For those who like to brew their own beer at home, at home, growing your own hops next want to try. Not only is it fun, but it is easy and rewarding.

Where your hop rhizomes plant

You want your hop rhizomes to plant in an area, a south facing, full sun and good soil drainage has. A lot of water and nutrients are needed to maximize the production of your plants. Make sure the plants are separated by four or five meters, and this is especially important to provide plenty of room for different varieties, so that their root systems do not cross. You have to climb a pole or trellis for plants, because the vines can grow up to eighty feet in length. Plants, they will receive during the beginning of April and they fertilize regularly for best results faster. Water the plants every three or four days, unless it rains.

The pruning and growing process

As soon as you have some vines sprout and develop, choose the healthiest vines and cut down the other. You may find this difficult to do because they look so nice, but if you do not, you end up with a lot of attractive foliage with no hops! As soon as the vines grow to six inches or more, they need to grow a pole, fence or something else on. Use twine to help as well, keep the plants. Around mid-June will likely soon develop the plant, even as much as an inch per day! Next to water often, especially if there is a dry season. Every other vine growing from the root crown should cut off so that the plant enters into force only one variety. This increases your chance of obtaining a harvest in the first year. Reach ft after 10 long vines of the plant, all leaves under three feet cut off. Also, cut all the leaves that are looking to have to mold or red.

Harvest and store your hops

When August arrives, small cones appear on the upper part of the plant, and they are still greater. In the first year, these hops are 1 inch or smaller. From late August into September to feel the hops every few days to see whether they are ready for harvest. If they have a soft green like the feeling to feel like a dryer paper, as well as change the color to change a touch of yellow, they will vote. If the tips start to brown, they get as soon as possible. Select the hop straight from the vine and the vine is cut down and choose what suits you best. Once selected, drying them out on a screen, such as a window screen. Let it not be sitting in the bucket or they spoil. I prefer it dry on screens in my attic for two to three days. The hops will feel much lighter and crisp when they are completely dry.

Once your hops are dry, you should ensure that they are packaged so that they keep their bitterness. Keep it cold for best results, remove as much oxygen as possible from the package. Vacuum sealers are to be used for this large but zip-lock bag for a short-term storage.

A healthy harvest for years to come Hop

Caution must be taken to ensure that your harvest continue to provide hop for many years. In the fall you fertilize and use mulch to protect the roots over the winter. If you did not already do so now, the old vine, and when the new shoots have appeared to grow them. Once a good frost hits, which will kill the shoots. The hop plant will go dormant during the winter time. Maintain in the spring around the stem and trim the crowns new rhizome growth. Hop plants, the original root crowns may be included. New rhizome growth form, which will be a long, slender stem, which contains tiny nodules develop new vines. They dug up and start a new plant at a new location, discard or better yet, give it to a friend.

During the second new growth appear sooner, usually in early April. Is hard to do, but start from the trim vines to grow in early May. This strengthens the plants and make more of a harvest. How is nearing the end of May you get some nice runners. Let the two best-looking vines grow and cut during the second year and produce from the rest. If the third year rolls around, you can grow 3 or 4 vines of each crown.

How to brew beer – Whether this is your first fermentation, or a continuation of the Que

Beer brewing can be as complex or simple as you want to do it. There are beer brewing kits available, the brewery – to simplify and then there’s the art of brewing beer from scratch.

The key components

Before the start of the brewing process, you must first understand the four key ingredients necessary to brew a batch of beer: water, fermentable sugar, hops and yeast. Each ingredient is an integral part of the recipe and cooked in a certain way to be a successful batch brewing. Understanding of their basic qualities and how each ingredient will react with the other, is an important aspect of beer brewing

Water: Water is the main ingredient in beer, so it is very important that the water tastes good. If the tap water in your well at home, you taste, it is used in order for the brewing of beer. If you do not taste that appeals to your tap water, you can instead use bottled or distilled water. Use tap water, boil it to evaporate first chlorine and other chemicals that might interfere with the brewing process. Let the water cool before using.

Fermented Sugar: Malted barley is used to fill the ingredient common to the sugar quota in a home brew recipe. Some breweries to replace a percentage of corn, rice, wheat or other grains, the beer a lighter taste. From Brewers should purchase a ready-to-use form of malted barley malt syrup or malt extract, rather than trying to malt the grain from which nothing, as there is a very complex and delicate process is called. With a malt extract guarantees of fermented sugar is in just the right way and ready to act, while the beer-brewing process requires.

