Beer homemade compares favorably with cheap store counterparts in a richer taste, thick foam and lack of preservatives. It turns out a drink that does not contain anything superfluous. I will tell you how to brew beer by classic recipeusing only traditional ingredients: hops, malt, water and yeast. To save original taste, we will not resort to filtration and pasteurization.

It is believed that to make real beer you need to buy a mini-brewery or other expensive equipment. This myth is imposed by manufacturers of such products. Together with the brewery, such firms will gladly sell the finished concentrate, which only needs to be diluted in water and fermented. As a result, a novice brewer overpays exorbitantly for beer, the quality of which is best case just above the storefront of cheap brands.

In fact, you can make homemade beer without special equipment, using available tools: a large brewing pan, a plastic or glass fermenter, any bottles and other available devices, full list which is published below.

You will only have to buy hops, malt and brewer's yeast. I do not insist on choosing a specific company or brand. The assortment is wide enough, buy any product you like.

In theory, malt and hops can be grown at home. But these processes are beyond the scope of the article. Further, we will assume that all necessary ingredients available: homemade or purchased. The only thing, I do not advise you to experiment with brewer's yeast, but immediately choose the best strains in the store, since from grain mash beer is distinguished by its special yeast.

Ingredients:

• water - 27 liters;
• hops (alpha acidity 4.5%) - 45 grams;
• barley malt - 4 kg;
• brewer's yeast - 25 grams;
• sugar - 8 grams per liter of beer (needed for natural saturation with carbon dioxide).

Necessary equipment:

• enamelled saucepan for 30 liters - for boiling the wort;
• fermentation tank - for fermentation;
• thermometer (required) - if moonshine from sugar or wine can be made only by approximately controlling the temperature, then with beer this is initially a failure;
• bottles for bottling finished beer (plastic or glass);
• small diameter silicone hose - for removing beer from sediment;
• bathroom with ice water or cooler for beer wort;
• gauze (3-5 meters) or cloth bag;
• iodine and a white plate (optional);
• hydrometer (optional) - a device for determining the sugar content of the wort.

Making homemade beer

1. Preparation. The first stage, during which the brewer checks for the presence of the right ingredients and equipment readiness for operation. I also advise you to pay attention to the following points.

Sterilization. Wash well all used containers and accessories. hot water and dry. Before working with ingredients, the brewer thoroughly washes his hands with soap and wipes his hands dry. It is very important not to infect beer wort wild yeast and pathogenic microorganisms, otherwise, instead of beer, you get mash. Neglecting sterilization negates all further efforts.

Water. Better to use spring or bottled water. As a last resort, a regular tap will do. Before brewing beer tap water defend the day in open containers. This time is enough for the chlorine to disappear, and heavy metals and the salts settled at the bottom. In the future, the settled water is carefully poured from the sediment into another container through a thin tube.

Yeast. For normal fermentation, brewer's yeast is activated with a small amount of warm water (temperature is not higher than 28 degrees). There is no universal method that allows you to properly dilute any brewer's yeast. Therefore, you need to follow the instructions on the package.

2. Mashing the wort. This term refers to mixing crushed malt with hot water to break down the starch in the grains into sugar (maltose) and soluble substances (dextrins). Sometimes malt is sold ready for brewing, crushed, which makes the task a little easier. If not, the dried sprouted grain must be minced by yourself using a grain grinder or mechanical meat grinder.

Attention! Grinding does not mean grinding into flour, you just need to grind the grains into small pieces, always preserving the particles of the grain skin, which will then be required to filter the wort. Correct option grinding is shown in the photo.

IN an enamel pot pour 25 liters of water and heat on the stove to 80 ° C. Next, the milled malt is poured into a cloth or homemade bag measuring 1 by 1 meter, made of 3-4 layers of gauze. The bag of malt is immersed in water, the pan is covered with a lid and boiled for 90 minutes, maintaining a stable temperature of 61-72 ° C.

Grouting malt at a temperature of 61-63 degrees promotes better sugar yield, increasing the strength home beer... At 68-72 ° C, the density of the wort increases, although the alcohol content in the drink will be slightly lower, but the taste will be richer. I recommend sticking to the 65-72 ° C temperature range, which results in a tasty, dense beer with 4% ABV.

