As promised, today's post is about brewing your own beer at home. This is not a very complicated process (since you can do it at home). But there are a few necessary steps that you need to follow when making your own beer.
|5 gallon bucket|
First, you need to know what you need to have:
· Malt extract
· Specialty grains
· A big soup pot with lid for boiling. Possibly able to hold about 3 gallons.
· A large strainer
· Bottles made of glass or plastic, to contain the beer
· Priming sugar
· Bottle filler
· Around 5 ft. tube, to transport the beer from the buckets to the bottles; food grade
· Bottle capper
And here is how you make it:
|gamma seal lids|
- Clean and sanitize everything. The beer will go inside your throat and stomach, so it is highly important to keep it as clean as possible. Since you are using 5 gallon plastic buckets, make sure you don't scrub the pails when cleaning them. Plastic can be scratched and if it is, bacteria and germs would LOVE to settle there. So don't rush at this stage. Take your time to clean the equipments and to dry off the bleach (if used) to avoid unnecessary digestion problems.
- Using the soup pot, boil 3 gallons of water together with a grain bag containing specialty grains for about half an hour. Remove the grain bag from the pot after 30 minutes.
- Add the malt extract.
- Add hops at different times. Hops give bitterness, flavor as well as aroma. If you like your beer to be bitter, add hops earlier to the pot. But if you'd like the beer to obtain more flavor and aroma, adding hops almost in the end of the boiling process should do.
- As soon as it's done boiling, you need to cool it off immediately. You can do it by filling your bath tub or sink with ice cubes or water, then placing the pot right there. Stir gently to quicken the cooling process.
- As the wort (that's how the liquid at this stage is called) gets around 80°F, you can transfer it to the fermenter (one of the 5 gallon buckets). Using a large strainer, strain the wort into the fermenter to get the hops bits out of the way.
- Add water to the wort and fill up the 5 gallon pail.
- Bloom the yeast if needed. Some yeasts don't need blooming before use.
- Add the yeast to the wort and it should work within 24 hours. If after 2 days nothing happens, then perhaps the yeast is dead.
- Close the 5 gallon bucket with an airtight lid. If you are using the round bucket, a gamma seal lid is a good idea.
- The beer should be ready after a week. Boil the priming sugar with some water and cool it down.
- Place the cooled priming sugar solution in the other 5 gallon bucket (preferably with some spigot at the bottom).
- Transfer the wort as quietly as possible so that there is no aeration made. Do this by using the 5 ft tubing. Let it settle so if there is any sediment contained, it'll stay in the bottom.
- Bottle the beer using bottle filler that you connect from the spigot to the end of each bottle.
- Cap them with the bottle capper.
- Store the bottles at room temperature for about 2 weeks.
- Refrigerate before drinking.