Craft Brewers of Kekistan

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Why Brew Beer?

Making beer at home is easier than you think. It requires just a handful of affordable equipment and special ingredients and it's a great way to learn a new skill while impressing your friends!
Unlike cooking recipes which are expected to take a few hours at most, beer recipes have a timeline that is more like four weeks from beginning to end. While the wait may be long, it doesn't take very much work to brew your own beer from malt extract. You'll need a few special ingredients and pieces of equipment that can all be ordered online or provided by a local homebrew shop.

The Process:
There are three major phases in the brewing process: wort making, fermentation, and packaging. Wort making is the step that requires the most work from the brewer, as you make a perfect solution for brewer's yeast to turn into tasty beer. During wort making fermentable sugars from malt are combined with the flavor and antioxidant properties of hops. The next step is fermentation, the time when special yeast bred to ferment wort converts sugar into carbon dioxide (CO2) and ethyl alcohol (ethanol) to make beer. While fermentation happens there is no action required by the brewer because yeast are doing all the work! The final step of brewing is packaging. In most cases homemade beer will go into bottles but it can also go into large bottles called growlers or kegs for serving on draft. A small amount of sugar is added to the beer before it goes into individual bottles. This sugar acts as food for the yeast in the beer which they turn into the CO2 we expect in beer! Yes, all those bubbles in your final brew are from a yeast snack.

Sanitized for Your Protection:
Before you begin brewing, you'll need to clean and sanitize your equipment and work area to prevent spoilage and avoid foul tastes in the beer. The saddest situation for a beer brewer is to wait weeks for fermentation only to find the beer's spoiled.
For every step of the brewing process you'll need two types of cleaner: one to clean dirt and grime and one cleaner to sanitize surfaces. It is easy for beer to become infected by microbes in the air or left over in kitchen equipment. These microbes can make beer taste like vinegar or sour butter so it's important everything is very clean to avoid those nasty flavors.

What You'll Need: The Key Ingredients

Before beginning the brewing process, you must first understand the four key ingredients necessary to brew a batch of beer: water, fermentable sugar, hops, and yeast. Each ingredient is integral to the recipe and must be cooked in a certain way to yield a successful batch of brew. Understanding their basic qualities and how each ingredient is meant to react with the others is an important aspect of beer brewing.

Water: Water makes up 90 percent of the brew, so using tasty water makes a big difference. If the tap water at your house tastes good to you, then it is fine to use for beer brewing. If you don't like the way your tap water tastes, then you can use bottled or distilled water instead. If you use tap water, boil it first to evaporate the chlorine and other chemicals that may interfere with the brewing process. Let the water cool before using.

Fermented Sugar: Malted barley is the ingredient commonly used to fill the sugar quota in a home brew recipe. Some brewers will substitute a percentage of corn, rice, wheat, or other grains to add a lighter flavor to the beer. Beginning brewers should purchase a ready-to-use form of malted barley called malt syrup or malt extract, rather than attempting to malt the grain from scratch, as it is a very complex and touchy process. Using a malt extract will guarantee the fermented sugar is prepared in just the right manner and will act as it needs to throughout the beer brewing process.

Hops: Hops are cone-like flowers found on a hop vine. They lend the bitter flavor to beer that balances out sweetness. Hops also inhibit spoilage and help keep the "head" (the frothy top when a beer is poured) around longer.

Yeast: First things first: Do not use bread yeast for beer brewing! Beer yeast is cultivated especially for use in brewing. Beer brewing boils down to mixing a mash of malted grain (often barley) with hops and then fermenting it with lager or ale yeasts. There are two broad categories of beer yeast: ale and lager.
The yeast you choose helps determine the brew you end up with. Lagers are light, crisp and golden; ales, darker and more alcoholic.
Ale yeasts are top-fermenting, which means they tend to hang out at the top of the carboy while fermenting and rest at the bottom after the majority of fermenting has occurred. Ale yeasts will not actively ferment below 50 degrees F (20 degrees C). Lager yeasts are bottom-fermenters and are best used at a temperature ranging from 55 degrees F (25 degrees C) down to 32 degrees F (0 degrees C). As their names suggest, the type of yeast used plays an important part in influencing the type of beer that will be made. Do not rely on the yeast to define the beer, however, as all of the ingredients play a part in the taste and type of beer you will create.

