Discovering the conical fermenter

Have you ever heard about conical fermenters? These wonders of the brewery, previously reserved for large producers, have found their way to our kitchens. His popularity has shot himself, and it is not surprising: who would not want a professional touch in his homemade elaboration! Fortunately, conscious brands have designed compact and affordable options, and it is already possible to get one for less than $ 200.

Professionals of professionals

In the world of professional brewery, conical fermentation tanks are in the heart of the action. Generally, they have a cylindrical shape above and conical below, and their capacity can vary from 60 liters to several thousand. Made of stainless steel, its cleaning is a walk, in addition, they have an almost endless useful life. A small detail: they have a valve in the lowest part of the cone that facilitates sediment collection and bottling.

Advantages that make a difference

The conical fermentores have a couple of tricks under the sleeve that make them irresistible for brewers:

1. ** Fermentation and storage in one **: With a conical, you can do primary fermentation and maturation in the same container. Goodbye to cumbersome transfers!

2. ** Simple sediment collection **: You can remove the sediment at any stage of the process, which allows you to reuse yeast without complications.

3. ** Style transfers **: With an adequate inclination, you can make gravity work in your favor, avoiding the need for siphon.

4. ** Minimum maintenance **: Many are made of stainless steel, which makes them not only functional, but also simple to clean – even those of plastic can be a walk!

Hands to work: using your conical

Using a conical fermenter is not an impossible mission. As in the traditional process, you just have to transfer and ferment your must. Most of the models for fans have a cap at the top that is responsible for pressure.

Remember, by collecting yeast and sediment, the ideal is to do it little by little for several days. If you decide to store the yeast, make sure to wash it well!

Where to find the perfect conical fermenter?

If you are thinking of making the leap to this wonderful team, there are options for all pockets. From stainless steel versions that are around several hundred dollars, to the new conical fastferment, which you can get for $ 99.99. An investment that is worth taking your beer craft to a new level!

A space for debate

Do you have any opinion about the fermers or the elaboration of beer in general? We would love to know what you think! Do not hesitate to leave your comment. And for more tips on the fascinating world of the brewery, make sure you follow our blog and join our community!

With the new year in sight, it is a perfect time to try something new in your beer adventures. Health and many beers to come!

Why start designing your own beer can be like putting together a puzzle?

It has happened to us: you already experienced with the kits and now you want to give your personal touch to beer. But where to start? The good news is that, with a little guide, you can become your own Cicerone from the comfort of your kitchen. The key is to understand what variables move and in what order.

The map of your creation: using reference styles to guide your recipe

Before launching to mix ingredients, it is advisable to take a look at the internationally recognized beer styles. These guides, such as the Certification Program for Beer Judges, offer you a starting point with clear parameters and flavor profiles. Think about it as your GPS in the world of artisanal recipes.

From the initial gravity to the magic of alcoholic content

What is that of original gravity and why does it matter? Basically, it measures how much ‘sweet’ your mixture has before fermenting, determining how much alcohol can generate. A key point for any innovative: if you want a beer with character and body, it points to a higher starting severity, but without going through not complicating fermentation.

For those who like numbers, this measure (which in the homemade world is expressed on a scale without units) can be calculated with digital tools. That is, if you know what ingredients and in what amount you used, you can predict the result, adjusting to that midpoint that tells you: ‘Yes, this is close to what I want.’

Coloring the story: the art of adjusting the tone of your concoction

Not everything is flavor, it also tells how that beer looks like. To do this, color is a key factor, and there are mathematical formulas that help you calculate it depending on the malts you choose. The key is to choose your ingredients well, especially if you are looking for a specific color without the taste being affected. Experience indicates that dark grains do not always have to be synonymous with strong flavors; In moderation, they provide a visual touch without waiting for the palate.

Bitter and balance: tuning the sensory profile

Here the measure of bitterness comes into play, in units called Ibus. Most beer styles have a recommended range, so adjusting this parameter is like putting the final touch to your melody. But there are other details that few people mention: the relationship between bitterness and original gravity, known as the bitterness ratio. Creating an IPA with high Ibus and a severity of 1,060 is very different from a porter with a similar level, and this affects how we perceive the taste.

Fermentation and the final touch in alcoholic content

What percentage of alcohol will we get? The answer lies in two variables: raw material and fermentation. The greater the initial gravity and to highly fermentable ingredients, our final product will have more body and a higher alcoholic content. In addition, the strain of yeast you choose can make a huge difference. Some transform sugars into alcohol more efficiently, giving a stronger touch to beer.

Key components: the best saved secret of each style

Finally, inspiration comes from the style itself. Investigating which main ingredients define an Irish Stout, a Lager Bavara or an Indian IPA, will give you the key not to lose yourself in the formula. From toasted malt to specific yeasts, each element is a brick in your brewery creativity wall.

After all, designing your own recipe is like composing a song: it requires knowledge, experimentation and much love for the process. Remerge to immerse yourself in the adventure of creating your unique beer? The next lap, remember to explore beyond predefined recipes and let your curiosity take you to new possibilities.

The forgotten art of manufacturing several beers with a single whirlwind

Have you ever thought of taking advantage of every drop of the grain to create different beer styles without having to start from scratch every time? The multiphasic production technique, known in English as parti-noce, has roots that go back far beyond Arthurians and medieval kings. In its simplest form, this method consists in extracting several beers from a single maceration process, allowing homemade and professionals to experiment with varieties and flavors without wasting time or resources.

