Fun and exciting: Homebrewing is fun and addictive. Put together water malt extract, yeast, hops and voila, you have frothy, foamy beer. Brewing especially in a regular group is a fun social occasion. There are a large number of beer clubs which one can join. Check out the one in your neighborhood today. To ardent homebrewers brewing is less of a hobby and more of a lifestyle.

Relatively easy: The use of beer kits in homebrewing has greatly simplified the brewing process. The initial cumbersome process of malting,mashing and lautering are done by the brewery. The malt extract is then packaged into beer kits and sold for homebrewing beer. It is easier for the rookie brewer to get started with much less equipment. One can always graduate to bigger things like all grain brewing later if one so desires.

Cost benefits: Homebrewing beer can be a cost effective hobby. This is especially so if you compare it to well made craft beers at the store. Apart from minimum start up costs for the basic equipment there are few costs to homebrew. All grain brewing can further bring down the costs as you can buy ingredients in bulk. You can share and gift your brew. And yes you learn a valuable skill which can be useful in a bad economy.

Ready to get going? Get some great help here http://www.squidoo.com/how-to-make-homemade-beer.
Hema M is a longtime brewing enthusiast. Nothing gets her creative juices flowing like a good home brew.

Author: Hema M
Article Source: EzineArticles.com
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The first two requirements are critical, but if you want a good, clean, tasty beer after spending the time to brew it, you need to exercise patience. Yes, you can have home brewed beer in two weeks, but I HIGHLY RECOMMEND You wait Four Weeks. Well, at least three and a half, that’s how long I waited to try mine.

First, let’s run through the brewing process and check out the ingredients, instructions and equipment provided by Mr. Beer.

My first Mr. Beer batch was the West Coast Pale Ale, one of their Standard Brew Packs. It included a can of hopped liquid malt extract, a pouch of Booster(TM) (they can trademark Booster?) and a packet of dry brewing yeast. Don’t panic like I did when you discover that the yeast packets are not in the shipping carton, they’re conveniently stowed under the plastic lid on each can of malt extract.

The Boil…

The Mr. Beer brewing process will last approximately 15 minutes once the water is up to temp. Begin heating the water and as it warms stir in and dissolve the Booster(TM), once it reaches a boil you can turn off the heat and begin stirring in the malt extract (what they call the “beer mix”) until it is fully dissolved.

Why such a short boil? In extract brewing where raw hops are added a full 60 minute boil is required so the brewer can introduce specific amounts of hops along the way to achieve the desired result. In the case of the hopped malt extracts included with the Mr. Beer ingredient kit this step is already done for us, there is no need to do anything but fully dissolve the fermentables so the yeast has something to munch on to produce the alcohol.

Once the sugars are all dissolved what you have is called the wort, pronounced “wert.” Next you will add your wort to the 4 quarts of cool water already in the keg fermenter (follow the Mr. Beer directions). Add more cool water to bring it to the 8.5 quart mark. I suggest filtered tap water that has been cooled in the fridge, stir it up good. I put the cap on and sloshed it a bit back and forth too, but be careful, the cap is not air tight. Which brings us to…

Fermenting Mr. Beer… No Airlock?

Why is there no airlock on the Mr. Beer fermenter? I’d like to address this because it may raise concerns among home brewers as an open door to contamination. Two small notches in the lip of the fermenter allow carbon dioxide gas to escape, which creates a positive flow of of gas outward from beneath the lid, for most of the fermentation process. The big lid which screws onto the lip of the fermenter provides adequate protection from foreign material and any microorganisms that could potentially take up residence in the fermenting brew.

Microorganisms don’t fly around looking for stuff, and they aren’t going to slither up the side of your fermenter looking for a way in. If you’re work area is clean, the fermenter is clean, you didn’t get any nasties onto the lip of the fermenter, AND you leave it covered for the duration of fermentation, you’ll be fine. NO PEEKING!

If you want to see what’s going on in the fermenter, scale up and buy a glass carboy. The Mr. Brew fermenting keg is dark brown for a reason, yeast works better in the dark. To make your yeast happier yet, keep the fermenter in a dark location, and at a relatively consistent temperature, between 68-76 degrees F according to the Mr. Beer directions. Though I have successfully fermented brews at 65°, right around 70° is the standard. A slight drift high or low, by a couple of degrees, will not mess things up.

