Home Beer Brewing Supplies

In order to put together your brewing supplies, you need to know what you need and want to do with your product-to-be.

For instance, . Dry yeast is inexpensive, convenient, hardy, and does not require a starter.

But many dry yeasts are also poor fermenters, produce a lot of undesired "off-flavors", and can never be as pure a culture as a liquid yeast. The selection of good dry yeasts is also quite small, and therefore limits the range of possible beer flavor profiles you can get with the yeast.

Liquid yeasts are pure cultures or blends of pure cultures and come in a extremely wide range of choices allowing a lot of possibilities when it comes to affecting the flavor profile of your beer (and if you want to make a lager, liquid yeast is your only option).

On the other hand, the liquid yeasts are more expensive. Most brewers and beer drinkers agree that for the absolute best beer, there is no question that liquid yeast is a superior product and worth every bit of the extra cost.

Likewise, when considering malts, it helps to know that lot of brewers (and most beginning brewers) use malt extracts. A malt extract is made by mashing malts and grains and then concentrating the wort by removing water.

In the case of liquid malt extract, almost all of the water is removed and what remains is a thick syrup.

As the name implies, dry malt extract has all of the water removed. There are many different brands of malt extracts on the market, and some are of better quality than others.

For the best malt extracts, you want to steer clear of "canned" extracts. Some brewers prefer to use dry malt extracts (commonly called DME).

They are more easily measured than liquid, but tend to have a higher dextrin content and darker color than the liquids due to the extra drying involved. They can also be sensitive to moisture pickup, which causes them to cake easily.

For years, hop processors have been extracting the "goods" from hops with a variety of methods. Oils (containing the hop aroma) have been extracted with steam distillation, and both oils and alpha acids have been extracted with wicked-evil solvents such as hexane and methylene chloride.

These create problems. The heat of steam distillation changes the hop aroma profile, so you can't use steam distilled hop oils for a true fresh hop aroma.

And in order to remove the solvent, they have to heat it, again changing the aroma. There are also concerns that some solvent remains.

Recently, CO2 has been used to extract oils and alpha acids, with none of these problems. Stick with oils, essences, and extracts which have been made with a CO2 extraction process.

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