fermentation temp control

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asked How do you make homemade booze?

And got the following answer:

As a home beer brewer I'll give you a quick rundown of that. Beer is made primarily from water, grain (barley, wheat, rye, oats, rice), hops and yeast. Additional ingredients can be added but are not necessary. The grain is first malted, usually by the grower. That activates an enzyme in the grain that can later be used to convert the starch in the grain to sugar that the yeast can consume. Malted grain is then mashed. This step can be done by the home brewer (I do it) or a home brewer can by malt extract which is a concentrate of the sugar from the mashed grains. Now you need to boil the sugars from the mash with water (if you mash your own grains you just use the runoff from the mash) and add hops. Hops add bittering that balances out the sugars that will be left over after fermentation. They can also add considerable flavor if added at the right time during the boil. Most people have at least one early hop addition and then one late hop addition. Some people have more than a dozen individual hop additions during the course of the boil. Once the wort has boiled for about an hour (an hour seems to be pretty standard but shorter and longer boils are possible) you need to cool it down to around room temp. I actually cool my wort to 65F but it isn't necessary to get it that cool or to achieve such a specific temp, but it is important if you want to make award winning beer. Once cool you transfer the wort to the fermentation vessel and add yeast. It's a good idea to control the temp of the wort in the fermentation vessel. Usually fermenting on the cool side (for me that's low 60s) provides a cleaner tasting beer. Fermentation can be done in as little as three days but it often takes longer than that. Even if fermentation ends in three days it's a good idea to leave the beer on the yeast a little longer. Even after fermentation the yeast are still at work, cleaning up some of their own byproducts and flocculating (falling to the bottom). Usually beer that is allowed to stay in the primary fermentor for 3-4 weeks is better than beer that only stayed in the primary for a week to 10 days, which is common because a lot of kit instructions say to transfer the beer that early. Those kit instructions are bad. Once fermented the beer needs to be transferred either to bottles or a keg. If bottling the beer needs to have a little additional sugar added to give the yeast something to eat so that they can produce CO2 to carbonate the beer. If keggin you can decide to add additional sugar or use a CO2 tank to push CO2 into the beer. Chill, drink and enjoy!

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