Read more about brewing. Some pots even have a valve for easy transportation from your kettle to your fermenter. Aerate wort by splashing it around in its container.
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Yeast need oxygen, and splashing your wort will help. Add yeast. Seal your fermenter , add an air lock, and store in a dark, cool place.
Ales should stay at 68 degrees to ferment properly. Read more about fermentation. Use a bottle brush on your bottles. Transfer your beer. Siphon the beer out of your fermenter and into your bottling bucket. Leave as much sediment in the fermenter as possible. Fill the bottles. NOTE: Fill each bottle right to the top. When you remove the bottle filler, it will leave the perfect amount of space at the top of the bottle.
Store the bottles at room temperature for roughly two weeks. This gives your beer time to carbonate.
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Read more about bottling. All Rights Reserved. Shopping Cart Shopping Cart View cart. Beer Starter Kits. Recipe Kits. Start Here! Step 2: Brew 1.
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Use a wort chiller : Insert chiller into your wort. Run cold water from your tap through the chiller and out to the sink. In hotter climates, you can buy special yeast that works at up to 90 degrees, or put your fermenter in the fridge or a cooler filled with ice. Yeast is an essential part of the beer process. These fungi feast on sugars, making alcohol as they go. The more yeast cells at work, the better the job they do at making alcohol.
In this first step of the beer-making process, the yeast cells get a head start, hungrily dividing and populating as they feast on dry malt extract. First, heat the water and malt to a boil for 10 minutes and then cool to 60 degrees F. You can check the temperature with a thermometer or by rule of thumb it should be about room temperature.
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Sanitize the gallon container with a no-rinse sterilizer or by following the manufacturer's instructions. Then, pitch the yeast by tossing in around 33 billion yeast cells numbers depend on your starter kit into the degree wort. Cover the starter wort and put aside. Make sure the container is not airtight aluminum foil will do the job. Making a mash is not always necessary--you can brew a perfectly good lager or ale with prepackaged malt extract.
But for this recipe, we're going all out, with an all-grain beer-- we extract the sugars from the grain ourselves. The recipe we're following is for a beer in the Belgian white or "wit" sytle. Our grains include 5 pounds Belgian pilsner malt, 4. Take the mash all the ingredients above in a pot and bring it up to degrees F, keeping it at that exact temperature for 1 hour. After 1 hour, you want to make sure this process has taken place. Take out a spoonful of the water and grain mix and place a drop of iodine in it. The murky brown iodine will change to black in the presence of starch--this means you need to do some more mashing.
If there's enough sugar, the color will remain the same.
We used rice hulls on the bottom of our DIY strainer--as well as mixed into the mash--to make sure that the grains didn't gum up the works. Pour the mash into a lauter tun, a big strainer used for separation of the extracted wort, to drain the sweet liquor from the grain. Capture the runoff liquor in your brewpot.
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This liquor is called the first runnings. Again capture the runoff second runnings in the brewpot. It's time to raise the wort to a vigorous boil.
The boil kills offending bacteria or wild yeast and releases DMS, a chemical byproduct of heating that gives a flavor akin to sweet corn. During this process, watch carefully, as the wort is prone to boil over, resulting in a sticky mess that makes for a tough cleanup. As soon as a boil is reached add the hops to the wort and continue to boil for 60 minutes. Hops added at this point in the process give beer its bitterness, because of the alpha acids that are extracted. Since Belgian wits aren't terribly bitter, our recipe called for just 1 ounce of 4. In most beer recipes another addition of hops is made 2 to 5 minutes from before the end of the boil to give flavor and aroma.
Adding a cinnamon stick, a special touch of flavor called for in this recipe, in the last 5 minutes of the boil. Boiling wort should be cooled as quickly as possible since the cooling period is the time when the beer is most vulnerable to microorganisms present in the air. Cooling can be achieved with a wort chiller, like the one pictured here, or by dipping the brewpot into a sink full of ice water. Do not add ice directly to the beer.
The beer should be cooled to 68 degrees F, strained and transferred to a sanitized carboy, where the beer will stay through its first few days of fermentation. Affix a blowoff tube to the top of the carboy--the other end of it should be placed under a couple inches of water to seal it from the outside environment while the carbon dioxide escapes. You'll start to see a vigorous fermentation at anywhere from 8 to 26 hours into the process. After one week, visible fermentation will have subsided and the wort should be transferred via a siphon to another sanitized container.
Our recipe called for the addition of a vanilla bean at this stage. Two weeks after this transfer the beer should be bottled.
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The wort chiller, pictured here, is attached to the sink and runs cold water through copper tubing to quickly cool down the boil. Here, we are straining and transferring the beer to a sanitized carboy. Notice the bubbles in the bottle--those are the product of the no-rinse sterilizer. Straining the beer. After two days this murky brown beer cleared up, looking more like a proper Belgian Wheat. First things first, everything the beer touches bucket, siphon, bottling wand, bottles should be sanitized before you begin the bottling process.
Don't slack off here, else your beer could pick up flavors you don't want. A sanitizer kit such as Star San kills the microbes that change the flavor of your beer. Just pour it on your equipment and wait 30 seconds. Cool the sugar water and add it to the bottom of a bottling bucket. Then transfer the beer to this bucket. The sugar water gives the yeast something to eat while inside the sealed bottle for a final stage of fermentation, where the beer gets its characteristic bubbles.
After two weeks at room temperature, the beer should be fully carbonated and ready to be drink.
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