarewholeleafhopconesthathavebeenpressedintoadiskresemblingasmallhockeypuck.Whilewholeleafhopsmayhavegreater flavorandaromacharacteristics, theyhavea tendency todegradeovertimeonceexposedtoair.Hopplugsaresomewhatlesspronetodegradationastheyhavelesssurfaceareaexposedtoair.Whenusingwholeleafhops,itisbesttousethemquicklytoavoiddegradationinquality.

Nomatterwhatformofhopsyoupurchase,youwanttomakesurethatyouget the freshest available. When you purchase the hops from your localhomebrew storemake sure that they are being stored in a refrigerator, whichhelpspreserve themwhile in storage.Additionally,hops areoftenavailable ineitheravacuum-sealedbagorabagthathasbeenflushedwithnitrogen,bothofwhichwillhelppreservetheflavorandaroma.

Whenpurchasinghops,makesurethattheyarefresh.Theyshouldbevacuum-sealedandrefrigerated.

Thereareanumberofwaysthathopsareused.Eachusebringsoutdifferentcharacteristicsofthehops,and,often,multiplemethodswillbeemployedinthesamebeer.

Boiling

Inordertoobtainthebittercharacterofhops,thehopsneedtobeboiled.Asdiscussed, thebitteringcapabilityofhopsaredirectly related to theamountofalphaacidsavailable,andboilingcausesachemicalchangetooccurwhereinthe

alphaacids,whicharenotsolubleinwater,becomeiso-alaphaacids,whichare.Thedegree towhich thisoccurs isdependenton timeand temperature.As theboiling process tends to drive off themore volatile oils associatedwith flavorandaroma,boilingtimeforthosehopadditionsisusuallylimited.

It isuseful tobeable toestimate thebitternessofyourbeer.Theamountofalphaacidsinanyonetypeofhopcanvaryfromyeartoyearandcroptocrop.By being able to calculate the bitterness levels of the beer, you can makeadjustmentsbaseduponthehopsyouhaveonhand.Thiswillalsoletyoumakeadjustmentsifyouneedtosubstituteonetypeofhopforanotherduetoalackofavailability.(Itisnotnecessarytolearntocalculatebitternesslevels,andmanypeoplemakewonderful beerwithout ever thinking of these things, but if youwanttoknow,readon.)

Thereareanumberofwaystoquantifythebitternessofabeer.Traditionally,homebrewers used a measurement called the Homebrew Bitterness Unit orHBU.While thismethod is no longerwidely used, youmay come across oldrecipesthatusethisformulation.SometimesyouwillfindHBUslistedasAlphaAcidUnitsorAAUs.HBUscanbecalculatedbymultiplyingtheamountofhopsmeasuredinouncesbythealpha-acidpercentage.Ifyouweretouse2ouncesofa bittering hopwith an alpha acid percentage of 11 percent, the final productwouldhave22HBU.

HBUs give you a very rough idea of the bitterness level, andmore preciseways to estimate the bitterness of beer have been established. The preferredmethodofcalculatingthebitternessderivedfromhopsistoestimatetheamountof alpha acids that actually make it into the beer, and this is measured inInternational Bitterness Units, routinely referred to as IBU. This is themeasurementthatisoftenfoundonthelabelsofcommercialbeerstryingtooutcompeteoneanotherinhow“hoppy“theycanmaketheirbeers.

ThedifferencebetweenHBUsandIBUsisthatIBUsattempttodeterminetheamountofthealphaacidsthatactuallymakeitintothebeer.Quiteafewauthorshave run experiments in order to determine hop utilization, but unfortunatelythey have not reached a consensus.Dr.MichaelHall in an article inZymurgy(the magazine of the American Homebrewers Association), after reviewingmuch of the available literature of the time, recommends the following twoequations.TheIBUestimateforyoubeerisdeterminedbyaddingthetwovaluestogether.

Forbitteringhops,addedatthestartoftheboil,usethisequation:

Forhopsthataretobeusedasaflavoraddition,andboiledforlessthan30minutes,usethisequation:

Theonlydifferencebetweenthetwoistheconstant(18.7inthefirstequationand7.5 in the secondequation) that accounts for thechange inutilization thatoccursbasedupon the lengthof time that thehopsarebeingboiled.As flavorhopsareboiledforashorter lengthof time than thebitteringhopaddition, farlessofthealphaacidsarebeingused.

LateHops

Aroma hops are added at the very end of the boil, with either just a fewminuteslefttotheboiloratflameout.Theessentialoilsthatcontributetoaromaareveryvolatileandaredrivenoffbyboiling.Asaromahopsarenotboiledforverylong,ifatall,theydonotcontributetothebitternessofthebeeratallandtheircontributiontoeitherHBUsorIBUsisconsideredzero.

DryHopping

Dry hopping is a technique wherein hops are added to the beer afterfermentation,duringtheconditioningphase.Thehopsareallowedtosoakinthebeerforanywherefromthreedaystotwoweeks.Thisallowstheessentialoilstoseepintothebeer,withoutbeingdrivenoffbyheatfromhotwort.Dryhoppingisusuallyperformedwithwholeleaforplughops,butpelletscanbeused.

Dry hopping contributes to the aroma and flavor of the beer, but does notcontribute tobitterness inanymeaningfulway. It isagood idea tosample thebeerwhiledryhopping,andremovethehopswhenthedesiredflavorisreachedas extended dry hopping can lead to a grassy flavor in the beer which canbecomeundesirableifitbecomestoopungent.

FirstWortHops

First wort hops is a method that is used in all-grain brewing. Instead ofwaitingtoaddthehopsatthestartoftheboil,thehopsareaddedtotheboilingvesselwhenthewortisdrainedintothekettlefromtheMLT.Whileflavorandaroma compounds tend to be driven off during the boil, it is believed thatchemicalchangestakeplacethatmakethesecompoundslessvolatileandproneto evaporation during boiling. As such, first wort hops can impact flavor andaromadespitethelongboiltime.

HopBack

Anothermethodofusinghops,utilizesadevicecalledahopback.Ahopbackis a container thatholds thehopswhile thehotwort ispassed through it.Thehopsact asa filter, clarifying thewort as itpasses through thehopbackon itswaytoachiller.Thehopbackisfullyenclosedsothevolatileoilsthatcontributeflavorandaromadonotevaporateoutofthewort.

9YEAST

YEASTARESINGLEcellorganisms,andforsuchsmallcreatures,yeasthaveabigimpactonyourbeer.Theyaffectnotonlythebodyandfeelofthebeer,butthey make a large contribution to flavor and aroma. Fermentation convertssugars in thewort into alcohol, drying the beer outwhile the specific gravitydrops.Butalcohol isnot theonlyproductof fermentation—anumberofotherby-productsareproduced, includingesters, fuselalcohols,anddiacetyl,amongothersthatcancontributebothwantedandunwantedflavorsandaromas.Infact,ithasbeenestimatedthatyeastcancontributeuptofivehundreddifferentflavorcompoundstoabeer.Brewers divide yeast into two groups, lager yeasts and ale yeasts. As their

namessuggest,lageryeastsareusedtomakelagerswhilealeyeastsareusedtoproduce ales. Generally speaking, ale yeasts are described as being topfermenting as the cells are highly flocculant, which means that they readilyclump together. As the yeast cells clump together they capture some of the

carbon dioxide that is being produced and rise to the top of the fermentationvessel.Theretheyformathick“krausen”(afoamyheadthatdevelopsontopofthewortduring the initialstageoffermentation)andareeasilyharvestedfromthefermentationvesselforfutureuse.Lageryeastcells,ontheotherhand,tendtostayinsuspensionlongerandultimatelysettleoutofthebeeratthebottomofthefermenter.Thisdistinctionhasbecomesomewhatblurredas thenumberofstrainsofyeasthasmultipliedinrecentyears,anditispossibletofindaleyeaststhatdon'tflocculateverywellandlageryeaststhatdo.

Whenpurchasingyeastyouwanttobuyfreshsamplesthathavebeenproperlystored.

Theprimarypurposeoftheyeastistoconvertsugarstoalcohol,butitdoesn'tgoaboutthisinadirectfashion.Afteryouhavepitchedtheyeastitgoesthroughfourphasesasittravelsalongthejourneythatwillconvertsugartoalcohol:thelag, growth, active fermentation, and flocculation/settling. Although we willdiscussfermentationbeinginonephaseoranother,itisimportanttorealizethattosomeextentallfourphasesarehappeningsimultaneously.Whenwediscusseach phase, we are speaking about what the yeast is doing generally as apopulation,ratherthanwhatanyoneyeastcellisupto.

Immediately after pitching, the yeast enters what is referred to as the lag

phase. This is the period wherein very little obvious activity is taking place.Althoughyoucan'tseeit,theyeastispreparingforgrowthandfermentationbytakingupnutrients andoxygen.Most of the nutrients neededby the yeast arefound in themalt except for thenecessaryoxygen, thus theneed for adequateaeration at the timeof pitching. In an all-malt beer, or a beermadewith littleadjuncts, there is adequatenutrition for theyeast. Inmost casesoxygen is thelimitingfactor.Withoutthenecessaryoxygen,yeastgrowthisrestricted,whichcanresultinflavorchangesinthebeer.

After the yeast has taken up the necessary nutrients and oxygen, it goesthrough the growth phase. The size of individual yeast cells does notsignificantly change; rather when we say growth, we are talking about thepopulation of yeast in the wort. Yeast reproduces by budding, wherein a“daughter cell” starts to grow or bud from the side of the parent cell, until itbreaksfree.Duringthegrowthphase,thenumberofyeastcellswillgrowatanexponential rate until the necessary nutrients become scarce, slowing furthergrowth. During the lag and growth phase the yeast is not only taking upnutrients,butisalsoproducinganumberofby-products.Theseby-productswillhaveahugeimpactontheflavorofthebeer.

By the time the growth has slowed, the yeast has entered the activefermentationstage.Duringactivefermentationtheyeastisconvertingsugarstoalcohol.Yeastwillstartbyconvertingthesimplestsugarsfirst,suchasfructoseand glucose, beforemoving onto the longer chain sugars such asmaltose andmaltotriose.Theyeastdoesnotconvertsugarsdirectly toalcohol; rather, thereare intermediary steps that produce some additional flavor compounds.Furthermore,theproductionofalcoholallowsadditionalreactionstotakeplace,such as the synthesis of esters, which are formed by condensing fatty acidscreatedduringyeastgrowthwithalcohols.Estersareasignificantcontributortobeerflavorandareoftenassociatedwithfruit-andfloral-liketastes.

ToSecondaryorNottoSecondary?

Withinhomebrewingthereanumberofmethodsthatcauselivelydebate;oneofthesemethodsiswhetherto“secondary”ornot.Theprocessofusinga secondary fermentation involves racking (transferring) the beer—onceactive fermentation has stopped or when it has significantly slowed—toanother fermenter in order to remove the beer from the yeast that has

accumulatedonthebottomofthefermenter.Originally,itwasbelievedthatif thebeerwas left for too longon topof theyeast cake autolysiswouldoccur,whereintheyeastcellsruptureandleaktheirinsidesintoyourbeerwithsomeresultingnastyoff-flavors.

There is some debate as to whether autolysis really occurs underhomebrew conditions, which are significantly different than commercialbrewery conditionswhere autolysis canbe a real problem.There is somespeculation that autolysismay have beenmore of a problem in the earlydays of homebrewing when high-quality yeasts were not available.Autolysismayalsobeaproblemwhenthebeerisstoredontopoftheyeastcake for an exceptionally significant period—a period that would mostcertainlybemeasuredinmonths,notweeks.

Evenwithoutthespecterofautolysis,therearestillsomewhoarguethatasecondaryisabeneficialaidtoobtainingclearbeer,sinceeverytimeyourack thebeer fromone container to thenext you tend to pull someyeastback intosuspension.Although there is some truth to this, thebenefitsofleaving the beer on the yeast cake far outweigh any beneficial clarifyingeffect.Aslongasthebeerremainsincontactwiththeyeast, theyeastarecontinuingtohaveaneffectonthebeer.Anynumberofprecursorsandby-productsarecleanedup,includingdiacetylandacetaldehyde,asmaturationoccurs.

Once active fermentation has ceased or slowed, the yeast enters theflocculation/settlingphase.Duringthisphasetheyeaststartstosettleoutofthebeer.Themoreflocculanttheyeaststrain,thequickerthiswilloccur.Aleyeastcan sometimes settle out in a few dayswhile lager yeast can sometimes takeweekstofullyclear.Althoughtheyeasthasconvertedthemajorityofsugarsbythis point, it will continue to work on some of the by-products, includingdiacetyl,breakingthemdownfurtherintotastelesscompounds.

The process of breaking down by-products and converting precursorscontinuesaslongasthebeerisallowedtomature,andallbeerswillbenefitfrommaturation.Theoff-flavorsassociatedwithdiacetylandacetaldehydearesomeof the flavors associatedwith “young” or “green” beer. These flavors subsideand/ordisappearaltogetherwithproperagingwiththebeerstillincontactwiththeyeast.

Atthispointlagersaretraditionallyagedincoldstorage—aprocessknownas

lagering.Because lageryeastsworkatcolder temperatures thanaleyeasts, theprocess ofmaturation takes significantly longer, and because the yeast do notflocculate as well it takes longer for the yeast to settle out of the beer. Thechillingofthebeeralsocauseshaze-formingproteinstocoagulateandsolidifywhere they can either settle out of the beer or be filtered out. Even ales canbenefit from at least a few days of near-freezing temperatures to cause theremainingyeasttofalloutofsuspension.

TraditionallybeerwasfermentedinopenfermenterssuchasthisoneinBelgium.