After 90 minutes of boiling, an iodine test is made to ensure that no starch remains in the wort. To do this, 5-10 milligrams of wort is poured onto a clean white plate and mixed with a few drops of iodine. If the solution turns dark blue, cook the contents of the pot for another 15 minutes. If the iodine hasn't changed the color of the wort, you're done. You can skip the iodine test, but simply increase the mashing (cooking) time by 15 minutes, the quality of the drink will not be affected by this.

Then the temperature is raised sharply to 78-80 ° C and the wort is boiled for 5 minutes to completely stop the enzymes from working. Next, the bag with the remaining malt is removed from the container and washed with 2 liters of boiled water at a temperature of 78 degrees. This is how the residues of extractive substances are washed out. Wash water is added to the wort.

This mashing method is called "in a bag" and allows you to do without filtration - separation of grains (non-dissolved malt particles) from the main wort. In turn, filtration requires specific equipment (purification systems) and multiple transfer of wort from one container to another. Mashing in a bag does not affect the quality of the brewed beer in any way, but takes several times less time.

3. Boiling the wort. Bring the contents of the pan to a boil and add the first portion of hops, in our case 15 grams. After 30 minutes of intensive boiling, add the next 15 grams, and after 40 minutes the remaining 15 grams of hops and boil for another 20 minutes.

Depending on the selected beer recipe, the time intervals and the amount of hops may differ. But, adhering to the specified sequence and proportions, you are guaranteed to get a normal result.

Boiling takes an hour and a half, during all this time it is important to maintain intense heat so that the wort gurgles.

4. Cooling. Beer wort should be quickly (15-30 minutes) cooled to 24-26 ° C. The faster this is done, the lower the risk of contaminating the drink with fermentable bacteria and wild yeast.

You can cool the wort with a special immersion cooler (one of the possible designs in the photo) or carefully transfer the container to a bath of ice water. Most budding brewers use the latter method. The main thing is not to accidentally turn it over hot potby scalding yourself with boiling water.

The cooled wort is poured through cheesecloth into a fermentation tank.

5. Fermentation. Diluted brewer's yeast is added to the wort and mixed well. In this case, it is very important to observe the temperature and proportions indicated in the instructions on the sachet label.

Yeasts are top-fermented, which is brought in at a temperature of 18-22 ° C, and bottom-fermented, operating at 5-16 ° C. The two make different beers.

Transfer the filled fermentation tank to a dark place at the temperature recommended by the yeast manufacturer. In our case, it is 24-25 ° C. Then a water seal is installed and left alone for 7-10 days.

After 6-12 hours, active fermentation will begin, which usually lasts 2-3 days. At this time, the water seal is intensively blowing bubbles, then the frequency of carbon dioxide release slowly decreases. At the end of fermentation, the young homemade beer becomes pale. Readiness is determined by two methods: a sugar meter (hydrometer) and a water seal.

In the first case, the readings of two hydrometer samples for the last 12 hours are compared. If the values \u200b\u200bdiffer slightly (by hundredths), then you can proceed to the next step. Not everyone has a sugar meter, so at home they often just look at the water seal. The absence of bubbles within 18-24 hours indicates the end of fermentation.

6. Plugging and carbonation. Beer carbonation is the saturation of the drink with carbon dioxide, which improves the taste and the appearance of a thick foam. Despite the complex name, the process itself is very simple.

Sugar is added to bottles for storing beer (preferably dark) at the rate of 8 grams per 1 liter. Sugar will cause a small secondary fermentationwhich will saturate the beer with carbon dioxide. Then the beer is drained from the sediment through a silicone tube, filling the prepared bottles.

One end of the tube is lowered to the middle of the container with beer, the other to the very bottom of the bottle, this minimizes the contact of the drink with air. It is important not to touch the yeast, which, depending on the species, can settle at the bottom or accumulate on the surface, otherwise the beer will turn out cloudy. Bottles are not topped up by 2 cm to the neck and are tightly sealed.

The easiest way is to use a plastic container, since the lids can be tightened to it by hand. For glass bottles, you need drag corks or a special device for capping regular beer corks (pictured).

Bottles filled with beer are transferred to a dark place with a temperature of 20-24 ° C and left for 15-20 days. Shake well once every 7 days. After that, the drink is placed in the refrigerator.

7. Maturation. Homemade beer is ready. But if you let the drink stand for another 30 days, the taste will improve significantly.
Beer can be stored in the refrigerator for 6-8 months, open bottle - 2-3 days.

Another method of brewing beer without special equipment is shown in the video.

