I’ve been home brewing beer for ten years now and it all started when my my wife gave me a home brewing kit for Christmas. I like micro-brew beers and my wife thought that the kit was a great gift idea for a guy who’s tough to shop for. During the holidays I opened the kit and read the instructions. They said that everything I needed to start was included, so during my holiday break I got started.
To make a long story short, by the end of January, I was ready to take my first taste of the light lager that I had brewed. I sniffed the beer first, and it didn’t smell like anything I was familiar with. I then took a sip and I literally had to spit it out. It was just awful! Truly disgusting! What had gone wrong? I thought I had followed all the instructions to a tee, but there I was looking at a batch of “beer” that was going to go down the drain. I’d have to say though, that something about the experience really interested me. I was going to have to try it again. The next time, though, I’d get it right.
I went to the bookstore and bought some of the home brewing books that were popular at the time, and did my homework. Well, ten years later, I’m proud to say that I can brew some darn good beer.
A friend of mine, who has recently caught the beer making bug, asked me to check out an online home brewing training course he’d just joined called the Home Brewing Academy. I was not at all familiar with the course, but the two of us logged on to the Academy website and my friend opened the members area. After I reviewed the contents, I told my buddy that I wish something like this had been around in 2000, when I first got started brewing beer. Of course, the internet has gotten a lot more sophisticated over the past decade and there weren’t as many internet options as there are today.
If you’ve just started home brewing, this course is something you should look into. What impressed me most was the straight forward, concise manner the material is presented to you. This is a step-by-step program. Each series of lessons is delivered in segments instead of just throwing tons of information at you at once. This is a true membership experience that gives you everything you need to start making great tasting beer from your very first batch.
Home brewing can be rather addicting. You never get tired of the smell of the warm wort on brewing day. You’ll be psyched when you bottle your first batch (and every batch for that matter). After you finally get to drink your very own home brew, you’ll vow to never again drink that inferior commercial stuff!
So what are you going to learn at the Home Brewing Academy?
You’ll be shown all the tips and tricks the pros use to brew great beer time after time.
You’ll learn all about the different brew styles and how you can create them yourself.
You’ll understand the most common beer-brewing mistakes and learn how to avoid them.
Plus you’ll get dozens of different recipes that will impress your friends and surprise their taste buds!
By the time you finish this course you’ll be a home brewing expert! Your friends will truly be impressed. And everyone will want you to provide the beer for parties! You’re going to really enjoy your popularity.
The Home Brewing Academy covers quite a bit of ground over several dozen lessons. It starts you out with the fundamentals and systematically builds from there. You’ll first learn about some of the common home-brewing terms and jargon. Upon completion of this program, all of terms listed below will be common knowledge to you:
Cold break: This is when you rapidly cool your wort and the proteins fall out (or separate) from the wort.
Gravity: This means how much malt sugar is in the wort.
Hops: These plants add aroma, flavor and/or bitterness to your brew. Some hops make your beer clearer and give your beer a longer shelf life.
Hot break: This refers to when hen the proteins clump together and/or fall out when the wort is being boiled.
Lautering: This is the process of separating the wort from the grain (maybe using a strainer).
Malted barley: It’s a type of raw barley that’s been dried in a way to preserve its natural sugars (one of the keys of brewing beer).
Mashing: This is when hot water is used to break down the grain into a fermentable sugar.
Pitching the yeast: Is the point in the brewing process where you add the yeast after the cold break.
Priming: This means adding a pinch of sugar to your beer during the bottling process to help with carbonation.
Racking: This is when you Siphon the beer out of the fermenter and into the bottles, avoiding siphoning the yeast sediment (trub) from the bottom of the fermenter.
Sparging: Rinsing the grain, usually in the lautering process.
Trub (there are several different spellings of this): It’s the “junk” at the bottom of your fermenter. The sediment can include things like inactive yeast, bits of proteins and other brewing by-products.
Wort: It’s what you get when you boil water and your malt extract (this creates a malt sugar solution). You ferment wort to make your beer.
Yeast: This is a microscopic organism that processes the sugars in your barley and produces carbon dioxide alcohol as a byproduct. Warm-fermenting yeast that rises to the top of your fermenter makes ales. Cooler-fermenting yeast works on the bottom of the fermenter makes lagers.
That’s it in a nutshell. These fourteen terms may seem like a foreign language to you right now, but you’ll have them down soon enough and be well on the road to learning how to brew world class beer. To start brewing your very own beer at home, check out the Home Brewing Academy