Beer Brewing Made Easy
Can we count beer as one of our daily grain meals of the Food Pyramid After all, brewers make beer from grain. It is a pity, but beer doesn't count. Although beer is made from grains that are high in proteins, it doesn't supply the proteins you need because during fermentation the proteins in the grain are significantly altered. Yet beer provides for your body's pleasure needs.
All cultured (also called fermented) milk products have varying amounts of lactic acid, which gives them their pleasingly tart, slightly tangy flavor. There's a difference between milk product fermentation and yeast fermentation that some people confuse. Milk product fermentation is by bacteria that produce lactic acid, while yeast (a completely different microorganism) convert sugar to alcohol in such things as bread dough, brewing beer and wine.
There's still considerable moisture in the grain and straw, to avoid shattering. Make medium-sized shocks that are loose enough to allow air circulation. Threshing barley can be a little tricky because if it's too moist (above 20 percent), any setting able to remove the beards tends to crack or skin the grain. That doesn't matter for table use, but it kills the germ and so messes up the grain for sprouting or seeding. The barley will machine-thresh best if it's fully mature and very dry. Malt Malt means a grain, generally barley, that has been softened by soaking in water and then allowed to sprout. The sprouting develops the enzyme diastase, which converts to sugar the starch of the malt and any raw grain mixed with it. Because of this, malt is important in the beer brewing process. If you want to delve into the chemistry of it, see Barley and Malt Biology, Biochemistry, Technology, edited by A.H. Cook (1962).
Homemade beer is a very important part of traditional African diet, and there are records of people living on nothing but the nutrients from this low-alcohol beer. Beer is also brewed for many parties and festivals, to thank neighbors for help at harvest time or for putting up a house, and to smooth social relations. The beer is often very thick and must be drunk through a straw, and since it has no hops, it is neither bitter, nor will it keep for more than a few days.
Pruthi (1976) reported that fresh leaves are employed as garnish and incorporated in salads. Dried flowering tops are used for sachets and potpourri. The aromatic seeds are used in confectionery and French confitures. Marjoram has pleasantly aromatic and distinctly mint-sweet flavour with slightly bitter undertones (Anon., 1989). This subtle aroma makes it an ideal addition to many herb mixtures as it helps give 'body' and depth to a variety of dishes. Kybal and Kaplicka (1990) mentioned that marjoram was used in brewing beer before hops were known, and in France for making a wine called 'hippocras'. It was also added to water used to rinse the fingers at the table during banquets. They also reported that marjoram is used more often in western cooking than in eastern cooking and finds more use in the UK, Germany and Italy. They described the use of marjoram according to ingredient, cooking technique and use for flavouring plant or animal food. Marjoram is used in Italian herb blends...
I've been doing it just like this for over 3 years with never a spoiled batch. Always drinkable, often great, and sometimes excellent results. Every experienced homebrewer develops their own brewing rituals and preferences for ingredients and equipment. The matter of which is better is largely subjective.
Tie a cloth or secure a sheet of polythene with elastic over the vessel to keep out the flies. The ideal temperature is 65-75 degrees F., that is, about the range of a room in summertime. Cooler temperatures mean slower fermentation. This is no advantage in beer-making it merely holds up regular production, so find a warm corner for the brew, or else use some simple heater, in cold weather. A thick foam builds up on the surface within 24 hours skim this off. It contains impurities which may make the beer slow to clear. Thereafter leave the brew in peace till the yeast has done its work.
Gravity down to zero (1.000) in about ten days. Don't worry about the extra time involved in making beer this way, inasmuch as your beer is ageing in the carboy and will be ready that much sooner after bottling. In any case, when these two things occur, i.e. the brew is reasonably clear and the gravity is down to 1,000, the time has come for bottling. Save your yeast. At this time you can get your yeast back for your next brew by swirling the sediment in the bottom of the carboy and, using a small funnel, pour it into a clean beer bottle and cap immediately. Place this bottle in the crisper part of your refrigerator where it won't freeze. The next time you make beer you will not have to grow your yeast but merely take this bottle from the refrigerator, open it and add it to the wort when the wort is properly cooled. This yeast starter will be good in the refrigerator for approximately three to five weeks in the case of Lager yeast and two to three weeks for Ale yeast.
Cutlets of young goat costillas Spain Chops, ribs costmary A bitter mint-flavoured herb, Tanacetum balsamita, resembling tansy, once used in beer making. Can be used sparingly as a culinary herb. Also called alecost costole Italy Ribs costoletta Italy Cutlet c t dua Vietnam Coconut milk c te France 1. Rib (beef) 2. Cutlet (veal,
|The Ultimate Home Brewers Recipe Book|
Brew Your Own Beer
Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.