Now that you've learned everything you need to learn about home brewing beer, you're all ready to start. Home brewing consists of 5 steps:

 Brewing the beer

 Cooling and Fermenting

 Priming and Bottling

 Aging

 Drinking

These directions are for 5 gallons of home brewed beer in addition to basic home brewing. You could should make some slight changes while doing so relying on the devices you're using such as a kit or the kind of beer you're making.

AND FINALLY ... GET BREWING!

The first thing you wish to do is decontaminate everything. Not simply clean, however also decontaminate. Bacteria might not be seen, however it can still be there and destroy your whole set of beer. Home brew supply stores offer sanitizers or you can make use of bleach. Make a mix of 5 gallons of cold water per 2 ounces of odorless bleach, using your sink or a large tub.

Sanitize your carboy initially (if you have one), followed by the various other equipment. Things that fit in your sink can soak for 10 minutes, and then rinse them completely.

PREPARING THE WORT

Put in about 1 1/2 gallons of cold water into your large brewing kettle. If the recipe you're making use of uses specialized grains, put them in a sparge bag and allow them to take in the kettle and switch on the burner. When it reaches the point where it is practically going to boil, get the sparge bag.

Add the malt remove into the kettle and bring it to a boil once again. Let it boil for 20 minutes, making sure it doesn't boil over. Make sure you stir the mix immediately and regularly so the malt doesn't stay with all-time low of the pan and burn.

INCLUDING THE JUMPS

Put the needed amount of bittering jumps in a sparge back and high for at least 30 minutes. Do not eliminate it before 30 minutes, as it needs this much time for all the oils to extract from the hops. If your beer recipe asks for completing jumps (which are optional), put them in another sparge bag and steep for 1 to 10 minutes. If you're after scent, only about 2 minutes, but if it's taste you're interesteded in, then 10 minutes. Turn the heat off, take the wort off the hot burner and put the cover on the brewing pot.

CHILL THE WORT

If you have a fermenter (glass carboy), fill it half-full with cold water. If you have a wort chiller, you can use this to chill the wort. If not, fill up a bath of cold water (water with ice) to sit the brewing pot in so it can chill. You may have to drain the ice water and refill with ice. If you don't have a wort chiller, you'll want you did!

PREPARING (PROOFING) THE YEAST

While your wort is cooling down, you can prepare the yeast. Get a disinfected measuring cup and include 6 ounces of lukewarm water from the tap. Add the dried yeast to this, cover and set aside for a bit. The warm water assists to trigger the yeast.

THE FERMENTER

If the brewing pot with the wort has cooled to where you can practically touch it, make use of a huge funnel to move the wort to the glass carboy (fermenter). You might make use of a little sterilized pot instead of a funnel. Fill the fermenter with cold water until you have 5 gallons (there should be a 5-gallon mark). For the yeast to work correctly, it needs oxygen, which is gotten rid of from the boiling.

To renew it with oxygen, splash the water when you're pouring it in and shake the fermenter periodically. Focus on the temperature level, which ought to be below 75 degrees Fahrenheit. Do NOT put the yeast in the wort up until the temperature level is below 75 degrees or it might pass away. You may wish to take a reading with your hydrometer at this time to inspect the particular gravity.

ATTACH TUBING

Set the fermenter some location where it will stay cool, steady and out of direct sunshine. Get a big sturdy container and fill it half full with water. Put it beside the fermenter. Get decontaminated tubing with outdoors diameter of 1 1/2". Put one end in the fermenter and the various other end in the container of water, making an airtight seal. This becomes a blow off tube, which will permit any excess foam to leave while the preliminary fermentation is happening.

The first couple of days, you'll actually see the yeast go to work as excess foam will come out the top in addition to air bubbling out from the container.

Some individuals truly love viewing this procedure, knowing their beer is being made. The tube needs to remain under the water to keep the seal airtight. You can get rid of the blow-off tube after 3 days and put in the disinfected stopper and air lock. Make sure you add about 3/4" of water to the air lock or it won't work. You'll know the air lock is in place securely and has a great seal if your mix begins to bubble. This is from the escape of carbon dioxide.

