Page 24 - Demo

19The homebrew setup in figures 1 through 6 was in Bill Owens%u2019 garage in Livermore, California. Figure 1 shows an early attempt at the false bottom. Figure 2 shows cracked malted barley being sparged, or the grain being rinsed with hot water to extract as much sugar as possible.60 Owens used another piece of slotted copper pipe to slowly disperse the hot water. Cracked malted barley increases the surface area in contact with the water, but leaves the grain large enough to act as its own filter. Figure 3 shows the converted keg kettle serving as a hot liquor source. Owens gave detailed instructions on how to cut a commercial beer keg and add plumbing in the bottom so the keg kettle can serve double duty: to create hot liquor (water before mixing with grain) and to boil wort with hops. Not shown is the wort transferring from the igloo mash tun into a bucket then into the keg kettle. The wort is boiled in the keg kettle for a set amount of time, typically 60 minutes.Specific types and amounts of hops are added in intervals, depending on the recipe. A variety of oils and chemical compounds in hops provide the bitterness and aroma to beer. The bitterness retards the growth of unwanted bacteria and yeast in the beer, thus lengthening shelf time of the final product. The flavors and bitterness of the beer vary based on the type, amount, and timing of hops used, and the intended beer style.61 Once finished, the hopped wort is transferred to the fermenting vessel. An old adage goes %u201cbrewers make wort, yeast makes beer.%u201d Because hot sugar water is very attractive to airborne yeast and bacteria, brewers must quickly cool down the wort to fermentation temperature.The second big innovation of How to Build a Small Brewery is the garden hose heat exchanger, as seen in figure 4. This %u201ctube in shell%u201d system is a copper tube inside of a common garden hose. The hot wort runs through the copper tube and cold water runs around the copper in the hose. This system can cool 10 gallons of wort to a usable temperature in about 30 minutes