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Beer has been a part of American history and culture since those first ships docked on the new shores.  What the colonists tossed back in the quaint taverns is probably quite different from the beer you drink during Super Bowl and at cook-outs today.  Although actually quite simple in its process, there is still much that goes into making beer.  Mainly time.  Like any good wine, good beer needs time to age.  And it does get better with age.

Another thing that must occur after the brewing of your homemade beer is the carbonating.  This is key to how your creation will turn out.  It also ensures that any bacteria that managed to sneak in have been neutralized.  It is a proven fact that nothing in any way dangerous to humans can live in a current and active beer and/or yeast environment.  What makes a beer active is the carbonating.  Whether home made beer or a commercial brew, they all need carbonation. 

Is There A “How To” Manual Anywhere?

There are a few different ways you can choose for carbonating your homemade beer:

Put your beer into a closed pressure tank and pump that baby with carbon dioxide.  You would need a pressure gauge and a few other pieces of testing equipment to make sure you have the proper amount of gas.  Many major brewing companies use this method because it is inexpensive and much easier.  This process is designed to shave time off of the carbonating process.  Homemade beer and commercial beer can both be treated this way, if you have all of the equipment and tools necessary.

The other way for carbonating your homemade beer is also the oldest and more traditional method.  As opposed to directing inserting the carbon dioxide into the brew, yeast and a dose of wort (unfermented beer) is added.  The yeast will ferment the wort and the result is carbon dioxide.  Viola!  The beer then needs to be bottled and capped, or anything pressure-tight and stored for at least two weeks.  Experts suggest a longer period of time (four to six weeks), but you may not be able to hold out that long.

The more traditional carbonating method is preferred by most commercial breweries, and definitely preferred by private brewers.  You can certainly speed the process along and take plenty of short-cuts, but in the end time is the most essential ingredient.  There is a popular old saying, “Patience is a virtue.”  If you can be patient and allow your brew to age properly and naturally, you will end up with a great tasting beer.

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