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Patience is required in homebrewing. The whole brewing process can take from two weeks to several months or even years, depending on the style of beer. Some enthusiasts brew beer in far larger quantities than the typical 5 gallon batch, sometimes as a prelude to commercial production. It is not unusual for a homebrewer to have several batches in different stages of completion to permit the dispensing of quality homebrew at short notice.

Advanced homebrewers often prefer to brew "all-grain" batches of beer, by mashing the grain themselves to reduce starch into sugars needed by the yeast. Such techniques allow a greater control over the final quality of the beer than malt extract brewing. A large vessel called a mash tun holds the water at various temperatures to break the starch in malt into fermentable sugars which become alcohol and dextrines (unfermentable carbohydrates) which give the beer body. The spent grain is removed in a perforated container called a lauter tun and brewing proceeds as normal. Often, homebrewers use one vessel with a perforated false bottom for both mashing and lautering. A hybrid called grain extract, or partial mash uses both home-mashed malt and malt extract. This method is preferable to those who do not want to invest in larger equipment required for all-grain brewing, but would like to experiment with mashing grain.

People homebrew for a variety of reasons. Homebrewed beer can be cheaper than commercially equivalent brews, however most homebrewers customize their recipes to their own tastes, which tends to be more expensive. For instance, hopheads, or fans of bitter beer, can hop their beer far beyond what would normally be considered excessive. Dark beer enthusiasts can create beers, such as Russian Imperial Stout or Porter, that are the antithesis of the commercially dominant paler style. Additionally, homebrewers are able to create ‘specialty’ beers that are either extremely rare or entirely unavailable on the open market. Moreover, homebrewers have complete control over the amount of alcohol produced (based on the amount of fermentables placed into the wort), allowing for the production of beers containing very low amounts of alcohol or very high amounts of alcohol.

Some homebrewers strive for perfection of specific styles of beer and enter their products in competitions. Others simply brew to have styles of beer on hand to drink and share that are otherwise commercially unavailable, or in an unacceptably poor state when they are available. Others, with access to extremely large quantities of bio-materials (grains, rice, beets, potatoes, etc.), produce their own alcohol fuel for powering farm equipment, as well as cars and trucks, at a considerable cost-savings relative to paying for fuel at the pump.

One of greatest draws of homebrewed beer is the opportunity to enjoy beer that is 'live'. Since almost every beer available is pasteurized, it is almost impossible for the average beer drinker to enjoy beer in its natural state. Pasteurization requires the beer to be cooked, which results in the disappearance of any carbonation. Commercial brewers collect the boiled off alcohol, mix it with the pasteurized beer and force carbonate the brew. The disadvantage of this is the fact that all of the yeast is killed in the process. Therefore, the beer tastes considerably dissimilar from ‘live’ beer. Moreover, the beer will not age without live yeast. Homebrew is never pasteurized, therefore the carbonation present is naturally produced by the yeast, the taste is a more natural flavor, and the beer will age, changing in taste, texture and color over time. Without homebrew, the general public would not be able to enjoy beer in its natural state. The one exception is a type of beer occasionally offered by pubs and breweries known as ‘cask conditioned’ beer, which, like homebrew, is not pasteurized.

The Process of Homebrewing | Brewing Culture| 5 Gallon Basic Beer| Basic Requirements| Method|
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