After doing this, you need to pour the contents to the cold water present in the fermenter. Again, mix well and allow the fermentation to happen in the recommended temperature. Monitoring the fermenting process. This is the process of turning the malt into beer. The initial stage of fermenting the beer can go on for days and the key here at this step is the proper monitoring of the temperature. This is necessary so that the moment you know that the local water is of poor quality, and then you can always do something to improve on its quality during the actual brewing session. Water for use in home brewing is important in a sense that brewing cannot function without this main ingredient. Did you know that around 4 to 6 liters of water is needed in order to produce just one liter of beer? This system is tasked to keep the beer cold and at the same time ensure its dispensing and the carbonation system. Now there are three basic types of this system. Under the counter units. This can be added or built into the cabinet or the counter. Stand alone units. This is best selected if the intent is to place the system anywhere inside the house. Be sure to exercise safety precautions since you are handling ammonia. Carefully clean old bottles with the use of the bottle brush. The brush can be used to reach hard-to-reach bottom of the bottle, the site of accumulated molds. After cleaning with the help of the brush, its best to sanitize the bottles again. For intermediate brewers, the guide you should pick should cover brewing extensively. Brew Kettle This is what you use to boil the beer or whatever beverage you are trying to create. No matter your skill level, you should always get yourself a stainless steel pot which should hold at least 5 gallons of liquid. When you use a higher temperature during this stage of home brewing, there will be a reduced effect of the beta amylase and as such there will be larger amounts of sugar in your beers. And finally; When you want to have a full bodied home brew, the recommendation by many is to use the low attenuation yeast strain.