Bottling…

Leaving your beer alone for at least two weeks in the fermenter is critical to allow as much settling as possible. You will bottle a clear beer, but there will still be enough yeast remaining to produce sufficient carbonation.

As a result, after two weeks in the bottle you will see a very light layer of sediment. The sediment was so miniscule in my final brews, literally just a dusting, that I was able to enjoy a beer right out of the bottle! Of course, to fully appreciate your home brewed ale you should pour it into the proper glass.

Brewing with liquid extracts in general results in a very clear beer, with a fine layer of sediment at the bottom. If you’re seeing a thick bed of white schmutz on the bottom of your bottle, wait longer before bottling next time.

I used standard 12 oz. pop-top bottles that I save when I buy my favorite micro-brewed ales, but you can pick up a Mr. Beer Deluxe Bottling System for about $15. That system includes 8, 20 oz. plastic bottles, so you’ll have to buy two sets in order to bottle your whole batch. You’d probably get about 10-12 of those 20 oz. bottles filled, and have a few extras just in case (no pun intended). I got about 18 12 oz. bottles out of my batch.

The Result…

My final beer weighed in at around 3.3% just prior to bottling. At first I thought something had gone wrong but Mr. Beer states that the final ABV should be around 3.7%, under optimum conditions. So I was close enough.

The beer pours a nice pale golden color, has a nice malty nose and a smooth mouthfeel before giving way to a pleasant hop bitterness at the end. As it sat in the glass it became a little fuller in flavor, given some time to “breathe.”

It did have that mild homebrewiness to it, but I find that maximum time in the fermenter keeps that to a minimum by reducing the amount of trub the beer will sit on in the bottle.

One disappointment was the rather short lived head. I had to pour rather aggressively to acheive one in the first place, and it only lasted about 15 seconds. The carbonation is a bit inconsistent due to the addition of priming sugar to each bottle, in dry form, prior to bottling.

A typical priming situation involves dissolving dry malt extract or corn sugar into a small amount of water and stirring that solution thoroughly into the fermented beer before bottling, which results in more consistent carbonation.

One suggestion for priming with a Mr. Beer set up would be to dissolve no more than 3/8 of a cup of priming sugar (you can use confectioner’s corn sugar) into 1 pint of hot water. Let it cool then divide evenly among the bottles before bottling the beer, just about 1/2 ounce per bottle should do it. This will help you get an even amount of priming sugar into each one, resulting in even carbonation. Better this than adding the dry sugar to each bottle and hoping it all dissolves into the cool wort.

You can estimate how much to add by measuring a 1/2 ounce of water and seeing how far up it goes in the bottle, then just add this much of the sugar mix to each bottle before adding the wort. It will mix as the wort flows in, but feel free to swirl it a bit as it fills. By the way, you can trust my measurements, I did the math.

In Conclusion…

I titled this post “Mr. Beer – Good Beginner Brewing Kit” but in fact it is a great kit to keep around and reuse, even for the more advanced brewer. The Mr. Beer kit offers a quick, convenient, and virtually hassle-free way to make very good tasting beer over and over again. I highly recommend it for anyone who’d like to give home brewing a try, but doesn’t know where to start. This is a great way to get your feet wet, and learn the basics of the home brewing process.

Happy Brewing!

Drew Vics writes articles on beer brewing and other beer related topics for Cryptobrewology.com

Author: Drew Vics
Article Source: EzineArticles.com
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And although these aren’t to be found for sale in any of the above mentioned places, or anywhere else for that matter, it is a true fact that these people are justly proud of their beer brewing attempts. It is also true that by brewing beer yourself, you run the risk of falling into a very risky trap, that of becoming so interested in your subject matter that you give up just about anything that could be called a life, and devote your entire time to brewing that perfect batch of beer.

Well, okay, they won’t necessarily go that far in their brewing beer attempts, but some people can become pretty singular when trying to find their own particular beer oriented philosopher’s stone. All of which besides, it does become pretty fascinating at times to find yourself taking the first sip of your own homemade beer.