Hops: Hops are cone-like flowers on a hop vine found. They give the bitter taste of beer, which is like sweet. Hops to inhibit spoilage and also help the “head” (frothy top when poured a beer) more.

Yeast: First things first: Do not use bread yeast for brewing beer is not! Brewer’s yeast is grown specifically for use in the brewery. There are two broad categories of beer yeast: ale and stock. ALE yeasts are top-fermented, meaning that they tend to be at the top of the carboy during fermentation depend and rest at the bottom, after the majority of the fermenting has occurred. ALE yeast will not ferment active below 50 degrees F (20 degrees C). Lager yeasts are bottom fermenters and are best at a temperature of 55 degrees F (25 degrees C) for up to 32 degrees F (0 degrees C). As their names suggest that taking the type of yeast used an important role in influencing the type of beer that are made. Leave is not to create the yeast to define the beer, but, like all the ingredients and the taste of the kind of beer you participate.

Ready to brew?

We have decided to use a simple ale recipe, to lead you through the process. Cooking is first brewery to make the wort, a soupy mixture of malt and sugar that is boiled before fermentation. Malt and sugar are the perfect food for yeast grown in – makes the all-important process of fermentation. All the ingredients for the manufacture of beer can be found at your local brew supply store, or on any number of beer-outfitter. Once you have all necessary equipment and ingredients, you are ready, the beer-making process to make your equipment properly sterilized initially and cooled the wort, fermenting wort and bottling your brew.

ingredients:

• 1.5 liters of water
• 6 pounds of canned pre-hopped malt syrup light
• 1 ounces hops pellets (choose your flavor)
• Poured into a ice water bath (do not use ice bought)
• 3 liters of cold water
• 2 packages (7 grams) ale yeast
• 1 cup warm water (about 90 degrees F or 35 degrees C)
• 3/4 cup liquid corn syrup (or 4 ounces dry corn syrup)
• 1 (4-ounce) container-iodine solution
• 1 tablespoon of bleach

Be a bottle of household bleach or iodine solution, which can be purchased at your local home brew shop cleans all your materials or use. (Makes a bleach disinfecting solution of 1 tablespoon bleach to 1 gallon of water.) Make sure you rinse the equipment well with boiling water before use

Part I: Make and cool the wort

Disinfect the pot, stirring spoon and fermenter with the sanitizing solution. Rinse everything in boiling water.

Bring 1.5 liters of water to a boil. When the water begins to boil, remove it from the stove and in the malt syrup, stir until it dissolves. Do not leave syrup to burn on the side of the pot or to hold down, and how it will taste terrible. Return the pot to the heat and boil the mixture, 50 minutes, stir frequently and watch constantly to prevent boil-overs. If the mixture threatens to boil over, reduce the heat.

Have passed after 50 minutes, stir in the hop pellets. Hops creates a foam on the top of the liquid – that is when the pot is very full, which lead to over-boil hops. Would you like to avoid this at all costs, by reducing heat and spray the foam down with a bottle of water (disinfected, of course). Let the hops for 10 to 20 minutes.
While the wort is created, preparation of yeast by 1 packet yeast in 1 cup warm water (90 degrees F or 35 degrees C. Stir and cover for 10 minutes When the yeast (not form foam) reacts, drop the yeast solution and repeat the procedure with the second yeast packet.

For the time will be added hops to the wort, you should use a cold water bath in a large sink or bath to cool quickly, prepare the seasoning. When completed, the wort boiling, the pot floating in the water. Stir the wort while it is sitting in the bathtub so that the maximum amount of wort reaches the sides of the pot where it can cool quickly. When the water warms up, add more ice water to keep cool. It takes about 20 minutes, the wort to cool to about 80 degrees F (27 degrees C)

Part II: Ferment

Pour the 3 liters of cold water in your clean carboy. Funnel into the hot wort. Sprinkle the prepared yeast in the carboy. The carboy mouth cover with plastic wrap and cap it with a lid. Hold tight to shake your hand over the lid, distribute the bottle up or down to the dregs. Remove the foil wrapped, wipe the wort to carboy mouth off and the fermentation lock (with a little water added to its tip).

Store the carboy in a cool (60 to 75 degrees F or 15 to 24 degrees C) safe place away from direct sunlight where you can easy to clean and drain all the foam that escapes. A bathtub is a great place to store your fermenter when no windows in the rooms. When the temperature drops into the storage room and bubbling in the carboy airlock stops, move the carboy to a warmer place. The fermentation is continued. Fermentation should start within 24 hours. A clear sign of fermentation is the production of foam and air bubbles in the fermentation lock.

