How to Brew Beer at Home - Packaging Beer скачать в хорошем качестве

How to Brew Beer at Home - Packaging Beer

Want to home brew? How do you get started home brewing?    • How to Brew Beer at Home - Packaging Beer   Jeff Parker from The Dudes' Brewery (http://www.thedudesbrew.com) and Andy Black from MacLeod Ale Brewing Co. (http://www.macleodale.com) talk to us about getting started home brewing beer. For more on how to make beer, cocktails, amazing recipes, and full course videos on all manner of food and drink-related recipes and projects, check out The Homemade Recipes YouTube Channel: https://www.youtube.com/channel/UC6gH... And visit our website at http://homemaderecipes.com. --------------------------------------------------Transcript------------------------------------------------- We can cag it, we can can it and bottle it. Getting the bubbles in, we have choices too. [Module 4.8] You just learned all about distribution, now we’re moving on to packaging your beer. Then we’re gonna get into our final lessons which talks about beer community itself. Packing beer, we have a lot of choices. We can cag it, we can can it or bottle it. Getting the bibbles in, we have choices too. Sierra Nevada for example, they take beer that’s fully fermented and they infuse a stream of still-fermenting beer and they package it. That beer that’s still fermenting, ferments in the bottle. That’s the secondary fermentation in the bottle and you get your bubbles. You can accomplish the same thing with adding priming sugars. Corn sugar, table sugar or pop sugar. Any type of fermentable sugar. You can add a shot of that in each bottle, out your fully fermented beer on top of that and cap it. It’s champagne style. That’s your bottle conditioning. [Bottle Conditioning: Bottled conditioned beer allows the yeast to naturally carbonate the beer after fermentation is complete] It referments in the bottle and you get your natural carbonation and it’s awesome. The advantages to that are, any sort of exposure to oxygen during the packaging process. The yeast that are in there, when they want to ferment the sugar that they're exposed to, they’re gonna eat that oxygen up again before they ferment. It scavenges the oxygen and it doesn’t oxidize your beer. Cause to that, it’s another week or two till it ferments i the bottle. You get your fine layer of sedements. You’re gonna have a brilliant beer but intransportation, getting humped in the store, bottle falls over your bag, it gets in the fridge. You might have a cloudy beer but it’s not gonna hurt anything. From the appearance standpoint, you want clear beer. You’re gonna suffer from that but it’s nice because it lasts longer. You do have the opportunity for more store ability because it did scatter oxygen. Packaging beer for the Dude’s, we can and we cag. So we do a full fermentation, we call-crash our beer. At that point, the yeast say bur it’s called the settle out. We harvest that yeast off for the next batch that we’re gonna do. And then we bring our beer from the cellar up to the bright tanks through a diatomaceous earth filter that filters the beer and it makes it brilliant. And then we send it to a pinpoint carbonator. In in-line carbonator, as filtered beer run by, it’s being injected with carbon dioxide. We carbonate our beer right into our tanks so we can package right away. Okay so that’s how you get your brew out to the masses, next we’re actually gonna hear from our experts about the pros and cons at the beer community itself.