One of the things that I’ve always wanted to do was to brew some beer at home. I’m not a heavy-duty beer drinker, but I wanted to learn more about the chemistry behind that age-old process of making beer. After my recent efforts, I can now scratch that off my bucket list.
I brewed two different beers, from the same family. The first one was an American lager. The second one was a hardier Oktoberfest lager. (For my next batch, I’m leaning toward a Czech pilsner, but haven’t yet made up my mind.) I’m pleased to report that both of the lagers came out fine. If I go ahead with the pilsner, I can say the Czech’s in the mail!
I relied on the skilled taste buds of friends in order to ascertain the success of my efforts. Based on the comments I received, not to mention the urging of several to make a much larger batch, I can say they enjoyed the brews. Some of my friends said they would happily provide me with all of the tasting services required in the days ahead. How thoughtful was that?
I’m still learning about brewing, but I have to say that it’s not mentally taxing. I never felt the urge to pound my head into pixie dust due to the issues I faced in the course of making the beer.
As strange as it sounds, the most important ingredient is patience. (Several friends noted how surprised they were that I had the patience required to brew a batch or two of suds.) Patience is necessary in order to give the ingredients the time to ferment properly. Because yeast provides the fermentation, I was unable to convince them to work on my more frenetic timetable. I had to adjust to their less-stressful work schedule. In other words, yeast aren’t in much of a hurry. But, if you give them the time they need, they’ll do a very good job.
If you’d like to share your experiences in home brewing, or learn any more details, contact me. I’ll be happy to tell you what I did and the lessons I learned.
To share your thoughts on this or something else, please contact me.
As always, thanks for your continued support!