COTU UNIVERSITY of BREWING
Learn about the art of homebrewing from start to finish.
Homebrewing is where is all start for COTU. It’s not only a highly rewarding and enjoyable hobby, it is also inexpensive enough that anyone can do it. With a $100 and some spare time, you can get all the equipment you need to begin to come up with your own creations. Below are some links to help you on your journey, or further your technique and enjoyment of homebrewing. Good luck and let us know if you have any questions or just want to brag about your brews!
Homebrewing is the brewing of beer, wine and other beverages through fermentation on a small scale as a hobby for personal consumption, free distribution at social gatherings, amateur brewing competitions or other non-commercial reasons. Both alcoholic and non-alcoholic beverages can be made at home.
Brewing on a domestic level has been done for thousands of years, but has been subject to regulation and prohibition during some time periods in certain places. Restrictions on homebrewing were lifted in the USA in 1978, though individual states were allowed to pass their own laws limiting production. In some countries such as New Zealand, homebrewing beer or wine has always been legal.
COTU’s founders, Chris and Phillip Ray, started homebrewing as a hobby and has now turned into a successful microbrewery. Chris & Phil share there hobbies secrets in the 14 Steps of Homebrewing Basics.
COTU U’s 14 steps of homebrewing
Malt is germinated cereal grains that have been dried in a process known as “malting”. The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develop the enzymes required to modify the grain’s starches into sugars. Malted grain is used to make beer, whisky, malted shakes, malt vinegar, flavored drinks, and some baked goods. Malted grain that has been ground into a coarse meal is known as “sweet meal”. Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods.
The term “malt” refers to several products of the process: the grains to which this process has been applied; the sugar, heavy in maltose, derived from such grains; or a product based on malted milk, similar to a malted milkshake.
COTU U’s guide to over 30 different malts
Secondary fermentation can last as long as you want, but most beers will be ok after a week. After that, its time to bottle! This quick guide will teach you basic bottling techniques in 5 easy steps.
COTU uses both bottling and canning techniques with the help of some interesting machinery. Please don’t be afraid to ask us about how our process works.
COTU U’s 5 steps to bottling your beverage
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage.
During the production of wine and beer, yeast is added to a sugary solution. During fermentation, the yeast organisms consume the sugars and produce alcohol. The density of sugar in water is greater than the density of alcohol in water. A hydrometer is used to measure the change in specific gravity (SG) of the solution before and after fermentation. The volume of alcohol in the solution can then be calculated.
COTU always has a target ABV in mind when brewing old and new recipes. The formula is used on a daily occasion and we can consider our head brewer, Mike Killelea, the Einstein of COTU U.
COTU U’s formula to calculate ABV
Here you will find a glossary of over 50 commonly used brewing terms. When you head over to the brewery and we use a word you don’t know just come to COTU U’s glossary of terms and look it up!
COTU U’s glossary of common brewing terms