Q&A for How to Brew Beer Using All Grain Method

Boiling the wart and adding hop is where flavor characteristics/coloring of the beer happens. Boiling hops extracts the oils from that are essential to adding flavors to your beer. Generally, over the course of an hour, you'll add various ingredients. The longer something boils, the more of its flavor you'll find in the finished product. Also, longer boiling times help increase the clarity of your final product.

I use an 11 gram package for 5 gallons of beer. Use ale or beer yeast, not bread yeast. Bread yeast will certainly ferment malt extract, it won't produce the best flavor.

Hops behave in different ways depending on when they are added to the wort. The hops added at the beginning of the boil produce bitterness, the aroma and flavor they possess will have boiled off before the end. Hops added later in the boil produce flavor, they don't have enough time to produce much bitterness, and their aroma will have boiled away. Finally, hops added at the end don't have enough time to produce much bitterness or flavor, but they will give aroma to the mix. To sum up, it is the timing of when the hops are added that produces bitterness, flavor, and aroma. Of course, individual hops each have their own characteristics and this makes the subject of hopping complex.

Bittering hops go in at the start, flavour and aroma come from later hop additions.

Barley is soaked in water until it begins to sprout and is then dried to stop the germination process.

Yeast for brewing ale can be purchased in small packets containing about 11 grams of dried yeast. One of these packets is generally used to brew 5 liters of beer.