Asmentioned, thereareanestimatedfivehundredcompoundsderivedfromyeastthatcontributetoflavorandaroma,butthereareafewwhosecontributionis worth noting. Certain compounds, such as esters, fusel alcohols, sulfurcompounds, acetaldehyde, and diacetyl, can make significant enoughcontributionsthattheyareworthlookingatmoreclosely.

FlavorandAromaCompounds

EstersOf all the yeast-derived flavors and aromas, esters have one of the largest

impacts on flavor. Esters are responsible for the fruity and floral character ofbeerandareformedthroughanenzymereactioninvolvinganalcoholandafattyacid. Accordingly, esters are formed after the yeast has started to producealcohol. Ale strains are known to producemore esters than lager strains, andfermentation conditions such as temperature and availability of nutrients canaffect the production of esters. Esters are found in all beer styles, but certainstylessuchasBritishalesareknownforhigheresterlevelsthanotherstylessuchaspilsners.

FuselAlcoholsWhile the goal of fermentation is the formation of alcohol, there aremany

typesofalcoholsandnotallareequalorasdesirable.Inadditiontoethanol,anumber of fusel alcohols can be produced aswell. Fusel alcohols are formedduringthelagphaseoffermentation,andcanresultinwarming,hot,orsolvent-likeflavorsinbeer.Althoughlargequantitiesoffuselalcoholsareconsideredanundesirable trait, they exist in quantities above the flavor threshold in manystylesofbeer.Certainyeaststylesproducemorefuselalcoholsthanothers,withalestrainsgenerallyproducingmorethanlagerstrains.

SulfurCompoundsTraceamountsofsulfurcompoundscancontributesignificantlytobeerflavor.

Although acceptable in small amounts, they can lead to undesirable flavors inexcessive amounts requiring prolonged maturation times, or even moreaggressive intervention.Sulfurcompoundssuchashydrogensulfideandsulfurdioxide are products of yeast fermentation. Much of these compounds is“scrubbed”fromthefermentingwortbyrisingCO2bubbles,leadingtoarottenegg–likesmell,orthesmellofaburntmatch,duringfermentation.

DiacetylAt low levels, diacetyl can add a slickness to the beer'smouth-feel, and in

higher levels it can impart a buttery/butterscotch-or honey/toffee-like flavor.Diacetylisproducedoutsideoftheyeastcell,fromprecursorsthatareproduced

duringthelagandgrowthphasesoffermentation.Whilealowlevelofdiacetylisusuallythegoal,certainstylesofbeercanhaveelevatedlevelsofdiacetyl,andit canbe a key flavor component inBritish ales.During thematuration stage,diacetylwillbefurtherbrokendownintoflavorlesscompounds.

AcetaldehydeAcetaldehydeisanintermediaryproductproducedbyyeastduringtheactof

alcoholicfermentation.Itcanimpartaflavorthatresemblesgreenappleorcider.If given time, acetaldehyde will be converted to ethanol by the yeast. Itspresenceinbeerisusuallyasignthatthebeerhasnothadasufficientamountoftimetomature.Inproperlyagedbeer,acetaldehydecouldbeanindicatorthatthebeerhasbeenexposedtooxygen,asethanolwilloxidizebacktoacetaldehyde.

FermentationParameters

Thereareamultitudeofyeaststrains tochoosefrom,andwhenyouchooseoneyeastoveranotheryouareusuallymakingthatchoicebasedupontheflavorprofile that you expect the yeast to contribute. Some yeasts ferment cleanwithoutmaking significant flavor contributions, allowing themalt andhops toshinethrough,whileotheryeastsmakeanunmistakablecontributiontoboththeflavorandaromaofthebeer.Inordertoobtainthecontributionyouexpectfromthe yeast, you have to provide themwith the best environment that you can.Consideringthecontributionthattheymaketotheendproductandtakingafewbasicstepscanhaveasignificantimpactonthequalityofyourbeer.

ALittleTooMuchActivity

Occasionallyyouwill comeacrossaparticularlyvigorous fermentationthat pushes the stopper out of the fermentation vessel. The yeast andkrausencomes followingbehindand can leavequite amess.This canbeprevented by using a blow-off tube. A blow-off tube is simply a largediametertubethatfitssnuglyinthefermenter.Theotherendisplacedinabucketofwaterorsanitizer,creatingamakeshiftairlock.Gascanescape,nooxygengetsback into thefermenter,andanyyeast thatmakes itsway

outendsupinthebucket.

Anextremelyvigorousfermentationhastheabilitytobuilduppressureinthevesselandcausethestopperandairlocktocomeout(sometimesviolently)andyeasttoflowoutofthefermenter.Thiscanbepreventedbyusingablow-offtube.

PitchingRates

Oneofthesimpleststepsthatahomebrewercantaketoincreasethequalityofhisorherbeeristoensurethatheorsheispitchinganadequateamountofyeasttothewort.Asignificantamountofflavorcompoundsareproducedduringthegrowthphaseof theyeast.When theyeast is firstpitched it begins to takeupoxygen and nutrients from thewort andwill continue tomultiply until it has

used up the available nutrients. If you start outwith a small number of yeastcells, theywillneedtoproduceagreaternumberofnewyeastcellsbefore theavailablenutrientsareusedthanifyoupitchedagreaternumberofyeastcellstostart with. As the yeast reproduces it is producing a large number of flavorcompounds. A low pitching rate can result in increased esters, diacetyl,acetaldehyde,andlowattenuation.Thereisalsoaconcernwithcontaminationasthere is a greater chance that unwanted bacteria could out-compete the yeastresultinginfurtheroff-flavors.

Thereisapossibilityofover-pitching,whichcouldresultinlessthandesiredproduction of flavor compounds and aromatics, although it is generallyconsidered better to over-pitch than under-pitch. The real question is how todeterminewhattheproperpitchingrateisandhowtogetthere.Todeterminetheamountofyeasttopitchfora5-gallonbatchofbeeryoucanusethefollowingequations for a rough estimate, where SG equals the last two points on yourspecificgravityreadingforthewort.Therearetwodifferentequations,oneforaleyeastsandtheotherforlageryeasts,asthelageryeastsgenerallyrequireyoutopitchtwiceasmuchcomparedtoaleyeasts.

Ales:3.6×SG=YeastCellsinBillions

Lagers:7.2×SG=YeastCellsinBillions

Asanexample,ifyouwerebrewinganalethatwastohaveastartingspecificgravity of 1.048, you would multiply 3.6 by 48, to reach a pitching rate ofapproximately173billionyeastcells.Alagerofthesamegravitywouldrequire346billioncells.

The two major suppliers of liquid yeast sell packages that containapproximately 100 billion cells, which they claim is sufficient for wort withgravities up to 1.060. While this number is far less than what the previouscalculationswouldgiveyou,thesuppliersclaim(perhapsrightfully)thatifyouhaveafreshpackageoftheiryeastyoucanbeassuredthatalloftheyeastcellsareviablewhereasthepreviouscalculationassumesacertainpercentageofnon-viableyeastcells.Furthermore,wortwithagravityover1.060isconsideredtobeahigh-gravitywort thatplacesa lotofstresson theyeast.Atsuchspecificgravities, proper pitch count becomes much more important as the yeast willstruggleinsuchanenvironment.

In either case it is always a good idea to make a yeast starter. This willincreasetheamountofyeastthatyouarepitching,andensurethattheyeastareactivewhenpitched.Thereare instructions later in thischapterforpreparinga

starter.Inordertodeterminethesizeofstarterthatisneeded,thereareanumberof very good calculators available online that can be found by performing asearchfora“pitchingratecalculator.”Oneof thebestpitchingratecalculatorsthat can be found is located atwww.mrmalty.com.Mr.Malty is run by JamilZainsheff,who has probably donemore to promote proper pitching rates thananyoneelseinthehobby.Evenifyouareunabletomaketherecommendedsizeofstarter,anundersizedstarterisalwayspreferabletonostarteratall.

TemperatureControl

Many would argue that temperature control is the most important facet offermentation, evenmore so than pitching rate.Low fermentation temperaturescan result in low attenuation or, worse yet, a stuck fermentation. Highfermentation temperatures can contribute to the production of fusel alcoholsduringthelagphase,diacetylprecursorsduringthegrowthphase,andincreasedesterproductionduringactivefermentation.

The proper fermentation temperature is dependent on the specific strain ofyeast.Generallyspeaking,aleyeastwillfermentproperlyinarangebetween62and72degreesFahrenheit,withmostpeopleaimingforanumbersomewhereinthemiddle.Highertemperatureswillproducemoreesters,whilelowernumberswillproduceacleanertastingbeer.Youwillfindthatspecificstrainswillhaverangeshigheror lower than theaverage,and thus it is important to lookat themanufacturersrecommendations.Bywayofexample,yeaststrainsfromBritain,which generally producemore esters, have a tendency to bemore tolerant ofhighertemperatures,whileGermanyeaststrainsareoftenmoretolerantoflowertemperatures.

Lager strains generally require a cooler fermentation temperature, with anaverage fermentation rangebetween48and58degreesFahrenheit.Thecoolertemperatures of lager fermentation result in a cleaner tasting beer with lessesters.Aswithalestrains,thereareexceptionstotherecommendedranges,andthemanufacturers instructions should alwaysbe consulted.For example, yeaststrains used for the California Common style (Anchor Steam being the mostwidelyknown)areoftentolerantofale-strainfermentationtemperatures,whichwouldoftenkillotherlagerstrainsofyeast.

Another thing to consider when monitoring your fermenting wort is thatfermentationisanexothermicreaction.Theactivityoftheyeastcreatesheatand

the fermentingwort could have a temperature that is approximately 5 degreeshigherthantheambienttemperature.

There are many ways—from the really low-tech to the very high-tech—toregulatethetemperatureofyourbeerwhileit isfermenting.Traditionally,beerwasbrewedwiththeseasonstotakeadvantageoftheweather,andthisisstillanoptiondependingonwhereyoulive,buthasthedistinctdisadvantageoflimitingyourbrewingtocertaintimesoftheyear.

Depending on your local climate, you may need to either keep yourfermentingbeerwarmorcool itdown.Frankly,keepingyourbeerwarmisbyfar the easier of the two options. There are a number of items on themarketsimilartoelectricblanketsthatwraparoundthefermenterthathavetheabilitytonot only keep the beer warm but regulate the temperature as well. Aninexpensivewaytokeepyourbeerwarmistoplacethefermenterinalargebinfilled with water, and then use an aquarium heater to keep the water warm.Aquarium heaters usually come with a built-in thermostat, but make sure todouble-checkitagainstanotherthermometerastheyarenotoriouslyinaccurate.Thewaterbinwillalsohelpguardagainst temperatureswings,as thewater inthebineffectivelyaddstothethermalmass.

Ifyouneedtocoolyourfermenter therearealsoanumberofoptions.Onceagain,placingthefermenterinabinfullofwaterwillhelppreventtemperatureswings.Bottlesof icecanbeadded to thewater tohelpbring the temperaturedown.Ifyouliveinadryclimate,evaporativecoolingcanbeusedbyplacingaT-shirtover the fermenteranddirectinga fan toblowairacross it.TheT-shirtwillwickwaterupasthefancontinuouslycausesthewatertoevaporate,coolingthefermenterinthesamewaythatsweathelpscoolyourbodyonahotday.

Another option is to build a box out of Styrofoam insulation to hold thefermenter and swap out ice bottles. Ice can be a very effective coolingmechanismforfermentation.Astheicebottlecoolstheambientairinthebox,thefermenterwillcooldownaswell.Therearemanydifferentdesignsforthesesystems,someofthemcontainingmultiplecompartmentswithfanstoblowcoldairfromonetoanotherwiththeaidofathermostatinordertoachieveprecisetemperaturecontrol.

Another option is to use a chest freezer with an external thermostat. Chestfreezerscanoftenbefoundused,andthereareanumberofdigital thermostatsavailable to choose from.The thermostat is necessary as chest freezersdonothavetheabilitytoregulatetheirtemperaturewithanyprecisionabovefreezing.

Whilesuchasystemhascertainspacerequirementsandcanbecostly,especiallyif a used freezer cannot be found, it allows precision temperature control thatallowsnotonlyforaleandlagerfermentationbutwillallowcoldcrashingandlong-termlageringaswell.

YeastStarter

Therearemanyreasonswhyyoumightwant touseayeaststarter.Youcanuseastartertoincreasetheamountofyeastforpitching,testyeastviability,orpropagate yeast from a bottle conditioned commercial beer. Preparing a yeaststarterisanextremelysimplethingthatcangoalongwaytowardhelpingyoumakebetterbeer.

Thebasicideaistoaddyouryeasttoasmallamountofwortandgiveitsometimeforfermentationtostart.Usingthismethod,youcanincreasetheamountofyeast that you have for pitching comebrewday.You can also ensure that theyeastthatyouhaveisviableandthatyouarepitchinghealthyactiveyeast.Thiswillallowactivefermentationtostartsooner,decreasingthechancethatawildyeast (or bacteria) would have the chance to out-compete the yeast of yourchoiceinthewortthatyouputsomuchtimeandeffortintocreating.

MostoftenpeoplewillmakefreshwortusingDME.Whileitdoesn'tneedtobeexact,youwanttoaimforaspecificgravityof1.040.Thisensuresthatthereare ample sugars available for theyeast, but that the specificgravity is not sohigh that it places stress on the yeast. When measuring DME it is best tomeasureitsweightratherthanitsvolume,andinordertoreachaSGof1.040,you want to add approximately 2 ounces of DME to 2 cups of water. (Byvolume,thisworksouttoslightlylessthan¼cupperpintofwater.)Ifyouhavetheabilitytomeasurethingsoutinmetric,itiseveneasierastheratiois1gramofDMEto10MLofwater.

EquipmentThe equipment to make a yeast starter is fairly simple and straightforward

and, outside of some sanitizer, youmay have everything you need already inyourkitchen.

