There are several main problems you may face during microbrew in home beer.
This is a list which you must keep close in mind in order to make a your home microbrewing perfect and you will be able to drink your best home beer.Read carefuly and premember this useful tips about home microbrews and their secrets.

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.

Under carbonation

If you've used the proper amount of priming sugar and your beer is still flat, it's probably due to the fact that you didn't properly rise the sanitizing solution from the bottles. If too much sanitizer is left in the bottles, it can kill the yeast, which results in flat beer. The only way to prevent this is to stop it from
happening.

Over carbonation

Over carbonation can cause your beer to turn into a foam disaster. It can result from these causes:
1. Too much or uneven priming sugar. You
should measure your primer carefully and dissolve
it thoroughly in boiling water and allow it the
proper time to cool. Before bottling, make sure
to stir this into your beer.

2. Bottling your beer too early can also
result in too much carbonation.

3. Poor sanitization is also a cause. If
you allow your beer to come in contact with wild
yeast, it can result in over carbonation and
possibly even off flavors.

4. Bottles that are under filled can
also contribute to over carbonation. You should
allow 1/2 inch of head space to allow your
beer time to pressurize.

By taking the proper time to fix problems, you'll ensure that your brew comes out great every time you brew it. If you happen to run into a problem, always take the time to rationize it before you rush into fixing it. If you rush into fixing a problem, you may start another one.

The first time microbrewing is always trouble,but be careful and remember the tips about home made beer and the secrets about it.Then simply you will bocome better and some day you will make your best home made beer.Share the taste after :)

Problems you may face in Home Brewing

If you want your beer to be unique and tasty as never before you shoud consider to add fruits.There are many combinations but I can point right know that adding rasberry wheat will make the beer kind of tart.if you decide to add peach it will give the sweet and very pleasant taste to the beverage.

You must know several things if you want to add fruits to your microbrew.First of all is that it is a must the fruits to be fresh and in undemage condition.The longer fruit is allowed to ripen from the time it has been picked, the greater the chance that airborne bacteria can infect your batch.

Although the fruit will most likely be boiled with the wort, the precaution above is still highly recommended. Alternately, you may decide to use fruit puree, which will offer homebrewers the chance to brew with fruit without having the fear of contamination. Regardless of your style of brew, you can normally add fruit to it.

The process of adding fruit is simple. Crush,chop, or break up the fruit that you are planning to use. Next, place the processed fruit into a sparging bag then let it steep in the hot wort for five to ten minutes after the boiling has been finished.

When you are transfering your brew mixture to your primary fermenter, you may choose to sparge your fruit with some added water to extract every last drop of essence from the fruit. Always keep in mind that when you add fruit, you are adding additional sugar to your wort. This added sugar concentration will effect your original and final specific gravity when you measure it with a hydrometer.

Some fruits that you use are actually easier to work with than others. Raspberries for example,may leave seeds in your primary fermenter if they aren't properly filtered. The basic object to achieve a quality fruit beer is to capture the
essence from the fruit then remove all that remains before you start the primary fermentation.

Adding fruit to your microbrew will give your brew a unique taste. There are many brews out there that take full advantage of fruit, many of which are extremely popular. Fruit can bring a very refreshing taste, especially when it is
brewed the right way.

For homebrewers all over the world, fruit is a nice addition to any microbrew. You can use virtually any type of fruit you can think of,which is one of the reasons why fruit brewing is so very popular. Just like wine, fruit can make any brew taste like a tropical paradise.

As you see adding fruit to the beer in the microbrew can be very pleasant and useful action.It can make every person who love beer even to go further and do some experiments.It will keep the world rolling and improve the taste of beer we have today.

Microbrewing and Fruit-What a Combination

The process of lagering come form Bavaria,Germany.It was invented around 200 years ago.They figure out that second fermentation of beer will produce a different taste and aroma than ale.For that purpose they store the casks in ALPS'S caves to improve the process of lagering.

The process of lagering became very popular in areas where fermentating with cool temperatures could be maintained, although it wasn't until the invention of the refrigerator that lagers really spread around the world.

Over the last several years, flat sales have been seen for breweries as a growth in sales for American microbrews. Even though a lot of the beer volume from lager is composed of cheap quality product from the large breweries, there's plenty of great products available, although most are from Europe.

European all malt Pilsener
Pilseners are the most popular style around the world. The style originated in Bohemia in a town that was named Pilsen by the brewery. Even though there are some superb Pilseners made outside this region, the style is frequently cheapened and is also the basis for many beers lacking quality or being just plain ol' cheap beer.

German Pilsener
Classic German Pilseners are very light in color and well hopped, with the hop bitterness being high. It's a well attenuated, medium bodied beer although a malty accent can be perceived. There shouldn't be any chill haze, as the head of the beer should be dense and rich.

Bohemian lager
Lagers in this category are very similar to German Pilseners, although they are more full bodied and can be as dark as light amber. This style of beer will balance the moderate bitterness and noble hop aroma with a malty, yet slightly sweet
body.

Hope you get the basic info about Lagering as a process and the different types of lager beer.As you see it is simlple but efective process which make the taste and feeling of beer triple.Have fun and enjoy one.

Lagers-Beer microbrewing

How microbrewing start?Briief info about how microbrews begin to operate and why we now enjoy a such many different flavors.

The demand of the market for varying flavor of beer was huge back in 1970s and the distributors of beer notice that.That is one of the reasons why microbrews operate nowdays for delivering us all kind of beer with different flavor intensities and alcohol contents.Many enthusiastic people were very happy to taste some other beers.

The old beer manufacturers create what sells and simply didn't experiment and make something inovative , therefore they didn't believe there would be a significant
market with those types of beers. Consumer studies and sales showed that the biggest part of the American audiences enjoyed watery brew.

Then, like revolution, microbrews popped up after the first successful brew, Samuel Adams, fought with import distributors to try and convince them
that a flavorful American beer would sell. Now,we have more microbrews of beer than ever before with more coming out each and every day.

Microbrews of beer really hit when distributors really believed that at least some people would buy them.On the other hand, home brewers and brewpubs had legal wars. In 1968, home brewing was legalized and home brewers now had the support and assistance of supply and advice stores.

Until 1983, brewpubs were illegal in all states.Late in 1983, The state of California first allow brewpubs to brew and distribute their brands of
beer on site.

Around a century ago, the United States had more than 2,000 breweries making many different styles and variations. By the 80's, there were only 40 brewing companies that offered a brand of American Pilsner.

More that 500 microbreweries of beer and brewpubs
in the United States. We can have one in all the places we go.Pubs,bars,restaurants and etc.The beer become better and better each day because of us-Beer Fans

Microbrews Beers Introduction