Unlike budget shop beers, home-made beers from hops, malt and yeast themselves have a sharper taste and a thick head. Also, there are no preservatives in such beer that prolong the shelf life of store beer. In this article, we will look at a recipe for making homemade beer without content excess ingredients... As components of such low alcohol drink will only be used:

• hops (45g.)
• barley malt (3 kg.)
• brewer's yeast (25g.)
• water (27l.)
• sugar (200g.)

Traditionally, there is an opinion that to brew beer at home, you need to buy a mini-brewery. However, it is possible to prepare delicious beer without expensive devices. We only need tools at hand, such as bottles, pots, etc.

All of the above ingredients can be grown at home by yourself and close the entire production process to yourself. We will buy them in the store.

To make homemade beer you need the following equipment:

• an enamel pot with a volume of at least 30 liters, in which the wort will be brewed
• any fermentation vessel
• thermometer for clear control of liquid temperature
• gauze
• bottles for beer

Homemade beer recipe

Let's consider the process of brewing beer in stages.

1. At the first stageit is necessary to prepare the necessary ingredients in the above proportions, as well as the equipment used in the cooking process. All containers must be clean and dry. We also recommend that you wash your hands thoroughly with soap and water before cooking, so as not to infect the wort with yeast other than commercial beer.

If used tap water, then it must be allowed to stand for a day. It is advisable to use a spring or buy still water in bottles.

Activate the yeast according to the instructions on the package. Usually yeast is simply diluted with warm water.

2. The wort is grouting. Mix the crushed malt and hot water. If the malt was bought not in crushed form, then it must be scrolled through a meat grinder. In this process, the main thing is not to overdo it. You should not use a coffee grinder to grind malt into flour. Should turn out small pieces with peel, which will help to further filter the wort.

Fill in 25 liters. prepared water in a saucepan and heat it to a temperature of 80 degrees. The malt is poured into a bag made of gauze in several layers, placed in water, covered and left to cook for one and a half to two hours, maintaining the temperature at 60-72 degrees. It is necessary to control the temperature of the water with a thermometer. It is necessary to maintain the desired range. So at 60-63 degrees, sugars are better removed, increasing the strength of the future drink. At 68-72 degrees, the density of the wort increases. For better results, you can stick to an average temperature of 65 degrees.

After 1.5-2 hours of cooking, quickly raise the temperature to 80 degrees, and cook for another 5 minutes in this mode. With this procedure, we completely stop the fermentation process. Next, the gauze bag with the remaining malt inside is taken out and washed with 1.5-2.5 liters. water of the same temperature, washing out the remaining extractives. This water is also subsequently added to the wort.

We looked at the "bag mash" method, which eliminates the need for filtration in the wort preparation process.

3. The next step is to bring the wort to a boil. After boiling, add 15g. hops, after half an hour the same portion, one hour after the start of boiling the rest of the hops, then boil for another half an hour. In total, boiling lasts 1.5 hours.

4. Next, the wort must be cooled.For a quick time (no more than half an hour), cool the wort to 25 degrees. You can use your home ice water bath to quickly chill your beer wort. After cooling, the wort is poured into a fermentation vessel. It is advisable to pre-pour the wort several times, saturating it with oxygen, which was not left after a long boil.

5. Fermentation process.After pouring the wort into the fermentation tank, add brewer's yeast there. The fermentation tank is left in a dark place at room temperature, we install a water seal.

6. Fermentation. Diluted brewer's yeast is added to the wort and mixed well. In this case, it is very important to observe the temperature and proportions indicated in the instructions on the sachet label. Yeasts are top-fermented, which is brought in at a temperature of 18-22 ° C, and bottom-fermented, operating at 5-16 ° C. These two types yield different varieties beer.

After 10 hours, the fermentation process begins, accompanied by abundant bubbling. It lasts for several days. The final fermentation process can be determined by the water seal, or you can use a sugar meter (hydrometer). The missing bubbles and the clarification of the wort also symbolize the complete fermentation process.

6. Carbonation of beer.At the final stage, homemade beer is artificially saturated with carbon dioxide. Home carbonation is easy enough. A little sugar (8 g per 1 liter) is added to the bottles into which the beer will be bottled. Sugar activates secondary fermentation, as a result of which carbon dioxide will be released. The beer is poured from the lees by pouring it into bottles with sugar. This procedure must be followed carefully so that the beer is not cloudy. A silicone tube can be used as an accessory.