Anappropriatelysizedpot—thepotshouldbeanywherefrom1.5to2timesas

largeasthestarteryouintendtomake.Spoon—tomixintheDMEandstirthewort.Largepotorsink—touseforanicebath.Largeglassjar(largerthantheamountofstarteryouwanttomake)—onewithalidisevenbetter.

Funnel—topourthewortintotheglassjar.Aluminumfoil—tocoverthestarter.Sanitizer

IngredientsAsfarasingredientsgo,youwillneedyouryeastandanappropriateamount

ofDME.Whilenotnecessary,ayeastnutrientcanoftenbehelpful.

ProcedureThe following instructionsare formakinga16-fluidounce starter.This is a

goodamountto“proof”theyeasttomakesurethatitisviableandactivewhenyoupitch. Ifyouwereattempting tosignificantly increase theamountofyeastthatyouwerepitching,youwouldwanttousealargerstarter,buttheprocedurewouldbethesame.

1.CLEANANDSANITIZEAswith everything else in brewing, the first step is tomake sure that your

equipment isclean.Anything thatwillcome intocontactwith thewortafter ithas been boiledwill need to be sanitized.This includes the funnel, aluminumfoil,andglassjar.

2.BOILBring 2 cups of water to a boil in a quart-sized pot. Once the water has

reached a boil, remove the heat and add 2 ounces or¼ cup ofDMEand stir.Returntheheatandbringtheworttoaboil.Boilfor10–15minutes.

Aswitheverythingelsewithbrewing,cleaningandsanitizingyourequipmentisveryimportant.

MeasuringoutDME

3.COOLRemove thewort fromtheheatandplace it intoan icebath.Youcaneither

usealargerpotasseeninthephoto,thesink,orwhateverelseyoumighthavehandy. You want to bring the temp of the wort down to about 70 degreesFahrenheit.Iusuallycoveritandletitsituntilitcomestoroomtempratherthanworryingaboutdirectlymeasuringthetemperature.

4.PITCHPourthewort intotheglassjarusingthesanitizedfunnel,andthenpourthe

yeastintothewort.Thisisagoodtimetoaddsomeyeastnutrientifyouhaveit.Justadditperthemanufacturer'sinstructions.

5.AERATECover the jar with its lid if you have it and shake the wort up in order to

adequately aerate it. A fewminutes of vigorous shaking will be sufficient. Ifyourjardoesnothavealid,youcanswirthewortinthejarforseveralminutes.

6.COVERRemovethelidfromthejar,andreplaceitwithapieceofsanitizedaluminum

foil.Youdonotwanttousethelid,becausethelidwillbeairtight,andthegoalistoallowanyCO2thatisproducedtoescape.

7.LETSITLetthestartersitfor24–48hoursinordertoallowfermentationtotakeplace.

Whenfermentingonsuchasmallscale,activefermentationcanberatherquick

andyoumaymiss it. Ifyoudon'tseeactivefermentation,youcanoften tell ifyoumisseditbylookingatthesidesofthejarastheremaybeyeastresidueandbuilduponthesides.

Aluminumfoilwillpreventbacteriaandwildyeastfrominfectingyourstarter.

Youwillwanttousetheyeaststarterasquicklyaspossible,butitcansitforaboutaweekwithoutaproblem.Anylongerthanthatthoughandyouwillwanttoprepareanotherstarter.

YeastWashing

AsIamsureyouhavenoticedbynow(assumingyouhavetriedyourhandatbrewing), there is a thick layer of sediment, or trub, at the bottom of thefermenterwhenfermentationiscomplete.Ifyoulookcloselyatthetrubthrougha glass fermenter (i.e., a glass carboy) you will notice that the sediment isstratified. The bottom-most portion of the sediment contains spent grains andhops thatmade theirway into the fermenter aswell as proteins and fats. Theupperportionof the sediment containsyeast thathas fallenoutof suspension,anditispossibletoreusethatyeastinsubsequentbrews.Ifyouchoosetoreuseyouryeast, the first stepyouwillwant to take is to extract theyeast from theothersediment.Thisprocessiscalledyeastwashing.

Attheendoffermentation,yeastalongwithanassortmentofspentgrains,hops,proteins,andfatssettleoutatthebottomofthefermenter.Theyeastcanbeharvestedforfutureuse,butitmustbeseparatedoutfromtherestofthematerials.

Theprocessisfairlysimple.Youmixthetrubup,pourit intoacontainerofwater,andthensetitaside.Asthetrubfallsoutofsuspensiontheyeastwillbethelasttofallout.Afteraboutanhour,alloftheheavierparticleshavefallenoutof suspension, and the liquid can be decanted off the heavier particles on thebottom. This decanted liquid is full of yeast, which can be re-pitched into asubsequentbrew.Thebestpartoftheprocessisthatitdoesn't takeanyspecialequipment—all that is required are two sanitized containers and the trub from

yourlastbrew.

AnErlenmeyerflaskthathasbeenfilledwithwaterandthentoppedoffwiththetrubfromthebottomofafermenter.

Step1Thefirststep,aswithmostbrewingactivities,istomakesurethatallofyour

equipmenthasbeencleanedandsanitized.Thisexampleusesalargemasonjarwith a lid and a 2000 milli-liter Erlenmeyer flask; although a flask is notnecessary,itdoesmakethingsabiteasier.Aftercleaning,boilapproximatelyaquartofwaterforatleast15minutesinordertomakesurethatitissanitizedandwon'tcontaminate theyeast. Inanotherpot,boil the twoglass jarsandat leastone lid.This iswhereanErlenmeyer flaskcomes inhandyasyoucanput theflaskdirectlyongasheatandboilthewaterintheflask.Thiswillmakesuretheflaskandthewaterinitaresanitized.Onceeverythingiscleanandsanitizedyouwillwanttoletitcooldown.Aftereverythinghascooleddown,filloneofthejarsabouthalfwaywiththepre-boiledwater.

Afteraboutanhour,threedistinctlayersarenoticeable.Thebottomlayeristheheavierparticlesfromthetrub.Themiddlelayeristheyeastthatyouwanttoharvest.

Thewhitelineatthetopofthesedimentisthefirstyeaststartingtofalloutofsuspension.

Step2

Takethefermenterandmixupthetrubbyswishingaroundthesmallamountofbeer that you left behind. If you do not have enough beer left, add a smallamountofpre-boiledwatertothefermenterinordertoloosenupthetrub.

Step3Pourasmuchofthetrubasyoucanintothehalffulljarorflask.Coverthejar

witheitheritslidorasanitizedpieceofaluminumfoilandmixupthewaterandtrub. Place the jar aside and let it sit for about an hour.During this time, theliquidwillstarttostratifyastheheavierparticlesbegintofalloutofsuspension.Intheaccompanyingpicture,youcanseethreedistinctlayers.Themiddlelayeris fullofyeast,while thebottomlayer is fullof theheaviersediment.The toplayerisalmostclearofboth.

Theliquidfromtheflaskshouldbedecantedintothesecondsterilizedjar.

Afterafewdaysintherefrigeratortheyeastwillcompletelysettletothebottom.

Step4After another hour the bottom layer has somewhat compacted. If you look

very closely at the sediment you can see a thin layer of a lighter-coloredsediment.This isyeast.Once this thin layerhasdeveloped it is time todecanttheliquidofftherestofthesediment.

Step5

Slowly,andgently,pouroff the liquid into theothercleanandsanitized jar.Tryashardasyoucantonotdisturbthelayerofsedimentonthebottom.Placealidonthejar,andstickthejarinarefrigeratorforstorage.Thereissomedebateabouthowlongtheyeastcanbestoredinthismanner.Thereareplentyofstoriesofpeoplestoringyeastlikethisformonthsonend.Generally,itisbesttousetheyeastwithinafewweeksofwashingtoensurethatisviable.

Step6Astheyeastsitsintherefrigeratorawaitinguse,itwillcontinuetofalloutof

suspension.Beforeuse, the liquid canbedecanted from theyeast cakeon thebottomofthejar.Pourtheyeastslurryfromthebottomofthejarintoastarter.Ifthe yeast is being used within a week or so of washing, and if you obtainedenoughofityoucanpitchthisdirectlyintoyournextbrew.

UNFORTUNATELY,THEREAREoccasionswhenthingsdonotgoasplanned:Thebeertastesfunnyorhasabadaroma.Perhapsitishazy,orinsteadofanicefluffywhitehead,itneverbuildsoritdissipatesquickly.Perhapsthebeerisflat,orcomesgushingout the topassoonas thebottle isopened.Moreoften thanyouwouldexpect,allowingthebeerabitmoretimetomaturewillrectifymanyproblems.Thereareveryfewtimeswhenyouwillneedtoactuallygiveuponabeer. If it has an off-flavor, or just does not taste theway youwould expect,puttingthebeerasideforafewweekscancleanupoff-flavors.Ofcoursetherearedefectsthatnoamountoftimewillcorrect,butthosecanalwaysbedumped(onlyintrulyextremecircumstances)afteryouhavegivenittimetoself-correct.

10CommonOff-FlavorsandAromas

OCCASIONALLY,DESPITEYOURbestefforts,your finalproductmayhaveunwantedflavorsandaromas.Thesecanusuallybetracedbacktospecificerrorsthatweremadeduringbrewingandfermentation.Byrecognizingthecauseofan

unwelcome flavor or aroma you can make adjustments to prevent it fromhappeningagain.

Alcohol/Hot

Whilealcoholpresenceisacrucialelementinanybeer,itshouldnevertastelikeasolvent,orpaintthinner.Excessivealcoholpresenceissometimesreferredto as “hotness” and usually occurs from unusually high fermentationtemperatures. Fermentation temperatures should not be kept above 80 degreesFahrenheit.Sharpalcoholicflavorsmayalsooccurfromunder-pitching.

AppleCider/Wine

Cidery flavors and aromas often resemble the flavors and aromas of appleciderorsometimeswine.Itispossiblethatitiscausedbyusingtoomuchsugarinarecipealthoughthisisdebatable.Itcanalsobecausedbyusingoldorstaleextractorinfectionbyacetobacteria.

Bitter/MouthPuckering

Whileabitter flavorderived fromhopscanbedesirable, astringent,mouth-puckeringflavorsarenot.Theyareoftendry,bitter,andcanbepowdery.Theyarecausedbytanninextractionduetoover-steeping,over-sparging,orspargingat too hot a temperature. They can also be caused by over-milled grains or amash pH that exceeds the range of 5.2-5.6.Don't over-hop in the bittering orfinishingstagesasthiswillalsoproducehighlevelsofastringency.

Bread

Yeasty flavors and aromas resemble that of bread. If the yeast begins tocannibalize, it will produce yeasty off-flavors. Young beers will often have ayeastycharacteraswellasbeer thathasbeen improperlydecanted.Makesure

you leave theyeast in thebottomof thebottlewhenyoupourahomebrew. Ifyoustilltasteyeast,giveitalittlemoretimetomature.

Butter/Butterscotch

Abutterorbutterscotchsmellortasteisoftencausedbydiacetyl,whichcanoften be detected by the slick feel it produces in themouth.While diacetyl isacceptable in small amounts in certain styles, it is often an unwantedcharacteristicinagivenbrew.Itisproducednaturallyduringtheearlystagesoffermentation and becomes reabsorbed by the yeast toward the end of thefermentationprocess.Iftheyeastisweakorhighlyflocculatedthenthediacetylmight not be absorbedproperly. It can alsobe causedby short boils, bacterialinfections,orrelativelylowfermentationtemperatures.Diacetylwillbebrokendowntotastelesscompoundsaslongasthebeerisstillincontactwiththeyeast—allowthebeertimetomature,anddon'trackthebeeroffoftheyeastcaketooquickly.

CookedVegetables/Shellfish

Dimethyl sulfide (DMS) resembles the flavors and aromas of shellfish orcookedvegetables,particularlycornandcabbage.Althoughitisacceptableanddesired in some styles, it is generally ill-advised to have high levels.DMS isproduced in hot wort and removed naturally with evaporation in the boil. Astrong vigorous boil will drive off DMS and cooling the wort quickly willprevent further buildup. Itmay also be caused by a bacterial infection due topoorsanitizationandwillbeparticularlyrancidsmellinginsuchacase.

Fruit/Banana

Estersareanaturalby-productoffermentationandproducefruityaromasandflavors, especially banana. Again, while it is an acceptable and desiredcharacteristic of some styles, it is not preferred in others. Some yeast strainsyieldhigherlevels,anditshouldbenotedthathighertemperaturesproducemoreesters.

Grass

Grassy or musty aromas and flavors can be attributed to poor productpreservationandstorage.Inmostcases,ingredientsthathaven'tbeenpackagedor storedproperlywilldevelopbacteriaandmolds thatproducegrassysmells.Grassyflavorcanalsobepickedupfromhops,ifthebeerisallowedtodryhopfortoolong.

GreenApples/Pumpkin

Acetaldehydeinabrewwillgiveofftheflavorandaromaofgreenapplesorpumpkin. While the presence of acetaldehyde might indicate a bacterialinfection, chances are that the brew is simply too young and must age andcondition to allow time enough for the yeast to convert the overabundance ofacetaldehydeintoethanol.Maturationcanoftenfixthisproblem.Acetaldehydecanalsobe createdwhenalcohol is allowed tooxidize, so caremustbe takenwhenbottlingnottoallowthebeertobecomeaerated.

Husk/Grain

Huskandgrainaromasandflavorsarecomparabletoastringentones.Usingover-milled grains and highly toasted malts are often the culprits. Preventingastringentflavorswillusuallypreventhuskyflavorsaswell.

Metal

Metallic flavorsareoftenproduced from the leechingof iron, aluminum,orsteel frompots or other pieces ofmetallic equipment into thewort during theboilingprocess.Theyarealsosometimescausedbypoorlystoredorpackagedmalts.

