Carbonating Your Own Homemade Beer

Carbonating Your Own Homemade Beer

What the colonists tossed back in the quaint taverns is probably quite different from the beer you drink during Super Bowl and at cook-outs today.
Beer has been a part of American history and culture since those first ships docked on the new shores.

Beer carbonating is actually quite simple in its process.

You should also know that there is still much that goes into making beer. Mainly time. Like any good wine, good beer needs time to age. And it does get better with age. So don’t rush it.

Carbonating is another thing that must occur after the brewing of your homemade beer. This is key to how your creation will turn out. It also ensures that any bacteria that managed to sneak in have been neutralized. It is a proven fact that nothing harmful or in any way dangerous to humans can live in a current and active beer and or yeast environment. What makes a beer active is carbonating. Whether homemade beer or a commercial brew, they all need carbonation.

How-To Manual For Carbonating Homemade Beer

You can choose from several different ways for carbonating your homemade beer

1.) Put your beer into a closed pressure tank and pump it up with carbon dioxide. You will need a pressure gauge and a few other pieces of testing equipment to make sure you have the proper amount of gas. Many major brewing companies use this method because it is inexpensive and much quicker and easier. This process is designed to shave time off of the carbonating process. Homemade beer and commercial beer can both be treated this way if you have all of the equipment and tools necessary.

2.) The other way for carbonating your homemade beer is also the oldest and the traditional method. Instead of directly introducing the carbon dioxide into the brew, you add yeast and a dose of wort (unfermented beer). The yeast will ferment the wort and the result is carbon dioxide. Viola! The beer then needs to be bottled and capped, or anything pressure-tight and stored for at least two weeks. A longer period of time four to six weeks is optimum, but you may not be able to hold out that long.

This natural method of carbonating homemade beer is actually preferred by most commercial breweries also. It’s definitely preferred by private brewers. You can certainly speed the process along and take plenty of shortcuts, but in the end, time is the most essential ingredient. There is a popular old saying, You have heard it said that Patience is a virtue. It can be no truer than when brewing your own beer. If you can be patient and allow your brew to age properly and naturally, you will end up with a great-tasting beer that everyone will rave about. I hope this takes the mystery out of carbonating your homemade beer.

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