What is the hydrometer for home-brewed beer?

Malt: Both germinated barley or wheat, and sometimes germinated grains such as oats, rye, and rye.

Wort syrup: In order to facilitate the use of home brewing, some manufacturers will concentrate the malt syrup to form syrup or powdered sugar as home-brewed ingredients. This ingredient is simpler to use, but partially loses the original flavor of malt, and it is not convenient for home brewers to adjust the formula independently.

Hops: Determines the bitterness and aroma of the beer. Its shape has granules or flower buds.

Yeast: Fermented yeast on the barrel and fermented yeast on the bottom of the barrel. (Lager beer and Air beer) The commonly used beer yeast has different properties according to its source.China Craft Beer Brewing Equipment Suppliers

Water: The water used to make beer requires colorless and odorless water. Various minerals inside the water can affect the quality of beer.

Other fermentables: Home-brewed beer can also choose fermentable sugars such as sucrose and honey to increase the flavor of beer.

device

The home-brewed beer equipment is generally the kitchen equipment that the family always has.

Insulation barrel: Generally, the insulation barrel is used to soak the malt, and the sugar is produced at a constant temperature.
Heating pot: ordinary pot.
Fermentation tanks: There are many types of fermentation tanks, which can be glass bottles, plastic buckets, or pure water buckets. In short, all large-volume, corrosion-resistant sealed containers can be used as fermentation tanks for home-brewed beer.
Beer bottles: can be recycled commercial beer bottles
Pipelines Various food-grade pipes to help transfer wort or beer.

Home-made beer craft

Disinfection: In the home brewing process, medical alcohol or high temperature disinfection can be used to disinfect the equipment to avoid other bacterial contamination.
Crushing: Since large-scale filtering equipment is not used in the home, the crushing is to keep the wheat bran intact as much as possible, and it is used as a filtering layer during filtering.
Sugar production: Generally, the sugar production temperature is 66-68 degrees Celsius, and the malt is soaked at this temperature for 1 hour. Because of the need for heat insulation, insulated barrels are generally used for constant temperature.

Filtration: Use a mattress made from malted ground wheat bran to filter. After filtering, you need to continue to use hot water to wash the sugar on the surface of the bran into the wort.
Cooking: The cooking process involves the thermal degradation of proteins and the addition of hops. Adding hops at different times can increase the bitterness, aroma and smell of beer. Boil for 60-90 minutes.

Cooling: Home-brewed beer requires rapid cooling of the wort. The general methods are: ice cooling, cooling tube cooling and so on.
Fermentation: The fermentation time can be as fast as 4 weeks or as long as 6 months