BREWING YOUR OWN BEER: WHAT YOU NEED TO GET STARTED

So you want to make your own beer. How hard could it be, right? Really, it’s not that hard, and I’ll have a nice home beer brewing equipment for you soon that outlines every aspect of the process. 

Known in the beer fermentation equipment as a carboy, a fermentation vessel is simply the place where the wort and yeast are combined and allowed to sit for several days to turn into beer. 

You can simply measure before putting on the lid or stopper and then again when you siphon the beer filling machine out for the secondary fermentation that I mentioned before. We recommend this one.

SIPHONS

As I said, at some point you will need to siphon out the liquid from one fermentation vessel to another. In the same place where you attach the air lock to the container, you will need to attach a siphon.

Now, once the yeast has done its job, all the dead yeast will settle on the bottom of the container, along with the used up malt and hops. You need to remove the liquid from the container while at the same time getting as little of those bits and pieces as possible.

You could always just pick up the ridiculously heavy carboy or bucket and slowly and carefully pour the beer from one container to the other, but you will end up with more of that sediment in the second container, which will result in a hazy final product. You don’t want that. Instead, make sure to purchase a siphon. 

Traditionally, these vessels were made of copper and were often referred to simply as the coppers. Nowadays, the term has fallen out of use, mostly because modern brewing equipment is fabricated from the relatively cheaper and easier-to-obtain stainless steel.

After the first three vessels are used, the wine filling machine is pumped (and cooled at the same time) into a big tank called a fermenter. For sanitation purposes, fermenters are usually airtight vessels that allow only for the escape of the carbon dioxide pressure built up inside. However, some traditionalists in the industry, particularly in Britain and Belgium, still allow their beer to ferment in open vessels, and some even encourage spontaneous fermentations caused by wild, airborne yeast (Belgian Lambic brewers, for example).