In actual fact brewing beer yourself at home is quite easy. The problems mainly come when you progress through those first stages of admittedly crude beer brewing methods and come to the realization that, hey, you really can make a passable and sometimes more than passable beer. What all this heralds is the beginning of your end as your mind turns to brewing beer that has the perfect taste.

The thing about brewing beer at home is that it can become very messy if you’re into experimenting. After all, you don’t expect that lack of space will stop you from bringing more brewing supplies home, not when you had this marvelous idea to create the perfect taste combination.

Who knows you might end up the next Carlsberg or Heineken or Coors or Budweiser. They also had to start from somewhere and not a single one of them had any idea about brewing beer before they got into the business in whatever way they could.

So the next time people stare and goggle in surprise when you happen to casually mention that brewing beer is your own little hobby, give them a wide grin and invite them on over for a cold one – who knows, you might find you and your beer going places if you just happen to catch the interest of the right people. Cheers!

Personally - I use Coopers Home Brewing Kit – they offer a COMPLETE home kit for about $99 bucks I think, and usually offer various ‘free shipping’ promotions for whatever holiday is near.

I used them for my first time 1 1/2 years ago, and I’ve gotta say – I’m a kick butt brew master!

For more information – please see-
http://how-to-make-beer-at-home.info/

Author: Jeff Lenney
Article Source: EzineArticles.com
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This is so wrong on so many levels! The beer glass, formally know as “beer glassware”, performs an unsung but vitally important function in how much you enjoy that tall, cold one after a long day at work. There are many, many different types of beer glassware, each with its own shape designed to be used with a specific type of beer. Here is a list of the most common types of beer glassware and the types of beer they are associated with. Utilizing the beer glass developed for the type of beer you are brewing will do wonders to enhance your drinking experience.

Beer Stein: The stein is, traditionally, German. It is typically a very heavy container made from silver, pewter, porcelain, or even wood. It is often heavily decorated with elaborate scrolling and other decorations including precious or semi-precious stones. Most often it is equipped with an attached lid the drinker can raise with his thumb. The lid came about during the 1300s in response to the “Black Plague” to stop disease carrying flies from getting into the beer.

Steins were developed for use with the heavy German beers of the period. Today, because of their weight, they are more often collected and displayed than used for drinking.

Wheat Beer Glass: Made to enhance the enjoyment of “wheat beer” brewed with high concentrations of malted barley. Like the stein, this shape was also developed in Germany and is also known as a “Weizenbier”. This is a large glass, usually holding about 18 ounces although some can be as small as half that. The glass itself is tall, very narrow at the bottom and very wide at the top. The wide mouth allows room for a thick head that contains the aroma and is very nice to look at.

Pilsner Glass: Designed to be used with “pilsner” beers. These are tall, with a shape that evenly tapers from a wider mouth to a narrower base with no curves. The shape of the Pilsner glass provides a stage for the light, gold color of the traditional pilsner beer while the wide mouth allows formation of a foamy head to keep in the flavor and aroma of the hops.

Flute Glass: This glass is most often associated with sparkling wines like Champagne but is also often used for Belgian lambic beers and beers flavored with fruit.

Pint Glass: Most often associated with the English pub, the pint glass contains 1 imperial pint and is used to serve English ales and stouts. It is rather short, with a mouth just a bit larger than the base.

Tulip Glass: This is another glass originally made for white wine. It is shaped with the rim of the glass is not as large as the mid point. For beer drinkers, this shape does an excellent job of trapping the rich aroma and thick head of beers such as Scottish and Belgian ales.

Stange and Becher: These are both cylindrical glasses and are most often used to serve Kolsch or Altbier type beers. Both hold about the same amount, but the Becher is shorter and fatter than the Stange.

Yard Glass: So called because it stands about a yard (3 feet) high, the glass has a bulb at the bottom and a shaft that becomes continually wider towards the rim. Because of its height, it is not stable and is most commonly hung on a wall when not being used. This glass probably originated in 17th Century England and was as much more a testament to the glassblower who created it than anyone drinking from it.

Today, it is most often used in drinking games and not by serious beer drinkers.

When your next batch of home brew is ready for sampling, you now know which type of beer glass will be best used to enhance your drinking pleasure.

