What is starch? Starch is carbohydrates from grains. Starch is used to break down into sugar. Sugar is used to ferment in beer. You need enzymes to convert starch to sugar. To do this, your grains need to be malted, as that’s when these enzymes exist naturally to convert the starch to sugar, for the […]

Enzymes are proteins that act as catalysts. Catalysts is where these proteins speeds up the chemical reaction. So enzymes help change 1 stuff into another stuff. Example, your stomach has enzymes that helps turn the food you eat into food for your body to eat. Enzymes that’s used in beer brewing is alpha and beta […]

Gluten is a form of protein, found in wheat, rye, barley, oats. The gluten proteins trigger an immune response in the small intestine. Grains that don’t have gluten includes corn, rice, sorghum, buckwheat, millet, quinoa. how to make gluten free beer Yeast don’t have gluten, but if they’re harvested in a gluten environment, there’s going […]

Grain is a dry and hard seed. There’s whole grains, and refined grains. Whole grains is the whole grain. Refined grains is where the whole grains is milled to take out the bran and germ that’s in the whole grain. Refined grains can be stored longer, and has a smoother and finer texture to the […]

You get grains (which are seeds), and you soak them in water. After awhile, the grains will sprout (start to grow), and that’s sprout grain. Enzymes are released when grains start to sprout (grow). What enzymes are good for sprout grain for making beer?

Malted barley is when the barley grain is made to grow, and when it starts to grow, the grain is made to stop growing. So the difference between a grain of barley, and a malted grain of barley, is that the malted grain of barley has started sprouting and growing, and you then stop the […]