Mold

Mold causes mildew and musty aromas and flavors. Ingredients should bechecked thoroughly prior to brewing as well as equipment. Ferment in a dry,darkplaceratherthaninadampandhumidatmosphere.

Paper

Oxidation produces a variety of flavors and aromas including cardboard,sherry,old,stale,papery,andbitterness.Oxidationmainlyoccurswithexcessivesplashingofthewortorexposuretooutsideair,whichshouldbeavoidedoncethebeerhasfermented.

PaintThinner

Solventflavorsandaromasaresimilartoesterandalcoholicoff-flavors.Theyusuallyresemblepaintthinnerornailpolishremoverandareharshinthemouth.Theseoff-flavorsusuallyoccurduetoacombinationofoxidationandrelativelyhighfermentationtemperatures.Nonfood-gradeplasticequipmentcanalsoleechsolvent-esqueflavorsandaromasintothebrew.

Plastic/Medicine

Chlorophenol produces plastic, iodine, ormedicine-like aromas and flavors.This is caused by cleaning equipment or sparging with chlorinated water.Alwaysusesanitizedorfilteredwater.

RottenEggs

Sulfur flavors and aromas smell and taste like burning matches and rotteneggs.While hydrogen sulfide is inevitably produced during fermentation, it isoften rendered undetectable after fermentation is complete and is morepronounced with lager yeasts. These off-flavors can be caused by a bacterialinfectionintheyeast.

Salt

Salt tastesandsmells likejustwhat it is:salt.Avoidaddingmoresalt to therecipeuntiltheoriginalsaltcontentscanbeestablished.

Skunk

Skunk flavors and aromas can also smell like burned rubber or cat-musk.SkunkinessisusuallycausedbytheinteractionofUVraysandhops.Whenthisinteraction occurs, the alpha acids are converted into mercaptan, which isactuallyoneofthechemicalsthatskunkssecrete.BrownbottlesprotectagainstUV rays and are strongly suggested and preferred over green and clearcontainers.

Soap

Soapyflavorsandaromas,whilesometimescausedbysoapintheequipment,areusuallyproducedbykeepingthebrewintheprimaryfermenterfortoolongaperiod of time. If kept in the fermenter too long after primary fermentation iscomplete,fattyacidsbegintobreakdownandquiteliterallyturnintosoap.

Sour

Sour flavors and aromas generally resemble vinegar. While sourness is anelement in particular beer styles, when it is not planned or appropriate, it isusuallyaresultofabacterialinfection.

Sweet

Sweetness smells and tastes like sugar.While some amount of sweetness isdesirable in most beers, it needs to be balanced by the bitterness of hops.

Overwhelminglysweetbeersareoftenaproductofstuckfermentation.

Itisimportanttorealizethatallofthesepotentialproblemscanbeovercomeby paying attention to your process. Proper cleaning and sanitation practices,alongwithprovidingtheyeastaproperenvironmenttoworkin,willgoalongwaytowardpreventingproblemsinthefirstplace.Whenproblemsdoarise,findtherootoftheproblemandlearnfromyourmistakeandtheproblemisunlikelytooccuragain.

11HAZE

Whatcauseshaze?

Hazegenerallyoccursfromoneortwopossiblecauses.

1. Suspendedparticlesofproteinsandyeast2. Bacterialinfections

HowcanIclarifybeerthathasabacterialinfection?

If you have a bacterial infection, there is no remedy. Keep all of yourequipmentcleanandsanitized, includingpost-brewing toolsandbrewingarea.Also monitor how long your wort has been sitting both before and afterfermentation. Stagnant brew can become a breeding ground for mold andbacteria.

Ishazeacceptableinbeer?

Haze can be acceptable, and there are many styles where haze is apredominantcharacteristicofthebeerandtherearemanystyleswherehazewillnot be noticeable.But not all styles allow for haze. It is important to keep inmindthathomebrewers,asopposedtocommercialbreweries,oftenusenaturalmethodsofcarbonation.Assuch,liveyeastmustremaininthebrewtoactivatefermentation and, thus, natural carbonation. This method generally produceshaze-making materials. Whether you find haze an unfortunate by-product orcompletelyacceptable,therearemethodsavailableinordertoclarifyyourbrew.

HowcanIclarifyhaze?

1.Protein(orProtease)RestAll-malt beers are particularly prone to haze, but all beer is susceptible. A

solutionistostabilizethemashtemperatureatabout122degreesFahrenheitforaperiodof time inorder toallowoptimumenzymeproduction,particularlyofthekindthatbreakdownproteins,thusreducinghaze-makingparticles.

2.RollingBoilsandQuickChillsBoilingthewortheavilyforalongperiodoftimeascomparedwithaweak,

short boil can produce significantlymore breakmaterial resulting in a clearerbrew. Similarly, chilling the wort as quickly as possible also results insignificantly more break material, removing heavy, light-reflecting proteins.Whensiphoning,ortransferring,thewortintoasecondarycontainer,besuretodecantproperlyleavingthebreakmaterialandtrubatthebottomoftheprimarycontainer.

3.FiningsTherearemanyvarietiesoffiningsthat,whenusedincombinationwiththese

other methods, will enhance beer clarity. Finings work by attracting haze-forming proteins and causing them to clump together so they settle out of thebeerfasterorareabletobefilteredout.

COLLOIDALSILICA: Available in liquid suspension form, and able to becombinedwiththeuseofgelatintoaccelerateyeastflocculation.

DIATOMACEOUS EARTH: A naturally occurring sedimentary rockcomposed of the skeletal remains of single-celled plants that is generallyavailable inpowderform.Forbrewing, it isamaincomponent incertainfiltersystems.

GELATIN: The colder the beer, the better gelatin works. It combines withtannicacidswhichthenadheretoyeastandproteinparticles,droppingthemoutofthewort.Itisimportanttonotethatgelatinismadefromanimalskin,bones,and hooves. Kosher-observant andmost vegetarian beer lovers will not drinkbeerthathasbeenclarifiedwithgelatin.

IRISHMOSS(CARRAGEENAN):Anaturaladditive,Irishmossisaseaweedthat has a naturally negative charge and is sold in flake form. As such, thepositivelychargedproteinsareattractedtotheflakesandclumptogether,sinkingtothebottomofthewort.

ISINGLASS:Madefromtheswimbladderoffish,andavailableinavarietyofforms,itacceleratestheflocculationofyeastcausingittosinkinthewort.Itisusuallyaddednearcompletionof theentirebrewingprocess. It is important to

notethatsomevegetariansfindthisfininganunacceptableadditive.

PECTINASE:Anenzymethatcanbeextractedfromcertainfungithatbreaksdownplantmaterial,particularlyfruits,andpectin,ahaze-causingmaterial.

PVPP(POLYVINYLPOLYPYRROLIDONE):Usedasabindingagent,PVPPisaveryquickandeffectivepowderedplasticthatusesstaticelectricitytobindimpuritiessuchasprotein,yeast,andpolyphenolparticles,toitself.

12HEADRETENTION

THEREAREAfewreasonswhyyourbeermaynothavestableheadretention.Thosereasonsincludelowcarbonation,apresenceoffatsinyouringredientsorequipment, high levels of protein-attacking enzymes, or high alcohol levels.

Essentially,brewswithhighlevelsofproteinsandhopsusuallyhavebetterheadretention.However,thereareseveralmethodsthatyouasahomebrewercanusetofacilitatebetterheadretentioninyourbeer.

1.Soap

Household soaps and detergents significantly reduce head retention. Usecleaners available from your homebrew supplier on equipment, bottles, andglassware.Ifyouusesoaponyourglassware,makesureyourinseitwell.

2.Glassware

Useitcorrectly!Beerglassesaredesignedtofacilitategoodheadretentionfortheir particular style. Short wide glasses reduce head retention, which is whymostaretall,narrow,ortapered.

3.Hops

High alpha acid content produces better head retention. The hoppier yourbrew,thebetterthefoam.

4.Malts

Crystal and caramel malts often enhance body and head retention. This isbecausetheyarefullofheavyproteinswhichhelptoproducenicefoam.Ontheotherhand,highlevelsofproteinsinabrewcanleadtohaze.

5.HeadingAgents

Availableatyourhomebrewsuppliesprovider,headingagentsareaddedintoa brew by individualized directions. Make sure to follow the manufacturer’s

directionsastheyvarybyproduct.Itisimportanttonotethattheseagentswilloftenchangethecharacterofthebeersousecautionwhenchoosingthisoption.

6.ProteinRests

As protein leads to better foam formation, allowing them to break downduring a protein rest can potentially reduce head retention in the finishedproduct. Depending on what you want the finished product to look like, becautiousofyourmashingscheduleandtemperatures.

7.Adjuncts

The following is a list of head-enhancing grains. For more detailedinformation,pleaseseetheadjuncttableonpage193.

RawBarleyFlakedOatsFlakedWheatTorrefiedWheat

13BOTTLINGPROBLEMS

THEREAREA number of problems that can arise during bottling. They areusually the result of improper carbonation. The fixes are simple, and theproblems are unlikely to occur again once you have addressed the underlyingcause.

FlatBeer

Occasionally, you will have bottles or entire batches of beer that do notcarbonate properly. If it is the entire batch, you may have forgotten to addprimingsugar.Whilethissoundsunlikely,itdoeshappen.Theotherpossibilityisthatcarbonationhassimplynotcompleted.Foronereasonoranother(suchasthebeerbeingtoocoldduringthecarbonationperiod),theyeasthasnotfinished.

As such, it is always best to give the beer another week before taking anycorrectiveaction.

If it is just a fewbottles that are flat, it canbeoneof twoproblems. If thebottleiscompletelyflat(i.e.,thereisabsolutelynocarbonation),thecapmaynothaveproperlysealed thebottle. If thebeer isslightlycarbonated,youmaynothaveproperlymixedintheprimingsugarduringbottlingtime.Asaresult, thesugarwasnotevenlydistributedbetweenallofthebottles.Ifthishappened,youwillfindthatwhilesomebottlesarerelativelyflatothersareovercarbonated.

If your beer failed to carbonate, you can try adding ameasured amount ofpriming sugar directly to each bottle. Using corn sugar, you can addapproximately V2 teaspoon per 12-ounce bottle or 1 teaspoon per 22-ouncebottle.Somehomebrewshopscarrypremeasuredsugartabletsthatcanbeusedaswell.

Ifyourbeerisundercarbonated,itisbestnottotryandfixtheproblem.Youriskovercarbonatingthebeer,whichcouldcausethebeertofoamupwhenthebottleisopenedor,worseyet,explodefromtoomuchpressure.

Gushers

There are a number of reasons why the beer will gush when the bottle isopened.Theusualculprit is toomuchprimingsugar.Either toomuchprimingsugar was added to the whole batch, or the priming sugar was not evenlydistributed during bottling. If it’s the latter, some bottles will beundercarbonated.

Theotherpossibility is that thebeerhas abacterial infection,whichcausedmorepressure tobuildup in thebottle than ifyeastwereactingupon thebeeralone.Oftenthebeerwillhaveabadaromaifbacteriaistoblame.If itsmellsfunny,dumpthebeer;otherwiseitisfinetodrink.

Ineithercase,thereislittlethatcanbedonetorectifythesituationexcepttobemorecarefulthenexttimearound.

BottleBombs

Don’tbealarmed,butbottlesofhomebrewhavebeenknowntooccasionallyexplode. For the same reasons that you could end up with a gusher(overcarbonationorabacterial infection), thepressurecouldbuildupsomuchthatthebottlecannotmaintainitsintegrityanditexplodes.Thisusuallyhappenswiththinnerbottles,butcanoccurwithheavierbottlestoo.

Aswithgushers, littlecanbedonetorectifythesituationexcept tobemorecarefulthenexttime.Makesurethatyouareusinggoodsanitationprocedures,andthatyouarethoroughlymixingthecorrectamountoftheprimingsugar.

APPENDIXA

Adjuncts

TECHNICALLY, AN ADJUNCT is any source of fermentable sugars thatcannot self-convert. In homebrewing the term is used more liberally, andencompassesnotonlynon-self-convertingsugarsbutmostanyotheradditiveaswell.The followingadjunctsareused inhomebrewing, and the table indicateswhether they need to be mashed or not. The maximum percentage of use isbased upon the ability of the base grains to supply enough enzymes forconversion.

APPENDIXB

Hops

*Noblehopsvarieties.

**Goldingsareavailableinavarietyofstrains,includingEast

KentGoldings,KentGoldings,andStyrianGoldings.

APPENDIXC

U.S.HomebrewingLaws

HOMEBREWINGISFEDERALLYlegalaslongasthehomebreweradherestothelimitationsaddressedintheUnitedStatesCodeofFederalRegulationsTitle27,Part25,SubpartL,Section25.205andSection25.206.Basically,ifyouareoldenoughtodrink,youareoldenoughtobrewaslongasyouareover18.Youare allowed to produce and distribute for family or recreational activitiesalthoughthesaleofhomebrewisnotpermitted.Inahouseholdwithtwoadults,productioncannotexceed200gallons.Itfollowsthatahouseholdwithasingleadultcannotexceed100gallons.However,accordingtothe21stamendment,theresponsibilityandright toregulatealcoholbelongs to thestates.Assuch,eachstatehasinstituteditsownlegislationonalcoholicbeverages.*States with an asterisk are those under direct jurisdiction of Alcoholic

BeverageControl(ABC).Eachstate’sABCagencyisdedicatedtotheregulationofproduction,distribution,andsalesofalcoholicbeverageswithinstatelines.