A walk through history: from the taverns of yesteryear to your modern brewery

Long before the labels such as Belgian tripel or imperial Stout arrived at the international scene, the beer teachers in the United Kingdom and Scotland already played with this technique to obtain different degrees of alcohol and flavor profiles using a single grain wash. Historical records show that in the eighteenth and nineteenth centuries, factories created up to three different types: a robust and strong beer, a daily consumption beer and a light option, all based on the same base. The main difference was how and when each portion of the liquid was extracted, thus modifying its intensity and color.

The method behind the magic: how does it actually work?

At a technical level, the process is simple in appearance but full of possibilities. It starts with a maceration stage where the grain is moved and soaked in hot water. In this phase, the first extraction is performed, which results in a high density beer and intense flavor, usually called ‘first ran’ or ‘first pass’. Then, without removing most of the grains, more water is added to extract a lighter and subtle liquid, the ‘second ran’, perfect for softer styles or with less alcoholic graduation. The key is to calculate with precision how much water use to obtain the desired proportions and profiles, which opens a world of mixture and experimentation possibilities.

Customize your own beers from the same base: styles and flavors at will

Another advantage of this technique is the ability to innovate in ingredients and processes. When preparing different swirls, you can incorporate different varieties of hops, spices, darkness of malts or even different types of yeast in each batch. Why not combine a strong Belgian Stile with a slight Pilsner? Or play with spices and add a touch of fruit or spices in a part of the process? Creativity shoots, and at home you have the opportunity to experiment without spending a fortune.

Planning and precision: the key to get beers with your own personality

The major challenge of this technique lies in calculating the initial gravity and color of each swirl. The first beer, having a more concentrated must, will always be darker and more strong, while the second will be clearer and smoother. The strategy consists in defining how much grain and water will be used to divide the total amount and, from there, adjust the ingredients and cooking times. If you want more variety, you can also experiment with the addition of natural dyes or extra components that provide unique flavor and aroma to each lot.

The taste of your imagination: designing custom recipes

With a little precision and a lot of patience, you can design a production plan that allows you to have different profiles in each beer produced. The choice of water-hone proportion, the variety of malts, spices, yeasts and fermentation times become variables that, intelligently combined, open unimaginable horizons. In addition, using different fermentation or agricultural techniques can provide each style with their own identity, even based on the same base grain.

In the long run, this technique not only saves time and money, but also invites you to a constant exploration of beer art. The ability to create variety with limited resources and still obtain sophisticated results inspires both rookies and veterans to continue innovating and perfecting their style, June after June.

Why is carbonation important?

If you have ever taken a beer and you have marveled at how your foam seems to dance in your glass, then you already understand the magic of carbonation. Beyond being only bubbles, carbonation has a fundamental role in beer experience: adds body, improves the aroma of hops and malt, and plays a vital role in the appearance of concoction. So do not underestimate the power of those little bubbles!

Diversity in carbonation: what you need to know

Not all beers are created the same, much less when it comes to their effervescence. Imagine for a moment the English Ales, which are served almost without bubbles, as opposed to the German beers of wheat, which are almost like an effervescent volcano. The carbonation of beers is measured in CO2 volumes; So, if you have heard of ‘2-3 volumes’, that is the comfortable area for most.

Bottling methods: adventure begins

For brewers at home, bottling is usually the starting point. Although cleaning and bottling may seem an arduous task, the satisfaction of giving a six pack to a friend is unmatched. So, what carbonation methods can you use when bottling? Here are some!

Sweet surprise: sugar and malt extract

The most common way is to use sugar, which you can mix with a little distilled water before adding it to your beer just before bottling. Also, if you prefer a sugar -free option, dry malt extract (DME) can serve as an alternative, although you will need a little more to achieve the same effect.

KRAUSENING: Natural carbonation

Another intriguing option is the krausening, which uses fresh beer to achieve that perfect effervescence. Although calculations can complicate a bit, it is a very effective method.

Kegs: the modern way to serve beer

If you want to take your beer experience to another level, barrels are your answer. There are two main methods to carbonate a keg, and both have their charms.

Forced carbonation: the fastest method

This method consists in pressurizing Keg with CO2 and refrigerate it. In a few days, you will have your perfectly carbonated beer. It is fast and controllable, ideal for the impatient.

Natural carbonation in barrels: a classic

Although it is not so common today, you can add sugar or dme to your keg. It is a technique that came from before, perfect if you want to look for a more authentic flavor.

Calculating carbonation: science and precision

Determining the ideal carbonation level may seem like a challenge, but in reality it is a simple matter of mathematics. A level of 2.4-2.6 is perfect for an American beer. If you use online calculation tools, they will facilitate your life to find the amount of sugar or DME you need.

The detail that makes the difference

Remember that the temperature of your bottling beer influences the amount of CO2 that remains. On the other hand, you must take into account the keg storage temperature to obtain the best results.

Choose your method and enjoy!

Whether you prefer the comfort of a keg or the traditional bottle, the important thing is to enjoy the process. So, grab your team, choose your favorite carbonation method and have bubbles! The beer adventure awaits you.