MORE WAITING ...

After you've put in the air lock, the beer will need to ferment until the yeast is done, which usually takes from 5 to 14 days. It will be ready for bottling when the air lock is no longer bubbling. A hydrometer reading will tell you if the fermentation is full. You're now ready to bottle!

BOTTLING STEPS

Once again, you have to sterilize everything including

- bottling container,.

- hose,.

- bottling tube,.

- racking walking stick,.

- bottles.

The bottles need to be extensively cleaned before decontaminating them. Do not disinfect the caps. Put them in a little saucepan with sufficient water to cover them. Boil paid for five minutes, drain and cover them again until they're required.

Add 3/4 Cup of dextrose (priming sugar) in another pan with 16 ounces of water and boil for 5 minutes, cover and take off the oven.





MOVING BEER.

Now you're going to move your beer from the fermenter to the bottling bucket. With the fermenter on a table, obtain the airlock and put in the racking walking stick so it's roughly an inch above the yeast sediment. Connect the bottling tube and the plastic hoe to each various other and fill the hose with water. Connect the hose fulled of water to the racking cane and put aside for the moment. Put the bottling container right below the fermenter on the floor and pour the boiled dextrose in the bucket. Put the bottling tube to the bottom of the bucket and start the siphoning process. Try to splash as low as possible as you move the beer.

BOTTLING THE BEER ... FINALLY.

Put the bottling bucket on the table. Take the hose from the racking cane and connect it to the faucet on the bucket. You'll have to utilize a racking walking stick and 2nd siphon if you do not have a spigot.

Put an empty bottle on the floor under the bottling bucket. Open the spigot and put the bottling tube in the bottle, pressing down on the tube to obtain the beer moving. Fill the bottle right to the top. When the bottle is complete, take out the tube. Beer will drop down about an inch. Do this on all bottles until they're all complete.

CAPPING.

You need to be on a stable surface area for this, so you might want to remain on the floor. With the bottle capper and a cap, put a cap on the bottle. Draw the levers down with steady pressure, ensuring the cap goes on straight. Crimp the cap and ensure the seal is good. Do this for all the bottles.

YOU 'RE DONE!

All you have delegated do is clean up your mess. Shop your beer in a location with a cool and consistent temperature level in between 65 to 70 degrees. Let it set for about 2 weeks and be prepared to taste the best beer you've ever tasted!

RECIPES

Following are two popular home brew recipes that are easy to follow once you get the ingredients. They're perfect for a 5 gallon supply. You can modify them to your own personal tastes as you experiment.

BARLEY WINE

4 to 4 ½ ounces Galena, Eroica or Chinook bittering hops

10 to 12 pounds light malt extract

1-ounce of both Cascade and Willamette hops (finishing)

brewing yeast of your choice (many use Wyeast)

OKTOBERFEST

½-pound crystal malt specialty grain

6 to 7 lbs amber malt (this is an extract)

¼-lb. chocolate malt (this will be a specialty grain)

½ lb. Cara-Pils Munich malt (this is a specialty grain)

1 ½ to 2 ounces Saaz, Hallertauer or Tettnanger hops (this will be bittering hops)

½-ounce Saaz, Hallertauer or Tettnanger hops (this is the finishing hops)

Wyeast or brewing yeast of your choice

Some of these products may seem unfamiliar to you, but your home brew supply store should carry all of them and more. The recipes are very simple and will make a variety of different tasting beer. Once you get seriously into the home brewing of beer and other drinks, you'll find there are many recipes to be found. There's nothing more interesting than experimenting with different products for a unique taste. Your local library will have many informative books on home brewing as well as easy-to-follow recipes. The internet is also a wealth of information with their many articles and beer brewing forums.

There's nothing better when you take up a new hobby than being able to share your hobby with others that have the same enthusiasm. You can discuss recipes you've each tried, exchange helpful hints on money and time-saving techniques you may have learned. If you're considering entering amateur home brewing competitions, they'll be more fun if you know some of the participants.







Share