NABCA—NationalAlcoholBeverageControlAssociation

4401FordAvenue,Suite700Alexandria,VA22302-1473

Phone:703-578-4200Fax:703-820-3551

www.nabca.org

Pleasenotethattheselawsaresubjecttochange,anddochangeoften.AsofJune2011, theseare thecurrentstatutesforeachstate. Ifyouhaveanyfurtherquestionsorconcerns,pleasecontactyourstatealcoholicbeveragecommission.

Alabama* Prohibited.Homebrewisillegal.

AlabamaAlcoholicBeverageControlBoard2715GunterParkDriveWestMontgomery,Alabama36109

MailingAddress:P.O.Box1151Montgomery,AL36101Phone:(334)271-3840www.abc.alabama.gov

Therearebrewpubswhichhaverecentlybeenestablishedbutremainundertightsupervision.

AlaskaAlcoholicBeverageControlBoard5848E.TudorRoadAnchorage,AK99507Phone:(907)269-0350

Permitted.Subjecttofederalandlocaloptionlaws.Meaning,areasnotunderthejurisdictionofthelocallawsoftheirgivencommunitiesaresubjectedtofederallaw.Insomeareas,homebrewmaybeconsideredillegalunderlocaloptionlaws

ArizonaArizonaDepartmentofLiquorLicensesandControl800W.Washington5thFloorPhoenix,AZ85007Phone:(602)542-5141

Permitted.Subjecttofederallaw.ThosewithastillordistillingapparatusmustregisterwiththestateABCdirector.

ArkansasAlcoholBeverageControl1515W.SeventhStreetRoom503LittleRock,AR72201Phone:(501)682-1105

Permitted.Subjecttofederallaw.ThesaleofhomebrewisalsopermittedwithapermitfromthestateABCdirector.Withoutapermit,saleisprohibitedbuthomebrewthenremainsuntaxed.

CaliforniaCaliforniaDepartmentofAlcoholicBeverageControl3927LennaneDriveSuite100Sacramento,CA95834

Permitted.Homebrewersmustbeatleast21yearsofage.Limitscoincidewithfederallaw.

Phone:(916)419-2500

CaliforniaBoardofEqualization450N.StreetSacramento,CA94279-0073Phone:(916)445-6464

ColoradoColoradoDepartmentofRevenue-LiquorEnforcementDivision1881Pierce108ALakewood,CO80214-1495

MailingAddress1375ShermanStreetDenver,CO80261Phone:(303)205-2300

Permitted.Subjecttofederallaw.

ConnecticutConnecticutDepartmentofConsumerProtectionLiquorDivisionStateOfficeBuilding165CapitolAveHartford,CT06106Phone:(860)713-6200

Permitted.Theageofthehomebrewermustbeatleast21yearsofage.A2-adulthouseholdispermittedtoproduce100gallons.Asingle-adulthouseholdispermittedtoproduce50gallons.

DelawareDelawareDepartmentofPublicServicesAlcoholicBeverageControlCommissionCarvelStateOfficeBuilding3rdFloor820N.FrenchStreetWilmington,DE19801Phone:(302)577-5210TollFree:(800)273-9500

Permitted.Anyhouseholdwithatleastoneadultmayproduceupto200gallonspercalendaryear.Consumptionlawscoincidewithfederallaws.

FloridaFloridaDepartmentofProfessionalBusinessRegulationsDivisionofAlcoholicBeveragesandTobacco1940N.MonroeTallahassee,FL32399-0783Phone:(850)488-3227

Permitted.Homebrewersmustbeatleast21yearsofage.

GeorgiaGeorgiaDepartmentofRevenueAlcohol&TobaccoTaxDivision1800CenturyCenterBlvd.N.E.Room4235Atlanta,GA30345-3205

MailingAddress:P.O.Box49728Atlanta,GA30359Phone:(404)417-4900

Permitted.Householdsmayonlyproduce50gallonspercalendaryear.Anythingmorerequiresapermit.Mustbeusedforpersonalconsumption.

HawaiiHonoluluLiquorCommissionCityandCountyofHonoluluPacificParkPlaza711KapiolaniBlvdSuite600Honolulu,HI96813Phone:(808)523-4458TollFree:(800)838-9976HawaiiDepartmentofLiquorControlCountyofHawaii101AupuniStreetSuite230Hilo,HI96766Phone:EastHI:961-8218

WestHI:327-3549KauaiDepartmentofLiquorControlCountyofKauaiLihueCivicCenterMo'ikehaBuilding4444RiceStreetSuite120Kauai,HI96766Phone:(808)241-6580

Permitted.Householdsmayproduce100gallonsofhomebrewpercalendaryear.

MauiDepartmentofLiquorControlCountyofMaui2145KaohuStreetRoom107Wailuku,HI96793Phone:(808)243-7753Idaho*AlcoholBeverageControlBureau700SouthStratfordDriveSuite115Meridian,ID83642Phone:(208)884-7060TollFree:(888)222-1360www.isp.idaho.gov/abc

Permitted.Thehomebrewermustonlyusenativegrownproductsinthehomebrewprocess.Homebrewislimitedtoprivateuse.Mustnotbebrewedforsaleorpublicconsumption.

IllinoisIllinoisLiquorControlCommission100WestRandolphStreetSuite5-300Chicago,IL60601Phone:(312)814-2206

SpringfieldAddress:101WestJeffersonSuite3-525Springfield,IL62702Phone:(217)782-2136

Permitted.Anyproductoffermentationisacceptableaslongasitremainsfreeofthedistillationprocess.

IndianaAlcoholandTobaccoCommissionIndianaGovernmentCtr.South302W.WashingtonSt.RoomE-114Indianapolis,IN46204Phone:(317)232-2430

Permitted.Althoughpreviouslyillegal,thetransportationofhomebrewisnowacceptable.Homebrewlimitscoincidewithfederallimits.

Iowa*IowaAlcoholicBeveragesDivision1918SEHulsizerRoadAnkeny,IA50021Phone:(515)281-7400TollFree:(866)469-2223www.iowaabd.com

PossiblyPermitted.Iowa'sstatuteisambiguousinitsreferencetohomebrew.Itislegaltobottleyourownbeerforprivateconsumptionbutillegaltobottleyourownbeerinordertosellit.Wecanassumethatthemanufactureofhomebrewwouldthenbelegal.

KansasKansasDepartmentofRevenueAlcoholBeverageControlAlcoholBeverageControl915S.W.HarrisonStreetRoom214Topeka,KS66625-3512Phone:(785)296-7015TTY:(785)296-6117

Permitted.Consumptionislimitedtothehomebrewerandhis/herfamily.Fermentationisacceptableaslongasitremainsfreeofthedistillationprocess.

KentuckyKentuckyAlcoholicBeverageControlDepartment1003TwilightTrailSuiteA-2Frankfort,KY40601Phone:(502)564-4850

Permitted.Subjecttofederallaw.Consumptionislimitedtothehomebrewerandhis/herfamily.Itcanalsobetransportedtoaplacewithalicensetosellalcoholforhomebrewcompetitions,etc.

LouisianaLouisianaDepartmentofRevenue

PossiblyPermitted.Althoughthemanufactureanddistributionofalcoholicbeveragesrequiresan

AlcoholandTobaccoControlOffice8549UnitedPlazaBoulevardSuite220BatonRouge,LA70809Phone:(225)925-4041

annualpermit,homebrewisnotspecificallycitedinLouisianalegislation.

Maine*DepartmentofPublicSafetyLiquorLicensingandCompliance164StateHouseStationAugusta,ME04333Phone:(207)626-3800www.maine.gov/dps/liqr

Permitted.Homebrewersmustbeatleast21yearsofage.Limitscoincidewithfederallaw.Allbeermustbebrewedforpersonalconsumptionandnotforsale.

Maryland*AlcoholandTobaccoTaxBureauLouisL.GoldsteinTreasuryBldg.P.O.Box2999Annapolis,MD21404-0466Phone:(410)260-7314Fax:(410)974-3201www.comp.state.md.us

MontgomeryCountyDepartmentofLiquorControl16650CrabbsBranchWayRockville,MD20855Phone:(240)777-1900Fax:(240)777-1962www.montgomerycountymd.gov

WorcesterCountyLiquorControlBoard5363SnowHillRoadSnowHill,MD21863Phone:(410)632-1250

Prohibited.Homebrewingispermittedonlicensedfacilities.Thislicensewillallowtheholdertoestablishafacilitywherefamilywineandbeermaybeconsumed.However,theholderofthepermitmaynotengageintheproductionofhomebrew,andmayonlyprovidetheequipment,ingredients,andinstructions.Samplesmaybedistributedbutarelimitedto200-milliliterspersample.

Fax:(410)632-3010www.liquormrt.comMassachusettsAlcoholicBeveragesControlCommission239CausewayStreetFloor1Boston,MA02114-2130Phone:(617)727-3040

Permitted.Itisalsopermittedtostorehomebrewinaprivateresidence.

Michigan*LiquorControlCommissionP.O.Box30005Lansing,MI48909Phone:(517)322-1345www.michigan.gov/lara

Permitted.Mustbebrewedathomeforpersonalconsumption.Thehomebrewerisallowedtogiftupto20gallonspercalendaryeartopersonsover21yearsofageforprivateconsumption.

MinnesotaMinnesotaDepartmentofPublicSafetyLiquorControlDivisionAlcoholandGamblingandEnforcementDivision444CedarSt.Suite133St.Paul,MN55101-5133Phone:(651)296-6979TTY:(651)282-6555

Permitted.Thenaturalfermentationofbeerispermittedwithoutalicense.TheMinnesotastatutesarenotspecificbutprivateconsumptioniscertainlyallowed.

Mississippi*AlcoholicBeverageControl1286GluckstadtRoadMadison,MS39110MailingAddress:P.O.Box540Madison,MS39130-0540Phone:(601)856-1301www.dor.ms.gov

Prohibited.Wineisacceptabletoproduceforprivateconsumptiononly.Beerandotherformsofmaltliquorandspirituousliquorsareillegaltohomebrew.

MissouriDivisionofAlcoholand

Permitted.Nonintoxicatingbeer(lessthan3.2%alcoholby

TobaccoControlP.O.Box837JeffersonCity,MO65102Phone:(573)751-2333

weight)andintoxicatingliquormaybemanufactured.Limitsaresubjecttofederallaw.

Montana*MontanaDepartmentofRevenueCitizensServicesPOBox5805Helena,MT59604-5805Phone:444-6900TollFree:(866)859-2254www.revenue.mt.gov

Permitted.Limitscoincidewithfederallaw.

NebraskaNebraskaLiquorControlCommission301CentennialMallSouthP.O.Box95046Lincoln,NE68509-5046Phone:(402)471-2571

Permitted.Homebrewmustbefermented.Thedistillationprocessisprohibited.

NevadaCarsonCity1550E.CollegeParkwaySuite115CarsonCity,NV89706Phone:(775)687-4892

Reno4600KietzkeLaneBuildingORoom263Reno,NV89502Phone:(775)688-1295

Elko850ElmStreet#2P.O.Box1750

PossiblyProhibited.ThesaleanddistributionofalcoholisprohibitedinNevadawithoutaspeciallicense.Homebrewdoesnotfallunderthestatuteandprivateconsumptionisnotaddressed.Eachtownshipisunderspecificjurisdiction.

Elko,NV89803Phone:(775)738-8461

LasVegasGrantSawyerOfficeBuilding555E.WashingtonAveSuite1300LasVegas,NV89101Phone:(702)486-2300NewHampshire*HeadquartersandWarehousing50StorrsStreetPOBox503Concord,NH03301Phone:(603)230-7015

BureauofEnforcement57RegionalDriveSuite8Concord,NH03301www.nh.gov/liquor

Permitted.Homebrewersmustbeatleast21yearsofage.Productionlimitscoincidewithfederallaw.

NewJerseyNewJerseyDepartmentofLawandPublicSafetyDivisionofAlcoholicBeverageControl140EastFrontStreetP.O.Box087Trenton,NJ08625-0087Phone:(609)984-2830

Permitted.Requiresanannualstatepermit.Homebrewersmustbeatleast21yearsofageandproducenomorethan200gallonspercalendaryear.

NewMexicoNewMexicoRegulation&LicensingDepartmentAlcoholandGamingDivision725St.Michael'sDriveP.O.Box25101

PossiblyPermitted.NewMexicolegislationattemptstoregulatethesaleofalcoholicbeverages.Ashomebrewingisanaspectofprivateconsumption,manufactureforpersonalusemaybeacceptable.

SantaFe,NM87504-5101Phone:(505)827-7066

NewMexicoDepartmentofPublicSafetySpecialInvestigationsDivision6301IndianSchoolNESuite310Albuquerque,NM87110Phone:(505)841-8053NewYorkNewYorkStateLiquorAuthorityDivisionofAlcoholicBeverageControl

Zone1StateLiquorAuthority317LenoxAve.4thFloorNewYork,NY10027Phone:(212)961-8385

Zone2StateLiquorAuthority80S.SwanSt.Suite900Albany,NY12210-8002Phone:(518)474-3114SyracuseDistrictStateLiquorAuthority333E.WashingtonSt.Room205Syracuse,NY13202Phone:(315)428-4198

Zone3

Permitted.Mustbebrewedforpersonalconsumptiononly.

StateLiquorAuthority535WashingtonSt.Suite303Buffalo,NY14203Phone:(716)847-3035NorthCarolina*NorthCarolinaAlcoholicBeverageControlCommission400EastTryonRdRaleigh,NC27610

MailingAddress:4307MailServiceCenterRaleigh,NC27699-4307Phone:(919)779-0700www.abc.nc.gov

Permitted.Nopermitsrequiredforpersonalconsumptionofhomebrew.Winemayalsobehomebrewedbutmustbemanufacturedwithnativeproducts.