Best KETO Beer

Budweiser Select 55
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55 calories, 1.9 g carbs, 2.4% ABV

With an aroma of toasted malt and subtle hops, this beer is the lowest when it comes to calories and carbs. It's even lighter than Bud Light, which comes in over our 100-calorie cap, and Budweiser Select, Anheuser-Busch's 99-calorie version.


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What is Beer Brewing Yeast?

History of Brewing Yeast

Before getting into brewing yeast here is some history on yeast itself. Yeast is a single-celled microorganism that is classified in the fungus kingdom. It is also one of the first organisms to be raised and domesticated. The domestication of yeast dates back at least 6,000 years originating in Mesopotamia. Originally yeast was primarily used for bread making, but it didn't take long before it was also used for making alcohol.

Brewing yeast is a species called Saccharomyces Cerevisiae. This species converts carbohydrates into carbon dioxide and alcohol. It’s also unique to brewing because it’s had centuries of cultivation and domestication. This domestication has enabled brewers to create yeast strains that have unique fermenting and flavor characteristics. Belgian beers rely heavily on specific “Belgian” yeast strains to give them their unique flavor characteristics. Northern Brewer sells both dry brewer’s yeast and liquid beer yeast, each effective in brewing beer. You can also read our comparison article, Dry Yeast Versus Liquid Yeast.

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History of Brewing Yeast


Yeast is one of the four pillars of brewing, and it’s arguably the most important, if not the most interesting. Adding yeast to your wort is what converts it to beer. The alcohol transformation process for most of history was considered magical. In Norway, a “magic” stick was often used to stir every batch of beer. The stick was thought to be magic because if the same stick was not used the beer would not ferment consistently. Unbeknownst to those earth Scandinavian brewers, the magic stick was collecting and storing the yeast and would innoculate [sic] their wort each time they used it to stir their wort. It wasn’t until the invention of microscopes that scientists could start studying yeast and understanding how such a tiny little organism could make an end product called beer. Louis Pasteur, yes that Louis Pasteur, gave us our modern understanding of what we now know as fermentation. He also traveled to breweries and distilleries to help them with their yeast. Louis Pasteur, was in fact, the brewing industry’s first lab assistant!

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History of Brewing Yeast


The brewing yeast strains currently used in the United States can be traced back to German and Belgian yeast strains from the 1600s. The origin of specific yeast strains is a little cloudy, but the type of yeast we use seems to have originated from the commercial breweries of Germany and Belgium. Those yeast strains made their way to the breweries of Great Britain and eventually came over with the early European settlers of America. Our “native” yeast strains mostly resemble British yeast strains. Interestingly, the early European settlers didn’t cultivate the wild yeast found in the states naturally. Our beers are fermented by an invasive species!

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Using Yeast In Your Wort To Make Beer

The science around brewing yeast has now been around for a long time. We now know how to maintain our yeast to make delicious beer. But the science behind yeast isn't even a requirement for most of us, we use off-the-shelf yeast for our beer. As mentioned earlier there are two types of pre-packaged styles of yeast, dry and liquid. When using dry yeast, you can sprinkle it directly on your wort and let it do its “magic”. Using liquid yeast is pretty much the same, all we do is shake it up and pitch it directly into the wort. The yeast laboratories have already done the heavy lifting and their packages come loaded with billions of yeast cells.

Though off-the-shelf packages are fine most of the time there is more you can do if you desire a deeper understanding of the brewing process and yeast handling. Making a yeast starter is one of the easiest ways to make better beer. A yeast starter can increase your yeast attenuation rate, and yeast cell count. The yeast attenuation rate is determined by the amount of sugar your yeast converts into alcohol. An increased yeast cell count can mean fewer off-flavors as more cells are converting the sugars and this reduces speeds up lag time. “Lag Time” is the period between the moment you pitch your yeast to the time it begins to produce alcohol.

Other ways to keep your yeast healthy are the use of nutrients and oxygen. Yeast is surprisingly complex for being a single cell microorganism. They require important minerals to live such as phosphorus, zinc, iron and many more. While wort generally provides yeast with all the key nutrients, yeast nutrients and energizers can help with stuck fermentation or unhealthy yeast. Aeration, the addition of oxygen, is also very important to the health of your yeast. While the addition of oxygen and beer may seem counterintuitive, it’s important to oxygenate your wort before adding the yeast. Oxygen makes the yeast cell walls pliable and conducive to cell growth and reproduction. Homebrewers often shake their wort in the carboy, but you can use other beer aeration techniques.

