Carbonating Beer the Natural Way

There are millions of beer drinkers around the world. In fact, it’s highly probable that all adults in the modern world have tasted beer at least once in their life. Some like it while a few don’t like the taste of beer. But to those who love beer, having beer just feels like a taste of heaven on Earth.

For beer drinkers, it’s nice to think that you can actually brew your own beer right in your own home. But, this is not an easy task. You need the right ingredients for your brew and all the right materials to use. Also, you need to know how to carbonate your beer after you’re done fermenting it.

Carbonating beer is actually quite easy if you want to do it the natural way. Just make sure you don’t kill off the yeast in your brew as the yeast is still needed to be the one to eat up the sugar that will then be converted to the carbonation or the addition of the carbon dioxide or CO2. Carbonation is a very important process in beer making. Although some may develop a liking to uncarbonated beer but we are all used to seeing beer with foam, right? That foam is there for a reason. It enhances the flavor of the beer and it also makes it even more refreshing which makes beer one of the most sought after alcoholic beverage no matter where you are in the planet.

Beer-making dates back to many centuries and celebrations just don’t seem to be the same without beer around. College students and adults alike just can’t get enough of beer which means that making your own beer that tastes really good is going to make you a great profit as well. Not only will you earn money from making beer but you will have an endless supply of beer as well.

Carbonating can be done naturally which means you don’t need a CO2 tank to pump the carbon dioxide forcefully into the brew. All you need to do is to add priming sugar to your bottles of beer before you add the brew and then seal it. Store it for several days and after the carbonation process is done, when you open a bottle of your beer you’d be happy with the fizz. If opening a bottle doesn’t seem satisfactory to you when it comes to the fizz, let the other bottles stay for more days to give the yeast enough time to carbonate the beer.

There are different factors that affect the speed of carbonation such as the amount of priming sugar you added and also the yeast if it’s still alive or already dead. Dead yeast would be of no use to you so make sure the environment of the brew is healthy for the yeast and they won’t end up going hungry.

Craft beer has that residue that others find unsightly. For experienced craft beer drinkers, they know that this residue is just part of the yeast and is harmless. It’s just a sign that you are drinking craft beer so you get all the goodness as the beer didn’t go through filtration. Also, because of natural carbonation you get more of this residue. You can get rid of it when you carbonize it in a keg and dispose the first glasses with all the residue that settled under the keg and the rest would be great clear beer.

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