NorthDakotaNorthDakotaOfficeoftheStateTaxCommissionerAlcoholTaxSection600EastBoulevardAvenueBismarck,ND58505-0599Phone:(701)328-2702

Permitted.Althoughthereisnospecificlegislationpertainingtohomebrew,NorthDakotafollowsfederallaw.

Ohio*DivisionofLiquorControl6606TussingRoadReynoldsburg,OH43068Phone:(614)644-2411www.com.ohio.gov/liqr

PossiblyProhibited.Homebrewingisnotmentionedinthestatute.Alicenseisrequiredforthesaleanddistributionofbeer.

OklahomaAlcoholicBeverageLawEnforcementCommission4545N.LincolnBlvd.Suite270OklahomaCity,OK73105Phone:(405)521-3484

Permitted.WithapermitobtainedfromtheAlcoholicBeverageLawsEnforcementCommission,nonintoxicatingbeerisallowedtobehomebrewedforpersonaluseandactivities.Homebrewedbeer

TheOklahomaTaxCommission2501N.LincolnBlvd.OklahomaCity,OK73194-0004Phone:(405)521-4557

mustbelessthan3.2%alcoholbyweight.Limitedto200gallonspercalendaryear.

Oregon*OregonLiquorControlCommission9079SEMcLoughlinBlvd.Portland,OR97222-7355

Mailingaddress:POBox22297Milwaukie,OR97269-2297Phone:(503)872-5000TollFree:(800)452-6522www.oregon.gov/OLCC

Permitted.Oregonhasavibranthomebrewingcommunity.Oregonstatelawscoincidewithfederalregulationsforhomebrewing.SB444recentlymadethispossible.

Pennsylvania*PennsylvaniaLiquorControlBoardCommonwealthofPennsylvaniaNorthwestOfficeBuildingHarrisburg,PA17124-0001Phone:(717)783-7637TTY:(717)772-3725www.lcb.state.pa.us

Permitted.Nolicenseisrequiredforhomebrewersthatproducenomorethan200gallonspercalendaryearanddonotmanufactureinordertosell.Homebrewmaybeusedatorganizedaffairsandrecreationalactivities.

RhodeIslandLiquorEnforcementandCompliance233RichmondStreetSuite200Providence,RI02903-4213Phone:(401)222-2562

DivisionofCommercialLicensingandRegulation

Permitted.Homebrewersmaymanufactureforpersonaluse.

233RichmondStreetSuite230Providence,RI02903Phone:(401)462-9506SouthCarolinaSouthCarolinaDepartmentofRevenue&TaxationAlcoholBeverageLicensingSection301GervaisSt.P.O.Box125Columbia,SC29214-0137Phone:(803)737-5000

Permitted.Nonintoxicatinghomebrew(lessthan5%alcoholbyweight)ispermittedtobemanufacturedforpersonaluse.

SouthDakotaSouthDakotaDepartmentofRevenue&RegulationDivisionofSpecialTaxes445E.CapitolAvenuePierre,SD57501-3185Phone:(605)773-3311

Permitted.Nolicenseorpermitrequired.Permittedforprivateconsumptiononly.Limitedto200gallonspercalendaryear.

TennesseeTennesseeAlcoholicBeverageCommission226CapitolBlvd.BuildingRoom600Nashville,TN37219-0755Phone:(615)741-1602

Permitted.Subjecttofederallaw.Transportationofhomebrewmustbelimitedto5gallonsforrecreationaluse.

TexasTexasAlcoholicBeverageCommission5806MesaDr.P.O.Box13127CapitolStationAustin,TX78711-3127Phone:(512)206-3333

Permitted.Homebrewersarelimitedto200gallonspercalendaryear.Consumptionateventsandactivitiesisalsopermittedwithpermissionfromthecommissionforthedeliveryofhomebrew.Distillingisprohibited.

Utah* Permitted.Utahlimitscoincide

DepartmentofAlcoholicBeverageControl1625South900WestSaltLakeCity,UT84104Phone:(801)977-6800Fax:(801)977-6888www.abc.utah.gov

withfederallawlimits.Transportationofhomebrewmustbelessthan1literperpersonover21yearsofage,orlessthan1literpercategoryinatastetest/competition.

Vermont*DepartmentofLiquorControl13GreenMountainDriveMontpelier,VT05620-4501Phone:(802)828-2345www.state.vt.us/dlc

Permitted.Themanufactureofhomebrewispermittedaslongasthequantityproducedisunderfederallimits.Thetransportationofhomebrewforrecreationalactivitiesisacceptable;howevertheevent'ssponsormustprovidewrittennoticetotheABCagencyatleast10dayspriortoanyfestivities.

Virginia*VAABC'smainoffice:2901HermitageRoadRichmond,VA23220

Mailingaddress:VirginiaDept.ofAlcoholicBeverageControlP.O.Box27491Richmond,VA23261Phone:(804)213-4413www.abc.state.va.us

Permitted.Homebrewingispermittedinthehomeaswellasinspecialtybrewingshopsforpersonalconsumption.Limitsaresubjecttofederallaw.

Washington*WashingtonBusinessLicenseServicesDepartmentofLicensingP.O.Box9034Olympia,WA98504-3075Phone:(360)586-2784www.dol.wa.gov/business/licensing

Permitted.Forpersonaluseonly.Transportationofupto20gallonsforrecreationalactivitiesisacceptablepermittingthehomebrewisnotforsale.

WashingtonStateLiquorControlBoard3000PacificAvenueP.O.Box3098Olympia,WA98504-3098Phone:(360)664-1600www.liq.wa.govWestVirginia*WestVirginiaAlcoholBeverageControlCommissionEnforcement&LicensingDivision32270thSt.S.E.Charleston,WV25304-2900Phone:(304)558-2481TollFree:(800)642-8208www.abca.wv.gov

PossiblyProhibited.Virginialegislationmakesanexceptionforhomebrewedwinebutnotforbeer.Itisillegaltomanufactureandsellalcoholicliquorwithoutthecorrectlicense.However,nonintoxicating(lessthan6%byvolume)beerisnotincludedinWestVirginia'sdefinitionofalcoholicliquor.

WisconsinWisconsinAlcohol&TobaccoEnforcementDepartmentofRevenue2135RimrockRoadMadison,WI53713Phone:(608)266-2776

Permitted.Homebrewingispermittedtobeconsumedinthehomebythebrewer,familyandfriends.Nottobesold,ortakenoff-premises.

Wyoming*WyomingLiquorCommission1520East5thStreetCheyenne,WY82002Phone:(307)777-7231www.revenue.state.wy.us

Permitted.Homebrewingispermittedinlimitedquantitiesforthebrewer'sconsumptiononly.Wyomingfollowsfederallaw.AlicenseisrequiredfromtheWyomingABCagencyinordertosell.

RESOURCES

Periodicals

Fuller,Tom,“KeepYourBrewhouseinPeakForm,”BrewYourOwn,December1996.

Conn, Denny, “Cheap and Easy Batch Sparging,” Brew Your Own,January/February3004.

Colby, c. & Spencer J., “Lautering Method Showdown,” Brew Your Own,May/June2011,pg50–51.

Fodor,Alex,“FeeltheMashHeat,”BrewYourOwn,January/February2004.Colby, c. & Spencer J., “The Effects of Storage Conditions on HomebrewQuality,”BrewYourOwn,March/April2011,pg32–36.

Coghe, S., Gheeraert, B.Michiels, A. Delvaux, F. “Development ofMaillardReactionRealtedCharacteristicsDuringMaltRoasting,”J. Inst.Brew, 112,(2)148–156(2006).

Van Opstaele, F. DeRouck, G. De Clippeleer, J., Aerts, G., DeCooman, L,“Analytical and Sensory Assessment of Hoppy Aroma and Bitterness ofConventionallyHoppedandAdvancedHoppedPilsnerBeers,“J.Inst.Brew,116(4)445–448 (2010)Erten,H.,Tanguler,H.,Gakiroz,H., “TheEffectofPitching Rate on Fermentation and Flavor Compounds in High GravityBrewing,”J.Inst.Brew,113(1),75–79(2007).

Strong, Gordon, “Mastering Malt: Selecting the Best Base for your Beer,”Zymurgy,Vol.34,No.3,18–23(2011).

Books

Priest, F.G. & Stewart, Graham,Handbook of Brewing, CRC Press/ThomsonPublishing,2006.

Palmer,John,HowtoBrew,BrewersPublications,Boulder,Colorado,2006.Daniels,Ray,DesigningGreatBeers,BrewersPublications,Boulder,Colorado,2000.

Papazian, Charlie, The New Complete Joy of Homebrewing, Third Edition,HarperPaperbacks,2003.

Papazian,Charlie,TheHomebrewer'sCompanion,HarperPaperbacks,2003.Papazian, Charlie, Zymurgy for the Homebrewer and Beer Lover, WilliamMorrowCookbooks,1998.

Smith,Greg,BeerInAmerica,BrewersPublications,Boulder,Colorado,1998.White, Christ & Zainasheff, Jamil, Yeast: The Practical Guide to BeerFermentation,BrewersPublications,Boulder,Colorado,2010

Jackson,Michael,MichaelJackson'sBeerCompanion,SecondEdition,Bunning

Press,1997.Foster,Terry,Porter,BrewersPublications,1992.

GLOSSARY

A

Acetaldehyde—Acetaldehydeisformedduringfermentationasaprecursor toalcoholandpresentsasacider-likeoff-flavor.

AceticAcid—Anoff-flavorresemblingvinegar.Acidity— Can refer either to the acidic character of the beer or a directmeasurementofthepHofthewortduringthemash.

Adjunct—Supplementarygrainsthatareaddedtothemainmashingredientsinabrew.Adjuncts,whenmashedwithmaltedgrainswillresultinaconversiontosugars.

Aeration—The process inwhich air is dissolved into or circulated through aliquid. When brewing beer, the wort must be thoroughly aerated beforepitchingyeastinordertopromotehealthyyeastgrowthandreproduction.

Airlock—Adeviceusedtosimultaneouslyallowtheescapeofcarbondioxideandpreventexposureofthebeertoairduringthefermentationprocess,thusavoidingoxidation.

Alcohol—Aclassof compoundscomposedof carbon,oxygen, andhydrogen.Ethanol (C2H5OH) is one of those compounds and is the primary alcoholproducedwhenbrewingbeer.

AlcoholContent—Thepercentageofalcoholinaspecificbeverage.Itcanbemeasuredbyvolumeorbyweight.

AlphaAcid—Present in the resinglandsof theconesof thehopplant, alphaacidsimpartabitterflavortothebeer.Whenboilinginthewort,alphaacidsbecome isomerized, allowing them to dissolve into the wort. Commercialhopscanbesoldbythepercentagebyweightofalphaacids(%AA).Ahigherpercentageandalongboilincreasesthepotentialbitterness.

AlphaAcidUnitsSeeHBU.

AlphaAmylase—Anenzymethatisresponsibleforbreakingdownthestarchesfound in grains into fermentable sugars by cleaving the starch chain in themiddle. This enzyme is most efficient in the higher ranges of mashingtemperaturesandtendstoproducewortthathasgreaterbody.

AnaerobicFermentation—Fermentationwithoutexposuretooxygen.Itistheprimary process for fermentation used in brewing beerwherein yeast turnssugartoalcoholandcarbondioxide.

Aroma— Inbrewing, the aromacontributes to theperceptionof taste and theoverallsensoryexperienceasthetonguecanonlysensefivedistinctflavors:sweet,sour,bitter,salty,andsavory.

AromaHops—AromaHopsareaddedlateinthebrewingprocess,contributingaromabutverylittlebitterness.

Attenuation—Ameasure of the drop in the specific gravity in the beer as itferments.Inotherwords,itistheabilityofyeasttofermentsugarswithinthewort.Yeaststrainswilloftenhaveanaverageattenuationrate,whichallowscontroloverthefinalflavorsandbodyofeachbrew.

B

Barley—Ahardycerealgrain,itservesasakeyingredientandbasemaltinthebrewingprocess.Bothsix-andtwo-rowbarleyarecommonlyused.

Barrel—Awoodenvesseltraditionallyusedtostandardizethemeasurementofcapacity for a specific commodity. Today, a barrel is equivalent to 31U.S.gallonsandisthemainunitforcommercialbeerproduction.A“keg”ishalfabarrel.

BetaAmylase—Anenzymethatisresponsibleforbreakingdownthestarchesfoundingrainsintofermentablesugars.Unlikealphaamylase,betaamylaseismostefficientinthelowerrangesofmashingtemperaturesandcleavesthestarchchainsattheends.

BitteringHops—Hopsaddedatthebeginningofaboilinordertoattainhigherlevelsofbitterness.Thehigher thealphaacidconcentration in thehops, themorebitterthebeerwillbe.

Blow-Off Tube— Alarge-diameter tube utilized to allow carbon dioxide andkrausentoescapeduringfermentation.Whenriggedcorrectly,ablow-offtubecanserveasaneffectiveairlock.

Body—Thesubstantialcharacterofabeer,itisthecomplexityandfullnessthatresultsfromresidualmaltsugarsinthebeer.

Break—Breakisproducedwhentheproteinsinthewortcoagulate,resultinginaclearerbeer.

C

CarbonDioxide(CO2)—Acolorless,odorlessgasresultingfromfermentation.Althoughmost escapes through theairlockduring the fermentationprocess,the residual carbon dioxide produces the effervescent, or bubbly, quality inbeer.

Carbonation— The process of impregnating the beer with dissolved carbondioxide gas. It can also refer to the amount ofCO2, in a beer.Carbonationoccurs naturally during fermentation, but can also be forced by placing thecontentsofabeverageunderpressure.

Carboy—Alarge,widecontainerwithashort,narrowneck.Usuallymadeofglassorplastic, acarboycanbeused inprimary fermentation.Asecondarycarboy is sometimes used when transferring beer after the fermentationprocesshasended.Inbrewing,acarboyisalsoknownasademijohn.

