Home Brewing
Home brewed beer.
It is well known that beer has been brewed at home for hundreds of years although there is little information to be found about this, but at some stage men realised that carbon dioxide was a must for brewing beer at home.
It is believed this is the reason for the increase of fascination for home brewing, and needless to say this did not go down too well with the large breweries, as this would mean competition for them.
In 1980 the Inland Revenue in the UK passed an act demanding that in order to brew beer at home they would have to purchase a license to do so, and this was also the same for those home brewers in the US.
In 1920 a law was passed which banned those private or company alike from producing any alcohol, as you can imagine this caused serious havoc and this is when the Prohibition period started and that is when there was an enormous increase in organized crime gangs.
Thankfully times have changed for the better and many people have now realised how relaxing and enjoyable the pastime of producing their own beer can be not to mention the cheap cost of doing so.
There is a little work involved in producing your own home brewed beer but well worth the effort to be able to enjoy this with colleagues, family or friends.
Making your own beer at home is relatively easy provided you follow all the instructions.
Four main ingredients are required for every successful batch of beer you make these are as follows:
Hops, Water, Yeast and Malted grain.
Carbon Dioxide and the meaning of its use in home brewed beer.
Without this you cannot produce home made beer in actual fact nobody can without Carbon Dioxide, this is because it is actually produced by the hops and the yeast in the beer, which is an essential process of ageing to produce really good ale.
After you have bottled your beer allow at least 2 weeks for the production of the carbon dioxide to carbonate the beer.
There is a quicker way to add carbon dioxide to your beer and that is by pumping it directly into your keg or container this will speed up the ageing process and you can then sample your beer a lot sooner.
Of course the most traditional way for brewing your home beer with carbon dioxide is to add wort to your finished ale before you seal it with the cap.
Wort is just unfermented beer and by adding this before the yeast will produce carbon dioxide.
