Basic Homebrew Principles (null)
posted Thu November 1st 2007 @ 7:37 PM

Brewing relies on the conversion of sugars into ethyl alcohol and carbon dioxide by yeast through fermentation. Fermentable sugars are typically obtained by steeping malted grain (malt) in hot water during a process known as mashing. When malt is mashed at temperatures between about 60-70°C, natural enzymes in the grain break down large starch molecules into both smaller non-fermentable starch-like molecules known as dextrin and into fermentable sugar molecules. To read and/or listen to the complete article, you must be logged in. See below.