Milk Stout / Belgian Beer Yeast (Alcohol 14%)12g

Temperature range: 18-22°C

Alcohol tolerance: 14%

Recommended wine type: Belgian style beer/sweet stout.

1. Malting: The process begins with malting. By soaking barley seeds in water to germinate. during this process Enzymes are activated. By turning the starch in barley into fermented sugar. The germinated barley is then dried to stop the germination process. This results in malted barley.

2. Grinding: Barley malt is ground into a fine powder. Ground rice is mixed with hot water in a process called grinding. The enzymes will continue to digest starch into sugar. This creates a sweet liquid called wort.

3. Brewing and Hopping: The wort is transferred to the kettle and boiled. Hops are added during boiling for bitterness, flavor and aroma. The timing of the addition of hops influences these characteristics.

4. Cooling and aeration: after brewing The hot wort is quickly cooled to the optimum temperature for yeast fermentation. During the cooling process The wort is often aerated to carry oxygen. which yeast needs for healthy fermentation.

5. Fermentation: The cooled wort is transferred to the fermentation tank. and the yeast used in beer production Yeast uses the sugars in the wort and produces alcohol and carbon dioxide as by-products. This initial fermentation typically takes a few days to a few weeks. depending on the type of beer

6. Pretreatment: After the preliminary fermentation is completed The beer goes into conditioning. This is the ripening period where the flavors blend together and the beer becomes smoother. Some styles, such as ales, may require a shorter acclimatization period. Lagers usually require a longer cryopreservation period.

7. Clarification and Filtering: Beer may be clarified and filtered to remove any residual sediment, yeast and unwanted particles. This step improves the clarity and stability of the beer.

8. Carbon Dioxide: Before Packaging Beer often contains carbon dioxide. This can be done naturally by adding a small amount of sugar to the beer before bottling. The remaining yeast will use this sugar. Causing carbon dioxide and causing beer to produce carbon dioxide

9. Bottling and packaging: Carbonated beer is transferred to bottles, cans or kegs. The bottles are generally capped. and the cans are sealed. The beer is now ready for sale and consumption.