Fix your home brewing system

Stuck fermentation
Stuck fermentation occurs when your beer fails to ferment to completion. This can result from the use of old yeast or poor ingredients. The best way to take care of this problem, is to prevent it from starting. To do this, you should:

1. Re-hydrate the yeast by adding it to some water and adding wort to the yeast an hour or more before you pitch. This will help ensure that your yeast is still active.

2. Use an all malt or a recipe that has a lot of it, as yeast needs nutrients to stay alive. Corn and sugar lack these nutrients. If your yeast still fails to survive, it cannot reproduce. For this very reason, distilled water shouldn’t be used when making beer.

Under carbonation
If you’ve used the proper amount of priming sugar and your beer is still flat, it’s probably due to the fact that you didn’t properly rise the sanitizing solution from the bottles. If too much sanitizer is left in the bottles, it can kill the yeast, which results in flat beer. The only way to prevent this is to stop it from happening.

Over carbonation
Over carbonation can cause your beer to turn into a foam disaster. It can result from these causes:

1. Too much or uneven priming sugar. You should measure your primer carefully and dissolve it thoroughly in boiling water and allow it the proper time to cool. Before bottling, make sure to stir this into your beer.

2. Bottling your beer too early can also result in too much carbonation.

3. Poor sanitation is also a cause. If you allow your beer to come in contact with wild yeast, it can result in over carbonation and possibly even off flavors.

4. Bottles that are under filled can also contribute to over carbonation. You should allow 1/2 inch of head space to allow your beer time to pressurize.

By taking the proper time to fix problems, you’ll ensure that your brew comes out great every time you brew it. If you happen to run into a problem, always take the time to rationalize it before you rush into fixing it. If you rush into fixing a problem, you may start another one.

You should expect problems, especially if this is your first time brewing. Even for expert home brewers, problems can occur from time to time - which is something you’ll learn to deal with.

Pale ale Microbrews

English pale ale
The style of English pale ale was originated by producers in Burton during the 1800’s. The high levels of calcium found in the water compliment this style quite well, by making a more efficient extraction of bitter resins from the hops.

The taste and aroma of English pale ale is similar to that of the English Bitter. The term “pale” was intended originally to distinguish beers of this type from the black London Porter. Classic English ales aren’t pale, rather golden to copper colored.

American pale ale
The types of American pale ales range from golden to light colored copper. This style of ale is best characterized by American variety hops used to produce high hop bitterness, aroma, and flavor. These types of beers are less malty than their British counterparts.

These beers have medium body and low to medium maltiness. Chill haze is acceptable only at cold temperatures.

Belgian pale ale
The Belgian ales are very similar to British ales, although they are more spicy and aromatic - both in malt and yeast character. These types of ales are known by low, yet noticeable hop bitterness, flavor, and aroma.

Low malt aroma and light to medium body are typical for Belgian pal ale. In color, they are golden to deep amber. Noble hop types are normally used, while low to medium fruity esters are evident in both flavor and aroma. Chill haze with Belgian pale ale is acceptable at cold temperatures.

Pale ale beers are very popular throughout the world, being served in hundreds of thousands of bars. They are also great for social occasions as well, as millions of people enjoy their dark yet satisfying tastes. If you’ve never experienced pale ale beer - you shouldn’t deprive yourself any longer.

Different Microbrewing methods

The first thing you’ll need to do when brewing is to sanitize everything that will come in contact with your un-fermented beer. It will take time for the sanitizer to do its job, so don’t rush things.

Next, you’ll need to rinse everything to remove any remaining sanitizer. Any remaining sanitizer can kill of your yeast if you don’t rinse things well. Add 3 1/2 gallons of water to your fermenter then seal it with the fermenter’s lid or a rubber stopper. This should be done as soon as you can before you begin to cook the wort.

Cooking
Add 2 gallons of cold water to the pot and bring it to a boil. Once the water has started to boil, add your malt syrup or extract kit. Always watch your pot boil and never leave it. Stir it well, until the extract has dissolved.

Boiling over can create a mess and cause you to loose precious ingredients. Malt doesn’t boil like water, as it comes to a boil the liquid will expand and foam over the top. Stir constantly and keep a close watch to avoid boiling over.

Add a few tablespoons of your boiling wort to 1 cup of cool water in a sanitized container, making sure the temperature isn’t too high. Next, add your yeast packet and cover the container with a saucer or lid.

