Home brewing refers to the brewing of either beer, wine or other beverages through fermentation on small scale. This is done particularly as a hobby for personal consumption, distribution at social gathering, and amateur brewing competitions among other non commercial purposes. Home brewing is suitable for both alcoholic as well as non alcoholic beverages. Domestic brewing has been going on for a very long time and has also been subject to a variety of regulations and prohibition at specific moments and times. It is very important to understand that the legality of home brewing tends to vary from one country to the next although some countries have laws limiting the volume that an individual can legally brew.
Home brewing culture
People prefer homebrew wine for various reasons. One reason being the fact that homebrew can either be cheaper than buying commercially brewed beverages. Also because home brewing will allow you to adjust recipes according to your own personal tastes creating beverages that are not available in the open market and low on ethanol beverages with absolutely low calorie levels.
On the other hand many people also enjoy homebrew competitions commonly referred to as “craft brewing” as a result of this a variety of home brew clubs and competitions have been introduced.
i. Making of homebrew beer involves primary fermentation in a sealed container. The fermenter is has a fermentation lock that allows the carbon dioxide gas to come out and keep out other gases and keeping any form of particles from entering.
ii. Temperatures should be kept optimum depending on the particular yeast strain that is being used. Preferably the most suitable temperate range for a homebrew should 20 – 25 °C. To be more specific wine will always ferment at around 20 °C while Cider at around 17 °C etc.
iii. The fermentation process should be continuous and usually climaxes after the first twelve hours continuing hence should be maintained like that. It is also at this point that the fermentable sugars (the like of maltose, glucose and sucrose) are all consumed by yeast while carbon dioxide gas and ethanol are given out as by products.
iv. Once a layer of sediment appears at the bottom of the fermenter the brew I then moved to a second fermentation phase. It is this same second fermenter that enhances flavor and usually preferred by home brewers who wish to clarify their brew by getting rid of any sediments from primary fermentation.
v. To crown it all after fermentation the beer is carbonated before it is finally put up for consumption. This marks the end of the home brewing and fermentation process leaving you only to bottle the brew and chill it as desired.
After completing the home brewing process feel free to meet up with a couple of friends to enjoy some quality homebrew drinking time! Take note, home brewing serves as a perfect hobby on its own hence you should seriously consider trying it.