 So I'm Chris Saunders. I'm a software developer and in my spare time. I'm a home brewer. I'm gonna be talking about the brewing process I do all grain brewing so I'm gonna talk about grain to glass grain to yeah, okay So that's just taking the raw materials and turning them into beer first one of the things we're gonna talk about I'm just gonna cover the ingredients first as hops these play the role of adding the Adding the preservatives and also adding the bitterness of the beer without that our beer would have really Coying sweetness to it and kind of makes them desirable secondly malt so depending on the The way it's been kilned you'll get really dark malts which add a lot of flavor to it Or if you have the really lightly roasted malt seal would get a lot of sugar Which actually gives the ingredients we need or the sugars we need for the yeast to do their job. These are the actual workers Brewers like they do a bit but without the yeast they're actually nothing So these guys actually create the alcohol that creates the beer we love and enjoy but without Water it we wouldn't have our beer and also a cool thing about water is water chemistry plays a really important role Depending on the Location of the water such as water in Burton versus water in Cologne You'll actually get a drastically different beer even if you made the exact same kind because of the contents of the water So we're all thinking yo cool. That's really good. This is all it takes to make my beer. I'm good I'm gonna go out and be an awesome home brewer, but there's a little bit more to it I'm gonna talk about the process that's involved in Going from that grant the actual final product the first off is the grind So this is taking those grains and grinding them up and exposing the insides of them which contain the starches that we need to Actually convert into sugar one thing we really need to be careful with though is that there's If the grind is too fine, we will start extracting tannins if you've ever had tea. It's been steeped for too long you'll get that really really puckery taste also some wines have that flavor and It results in a really undesirable desirable flavor, especially in here. We've got that ground up throwing some hot water This is called the mash. So we're creating a Like a malt tea. This is the where the actual enzymatic action kicks in to create that beer Or to create that sugary substance What we have to really careful with here is we need to be between 65 and 68 degrees Celsius So for below that we won't get the the enzymatic the enzymes won't kick in and above that will actually cancel the action which Has an effect on our efficiency. So you end up wasting a lot of that grain and not getting what you need Next up is the watering This is where we throw in a bunch of hot water because unfortunately during that process the The sugars don't like they start to stick to the grain We need to rinse those off to actually get the wort we need that we will use in the boil This is where we go in and add our hops So depending on when you add them it adds the various aspects earlier on in the boil when we add them We will get more of a the bitterness extraction. Those are also known as alpha acids So those add the the bitterness that we know they also provide the preservatives that help make our beer Keep it keep it from going bad also provides it with a bit of resilience versus Versus bacteria and stuff like that Secondly if we add them later in the boil we get the aroma and flavor Often if you've ever had anything like dogfish IPA or something like that That goes through the entire boil and most of the aroma and flavoring is due to the later additions those will add those resume flavors and That smell that we all have an enjoy Now we're in the transfer. So we need to cool that beer down really quickly to provide a good environment for our yeast to grow in and also We need to do a few things while we're going on one thing. We have to be careful with the sanitation This is the best place where things go wrong if you aren't careful. You'll end up introducing foreign bodies such as bacteria or External yeast those can end up ruining the beer and Adding a seago batter and stuff like that also oxygenation because of the boil We've ended up removing all that oxygen from we need to reintroduce the oxygen Otherwise the east won't have a positive environment to grow in so we go in this can be done by either Agitating or whatever then we ferment the beer. This is where the yeast actually do their job This is where the actual process of creating that beer happens It can happen anywhere between six days to six months depending on the style and once that's done We end up with our finished product, which is the lovely beer Depending on how you bought it you can drink it right away. It's generally undesirable. You can bottle it keg it whatever and Yeah, then you have your finished product and this really all I have to say I am Sonny's and I blog about this occasionally on my blog where I also did a little bit of an Arduino project that Was there to keep track of some stuff