malt sugar into alcohol and carbon dioxide BREWERS YEAST MALT SUGAR CO2 C2H5OH ALCOHOL CARBON DIOXIDE SANITIZING 1. MASHING 2. The most important step. Nothing can spoil a batch of beer faster than stray bacteria. Steep grains in hot (but not boiling) water to make wort, a sweet liquid that's basically unfermented beer. Bring wort to a rolling boil and add hops—the ower of the hop plant that gives the beer avor—according to the recipe. Chill wort and transfer to fermenter. Pitch yeast. Store beer away from sunlight and wait one to several weeks, depending on the recipe. BOILING 3. FERMENTATION 4. You now have beer! But it's at beer. In order to carbonate it, you must prime it with additional fermentable sugars and bottle it. Then wait at least two weeks. BOTTLING 5. DRINK UP! 6. SOURCES: American Homebrewers Association, SoYouWanna.com, Popular Mechanics, Barley Bandits
grains at target temperature (warm) • Boil to add hops • Cool down from 100 to 7 degrees • Fermenting • Convert sugar into alcohol • Keep pre beer at target temperature (cold) • Put in kegs and drink
grains at target temperature (warm) • Boil to add hops • Cool down from 100 to 7 degrees • Fermenting • Convert sugar into alcohol • Keep pre beer at target temperature (cold) • Put in kegs and drink Hacked? ✓ ✓ ✓