Instead of searching the online beer sites endlessly for information about home beer making, simply download the ebook Brew Beer Bible found at Brew Beer Today.com.

The Brew Beer Bible is inexpensive, has an iron clad money back guarantee if it does not meet expectations, and offers step by step instructions on how to always get the best tasting beer out of your home brewery.

Author: Jesse L Moore
Article Source: EzineArticles.com
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As you would suspect most European nations have brewing traditions dating back as far as can be researched. Domestic brands of beer are especially important drinks in Belgium, Germany, Ireland, and the United Kingdom, Other European nations like France, the Scandinavian countries, and the Czech Republic, also have strong and unique brewing traditions with their own history, characteristic brewing methods, and styles of beer. Europe also boasts a large market for unfiltered, unpasteurized beer containing live yeast. Most of the rest of the world (including the U.S.) prefers their beer filtered. These brews are much more difficult to store and ship compared to the more common filtered beers. But, a great many Europeans just prefer the taste of a “live” beer. Most beer is matured for relatively short times (a few weeks to a few months) compared to wine, but some of the stronger ales develop character and flavor for a much longer time. If they are left unopened, and kept under the right conditions, some ales will continue to age gracefully for several years.

Some breweries that began as very small business have developed into huge multinational companies selling dozens of brands around the globe. There are also many thousands of smaller producers in the business of brewing and selling beer, from regional breweries to microbreweries who often sell their product in a single store front tavern. Technical advances in refrigeration, increased speed and reliability in international and transcontinental shipping, as well as more sophisticated marketing and advertising have all resulted in a vibrant international marketplace, with hundreds of choices between various styles of local, regional, national and foreign beers. Modern breweries are now able to brew many different types of beer and traditional brewing techniques have been highly automated and are still used to help maintain the taste of the final brew. In spite of this attempt at maintaining historical taste quality, many serious beer drinkers prefer to home brew their own beer to get the quality they desire. Some smaller, more traditional brewers have been very reluctant to embrace new technology for this same fear of losing the traditional taste characteristics of their beer. A good example of this are the Belgian “lamibic” beers which expose the brew recipe to outside air to include the natural “wild” yeasts, said to exist only in the Senne valley, in the fermentation process. This traditional brewing technique leaves the beer to ferment for up to three years. This process allows a waxy cap to form on top of the recipe with gives the brew some protection from oxidation.

Instead of searching the online beer sites endlessly for information about home beer making, simply download the ebook Brew Beer Bible found at Brew Beer Today.com.

The Brew Beer Bible is inexpensive, has an iron clad money back guarantee if it does not meet expectations, and offers step by step instructions on how to always get the best tasting beer out of your home brewery.

Author: Jesse L Moore
Article Source: EzineArticles.com
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Well, as you stare into your glass beer mug, would it surprise you that beer is the third most popular drink in the world? Water and Tea take the two top slots (really). It certainly would not surprise you to discover that beer is the most widely consumed alcoholic beverage. Or that beer predates both wine and liquor to claim the title of world’s oldest alcoholic beverage.

Beer as a beverage probably dates back on the early Neolithic era, some 11,000 years ago. The process of brewing beer was, most likely, discovered by many cultures independent of each other. The earliest chemical evidence of beer was found in the Zagros Mountains in western Iran.

Brewing beer and distributing it are referenced in some of the earliest human writings. Remember your high school history and the “Code of Hammurabi”? If not, that’s okay. Anyway, this Babylonian code of laws was written almost 4,000 years ago and it contains rules regarding the production and distribution of beer. Or how about this; in Mesopotamia they had a beer goddess, Ninkasi, and one of the prayers recited to her was a recipe for beer! In fact, several years ago, Anchor Brewing Company made a limited edition and branded it Ninkasi. The recipe was based on a reconstruction of the original ancient one and included twice baked bread, malt, honey and dates. Interestingly, it did not include hops so it ended up being much sweeter than modern beers. This just proves that those golden suds have a much more interesting history than you knew!

All beers are classified into two main types: Pale Lagers which are the most popular around the world, and Ales which are distinct to the region where they are brewed. These two main types are further defined into other varieties like stout, brown ale and pale ale. Beer is usually produced with about 4%-6% alcohol but can contain as little as less than one percent or, rarely, over 20%!

