Well there are a number of reasons why this activity continues to attract hordes of men and women. And all these reasons can be traced to three major categories- the reasons can be grouped according to personal reasons, business reasons and for health reasons. These three categorizations are discussed below. Well, you may argue that others will just be contented with personal recognition and may not venture on commercializing their home made product. But this doesn't mean that it is not possible, in fact it is very much possible especially when the opportunity is very promising. However, it requires skills and perfection to reach this far. As a home brewer, it is important that you know the balance between a too hot and a too cold temperature. There is a right temperature for use in home brewing and this is dependent on the kind of yeast strain selected for the brew. By practice, the most common temperature used will register in between the 60s and the 70s. Let it be known that water can affect the production of beer in three ways: The ions in the water are important in the mashing process. And the character of the water used for this process will have an impact on the quality and the taste of the beer. The water that you choose will also have an impact on the amount of 'bitterness' of the end product. 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. So how are you to know that the beer is ready for bottling? Now there are two ways on how to tell if it's ready for packaging. One is to check the bubbles that come out of the lock; if the bubbles pop no more than one per minute then it's ready. Another test is by checking the yeast. If it's on the bottom, then it's prime up for bottling.