DIY Beer brewing (after you get the equipment) is inexpensive. More than that, brewing your own is more satisfactory than paying for another round. Next time you crack open a cold ones trained, heated and brewed by your own hand you’ll understand. Ingredients and steps vary for different kinds of beer, but the basics are all here. Cheers.
1. Keep it clean. As any experienced brewer will tell you, 80% of the secret of
success is cleanliness. Thoroughly clean and sanitize everything that is going to come in contact with your beer. The easiest way to do that’s to make use of an electric dishwasher set at the high heat setting or utilize a powdered cleanser, for example, PBW (Powdered Brewery Wash).
2. Rinse everything well. Rinse off bleach before using items using a potable or distilled water.
Do not presume tap water is sanitized for rinsing brewing gear.
Remember, in beer brewing, you certainly can do just about anything you want, and add anything you prefer, to make whatever kind of beer you want but proper sanitizing is the MOST important thing you can do. Take the time and the energy to do it right.
3. Prepare everything before you begin. That includes cleaning and sanitizing as outlined, and in addition, includes having all your ingredients prepared and measured in advance
4. Take notes. Before you begin your foray into home brewing, get a notebook, and note down everything you do the cleaning process, what strain of yeast, the amount and particular kind of malt, what variety of hops, and any specialty grains or other ingredients used to create your beer.
5. Steep your grains. Set any specialty grains into a grain bag (a mesh bag to feature the grains like a tea bag, only a lot bigger) and steep them in the large stock pot in three gallons (10 liters) of hot water (around 150F (66C) for about thirty minutes.
Remove the grains and permit the water to drip out of the grain bag, into the pot. Don’t squeeze the bag, since you may pull tannins which will give your beer an astringent flavor.
Add the malt extract and bring everything to a boil. The hops are often added at various time intervals to add flavor, bitterness, or fragrance along with the times will likely be spelled out for you in the kit’s instructions for your type of beer.
Make the Starter Wort
Yeast is an essential section of the beer procedure. These fungi feast on sugars, making alcohol as they go. The more yeast cells at work, the better the job they do at making booze. In this first step of the beer-making process, the yeast cells get a head start, hungrily splitting and populating as they feast on dry malt extract.
2 quarts water
6 ounces dry malt extract
1 package instant starter wort
Chill your wort. Once you have boiled the liquid (called word pronounced w?rt), you must cool it as quickly as possible. The easiest way is to place the whole pot in a sink or bathtub that’s filled with ice water.
You can gently stir the wort to help expedite the cooling, but try not to splash while it’s still hot (it can make for some amazing flavors).
Once it is around 80F (27C) you are ready to transfer it to the fermenter.
Pour the cooled wort into your fermenter. After the wort has cooled and before fermentation starts are the one and only time that splashing is encouraged. Yeast needs oxygen, and splashing the wort as you pour it into the fermenter will deliver that.
Once fermentation has started, you want to minimize exposure to air, as it will lead to off flavors and aromas.
Using a large strainer (typically most inexpensive at restaurant supply stores), scoop the hops out you’ve already got all the great items out of them. (If using a carboy, strain the wort as you pour it in the carboy).
Add water to produce five gallons (20 liters). You are now prepared to “pitch” (add) the yeast. Some yeast requires that you “bloom” (stir with warm water to activate) them prior to pitching, others do not.
You may find that even those that don’t require blooming will start working faster if you do blossom them first, but it’s normally no big deal.
Put the lid on your own fermenter (or stopper in your glass carboy) and affix the airlock to the top. Put the fermenter in a dark area that stays a fairly consistent room temperature (for ales…lagers need refrigeration to ferment properly). In about 24 hours, you need to detect the air lock happily bubbling away, if it hasn’t started doing anything after 48 hours, you might have a problem such as dead yeast.
Boil the priming sugar in water and add it to a clean bottling bucket
Prepare for bottling! After a week or so, the task from the airlock will slow to a crawl. Leave it alone for two weeks quantified from the time you first began the brewing/fermenting. The beer is now ready for bottling. Your kit probably came with some priming sugar or DME(dried malt extract). This is used to provide carbonation to your beer once it is in the bottle.
Boil the sugar in a little water and cool it. Subsequently, add it to the empty, cleaned and sanitized bucket with all the spigot or to your fermented beer.
Transfer the brew very gently to the bottling bucket
Transfer the brew. Use your cleaned and sanitized plastic tubing as a siphon to transfer the beer as softly as possible so that there’s little or no aeration from the fermenter to the bottling bucket with the priming sugar solution in it.
Attach your cleaned and sanitized bottle filler to your clean and sanitized plastic tube, the other end of the tubing attaches to the bottom end of the spigot
Get your totally cleaned and sanitized bottles prepared. In the event you are using a bottling bucket, only open the spigot and put the bottle filler in a bottle. Push the bottle filler to the bottom and that may let the beer flow.
If using the one pail strategy, fill the tube (attached to the bottle filler) with water and put the open end in the fermented beer and place the bottle filler in a glass, or a bottle or the sink, press down to allow the water flow out and begin the beer flowing in the tube like a siphon.
Store the bottles for 1-2 weeks at room temperature
Age the crew briefly! Keep the bottles for at least a week preferably two at about room temperature, then refrigerate.
Get thirsty. When you’re ready, open a bottle, and pour carefully into a glass. Leave about a quarter inch in the bottle sediment tastes a little yeasty and will give you serious beer farts.
Drink your very own homemade beer!