The Normal Batch Of Homebrewed Beer Is Five Gallonsin Volume, Which Is Enough For 2 Cases, Or 48 12ounce Bottle Of Beer. The Typical Homebrewed Beer Is Produced By Boilingwater, Malt Extract And Hops Together In A Large Kettle And Then Cooling The Resulting Wort And Addingyeast For Fermenting. Experienced Homebrewers Willmake Their Own Extract From Crushed Malt Barley Bya More Complicated Process Of Mashing The Grain Inboiling Hot Water.With Both Cases, The Wort Is Boiled For 15 Min Toan Hour, To Help Remove Some Impurities, Dissolvethe Character Of The Hops, Then Break Down Some Ofthe Sugar. The Wort Is Then Cooled Down To A Pitching Temperature.The Cooled Wort Is Then Poured Into The Primaryfermenter In A Manner Of Aggression, As To Aeratethe Wort. Sufficient Oxygen Is Also Necessary Forthe Yeast's Growth Stage. The Yeast Is Then Putinto The Wort. The Primary Fermentation Will Take Place In A Largefood Bucket Or Carboy. Sometimes It Is Left Open But Often Stoppered With The Carbon Dioxide Gasthat's Produced By Venting Through A Fermentationlock. The Process Of Making Microbrews Takes A Lot Oftime Indeed, Although You Can Take The Necessaryshort Cuts Once You Learn More About How Theprocess Works. If This Is Your First Time Brewing,you Should Always Use Common Sense And Know Whatyou Are Doing.One Of The Best Things About Making Your Own Homebrews Is The Fact That You Can Experiment Withingredients And Brew Your Own Creations. You Canbrew Almost Anything, Providing You Have The Righttype Of Equipment - Which Can Easily Be Found.(word Count 279)PPPPP