As you’ve read, yeast is a fascinating element in brewing and we’ve barely scratched the surface. If you’re ready to dive into the petri dish and learn more about yeast, “Yeast” is a fascinating book written by White Labs founder and owner Chris White along with Jamil Zainasheff who has written extensively about beer and owns Heretic Brewery and Distillery. Yeast use can be as easy or as complicated as you choose to make it, and either way that yeast is going to turn your wort into delicious beer.

Read More About Yeast:

Making A Yeast Starter-Learn how to make a yeast starter.
Yeast Nutrients and Yeast Energizers- Keep your yeast healthy.
Dry Yeast and Liquid Yeast- Check out the pros and cons.

Hydrating Dry Yeast- Is pitching dry yeast directly the best method?
5 Easy Tricks For Boosting Yeast Health

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Brew System Addendum

Learn what you need to do to brew reproducible and repeatable beer time after time. Topics include proper use, and calibration, of various measuring devices, accounting for differences in brew systems, processes, and recipes to ensure that you get the results you are expecting in terms of batch size, alcohol by volume, bitterness, and color.

00:00 - Intro
02:11 - Specific Gravity Measuring Devices
02:28 - Hydrometers
08:18 - Refractometers
12:43 - Volumes
17:13 - Temperature
20:28 - Dead Space Losses
24:30 - Absorption Rate Losses
27:07 - Evaporation Rate Losses
29:55 - Mash Extract Efficiency

Other Videos & Links Mentioned:
Hydrometer Testing & Calibration:
Brewing America Precision Hydrometer:
Grain Absorption Rates: Cooler Mash Tun Versus BIAB (An Experiment):
Determining Hops Absorption Rate: An Experiment:
Mash Evaporation Rate: An Experiment:

Master Your Brew System

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Boston cream pie cheesecake


KETO "Boston Cream Pie" Cheesecake
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 16 slices
Calories: 204
Author: Lisa MarcAurele
A fabulous low carb cheesecake that bakes up in no time. It's got a layer of gluten free cake topped with cheesecake then a layer of chocolate!


Cake Layer:

▢ 1 cup almond flour
▢ 1/3 cup coconut flour
▢ 1 1/2 teaspoons baking powder
▢ 1/2 teaspoon salt
▢ 1/2 cup butter softened
▢ 3/4 cup low carb sugar substitute or other sugar substitute
▢ 2 eggs
▢ 1 teaspoon vanilla
▢ 3/4 cup unsweetened almond milk or coconut milk

Cheesecake Layer:

▢ 3 blocks cream cheese (8 ounces each), softened
▢ 3/4 cup low carb sugar substitute or other sugar replacement
▢ 1 teaspoon vanilla extract
▢ 3 eggs
▢ 1 cup sour cream

Chocolate Layer:

▢ 6 tablespoons heavy cream
▢ 3 ounces low carb dark chocolate or 3 oz Lakanto chocolate bar
▢ 1 tablespoon butter

Cake Layer:

Preheat oven to 350°
Grease a 9 or 10 inch springform pan,set aside.
Sift together flour, baking powder and salt.
In bowl of stand mixer cream butter and sugar together until light and fluffy. Add eggs and vanilla and continue mixing until smooth.
Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.
Bake until center is set and toothpick comes out clean.

Cheesecake Layer:

Lower oven temperature to 325*
In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
Separately whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in sour cream. Pour mixture over cake in the springform pan, spreading to cover.
Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours (I chilled mine overnight)

Chocolate layer:

When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.
Chill for 15 minutes and then spread over top of cake.
Chill until ready to serve.

Use a springform pan. This makes the entire process a lot easier. The sides will have to be greased well if it's not a good non-stick surface.
If your cheesecake sticks to the pan, use a knife. The sides of my cheesecake did stick a bit to the sides, but running a knife along the inside of the pan before expanding the sides did the trick for easy release.
Cool the chocolate before adding it to the cake. Once the chocolate mixture is completely blended, it needs to cool off a bit before spreading on the cake. You can drip some of the chocolate down the sides if you wish, but I chose to keep it all on the top.
Store in the refrigerator or freezer. It should keep for up to 2 weeks in the refrigerator or up to 6 months when frozen.
Serving: 1g | Calories: 204 | Carbohydrates: 5g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 185mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 1.5mg
Net Carbs: 3 g | % Carbs: 6 % | % Protein: 8 % | % Fat: 85.9 % | SmartPoints: 8

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