Beer was introduced to Europe around 5,000 years ago and was most certainly not the same sort of beer we know today. In those days beer brewing used fruits, honey, various types of plants, spices and even some narcotic herbs.

Notice that hops are not on the list. The first mention of hops in the brewing of beer comes 1,200 years ago by an Abbot (by the 7th century beer was being brewed and sold by monasteries).

It took the Industrial Revolution to bring beer brewing into what we would recognize today. It was during this time that both hydrometers and thermometers were invented. These gave the brewers much more control over the process and the ability to predict the results. This ability to standardize results led to brewing in much larger quantities and shipment over much wider areas.

Now, the brewing industry spans the globe. Where there are several huge international companies that dominate the market, there are literally thousands of small brewers also producing beer. Here is another fun fact: in 2006 more than 35 BILLION gallons of beer were sold for about $294.5 billion dollars.

How much of that did you spend?

Instead of searching the online beer sites endlessly for information about home beer making, simply download the ebook Brew Beer Bible found at Brew Beer Today.com.

TheBrew Beer Bible is inexpensive, has an iron clad money back guarantee if it does not meet expectations, and offers step by step instructions on how to always get the best tasting beer out of your home brewery.

Author: Jesse L Moore
Article Source: EzineArticles.com
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The largest and most famous beer festival in the world is Oktoberfest, held each year in Germany. The festival lasts more than two weeks and celebrates a special harvest beer called Oktoberfest. Many countries of the world have adopted this special festival and many German people throughout the world celebrate it. Large tents are set up with long tables and chairs. There are live bands performing on the stage throughout the event.

In the UK, the Great British Beer Festival is held each year in August. Held in London, it is the largest and most famous beer festival in the UK. It is organized by CAMRA, the Campaign for Real Ale. The format of British beer festivals is different from that of the German Oktoberfest. Casks of ale from different brewers are set up behind rows of tables. Staff members serve the beer from the casks.

The United States hosts an annual event called the Great American Beer Festival (GABF). This three-day event is held at the end of September in Denver, Colorado. Beer connoisseurs can taste more than 1,600 different beers. Breweries are arranged by country with booths offering one-ounce sample cups of their beer. The festival holds the Guinness World Record for the most beers tapped at one location in 2005. Each year the festival grows in size.

You can find out more about specific beer festivals in your area by looking online for the beer or ale organization in your country. They often promote their events by providing a calendar as well as information about travel to the area for the festival.

Graham Williams is the owner of http://www.gw-ebooks.com this site is full of books that are about hobbies such as Brewing your own beer, Camping, Bird watching, Beekeeping. While your there don’t forget to sign up to my newsletter and you will receive monthly discounts in any new book that is added each month you can visit my site here http://www.gw-ebooks.com

Author: Graham Williams
Article Source: EzineArticles.com
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So this got me thinking. Why not try brewing my own beer? Many years back I had tried my hand at wine making with some success, well I enjoyed it anyway.

So off I went and bought myself a beer making kit, the bottles, plastic barrel, bucket and pipes, the whole works, and set about making my first batch of home brew beer following precisely the kits instructions.

Each night I would eagerly come home from work and make a bee line for my mini brewery just so I could witness the changes in the fermentation since I had last looked and smell the heady aromour.

Then one weekend came the big day. Bottling up time!

With my wife safely settled in our local shopping centre I spent the whole afternoon happily syphoning the golden liquid into newly washed and sterilized bottles. After leaving the bottles for the specified time, not easy when your taste buds are tormenting you, I invited my friend over for the first ever tasting.

I opened the first bottle and holding it at an angle to the glass I slowly and lovingly poured out the liquid. One glass for me and one for my friend. Cheers, we both said and sipped our first mouthful.

I’m not sure what I was expecting, but it certainly didn’t meet my expectations. It tasted kind of odd, and had a strange smell to it. One mouthful was all I wanted. Trouble was I had gallon of the evil smelling liquid.

That was when I realized there is a knack to brewing beer. There is a process to be followed and tricks to be learnt that the home brew instructions simply don’t tell you.