When fermentation starts, it creates a slow trickle of bubbles that increase the amount for a few days, and then reduced again to a slow trickle. Let the beer ferment for about 14 days when the primary fermentation has taken place. If the fermenting process Pops to block the fermentation of the carboy, it re-sanitize and point it back in the Carboy.

Part III: Bottle

Clean all your bottles of them in the disinfecting solution (make sure you keep them in the solution so that the water is inside the bottle) to soak for 1 hour. Rinse the bottles with boiling water. Disinfect and a small pot, bottling bucket, siphon and racking cane. Follow the instructions to clean the bottle caps they came. Let everything dry air.

Combine the corn syrup and 1 cup water into a sterile pot. Let cook for 10 minutes. Pour the mixture into the bottling bucket. Be careful not too much corn syrup, bottling bucket, to be added, as this beer over the carbonates and cause bottles to explode that! Place the fermenter full of beer on the kitchen table and the bottling bucket on the ground below.
The siphon of the racking cane attach. Preparing the siphon by filling it with tap water. To prevent pinch both ends of the siphon, that water is scarce. Place one end of the racking cane and siphon into the iodine solution and an end to an empty glass. If the solution is run into the siphon and expelled all the water in the glass, pinching both ends, leaving the iodine in the trap for 5 minutes to re-sit the jack sanitize. (Resist the temptation to bubbles in the siphon with your mouth to encourage the flow of iodine solution).

Put an end to the adjusted siphon into the fermenter and the other end into the glass, as soon as the beer flows through the siphon has started, you can transfer an end to the bottling bucket. Monitors the speed at which pinch the beer in the bottling bucket and siphon the release with your fingers (or use a specialty chain tension). The beer should not splash in the bucket, it should fall into it gently. Once all the beer was tapped into the bucket, cover it (with a secure cover) and wait 30 minutes, the sediment on the bottom of the bucket to be paid.

Place the bottling bucket on the counter, set the trap and run the other end of the siphon into a bottle. Fill each bottle of beer to 3/4 inch from the top of the bottle. Each bottle with the bottle-cap lid and make sure you check that the Caps are safe.

Sure signs of infection:
Keep an eye out for beer and strands of mucus in a milky layer at the top and / or residues bumps clung to the air space in the bottleneck. If the beer lines, it has most likely a lacto-infection and should be discarded. The milky layer is a sign of a Micro-Derm infection; This beer should also be discarded.

If the United States may, alcoholic drinks beer has chosen. According to Brewers Association Beer in America achieved market data 101 billion U.S. dollars to drink in 2009. In addition to the land of Uncle Sam, beer in the beverage industry, which is popular all over the world.

True Fact about beer – Although it contains alcohol, it turns out, the beer also has health benefits. In a small beer is mentioned of action may prevent cardiovascular diseases. In the center of controversy over this drink is served 5 facts about beer.

1. content in beer
   The substantive content of the beer are water, and flowers, mushrooms and whole grains. Beer gets a taste of hops, a kind of trademark flower vine. In the meantime Alkoholnya derived from whole-grain cereals, especially millet (barley) to germinate and take allows the yeast. Research shows that beer made with different types of proteins from yeast.
2. Containing of the anti-cancer
   Cultivation of hops give bitter taste and aroma of the fruit to the beer, turned out to have cancer as a fighting force. Hops, according to a 2009 study in the Journal of Agricultural and Food Chemistry published antioxidants, cancer cells, which opponents better than red wine, green tea and soy products. The antioxidants in the plant, hops is xanthohumol only.
   The problem is to get the antioxidant benefits of hops we drink about 118 liters (450 liters) of beer per day need. Therefore, researchers are now trying to make anti-cancer efficacy in the middle of the hops can be made into pills.
3. Strengthening of the bones
   Although drinking beer is not recommended, but this drink contains silicone, which is good for bone health. In a study published in the Journal of the Science of Food and Agriculture, which has rich deposits of beer barley and hops silicon more than beer made from wheat.
4. Good  for kidneys
   Bad beer seemed a lot of people already known, it will benefit a drunk, what looks to be severe enough to disturb sleep, dehydration, kidney disease and to trigger an increased risk of cancer. Alcoholics also 7 times higher risk for cancer of the digestive organs suffer.
5. Good for the Heart
   Canadian researchers found that drinking alcohol can increase good cholesterol levels down. Research in the years suggests, in fact, drinking alcohol in sufficient levels (not more than 2 grams), because it has positive health benefits.

it is a few points the true fact about beer