Now use this with caution since the bitter or burnt flavor can be quite strong if used with liberty. As a rule, make use of these grains with caution. The chocolate malt. This grain is similar malt and the only difference lies in the fact that this grain isn't processed that long. And as such, this doesn't carry the usual burnt flavor associated with the black malt. Are the bottles clean and sanitized? Check out as well the condition of the bottles, and look for signs of damage. You don't want to use bottles that are cracked and chipped. Clean and maintain the bottles with the use of ammonia. This is especially true if you are using old bottles with labels. The old bottles for use in bottling the brew should be soaked in a mixture of water and ammonia. 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. For the ingredients that would make a 5 galloon of beer, we will need one can of malt extract (pre-hopped), one kilo of fine sugar (preferable the one that is known as dextrose or corn sugar), one sachet of yeast and water (tap water will do but if it doesn't taste good you may opt for filtered water). Well this is simply that system that can dispense the beer every time you need it. Add this to your home party, and you have a personal assistant that can deliver the home brewed beer to your friends. This system is tasked to keep the beer cold and at the same time ensure its dispensing and the carbonation system. 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.