Home brewing is a fantastic hobby that everyone can get involved with, and a very cheap way of quenching your thirst.

It’s much easier than you would think to make a good home brew once you know all the tricks and secrets.

On my blog http://makeabetterhomebrew.blogspot.com/ you can learn how to find out about all the secrets of making a better home brew.

Author: Nigel S Thomas
Article Source: EzineArticles.com
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Can beer make a vaginal yeast infection worse and why? Yeast infections are caused by the candida fungus. The candida fungus is natural in all of our bodies just as yeast is. We also have natural micro organisms in our bodies that help to keep the yeast in check and maintain a natural balance. Our diet often times will throw this balance off, creating a yeast infection. Taking antibiotics as well as steroids can also create a yeast infection.

The reason the answer to can beer make a vaginal yeast infection worse is simple. The candida fungus needs a living host, you. It also thrives in a moist, dark, warm place, such as your genital area, and this is true for men as well as women. This fungus feeds on yeast, sugars, carbohydrates, and starches. All of which are in alcohol, including beer. Yeast and sugar are two large ingredients in alcohol and beer is packed full of carbohydrates. That’s why beer makes us fat.

The fungus feeds on this sugar and the other ingredients in alcohol and beer. The ingredients found in alcohol are also found in other foods which can also make your infection even worse. You will need to get rid of extra amounts of sugar, carbohydrates, yeast, and processed foods in order to help get rid of your yeast infection. It is best if you stay away from alcohol completely until you cure yourself.

While you are suffering from a yeast infection, it is best to avoid alcoholic beverages of all types. Because beer can make a vaginal yeast infection worse. Once you have cured the yeast infection, you can again drink alcoholic beverages. Understand though, you must take a look at your diet and completely get your system back in balance. Over the counter and prescription drugs will only fix the yeast infection, not the root cause of the infection which is an imbalance in your system.

At Last, Infections Can Be Eliminated FAST and For GOOD In As Little As 5 Hours! FACT: There are hundreds of dangerous drugs to treat candida, yeast infections, and thrush, and very few all natural cures. Prescription drugs have horrible and dangerous side effects while all natural cures don’t. If you want to know if you have, or want to get rid of candida, yeast infections, thrush, or other similar infections, Click Here Immediately To Rid Yourself Of Candida Yeast Infection!

Author: Paul Blanco
Article Source: EzineArticles.com
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When you are trying to make the best meal possible you would not use ingredients of lesser quality. For the very same reason it is important not to use less than highest grade ingredients in your home brew beer. When you make sure that all the ingredients you are using are the best they can be, you will find that you will produce a brew to be proud of.

Fortunately, looking for the proper ingredients for your home brew supplies is not nearly as hard as you might think. The internet is a great resource to start looking all the home brewing supplies you need. You will find hundreds of online beer websites that sell everything from the basic required beer brewing supplies and ingredients all the way up to the most complex and exotic.

Also be sure to make a habit of looking at message boards and blogs to see what other brewers think of the ingredients you want to use. These people are speaking with the voice of experience and have nothing to gain by steering you in the wrong direction so their advice is almost always top notch.

When you start talking with other brewers you will find new recipes and new brewing methods that you probably have never thought of. This sharing of information is one of the most fun things about producing home brew beer. Being able to take advantage of everyone else’s experiences is a great help in making your home beer brewing experience all that much better.

For example, when I was looking for a specific ingredient I ran across a recipe for a Brown Ale posted by another home brewer that required just three weeks to be ready. Although my preference is to let my beer sit or 4-5 weeks, depending on the recipe, I tried his recipe and it worked beautifully. Now I have another “favorite” recipe to savor.

I am quite sure that you will be able to find your home brew supplies with very little difficulty.

But finding the time to make and enjoy all the wonderful brewing recipes out there is another question entirely!

Instead of searching the online beer sites endlessly for information about home beer making, simply download the ebook Brew Beer Bible found at Brew Beer Today.com.

The Brew Beer Bible is inexpensive, has an iron clad money back guarantee if it does not meet expectations, and offers step by step instructions on how to always get the best tasting beer out of your home brewery.

Author: Jesse L Moore
Article Source: EzineArticles.com
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