Pitching yeast
After the wort has finished boiling, allow the mixture time to cool to 70 - 80 degrees then pitch the yeast into your fermenter, which you already have filled to 2/3 of the desired final level with cold water.

These are the basic steps for brewing your own microbrews. You’ll also have to siphon, bottle, then pour your brew. The final steps aren’t that difficult, although they do require a certain level of precision. If this is your first time brewing, you should watch someone experienced first.

With microbrewing, there are many different methods, including fruit. Fruit is unlike other types of microbrews, as the method introduces fruit into the equation and makes for a very unique - yet interesting taste.

When brewing your own beers, you can use any method you prefer. Some are harder than others, although a little bit of time is all you need to become a pro. Once you have been brewing for a while, you’ll be able to brew even the most exotic of microbrews - all it takes is time and dedication.

Microbrews in North-West America

The ideal place to sample the best of Northwest handcrafted ale is a well run brewpub, which will stimulate the human spirit with warmth, the scent of malt, pleasant conversation, and hearty food.

Helping to combat the chilly, damp climate of the region, brewpubs have become great places of refuge where you can shake off the tears of a hostile world, order a pint of cask beer, then savor a complex beer that will caress every one of your senses.

Microbreweries (companies that produce less than 20,000 kegs a year) can be found everywhere from Minneapolis to Maui, although it all began in the Pacific Northwest. On any evening, many dozen locally brewed beers and ales are available for your enjoyment in Portland and Seattle.

Most East Coast microbreweries produce German style lagers, which is the most famous style of brewing for American palates. The microbreweries of the Northwest go all out for wildly adventurous bitters, stouts, and porters.

With all of these amazing beers to choose from, you may be wondering where to begin. When you look for a microbrew, you should always be thinking about variety. At any time in both Seattle and Portland, you can find several dozen fresh, locally made brew on tap. They all range in strength from the standard 3 1/2% to a very potent 8 1/2%.

As for the flavor, you’ll have to taste it for yourself. There’s the rich sweetness of malt, balanced well with good bitter hops. Then, there’s also the mocha java overtones of roasted barley, used with stouts and porters, and the spicy kick of malted wheat.

There are also the sweet ales and tart ales, mild ales, and ales that are so charged with flavor that they linger on the tongue. No matter which type of microbrew you choose, your sure to get a flavor that will make you come back for more.

Microbrew hybrids

Cream ale / American lager / Blonde ale
This blend produces a mild, pale, light bodied ale. This can be made using a warm fermentation (either top or bottom) and cold lagering or also by blending top and bottom fermented beers.

The hop bitterness in the style is normally very low, with hip aroma often absent. Sometimes they are referred to as cream ales, yet they are crisp and very refreshing.

American wheat ale/American wheat lager
This type of beer can be made by using either lager yeast or an ale. Brewed with 50 percent wheat, the hop rates are higher and the carbonation is lower than German styles of wheat beers.

At low levels, a fruity estery aroma and flavor is normal, although clove-like characteristics shouldn’t be perceived. The color is normally golden to light amber, with the body being light to medium in character.

Fruit beers
These types of beers are made by using fruit as an adjunct in the primary or secondary fermentation. Fruit beers provide a very unique taste, and they can also be quite potent if made in the right ways.

Vegetable beers
These beers use vegetables as an adjunct in primary or secondary fermentation, helping to provide an obvious, yet harmonious quality. These beers shouldn’t be overpowered by hop character.

Herb and spice beers
Herb and spice beers use either herbs or spices other than hops to create a very distinct taste and character. The spices can be derived from roots, seeds, fruits, vegetables, and flowers.

Hybrid microbrews offer you a break from the ordinary beers, providing unique tastes and very distinct character. There are many types of hybrid microbrews available, all you have to do is look around or experiment.

Microbrewing equipment

Before you can start brewing beer, you’ll need to have the right equipment. If this is your first time brewing, you should start simple. Before you begin, the first thing that you’ll need is a brew-pot. Before you rush out and buy one, you may already have one that will work just fine.

The pot should hold at least three gallons of liquid. The next thing you’ll need is a fermenter. For the average five gallon batch, the fermenter should hold six gallons or more, allowing space for a foam that will form during the vigorous process of fermentation.

