People have enjoyed bréwing beer for thousands of years. In fact, the earliest beer recipe was found in present-day Iraq dating back some 39016 years. It's scribed on clay tablet in a poectic song "The Hymn to Ninkasi". 

From clay tablet to digital tablet, we "the modern brewer", continue enjoying the art and craft of brewing beer. 

Beer Carbonation

The Importance of Carbonation

Carbonating beer is an important factor of beer brewing and a small challenge to the home brewer. CO2 adds mouthfeel, perceived body, and contributes to the way hop and malt aromas are presented to our sense of taste and smell. Adding just the right amount of carbonation according to a beer stylesheet or personal taste can be a little tricky and mildly worrying at first, especially if you're a beginner and only brewed a few times.

Choosing the Right Carbonisation Levels

To meet our carbonation levels and expectations we need to have control over the whole carbonation process and understand firstly, - How it works?

This basic knowledge together with acquired skills allows us to produce beautifully carbonated beer every time we brew.

Three methods of carbonating beer

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First beer brew day

Getting Started. Your first ever brew.

You've been pondering over brewing your first batch of home brewed beer for a while and now ready to take the plunge. It's time and all that's been mulling around in your head,  from brewing equipment, kitchen space, planning, brewing times and what to brew for the very first time is going to be put into action. Naturally, like all first timers you'll want to know when it will it be ready to drink and importantly will it taste good.

Brewing for the first time can be surprisingly easy and cheap providing you don't get carried away and over indulge in buying fancy brewing equipment and ingredients. Follow simple brewing procedure, keep it simple and you'll brew drinkable tasty beer everytime you brew. 

If you're not sure beer brewing is for you yet, then you'll do well to utilize what you already have in the kitchen in regards to utensils and even some ingredients. Simply compliment what you haven't got with the bare essentials.

What you need

First of all using stuff from your kitchen will have it's limitations compared to the smitten home brewers setup. That's not necessarily a bad thing and as there are advantages of keeping it small and simple.

Size does matter, smaller is quicker and easier.

Brewing requires boiling and for that we need a vessel, a saucepan or cook-pot. The largest vessel in the average household is probably around 10 litres which is ideal for brewing a small 5-6 litre batch of beer. Boiling is necessary to ensure unwanted bacteria and b-tastes are removed by heat and evaporation. Boiling will typically take from 30-40 minutes to 90 minutes depending on the recipe. The boiling will cause frothing and plenty of headroom in the kitchen saucepan will avoid messy spillover to your stove top.

Unlike the seasoned home brewer who will probably brew 19-23 litres in a specialized 30 litre saucepan or “kettle” as it's called, we're using what we have already and keeping the brew small which has advantages:


  • It's literally lighter with no struggling lifting heavy equipment and ingredients

  • Everything is scaled down so it's easier cleaning, disinfecting (sanitizing) and cooling.

  • No added expense and time for purchasing and maintenance or finding storage space of specialized brewing equipment,

  • The whole brew day is simply quicker and easier to handle and ideal for the beginner, a quick brew or a new experimental brew.

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Top three ways to use spent grains.

All-grain beer brewers are blessed with a flora of choices. Home beer brewers choose the finest grains for their brews. It might be the best floor malted Maris Otter from Warminster, UK. to special grains / malts, like smoked, chocolate, crystal, rye, oats and others. Following the grain it's first mashed, sparged and set aside to cool. At this stage the brewer is faced with many useful choices of what to do with the “spent grain”. Although beer brewers do the best to convert starches to fermentable sugars and extract delicious flavours there's ample leftover including wholesome and nutritious fibres.

Top Three Spent Grain Uses

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