Clarify—Tomake thebeermore clearorbrilliant.There aremanyprocesseswhichcanclarifyabeer,allofwhichremovesuspendedorinsolubleparticles.

ColdBreak—Whenwort ischilledquicklycausingproteins tocoagulate, theresultofwhichisbreak.

Concentrate— Concentratedwort is available to brewers in the form ofmaltextract. By condensing wort through boiling or vacuum evaporation,transportationandproductionbecomecheaperandeasier.

Conditioning—Occursafterprimaryfermentation.Itinvolvesthreeprocesses:maturation, clarification, and stabilization. Carbonation also occurs duringconditioning.

Conversion— The process of changing from one form or state into another(e.g.,thechemicalchangefromstarchintosugar).

D

Decant—Topourgentlyonaninclineinordertoseparatemixtures.Decantingabeerwillpreventthedisturbingofsediment.

Decoction—Amethodofextractionbyboiling.Decoctionwasuseduniversally

before temperatures could be accurately measured and maintained. Duringdecoction,aportionofthemashisremovedandbroughttoaboil.Whenitisreturnedtothemainmash,thetemperatureraisescreatingcaramelizedsugarsandgelatinizedstarches,providingflavorswhichmightotherwisebedifficulttoattain.

Demijohn—SeeCarboy.Dextrin— A long chain carbohydrate that is not susceptible to fermentation.Besidualdextrinsaffectthebodyofthebeer.

Diacetyl (C4H6O2)— A natural by-product of fermentation, this aromaticcompoundisresponsibleforbutteryorbutterscotchflavorsandscentsinbeer.While the presence of diacetyl in large amounts is generally considered aflaw,lowlevelsarecharacteristicofcertaintypesofbeers.

Distillation—Theprocessofheatingasubstanceintoavaporandsubsequentlycondensing itbymeansof refrigerationback into liquidform.Theresultingsolution is much more concentrated than the original. Distillation is theprocessbywhichhardliquors(suchasginorwhiskey)aremade.

DME(DriedorDryMaltExtract)—Usedexclusivelyasasubstituteforbasemalt in homebrewing, DME is the concentrated form of base malt. SeeConcentrateandMaltExtract.

DMS (Dimethyl Sulfide)— DMS presents itself as an off-flavor resemblingcooked corn or vegetable matter. It is developed when the wort is heated,althoughitisgenerallyevaporatedoutduringtheboil.

Draff— The grain refuse that remains in the lauter tun after sparging. Alsoknownasleesordregs.

DryHopping—Theprocessofaddinghopsforaromaticeffectduringorafterfermentation.

E

Enzymes—Complexproteins thathave thecapability to catalyzebiochemicalreactions by either forming or breaking bonds. During the fermentationprocess,enzymesbreakdownstarchestoproducesugarwhichisinturnusedbytheyeasttoproducealcohol.

EthylAlcohol—SeeEthanol.Ethanol(C2H5OH)—Producedduringthebrewingprocess.SeeAlcohol.Extraction Efficiency— A measure of the sugars produced during thehomebrew process compared with a theoretical maximum for the specific

grainsused.Atypicalrangewouldfallbetween60and80percent.

F

FalseBottom—Aperforatedobjectinthebottomofthelautertuntoallowforthe drainage of sweet wort, or the liquid runoff of the grains. These areavailableinavarietyofmaterialsandcanalsobehomemade.

Fermentation—Theprocessbywhichyeast turnssugars intoenergy,alcohol,carbondioxide,moreyeast,andotherby-products.

FermentationLockSeeAirlock.Filtration—Theprocessof removingyeast andother largeparticles from thebrew.Inessence,theseparationofsolidsfromliquids.

Final Gravity— The measurement of specific gravity after the fermentationprocessiscompleted.

Finings—Usuallyaddedattheendofthehomebrewingprocessinordertofilterandclarifyabrew.Therearevariousmaterials incommonusewhichcausesolids and suspended particles to precipitate, making the filtration processeasier.Finingsareusuallyremovedunlesstheyformanacceptableandstablesediment.

Flocculation— The tendency of yeast to clump together and fall out ofsuspension.

G

Gelatinization—Theprocessbywhichheatandwaterbreakdownthebondsinstarchmoleculesresultingintheevendisbursementofthestarchesthroughoutthe water. Full gelatinization occurs around 149 degrees Fahrenheit.Gelatinizationdirectlyaffectsextractionefficiency.

Grain—Seedsandgrassesthatarecultivatedfortheiredibility.It is theseedsthatareusedinmaltingandbrewing.Alsoreferredtoascereals.

GrainBill— The grains used in any given homebrew recipe.Also known asmashbill.

Grant—Althoughmosthomebrewersdonotusegrants,itisasmallcopperorironvesselthatservesasabufferbetweenthelautertunandapump.Duringasparge,thewortisrunthroughthegrantcreatingeasyaccessforthebrewer

formonitoring.Gravity—SeeSG(SpecificGravity).Grist— Grains and adjuncts that have been separated from their chaff inpreparationforgrindingorbrewing.Thegristservesastherawmaterialforamashbeforewaterisadded.

H

HBU (Homebrew Bitterness Units)— Calculated by multiplying thepercentageofalphaacidsbytheweightinouncesofthehops.Alsoknownasalpha acid units, thismeasure is the potential bitterness level of any givenbrew.

HLT (Hot Liquor Tank)— The storage vessel for hot water to be used insparging.

HopBack—Avesselusedattheendoftheboilingprocessthatallowshotwortto be run through a bed of hops. The hops act as a filter removing breakmaterial,whileimpartingflavorandaroma.

Hops—Theripenedconesofthefemaleflowerclustersofthehopplant,hopsare brewed into beerwith the intention of balancing the sweetness ofmaltwith bitterness. This bitterness derives from the resin gland in the femaleplant. Hops are prized for their flavorful and aromatic qualities and are anintegralingredientinbrewing.

HotLiquor—Thehotwaterusedforsparging.Hot-Side Aeration— The introduction of oxygen into the wort, causingoxidationandpotentiallydamagingabrew.

HumuloneC21H30O5—Atypeofalphaacid, it isanorangeoryellowresininhopsthatlendthebeeritsbitterqualities.Humulonealsoactsasanantibiotic.

Hydrometer—Aglassinstrumentusedtomeasurethespecificgravityofwortbycalculatingtheratioofdensitytothedensityofwater.Hydrometerscomeequippedwithdifferentscalesandareuseful inmonitoring thefermentationprocessandcalculatingthealcoholcontent.

I

IBU (International Bittering Units)—While HBU is the scale for potential

bitterness,IBUisthescaleusedtoaccuratelymeasurethedegreeofbitternessinanygivenbeer.Whilethisisusuallydonecommercially,therearewaysforhomebrewerstoestimatethemeasure.

Iso-AlphaAcid——An alpha acid after it has been isomerized. Isomerizationoccurs inbeerwhen thehops in thewortareboiledforextendedperiodsoftime.Thelongertheboil,themoreiso-alphaacidswillbeproduced.

Isomerize——When a compound is isomerized, the chemical composition isrearrangedalthoughitremainsthesamecompound.

K

Krausen——Usuallydefinedasthefoamyheadthatformsontopofthebrewduringtheinitialfermentationphases,but“tokrausen”isalsotheprocessofcarbonatingbeerbyaddingworttothefermentedorfinishedproduct.

L

Lautering—SeeSparging.LauterTun——Thevesselinwhichsugarsareextractedfromthegrain.Lautertuns come in a variety of available and homemade materials; it is oftencombinedwith themash tun. Sparging, or lautering, takes placewithin thelautertun.

Liquor——Water, or strike water, which is mixed in with the grist. See HotLiquor.

LME(LiquidMaltExtract)——Malt extract in liquid form.SeeConcentrateandMaltExtract.

Lovibond——Ameasureofthecolorofanygivenbeer.

M

Malt——Grainswhichhavebeengerminatedanddriedtoproducetheenzymesthatareneededtobeginthefermentationprocess.

MaltExtract——A sweet concentrated form of wort that is commonly usedamongsthomebrewers.SeeConcentrate.

Maltodextrin——An unfermentable carbohydrate derived from the partialhydrolysis of starches. It can be used as an additive to add body and headretention.

Mash——Theprocessofconvertingstarchestosugars,bysteepingthecrushedgrainsinordertoallowenzymestobreakthelong-chainstarchesintoshort-chainsugars.

MashIn——Theinitialstagesofmashingwhereintheliquorandgrainbillarefirstmixed.

Mash Out——After the enzyme rest, the temperature of the mash is raisedagain,fixingthecompositionofthewort.Ifthelautertunisseparatefromthemash tun, the contents are transferred at this stage. This step is not alwaysperformed.

Mash Tun——A vessel wherein liquor and malt are mixed. In commercialbrewing facilities, there are usually separate vessels for mashing andlautering.HomebrewersoftenuseacombinedvesselreferredtoasanMLT.

MLT(Mash/LauterTun)——Acombinationofamashtunandalautertun.Modified——Meaningamodifiedstarch.Thedegreeofchangeincompositionof thestarchiswhat isknownasmodified.Themostcommonlyusedmaltsarefullymodified.

N

NobleHops—Traditionally refers to fourvarieties fromcentralEuropewhichare low in bitterness and high in aroma. Many other hop varieties arevariationsonthesefour.

O

OG(OriginalGravity)——Themeasureofspecificgravityofwortbeforethefermentationprocessbegins.

Oxidation——Occurswhen(1.)ahydrogenmoleculeislostinacompound(2.)acompoundgainsanoxygenmoleculeor (3.)whenelectronsarewhollyorpartially removed from a molecule. The result often leads to stale andunpleasant flavors in beer. Oxidation is why carboys and airlocks arenecessarycomponentsofthehomebrewprocess.

Oxygen(O)——Althoughoxygen isnecessaryat the startof the fermentationprocess,oxygenexposureshouldbeotherwiseavoidedtoreducethechancesofspoilingabrew.SeeOxidation.

P

pH——Ameasureofacidityoralkalinityofagivensolution.Thismeasure isimportantspecifically inhomebrewingas itdirectlyaffects theefficiencyoftheenzymesduringthemashingperiod.

Phytase——Aclassofenzymesthatareresponsibleforthebreakdownofphyticacidintomyo-inositolandphosphoricacid.

PhyticAcid——Foundintheseedsofgrainsandalsoinyeast.TheconversionofphyticacidwilllowerthepHofabrew,raisingtheaciditylevels.

Pitch——Atermusedfortheaddingofdryorliquidyeasttocooledandaeratedwort.

PrimaryFermentation——Occursafterpitching.Itismostnotablyknownforitsvisualactivitywiththeformationofkrausen.SeeFermentation.

Priming——Adding sugars to the fermented product before bottling whichresultsinthecarbonationprocess.

Protease——Anenzymethatrestrictsthegelatinizationofproteins,resultinginbetterwortfiltrationandhigherextractefficiency.

R

Refractometer—An instrument that measures the sucrose content of a beerthrough a refraction index. Refractometers are available with a variety ofscalesandfunctions.

Rest—Holdingat specific temperatureswhilemashing toactivateenzymes inordertobeginspecificconversionprocesses.Examplesincludeproteinrests,saccharificationrests,andacidrests.

S

Saccharometer——A type of hydrometer that measures the sugar in

fermentablewortbymeansofspecificgravity.Sanitizer——A disinfectant product that kills microbacteria, which have thepotentialtocontaminatetools,instruments,andthebeer.Equipmentshouldbesanitizedbeforeeachuse.

SecondaryFermentation——Afterprimaryfermentation,thebeermayormaynot be transferred to a secondary fermentation container. During secondaryfermentation,beerisfurtherclarifiedandaged.SeeFermentation.

SG(SpecificGravity)——Ameasuretakenwithahydrometer.Itistheratioofthedensityofwatertothedensityofabrew.Asfermentationbegins,theSGdecreases.

Sparge——Aprocess done in the lauter tun, it is the addition ofwater to themashasthewortdrains.Thisprocesswashesthesugarsfromthegrainsasthewaterpassesthrough.

Starch——Produced by plants as an energy store, starches are broken downduringmaltingandmashingtoproducesugarsinthewort,whicharefurthermodifiedintoalcoholduringfermentation.

Starter——Used initially to aid the fermentation process. A brewer's startermightconsistofwortandyeastinordertoproducehigheryeastpopulationsformoreefficientfermentation.

StrikeTemperature——Thetemperatureofthestrikewaterorliquor.StrikeWater——SeeHotLiquor.Stuck Fermentation——Occurs when the fermentation process endsprematurelyduetodormantyeast.Stuckfermentationmayoccurbecauseofyeast deficiency, improper yeast nutrition, incorrect temperatures, or othercauses.

Siphoning——The act of transferring beer from one container to the nextthroughasiphon.ThesiphonisaninvertedU-shapedtubethatusesgravitytopulltheliquidupandthrough.Thisisalsosometimesreferredtoasracking.

T

Tannin——Avegetablesubstance found in thehusksofgrainswhichproduceastringentbitterflavors.

TerminalGravity——SeeFinalGravity.Trub——Dead flocculatedyeast,breakmaterial, andotherdebris that collectsinthebottomofthebeerduringandafterfermentation.

V

Vinegar——Can be made from unhopped beer and can be known as maltvinegar.Vinegarisproducedfromthefermentationofethanol.

Vorlauf—Theprocessofrunningwortoutofthemashorlautertunandintothegrantorbackintothemashtubtoberecirculatedthroughthegrainbed,theresultofwhichisamoreclarifiedbrew.

W

WaterLock——SeeAirlock.WildYeast——Ayeaststrainthatwasnotintentionallyintroducedtoaspecificbatchofbeer.Mostofthesestrainsareruinousbutasmallpercentagecanbeutilized.