For this stage, a glass carboy or food grade plastic bucket is often used. You’ll also need an airlock for your fermenter to allow the C02 to escape while also keeping the air out. A siphon hose is also needed to transfer beer from the fermenter when it’s ready, without having to mix air into it.

A bottling bucket will also help to make the process much easier. Bottling buckets are similar to fermenters, except the fact that they have a spigot at the bottom that allows you to fill the bottles directly, which makes the entire process less messy and gets things done much quicker. You’ll also need a capper to seal your bottles; as bottles and caps or even a keg will be needed to store and serve your brew.

If you look around, you may be able to find a kit that will contain everything you need. You can purchase kits on the internet, many of which offer the top quality equipment you’ll need to brew. All you have to do is look around the net, as there are many different web sites that offer equipment for microbrews.

If you don’t want to buy a kit, you can always buy each piece of equipment separately. This tends to be a bit more expensive than buying a kit, although you’ll be able to pick each piece of equipment yourself, without having to take what’s included in the kit.

Once you get all of the necessary equipment together, you should know how to use it before you get started. This way, you won’t run into any problems once you start brewing. The equipment needed for brewing is easy to use, so you shouldn’t have any problems.

Brewing microbrews can be both fun and exciting, especially when you start brewing your own creations. You can drink the brew yourself, or serve it to friends and family. Microbrews are fun to drink and create - which makes having the proper equipment all the more while.

World beer culture

Social context
Many social traditions and activities are very associated with drinking beer, such as playing cards, darts, or other games. The consumption of beer in isolation and excess may be associated with people drinking away their troubles, while drinking in excess with company may be associated with binge drinking.

Around the world
All over the world, beer is consumed. There are several breweries in the Middle East countries as well, such as Iraq and Syria. There is also breweries in African countries and other remote countries such as Mongolia as well.

Glassware serving
Getting an appropriate beer glass is considered desirable by some drinkers. There are some drinkers of beer that may sometimes drink out of the bottle or can, while others may choose to pour their beer into a glass. Drinking from a bottle picks up aromas by the nose, so if a drinker wishes to appreciate the aroma of a beer, the beer is first poured into a mug, glass, or stein.

Similar to wine, there is specialized styles of glasses for some types of beer, with some breweries producing glassware intended for their own styles of beer.

Temperature
The conditions for serving beer have a big influence on a drinker’s experiences. An important factor when drinking is the temperature - as colder temperatures will start to inhibit the chemical senses of the tongue and throat, which will narrow down the flavor profile of beer, allow certain lagers to release their crispness.

Pouring
The process of pouring will have an influence on the presentation of beer. The flow rate from the tap, titling of the glass, and position of the pour into the glass will all affect the outcome, such as the size and longevity of the head and the turbulence of the bar as it begins to release the carbonation.

The more heavily carbonated beers such as German pilseners will need settling time before they are served, although many of them are served with the addition of the remaining yeast at the bottom to add extra color and flavor.

Beer rating
The rating of beer is a craze that combines the enjoyment of drinking beer with the hobby of collecting it. Those that drink beer sometimes tend to record their scores and comments on various internet websites.

This is a worldwide activity, as people in the United States will swap bottles of beer with those living in New Zealand and Russia. The scores may then be tallied together to create lists of the most popular beers in each country as well as those throughout the world.

Clipper City Microbrew

The Clipper City Brewing Company was founded by by pioneer Hugh Sisson, with the intention of restoring a rich brewing tradition to the entire Baltimore area. By focusing on the classic styles of beer that are made with fresh ingredients and high standards, Clipper City is the largest brewing company in Baltimore, giving the entire Bay area residents reason to celebrate.

After the inception of craft brewing in Baltimore, Hugh immersed himself in developing and market recognition of both Sisson’s brewpub and all of its beers.

The Clipper City Brewing Company produces three regular offerings year round - Chesapeake lager, Chesapeake amber, and the Chesapeake gold ale, which was chosen as the official beer of the Baltimore City bicentennial. Clipper City also includes a line of specialty beers under the Clipper Reserve heading.

These types include a Pilsner which is available in May, Irish stout available in February, Oktoberfest available in September, and a winter ale that’s available in late November. Clipper City also manufacturers a separate line of beer, known as the Oxford Brands, which include an English pale ale and a refreshing summer blend made with real raspberries known as the Oxford raspberry wheat.

