8. Prohibition Boot-Legging was the only way to get beer. Boot-Legged beer was watered down to increase profits. American palates to this day prefer weaker beers.
12. Water 90% of beer is water. The water you use will lend characteristic to your beer. Water with high concentrates of dissolved Sulfur, Iron, or Bicarbonates (Think Bottled) High Chlorine (Use Household Filter)
13. Steeping Grains (Malted Barley) Similar to wheat in appearance. Steeped in water under carefully controlled conditions until it begins to sprout, after which it is dried. After drying the barley has been said to be malted. This process develops sugars, soluble starches.
14. Hops Cone-like flowers of the Hop vine which can reach 20 ft. Their bitterness, flavor, and floral aroma are primary considerations of the brewer. They have the properties to inhibit the growth of certain beer spoiling activity. Aids in flavor stability and head retention.
15. Hop Types Whole Hops (easy) Hop Pellets (easy) Hop Plugs (easy) Hop Oils (difficult)
16. Yeast Microorganism that uses sugar as food for their life cycle. Helps convert sugar and hops into the tasty refreshment we call beer. More about yeast in 1B!
17. So You Ask, Why Homebrew? Hobby (Stick with your strengths!) Creativity Anything Goes! (Cinnamon, Molasses, Hibiscus, Orange Peel, use your imagination! Can’t promise it will work, but it will fun in the process!)
18. MONEY Guinness 8 pack (14 oz.) $0.14/ oz. Newcastle 12 pack (12 oz.) $0.11/ oz. Coors Light 18 pack (12 oz.) $0.07/ oz. HOMEBREW KEG (640 oz.) $0.05/ oz. By the way if you were wondering that is 54 12 oz. beers!!!