WineThief——Aglassorplasticpipetteusedtoextractasmallamountofbeerfromafermentationdevicefortesting.

Wort——The liquid extracted from the mashing process before the yeast isaddedandfermentationbegins.Inessence,wortisunfermentedbeer.

Y

Yeast——Atypeoffungiusedtoconvertcarbohydratesandsugarsintoalcohol.Brewingyeaststrainsdifferfrombakingyeaststrainsandaretypicallychosenfor specific functions such as the ability to flocculate, their tolerance toalcohol,andby-productproduction.

YeastNutrient——Additivesthatpromoteandincreasehealthyyeastgrowthtoensurevigorousfermentation.Theseadditives,suchascertainminerals,serveasafoodsourceforyeaststrains.

Z

Zymurgy——Thescienceandartofalcoholicbeveragefermentation.

ACKNOWLEDGMENTS

THISBOOKWOULDnothavebeenpossiblewithoutthehelpofmanypeople,

includingGregDiRubbio,whohasbeenbrewingwithmesinceDayOne,andRyanCrook,whowas instrumental increating theopportunity towrite this.AspecialthanksisinordertothegoodfolksatBrooklynHomebrew,whoallowedmetoinvadetheirspaceinordertotakepictures,andthesamegoestoRodrigoandMelissa atGoodBrewing.com,whoprovidedmost of the base ingredientsused in the photos. Phil Shaw, Ryan Kahler, and John Cope providedphotographs, as did Weyermann Specialty Malts and Muntons MaltedIngredientsInc.Finally,noneofthiswouldhavebeenpossiblewithoutmyeditorJoseph Sverchek, our research assistant Jamie Sanford, and the other staff atSkyhorsePublishing.

INDEX

Aacid-basedsanitizer,103,105StarSan,103,105

adjuncts,185aeration,52,147alcohol,xiv,9,13,72,144,147,185,205AlcoholicBeverageControl(ABC),205AlphaAcidUnits(AAU),139alphaacid,85–86,133,135,140–141,177,185iso-alphaacid,135isomerization,85aluminumfoil,48aminoacids,119–120AnchorSteam,155anodizedaluminum,102areawaterreport,115astringency,68,80autolysis,148auto-siphon,47,50

Bbacteria,30,43,175,191bacterialinfection,176,181,191badaroma,171BarKeepersFriend,101–102copper,102glass,102stainlesssteel,102

barleykernel,72barley,7,9,112,116,122,131kilned,7

malted,76-row,1222-row,122unmaltedbarley,116

basegrains,121–122beerbitterness,133beerglasses,185beerlover,133beer,xi,xiv,7,13,33,36,45,48–50,52,57,60–61,63,68,71–72,79–80,86–87,97,120–121,125,128–129,131,133,135,141,147–148,155,164,171,182,185,190all-grain,6,33,67all-maltbeer,147carbonated,13,57coloredbeer,36paleales,36

darkerfuller-bodiedbeer,36porter,36stout,36

packaged,13uncarbonated,57BelgianLambics,112benchcappers,56beta-glucans,131beverage,xiaroma,xibody,xiflavor,xi

biscuit,128bitteringcompounds,135bitteringhops,85,94bittering,174bitternesslevel,140bitternessofbeer,135bitterness,178BlackBarley,128BlackPatent,127bleach,102,105

Bohemianpilsner,133boilvessel,94boil,11,91,135boilingpot,41boilingvessel,89,92,97,141boilingwort,83chilling,83fermenting,83hopaddition,83pitching,83

boiling,139,182boilover,86,94boils,84properbittering,84

bottlebrush,47bottlecaps,48boiling,48

bottleclosure,59crown-top,59twist-off,59

bottlefiller,47,53–54bottleopener,60bottles,46,54,56–57,19112-ounce,5722-ounce,57

bottlingbucket,50,52bottling,48–50,52bracteole,133bracts,133BrewinaBagmethod,67,83–84,89brew,xiBrewerMalts,121brewer,xi,71,84,119,145brewingprocess,9brewing,xiv,14,65,115all-grain,65,115extractbrewing,14

partial-mash,65brownbottles,178

Ccalcium,115CaliforniaCommonstyle,155capper,46caramelization,87,125carbondioxide,13,16,146carbonation,49,61,182,188,190carboy,41–42,97,105channeling,79–82chestfreezer,156chill,38chilling,88,149,182chloramine,114–115Campdentablet,114

chlorine,115chlorophenol,177cleaningandsanitization,29,90,99,47cleaning,30,100closure,58crowntop,58swingtop,58GrolschLager,58

colloidalsilica,183colorchange,76commercialbottles,59–60clearglass,59dark-coloredglass,59pronetodamage,60

commercialbreweries,79,81compounds,150–151acetaldehyde,150–151,149,153,175–176diacetyl,150–151,149,153–154,174esters,150,153fuselalcohols,150lowattenuation,153sulfurcompounds,150–151hydrogensulfide,151sulfurdioxide,151

compressedcarbondioxide,60,63

carbonatethebeer,60conditioningphase,141coolingphase,88cornsugar,49corn,131crowncappers,56crush,68–69level,68type,68

crystalmalt,33,125–126customer,60

Ddiatomaceousearth,183dimethylsulfide(DMS),86,88,95,175dispensingtemperature,61DME,157doughballs,90doughingin,90dryhopping,141

Eefficiency,71endosperm,116,119enzymes,9,71–73,116,119,121–122,185alpha-amylase,72–73beta-amylase,72–73

equipment,19–20,23,27–28,67,83,99,157,176airlock,20auto-siphon,27bottlebrush,28bottlecaps,27bottlefiller,27bottles,27capper,27fermenter,20

5-gallonbucket,23

floatingthermometer,20hydrometer,20

hydrometer,23largenylon,83

largepot,19lautertun,67mashtun,67nylonmesh(ormuslinbag),20

polyesterbag,83rackingcane,27sanitizer,23siphonhose,27

6.5-gallonbucket,23stirringspoon,20

wortchiller,23Erlenmeyerflask,163evaporationofvolatilecompounds,88evaporation,19,43,92excesssugars,79extractbrewer,xiv,83,65extractbrewing,16,71extractefficiency,79extractthesugar,69extract,6

Ffabric,83Swissvoile,83

ferment,40fermentablesugar,65,74,78,116,131fermentable,112wheat,112rye,112rice,112fermentables,65,121,123fermentationprocess,16fermentationvessel,11,16,13,42,49–50,95,146,152glasscarboy,16

trub,16fermentation,11,13,16,24,43,72,88,97,45,119,144,146–148,151,154–157,161,171,174–175,178,182fermenter,43,155–156,162,164,178plasticbucket,43

filterbed,10,78finings,182firstworthops,141flatulence,57flavorcharacteristic,126flavorcompounds,153flavorofthebeer,35flavors,87flip-topcaps,58fourphasesofpitchedyeast,146–148lag,146–147,154growth,146–147,154activefermentation,146–148flocculation/settling,146,148

Ggelatin,183GermanBeerPurityLaw,109Germanbrewers,112GermanRauchbiers,124GermanReinheitsgebot,109germinate,116germination,7,116,119–120glassfermenter,161grainbed,77,79–81,84grainbill,9color,9flavor,9headretention,9mouthfeel,9

grain,34,129barley,129corn,129

rice,129rye,129wheat,129greenbottles,178gushers,191

HHall,Michael,140haze,181–182HBU,140headingagents,185heatsource,38heat,103Hefeweizen,109HomebrewBitternessUnit(HBU),139homebrewstores,29homebrew,57,174,191homebrewer,xi,xiv,16,15,59,67,71,73,81,89,112,114,124,135,153,182homebrewing,xiv,69,76,79,88,99,148,193,205hopcones,133hoppellets,135hoputilization,85hopback,143hopsstrains,197EastKentGoldings,197KentGoldings,197StyrianGoldings,197WSG,197

hops,11,16,36–37,86,133,137,139–141,152,162Amarillo,37aroma,141bittering,37,141bitterness,133

fullness,133hopplugs,137Sazzhops,133Simcoe,37wholeleaf,137

hotliquortank(HLT),79householdsoap,185hydrogensulfide,177hydrometerreading,97hydrometers,24

Iicebath,88IckyStickyOatmealStout,89ingredients,29,109,158hops,29maltextract,29specialtygrains,29yeast,29

insulation,91interactionofUVraysandhops,177InternationalBitternessUnits(IBU),140iodine,75,103Iodophor,103

IPA,xi,32–33,37,133WestCoastIPA,33,37

American-style,133Irishmoss(carrageenan),183iron,176isinglass,183

Jjockeybox,61

Kkeg,60–61ball-lock,60pin-lock,60

kegerators,63freezers,63refrigerators,63

kegging,60kiln,9kilnedmalts,123kilning,120krausen,146,152

Llagering,149lautertun,77–78lauteringphase,73lautering,9,68,76,94,131lovibondrating,120,123–124,126,128,131lowcarbonation,185lupulinglands,133

MMaillardreactions,86–87majorbasemalts,65makingbeer,xivcleanliness,xivtemperaturecontrol,xivmaltextract,18,49,84colors,18amber,18dark,18extradark,18gold,18light,18

DME(driedmaltextract),18LME(liquidmaltextract),18hopped,18unhopped,18

maltprofile,133malt,9,15,119–120,152colors,9crushed,9

driedmaltextract,15

dehydrated,15liquidmalt,15condenseliquid,15maltedbarley,67malted,9maltingprocess,7,72germinate,7

malts,123,176,185caramel,185crystal,185

maltster,65,116,119,128marisotter,122mashout,73mashtemperature,67mashtun,71,77,90–92mashwater,90mash,71,77,79,83–84,89,91–92,116all-grain,71,84,89partial-mash,71,84temperature,71thickness,71

mashes,74mashing,xiv,68carbohydratestarches,xivmaltedbarley,xivmills,69–70Corona-style,69–70rollermill,70

milling,78MLT,67,80–81,143modification,119moisturecontent,116molds,175Mr.Malty,154Munichmalt,124

Nnovicebrewer,84

Ooats,131offflavors,171,174–178alcohol/hot,171applecider/wine,171bitter/mouthpuckering,174bread,174

butter/butterscotch,174cookedvegetables/shellfish,175fruit/banana,175grass,175

greenapples/pumpkin,175husk/grain,176metal,176mold,176paintthinner,177paper,176plastic/medicine,177rotteneggs,177salt,177skunk,177soap,178sour,178sweet,178

oxidation,101,135,176–177oxygen,63,95,116,147

Ppads,100Brillo-typepad,100scourpads,100Scotch-Brite,100steel-wool,100

palemalt,123partial-mash,67passivation,101pectinase,183Pilsnermalts,86

pitch,40pitchingratecalculator,154pitchingtemperature,95pitching,11,158plasticbuckets,100plastictaphead,61picnictap,61

poorproductpreservationandstorage,175precarbonatecleaner,47OxiClean,47,105PBW,47,105

precipitate,11primingsugar,13,49,52,61,189–191processofmaturation,149proteincoagulation,86proteinrest,120protein,185proteolyticconversions,120

Rrackingcane,47,50racking,50rehydratetheyeast,90removinglabels,105ricehulls,78rice,131roastedbarley,127–128roastedmalts,126rollingpin,34Rolschlager,58rubberstopper,41,43rye,131

Ssanitationprocedures,191sanitization,30,48,102–103sanitizersolution,48

sanitizer,30–32,99,152boiling,30boiledwater,32commercialsanitizers,30–31

householdbleach,31sanitizing,33scales,24Plato/Brix,24SpecificGravity,24

serving,57siphonhose,46siphon,50,52smokedmalt,124peatedmalt,124

soaking,105soap,102sodiummetabisulphite,115sodiumpercarbonates,101OxiClean,101PowederedBreweryWash(PBW),101

spargewater,80–82,91–92spargingmethod,82–84no-sparge,82–84

spargingproblems,122sparging,10,78–82,84,89,92,94,131batchsparging,10,80–82,84,89,92continuoussparging,79flysparging,11,79–81,84,89,94

specialtygrains,33specialtymalts,65spigot,13,50,53sprinklerhead,79stagnantbrew,181StarSan,105starchconversion,67starchtest,75starch,9,71–72,78,124,121sterilization,103strig,133

strikewater,71,90submersionchiller,39sugars,9,11,71–73,121,125,147,193dextrins,72–73maltose,72,147maltotriose,72,147

sulfur,177

Ttanninextraction,174targetedmashtemperature,91temperaturecontrol,154,156temperatureloss,90temperature,9,40,43,57,73–74,87,90–91,126–127,131,149–150,155–156,177,182striketemperature,90

thermometer,39thermostat,156three-vesselbrewingsystem,88unfermentablesugars,125

UUnitedStatesCodeofFederalRegulations,205

VViennamalt,124vinegar,102,105,178vorlauf,92

Wwater,xiv,10,16,43,74,79,89,91,102,105,114,116,135,152hot,10potablewater,114

Weissbeirs,129wheatmalt,131wheat,131

whirlpooling,95wildyeast,30wingcapper,60WinterWarmers,112Witbeirs,129wortchiller,88,95wort,xiv,10–11,19,35–36,40,42–43,67,71,75–76,79–86,90,92,94–95,125,135,141,151,154,159,175,182boiling,36darkening,35

Yyeastnutrients,120yeaststarterprocedure,158–160aerate,160boil,158cleanandsanitize,158

cool,159cover,160

letsit,160pitch,160

yeaststarter,156,161yeastwashing,162yeast,xiv,9,11,13,16,32,40,57,88–89,95,144–154,157,162,167,177aleyeast,145,149lageryeast,145–146,149,177residualyeast,16

yeast-pitchingtemperature,88youngbeer,174

ZZainsheff,Jamil,154Zymurgy,140