After the beer is poured into bottles, they must be sealed with a lid so that the carbon dioxide produced during the secondary fermentation does not evaporate. Bottled beer is also left in a dark place. room temperature for a couple of weeks. Shake it periodically (every few days). After 2 weeks, we put the bottles in the refrigerator.

Homemade beer made from hops, malt and yeast is ready to drink. You can check the quality of homemade beer by reading this article. The shelf life of such a drink is 6 months. We recommend not drinking beer right away, but letting it sit for another couple of weeks in the refrigerator to improve its taste.

Video: Cooking beer at home

Video 2: Cooking beer at home

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1. Pour in 25 liters of water up to 38 ° С, Pour in all the malts -\u003e 55 ° С

2. Raise the temperature to 63 ° C -\u003e 63 ° C

3. Raise the temperature to 72 ° C -\u003e 72 ° C

4. Raise the temperature to 78 ° C -\u003e 78 ° C

5. Rinse with 8 - 10 liters of water. -\u003e 78 ° C

6. Boil for 90 minutes:

6.1. Hops Slavyanka - 30 grams 60 minutes before the end.

6.2. Zhatetsky hops - 20 grams 5 minutes before the end.

7. Cool the wort to 25 ° С

8. Rehydrate and add T-58 yeast

Bavarian Fruit Wheatbeer

Ingredients

• 2.5 kg Wheat malt;
• 3.5 kg Vienna malt

Preparation

Pour the total amount of malt 6 kg into water (19 liters) with a temperature of 38 ° C.

1.pause 35-38 ° С - 10 minutes

2.pause 43-46 ° С - 10 minutes

3.pause 50-55 ° С - 10 minutes

4.pause 64-66 ° С - 20 minutes

5.pause 72 ° С - 30 minutes

6.pause 78 ° С - 5-10 minutes.

Koenigsberg Alt Schwarzbier beer (dark ale)

Ingredients

• 3 kg - Kursk light barley;
• 1.5 kg - Munich malt;
• 0.2 kg - Burnt Black;

Preparation

1. Pour the total amount of malt (without burnt) into water 19 liters with a temperature of 54 ° C.
2. Pause at 52 ° C for 30 minutes, stirring occasionally.
3. Heating up to 72 ° С, pause 60 minutes.
4. After 20 minutes from the beginning of the 72 ° C pause, add the roasted malt and stir the mash thoroughly. Continue pause.
5. Heating up to 78 ° С, pause for 10 minutes.

Boil with hops:

1. Hopping: (time of introduction - before the end of boiling) in 60 minutes. - 20 gr. El Dorado, 20min. - 20 gr. Saaz

• Initial density - 13 - 13.5%
• Final density (after the end of fermentation) 5 - 5.5%
• Estimated alcohol 4.6%

Beer IPA (Indian Pale Ale)

Ingredients

• 4 kg - Latvia Pilsen;
• 1 kg - Latvia Munich 25;
• 0.5 kg - Germany Aromatic

Preparation

1. Pour the total amount of malt into water of 19 liters with a temperature of 70 ° C.
2. For 90 minutes, a descending pause of 68-64 ° C, while the mash must be stirred periodically.
3. Heating up to 78-80 ° С and filtration.
4. Filtration is carried out until the amount of wort reaches 27 - 28 liters.
5. The amount of wash water with a temperature of 78 - 80 ° C is 14 - 15 liters.

Boil with hops:

Hopping: (time of addition - before the end of boiling)

1. 60 minutes - 15 gr. Hercules
2. 20 minutes. - 15 gr. Hercules
3. 10 minutes. - 10 gr. El Dorado
4. 5 minutes. - 10 gr. El Dorado
5. 0 minutes - 5 gr. El Dorado

1. After boiling, cool the wort to 80 degrees and let stand for 20 minutes.
2. For better work yeast should be poured into clean boiled water with a temperature of about 20 degrees 40 minutes before adding to the wort and periodically stir actively.
3. After rehydration, pour the yeast into the wort cooled to 20 (for ale yeast).
4. Fermentation at a temperature of 20 - 22 ° C.
5. After the end of the main fermentation (3-4 days), add (for dry hopping) 10 g of Ella HPA and 25 g of Eldorado to the beer (put in a bag and hang in a container).
6. After 7-10 days of dry hopping - pouring into another container for fermentation and clarification (secondary housing)
7. After carbonation, it is best to keep the beer for a couple of weeks in a cool place with a temperature of 10-12 ° C

How to make hop beer at home: a recipe

In home brewing, there is a time-honored hop beer recipe. Unlike industrial production only natural raw materials are used in its manufacture. Hops impart specific bitterness and froth and control transparency. Serves as a natural antiseptic and preservative. In addition, it has an antibacterial effect on the body.

