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.
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 water and adding wort to the yeast an hour or more before you pitch. This will help ensure that your yeast is still active. 2. Use an all malt or a recipe that has a lot of it, as yeast needs nutrients to stay alive. Corn and sugar lack these nutrients. If your yeast still fails to survive, it cannot reproduce. For this very reason, distilled water shouldn’t be used when making beer.
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 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 homebrewers will make their own extract from crushed malt barley by a more complicated process of mashing the grain in boiling hot water.
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.
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