Homebrewing (non all-grain) *complete*

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daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth

Homebrewing (non all-grain) *complete*

#2364913 - 02/21/04 05:59 PM (22 years, 5 months ago)

Here's a cliff notes version on homebrewing. There's tons of resources out on the internet and if you bought a recipe from a homebrew store, they'll give you directions too. Just wanted to show you guys how easy it is to make fairly good beer, and none of that Mr. Beer shit. Any questions about brewing? http://www.howtobrew.com/

Get some drinking water(or if the tap water tastes good, I guess you can use that) and heat it up in a stainless steel(not aluminum) pot. You will need 7 gallons of drinking water or 6 gallons of drinking water and a 7lb bag of ice. You will lose water from evaporation when your brewing, and extra water will be needed to rise off equipment. This is for a 5 gallon batch of beer.

Get your wort bucket and fill it up with hot water and add a few tablespoons of bleech. Anything thats going to touch the wort, sanitize it. After your equipment is sanitized, dump out the water and rinse it with a little drinking water.

Once the water temperature is between 150-155F, then its time to steep your specialty grains.

If you want bland beer, you can omit this.

Put it in a mesh bag and tie it off. Let it steep for 20-30 minutes.

Depending on the grains you use, the color will vary.

The temperature of the water is plenty hot, so you can dump in the malt right now. Make sure its off the heat, you don't want the malt to burn. This is liquid malt extract.

Bring it up to a boil. Watch it carefully. There maybe some foam from the proteins in the grain, but it will denature and dissapate in a few minutes. Don't let it boil over.

Get your hops, and put them in a mesh bag(or you can just dump it in and strain it out later). Don't tie it too tightly, make sure its loose and lots of water can flow through. Toss it in and boil it however the directions say. 60 minutes for bittering, 10 minutes for flavor, and 5 minutes for aroma.

After your done with the hopping, you now need to cool the wort. You can use a wort chiller, submerge the pot in icy water, or use ice(generally not recommended, but if your not willing to put in the time use ice made from clean, purified water, not from your freezer). Add water up to the 5 gallon marker(if the container has one). Make sure the temperature of the wort is between 70-75F, or you will have less viable yeast.

Here's the yeast. Ready to pitch, just give it a shake. Follow the directions on the tube. If your using dried yeast, sprinkle over the wort, and stir with a sanitized spoon.
http://www.shroomery.org/forums/dopictur...451-airlock.jpg
Put the airlog in the gromet on the lid, fill with water and put the cap on. Let it ferment for 7-10 days.

One week has passed and now the wort is ready to be bottled.

Water and Corn sugar has been boiled in water. This will be added for the carbonation.

Dump the sugar water in your secondary bucket and transfer the wort from the primary. To start the transfer, I suggest filling the tube with water and letting gravity do the work. Never put your mouth on the tube.

This is what is left in the primary fermenting bucket. Yeast, a layer 1 inch thick.

I sterilized these bottles by baking them at 450F for an hour. There's other ways to do this, but i find that this is the most convenient.

Then transfer from the secondary to the bottles.

Cap the bottles.

I put them in boxes, and covered them in garbage bags(in the tiny chance that the bottle explodes, the mess will be contained in the bag). A perfect temperature for aging would be 70, because its an ale. I'll see you in 2 weeks.

I ran out of room to upload on the shroomery server, so I linked the rest of the pictures from another server.

Sure some of the steps are ommited(ie gravity sample), but the general idea is there. Depending on your setup and available equipment.
I'll post more pictures when I'm at the next step. I hope you guys enjoy it.

Edited by daussaulit (03/04/04 11:22 PM)

Extras:

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