Homemade hop beer

Into the beer composition own production dry buds come in. Due to essential oils, the drink acquires a piquant aftertaste. The standard hop consumption per water volume is calculated in the ratio of 20 g per 10 liters. To obtain fortified beer, the amount is increased. Cooking technology is simple, does not require special equipment.

Source: Depositphotos

Homemade hop beer recipe makes a delicious drink

Ingredients:

• • 40-50 g of liquid brewer's yeast;

• • 1 kg malt extract;

• • 10 liters of water;

• • 70-100 g dry hop cones;

• • 800 g granulated sugar.

It is permissible to replace malt with molasses in the amount of 100–150 g.

Cooking method:

1. 1. Make a water solution with sugar, malt and hops. Take water only high Qualityotherwise delicious beer will not work. A bottled version of either natural origin is suitable. Bring to a boil and cook for at least an hour.
   2. In 20 min. before the end of the preparation of the wort, add another portion of hops for the appropriate smell.
   3. To get a drink of greater strength, more cones are added at the very end.
   4. Add the evaporated liquid to the original amount. Add yeast.
   5. Cover the dishes and leave to ripen for three days in a warm place. Optimum temperature - 18-21 ° C.
   6. After the expiration date, strain and pour into glass bottles.
   7. Stopper and store in a cool place for a week.

Step-by-step hopping of the drink by adding hop raw materials in 3 passes is necessary to impart the appropriate aroma and bitterness. The technology provides for periodic stirring during cooking. It is not recommended to touch the container during fermentation.

The taste and aroma of beer is influenced by the type of raw malt. In addition to the standard barley, wheat and rye malt, there are a number of others. Caramel brings a sweetness, stewed - a honey aftertaste, burnt gives a coffee-chocolate note. Finished beer, subject to all the rules, is stored in plastic container up to 3-6 months. In tightly closed glass bottles the shelf life is extended to 1 year. Homemade beer is distinguished by its special richness and aroma.

Home brewed, has rich taste, does not include preservatives. Foamy drink without harmful additives prepared from natural ingredients: hops, malt, yeast... This uses the most common cookware and available inventory.

Homemade hop beer - traditional recipe, which is a classic of brewing. This vintage drink humanity has loved for centuries. Moreover natural ingredients and the process carried out independently is significantly different home option from what can be found on the shelves.

Homemade beer is actually healthier than store beer, as it consists of plant products... Anyone can try to cook it according to the recipe, having all the ingredients and following the steps of the process.

The main components are - hops and malt bought on the market, in special stores, or grown in the garden. Would need large saucepan and a glass container in which it will pass fermentation.

Beer made from malt and hops is best done with the best quality... If the dishes are sterilized and the ingredients have been purchased, you can proceed.

Composition, equipment and stages

How to brew beer at home? Traditional method will require the following components:

1. Water - 27 liters.
2. Hops (with an alpha acidity of 4.5%) - 45 grams.
3. Barley malt - 3 kg
4. Brewer's yeast - 25 grams.
5. Sugar (sand) - 8 grams per liter.

• enameled pan, 30 liters;
• for fermentation;
• thermometer for accurate temperature control;
• bottles for storage (plastic, glass);
• narrow silicone hose for transferring liquid from sediment;
• bath with cold waterto quickly chill the wort;
• gauze up to 5 meters.

The wort will be boiled in a saucepan; you need to make a bag for malt from gauze in advance. It is also recommended to additionally prepare hydrometer - a device for measuring sugar content, if possible. Plate white and iodine will help to make a test for the absence of starch in the finished wort.

The process of making homemade hop beer consists of the following steps:

1. Training: checking the availability of components and sterilizing inventory. The containers are washed with hot water and dried. Wash your hands thoroughly. If pathogenic flora or microorganisms get into the wort, the process will be spoiled.

2. Wort is prepared by mashing... It consists in the splitting of starch while stirring the crushed malt and hot water... Sugar maltose and soluble dextrins are obtained. You can buy crushed malt. Otherwise, you will have to grind it in a meat grinder or grain grinder.

