Beer Making Procedure
Home Brew Procedure
- Making the Wort
- Fermentation & Temperature
- Bottling the Beer
- Filtering & Serving Beer
Filtration
Filtration is completely unnecessary and a waste of Mine. It is
impossible to make home brew with no sediment at all. Good technique
will keep it to a minimum and a genuine beer
yeast will form a firm
sediment in the bottle which gives no trouble in pouring.
A fining agent used at the end of the primary fermentation can hasten
clearing but be careful not to use too much, or you may not have enough
yeast cells left in the beer for the secondary fermentation.
Serving home brew
The art of serving home brew is to decant clear beer into a serving
jug, or glasses, leaving the sediment behind in the bottle with the
minimum quantity of beer.
The beer should be chilled in the refrigerator and carefully handled
so as to avoid disturbing the sediment.
If serving into glasses, line up the glasses. Carefully remove the
bottle cap. Pick up the first glass, tilt, run the beer slowly down the
side of the glass bringing the glass to the vertical as it fills. Put
down the full glass. Do not return the bottle to the vertical. Repeat
with the next glass and so on, until the sediment starts to tin forward
to the neck of the bottle. Cease pouring. Take the next bottle Cheers!
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