So here with the temperature is where you want to be punctual. Additionally alpha and beta amylases have a different potential of producing unfermentable byproducts (these are sugars too), that are responsible for mouth feel, sweetness and body. To produce more fermentables from starch (that is the main energy storage of all cereals – and is a sugar polimere) we need to potentiate the enzimes that are readily available in malted barley, especially alpha and beta amylases that are responsible for breaking down starch into smaller (two component sugar molecules).Įach of these enzimes have an optimal pH level, substrate level and especially optimal temperature level, where they work with the highest efficiency. Yeast produces alcohol from so called fermentable sugars which is only available in low quantities in malted barley. Since the legal boundaries in Hungary have vanished in 2012 it also became possible for us to brew our own batches.īeer brewing might look complicated from an outsider’s perspective (especially if you think about large scale commercial brewing with never-ending lines of shiny tanks and pipelines) but the basic principles behind it remained the same from thousand-year-old recipes to modern commercial brewing.Īs we all know beer is basically made from water, malt and hops with the help of some heat and lots of yeast. Home brewing has become a fruitful hobby for beer enthusiasts in the last decades. Brewfactory is a project by Péter Márton (yep, that’s me!) and Balázs Kovács (Brewer, MD.). Please note, that this project is not developed and maintained directly by RisingStack, RisingStack only took part in engineering.
This article introduces you to the world of brewing, then continues with the deeper technical details. In this post I would like to tell you about our homebrew experiences and give a picture about what we did and why.
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