Attention! You should not grind raw materials into flour. It is required to crush the grains into pieces, leaving a peel useful for filtration.

The pot is filled with water (25 liters) and heated to 80 ° C. The cooked malt in a 1 by 1 meter gauze bag of 3 or 4 layers is immersed and kept in water at a temperature of about 72 ° C for 90 minutes. When grouting malt with a temperature of up to 63 degrees, sugars come out, which increases the strength.

At 72 ° C, there will be less alcohol, but the flavor will be richer and the gravity of the wort will increase. An iodine test at the end of the boil should show that there is no starch in the malt. Pour up to 10 ml of liquid onto a plate and add iodine, a few drops. When a dark blue color appears, cook for another 15 minutes. If the wort is ready, continue brewing for 5 minutes at 80 ° C.

The bag is removed, washed with the remaining boiled water at 78 ° C, which is added to the wort. This method avoids filtration on complex equipment.

3. Bring the wort to a boil, and then make the hop composition. Add portions of hops 15 grams immediately after the start of the boil, then the same amount after 30 minutes, and after 40 minutes - the remaining 15 grams and cook for 20 minutes. may differ, and with them - periods, dose of hops.

4. Cooling up to 24 ° C should be fast, no more than 30 minutes, so that bacteria cannot infect the drink. There are submersible designs of coolers, and you can also transfer the container to the bath with cold (ice) water.

Attention! This process requires caution, as the container of boiling water can tip over and scald the brewer.

The cooled wort from hops and malt is poured into a fermentation vessel, filtered through cheesecloth.

5. Fermentation process beer from malt and hops is carried out using yeast previously diluted according to the instructions. They must be added to the wort by mixing. The container is placed in a dark place and kept at a temperature of up to 25 ° C for up to 10 days.

Fermentation begins in a period of up to 12 hours and lasts 2-3 days in an active form. In the last stage, the beer is clarified and the bubbles stop escaping. You can also check the sugar content with a hydrometer. If there are no bubbles throughout the day, fermentation is considered complete.

6. Recipe homemade beer involves a procedure clogging carbonation... Before bottling, sugar is pre-poured into bottles made of dark material (8 grams per liter). Receive secondary fermentation... The beer is freed from sediment by pouring the malt liquid into bottles.

Use with one end in the middle of the fermentation vessel. Another is placed at the bottom of the bottle. The containers with the product are sealed, leaving 2 cm empty to the throat. Storage is carried out in a dark place for up to 20 days at 24 ° C. Shake the beer weekly. Later the right time it is transferred to the refrigerator.

7. Maturation will improve the taste, lasting up to 30 days. Full term cold storage - up to 8 months.

Other DIY recipes

The trial brewing method allows beginners to learn the basic principles at home. You need to take the following steps:

• Boil 16 hop cones in 5 liters of water for 1.5 hours;
• add 250 grams of sugar, previously dissolved in water, cook for another 20 minutes:
• strain and cool to normal room temperature;
• add yeast and ferment;
• filter, bottle, cork and leave to ripen.

This method is simple, and there is no malt in the recipe. Another similar molasses recipe requires the following foods:

• 50 g yeast;
• 10 liters of boiling water;
• 100 g dry hops;
• 600 g sugar;
• 200 g molasses;
• a small amount of flour.

To create a drink, you need the following steps:

1. Grind the hops with flour, sugar, pour into a saucepan with boiling water, mix and let it brew for 3 hours.
2. Strain, pour into a small barrel, add yeast and molasses, mix.
3. Leave for fermentation for 3 days.
4. Pour into bottles, close tightly, send to ripen in the cold for a week.

Brewing beer on your own should be in strict compliance with the recipe. Do not add foreign ingredients or dilute finished product water. And also it is worth considering a few rules:

• Self-brewed beer is stored sealed in the refrigerator for no longer than 6 months (read:).
• Fermentation is recommended in glass containers.
• The malt crushing process is done using a coffee grinder or meat grinder (not a blender). If it turns into flour, it will not match the correct fermentation in the drink.

Attention! Hops are a natural preservative with antiseptic properties. Foaming depends on it.

This available component at home is almost always used in in kind, and not in granules, as in production. The bitterness is regulated by the dosage of dry buds, which in the standard case corresponds to 20 grams per 10 liters of drink.

These are inflorescences containing essential oils, resins that give beer a bitter taste. Home brewing copes with any hop recipe technology.