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Wheat beers are beers that are brewed with both malted barley and malted wheat, rather than using just barley. The addition of wheat will lend wheat beers a lighter flavor and somewhat paler color than most all barley ales and beers. Wheat beer is normally top fermented, which is fermentation with ale yeast.
All types […]
Written by webmaster on March 19th, 2007 with no comments.
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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 […]
Written by webmaster on March 17th, 2007 with no comments.
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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, […]
Written by webmaster on March 14th, 2007 with no comments.
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The normal batch of homebrewed beer is five gallons in volume, which is enough for 2 cases, or 48 12 ounce bottle of beer.
The typical homebrewed beer is produced by boiling water, malt extract and hops together in a large kettle and then cooling the resulting wort and adding yeast for fermenting. Experienced […]
Written by webmaster on March 11th, 2007 with no comments.
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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 […]
Written by webmaster on March 9th, 2007 with no comments.
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