michael kors canada Home Brewing InstructionsH

Home Brewing Instructions

Home Brewing InstructionsUser Rating: / 0

PoorBest MiscellaneousWritten by Anonymous Thursday, 17 June 2010 12:48

It takes a while before you can actually memorize the entire process and in the mean time you should use a checklist. That’s the reason why I’ve put this guide together, to help you get through your first few batches until brewing becomes second nature.

First step is to clean and sanitize.

Your work area should be clean and sanitized. Many times I’ve seen brewers attempt to brew beer with stuff all over their kitchen and sink where they’ll be placing some equipment.

80% of off flavors come from lack of sanitation practices. Some brewers think that cleaning is enough, but it’s not. Cleaning doesn’t kill bacteria.

Sanitizing kill about 99.9% of non visible bacteria which can infect and spoil your beer. To sanitize your work area, you want to make a mixture of water and household bleach, following the instruction on the bottle. Then wipe everything down, including your stove and underneath your microwave.

To sanitize your equipment, you’ll want to use a sanitizing solution like starsan or iodophor. I normally prepare this solution in my fermenting bucket to sanitize it and dump all the equipment there as well as I brew.

Once sanitizing is done, it’s time to steep the grains.

Steeping the grains is nothing more than soaking grains in hot water. You’ll want to pour your grains in a muslin bag so that no lose particles end up in your beer, which will cause haze and astringent flavors.

The water temperature should be about 155 175 F and you should soak the grains for about 30 minutes. Once this is done, you’ll want to use a strainer and place your grain bag over your pot to let it drip. Using a cup of water, rinse out the grain bag and then you are ready for the next step.

You want to wait until you get the ‘hot break’ before adding hops. You can see when this happens by looking at the proteins clump up and drop to the bottom.

Once the wort starts boiling and you’ve achieved the hot break, start adding your hops

Your bittering hops go first and they’ll usually be boiled for about 60 minutes. Your flavor hops norm michael kors canada ally go about 30 minutes into the boil and your finishing hops go when you have less than 15 minutes left on the boil.

Flavor hops and aroma hops are optional in some styles of beer.

Once the boiling is done, you’ll need to cool your wort. This is usually done by submerging your pot in an ice bath and cooling it fast. As soon as this is done, aerate your wort.

Aerating your wort means to add oxygen to the w michael kors canada ort. This is done by pouring (almost splashing) your wort into a fermenting bucket or perhaps another pot as long as it’s sanitized. This can be done a couple of times to ensure good oxygenation.

The next step is to pour your yeast, also known as pitching yeast. This is essentially the last step, since after this it is just a matter of waiting for the beer to ferment.

Your fermentation temperature should be about 60 70 F for ales and 45 55 F for lagers. There is no set time, just gravity readings to tell you when it’s done. With that being said, you should wait at least 10 14 days before moving to a secondary fermenter or bottling. 3 weeks is probably better.

To add carbonation to your beer, you’ll need to prepare a priming solution made out of corn sugar (about 5 oz). You’ll add hot water to your priming sugar and pour it into your bottling bucket before you transfer your beer. Then as you transfer your beer, make a swirling motion to mix in the priming solution with the beer.

To bottle, get a filler and fill the beer from michael kors canada the bottom up. It’s important not to oxygenate your beer at this point, so make sure you don’t pour beer into your beer bottles.

Once you are done bottling, store your beer bottles at room temperature (below 80 F) or colder and wait about 2 3 weeks before drinking.

Your work area michael kors canada should be clean and sanitized. Many times I’ve seen brewers attempt to brew beer with stuff all over their kitchen and sink where they’ll be placing some equipment.

80% of off flavors come from lack of sanitation practices. Some brewers think that cleaning is enough, but it’s not. Cleaning doesn’t kill bacteria.

Sanitizing kill about 99.9% of non visible bacteria which can infect and spoil your beer. To sanitize your work area, you want to make a mixture of water and household bleach, following the instruction on the bottle. Then wipe everything down, including your stove and underneath your microwave.

To sanitize your equipment, you’ll want to use a sanitizing solution like starsan or iodophor. I normally prepare this solution in my fermenting bucket to sanitize it and dump all the equipment there as well as I brew.

Once sanitizing is done, it’s time to steep the grains.

Steeping the grains is nothing more than soaking grains in hot water. You’ll want to pour your grains in a muslin bag so that no lose particles end up in your beer, which will cause haze and astringent flavors.

The water temperature should be about 155 175 F and you should soak the grains for about 30 minutes. Once this is done, you’ll want to use a strainer and place your grain bag over your pot to let it drip. Using a cup of water, rinse out the grain bag and then you are ready for the next step.