For many years, Clipper City has proven that they are the dominant brewing company in the entire Baltimore area. Residents of the area enjoy the many varieties this brewing company offers, as they have everything for the seasons.

Even if you don’t live in the Baltimore area, there are other ways to get the excellent beers that Clipper City has to offer. There are several bars and pubs that carry their beers, although most are in the Baltimore and surrounding areas. If you’ve been looking for a brew that is different from the rest, you can count on the Clipper City Brewing Company to deliver everything that you’ve never thought possible about beer and microbrews.

How the brewing process works

Brewing is the actual process of alcoholic beverages and alcohol through fermentation. This method is used with beer production, although the term can also be used for other drinks as well. The term brewing is also used to refer to any chemical mixing process as well.

The process of brewing has a long history indeed, which archaeological evidence tells us that this technique was actually used in ancient Egypt as well. Many descriptions of various beer recipes can be found in Sumerian writings, which are some of the oldest writings of any type.

Even though the process of brewing is complex and varies greatly, Below, you’ll find the basic stages relating to brewing.

1. Mashing - This is the first phase of brewing, in which the malted grains are crushed and soaked in warm water in order to create an extract of the malt. The mash is then held at constant temperature long enough for the enzymes to convert starches into fermentable sugar.

2. Sparging - At this stage, water is filtered through the mash to dissolve all of the sugars. The darker, sugar heavy liquid is known as the wort.

3. Boiling - The wort is boiled along with any remaining ingredients to remove any excess water and kill any type of microorganisms. The hops, either whole or extract are added at some point during this stage.

4. Fermentation - The yeast is now added and the beer is left to ferment. After it has fermented, the beer may be allowed to ferment again, which will allow further settling of the yeast and other particulate matter which may have been introduced earlier in the process.

5. Packaging - At the final stage, the beer will contain alcohol, but not too much carbon dioxide. The brewer will have a few options to increase the levels of carbon dioxide. The most common approach is force carbonation, via the direct addition of CO2 gas to the keg or bottle.

After it has been brewed, the beer in normally a finished product. At this point, the beer is kegged, casked, bottled, or canned. Beers that are unfiltered may be stored for further fermentation in conditioning tanks, casks, or bottles to allow smoothing of harsh alcohol or heavy hops.

There are some beer enthusiasts that consider a long conditioning period attractive for various strong beers such as Barley and wines. Depending on the beer enthusiast and what he likes to drink, it will vary.

The original Microbrews

Beer is almost as old as civilization itself. It is mentioned in Sumerian texts that date back more than 5,000 years ago. Beginning in the 1950s, scientists debated the notion that beer, not bread, was actually the start of the development for agriculture.

Almost every culture around the world has invented its own concoction of beer. History says brewing was a home based operation, as part of the preparation in meals. From South Africa to China, the production of beer grew in scale with the rise of society, then later became primarily a function of the state.

The physical evidence of ancient brewing isn’t easy to obtain. With most cultures, home beer brewing required only the basic of ingredients, such as a fire, cooking vessels, and some jars. None of these materials are unique to the brewing process. Jars that were found near a kiln could have been used for storing barley or wheat for bread, while cooking pots could have been used for heating liquids.

So far, archaeologists haven’t been able to find a complete set of evidence. One of the oldest breweries was found in southern Egypt and dates back to over 5,000 years ago. At this site, teams found well heated vats that were encrusted on the inside with a cereal based residue.

Another ancient brewery was discovered along the Nile in the middle of Egypt. The site was located in what is thought to be the Sun Temple, where a king’s wife was buried. Archaeologists found a complex set of rooms that had been used for cereal processing. Ovens, grains, and larger jars indicate that the rooms were used as a bakery or a brewery.

In a different area of the world, excavators found a brewery dating back to the times of the Romans. On this site, there were preserved tables that date from A.D. 100, with beer being specifically mentioned on several of the tablets.

The chemical evidence of beer would prove to be a site’s purpose once and for all, although that normally isn’t easy. Alcohol is much too delicate to last for centuries, as any cereal based residue found could have come from baking just as easily as from brewing.

Throughout the course of time, there will always be evidence of beer being brewed many centuries ago. Without actually finding physical evidence though, it can be really hard to determine. If there were physical evidence, it would be really different indeed.

Beer Microbrew

Brew your own beer