So how does it all work? Let us show you!
The milling of the malted barley is a very important step. Milling is done to better allow the mashing liquor to access the centre of the barley.
Mashing is the breaking down of starches into fermentable and non-fermentable sugars by steeping in hot, but not boiling, water. This allows yeast enzymes to change starches into alcohol.
Boiling sanitizes the wort, and extracts flavours and aroma from the hops. It also drives off unwanted volatile compounds and boils off water, concentrating the wort and increasing the gravity.
Fermentation is the process by which yeast converts glucose from the wort to ethyl alcohol and carbon dioxide gas. This gives the beer alcohol content and carbonation
Before bottling, I check the alcohol content of your brew with a hydrometer. Prime beer to ensure carbonation and siphon beer into bottles. Cap bottles and refridgerate or store in cellar.
Make sure your beer is cold (40 - 50 degrees is good for most beers). Pour beer into a chilled glass. Pour slowly from above to allow for a nice head of foam. Smell the aroma and enjoy!