Presentation on theme: "Porters to Pale Ales: A Guide to Craft Brewing Beer(1).jpg [Online image] Available"— Presentation transcript:
Porters to Pale Ales: A Guide to Craft Brewing Beer(1).jpg [Online image] Available i/BEER%20Pictures/beer(1).jpgi/BEER%20Pictures/beer(1).jpg, November 9, 2008.
Navigation Buttons Clickto advance one slide Click to go back one slide Clickto return to the Main Menu Beerstein.jpg. [Online image] Available November 9, 2008http://gorddcymru.org/tirnanog/beer/beerstein.jpg 1-Lt beer mug.jpg [Online image] Available Re-stockit-85.29%20or%207.01pc.jpgRe-stockit-85.29%20or%207.01pc.jpg, November 9, jpg [Online image] Available bookpic/ jpgbookpic/ jpg, November 9, 2008.
Agenda 1. Helpful hints before starting 2. Basic ingredients needed 3. Gathering equipment 4. Steps to brewing 5. Summary
Helpful Hints Before Your Brew Have a friend who can help out. – This is extremely important because most of the steps are long, it helps to have another set of hands. Consult your local homebrew store – Talk to people who have extensive experience with home brewing. They will give you tips and encouragement, especially if you are a little nervous. Plan everything out on a calendar. – Have an idea of when you will be needing to bottle, this can help you avoid letting the beer spoil by allowing it to sit in the fermentation bucket for extended periods of time. The most important tip that you can receive…
Step 1- Choosing a Recipe There have been many home brewing books published that contain recipes. You can also find popular recipes on the internet. The most popular brewing book, and most frequently cited is titled The Complete Joy of Home Brewing, written by Charlie Papazian. It contains many recipes from beginning to advanced brewing jpg. [Online image] Available products/med/1317.jpgproducts/med/1317.jpg, November 9, 2008.
Step 2- Collecting the Supplies Many home brew stores sell beer making kits that contain everything for the first time brewer. They will include: – A 6 Gallon (food-grade) fermenting/bottling bucket with spigot and lid – A fermentation lock with stopper – A long handle spoon or stirring stick – Lever-action bottle capper and caps – Your extract kit with your choice of flavor – 2.5 lbs of fermentable corn sugar (dextrose) – Package of brewing yeast – A 4 Gallon stock pot (make sure there will be access to a stovetop) – Sanitizer of your choice – Digital thermometer (preferably one designed for cooking) – 48 pop-top bottles (no screw-tops here as they cannot be resealed with simple lever-action cappers)
Example of a Typical Home Brew Kit Fermentation Lock Lever-action Capper Bottle Caps Fermentable Sugar Extract Kit Fermentation/Bottling Bucket with Lid BareBonesKit.jpg. [Online image] Available images/Store/BareBonesKit.jpgimages/Store/BareBonesKit.jpg, November 9, 2008.
Step 3- Sanitation The most important step in the process is sanitation. Poor brewing conditions can ruin an entire batch of beer before it is even mixed. The most recommended sanitizer for brewers is Iodine, since it is highly effective and fast acting. Another important factor to remember when sanitizing with iodine is that it will not need to be washed out. The most popular iodine based sanitizer is BTF, or Bartenders Friend.
Step 3- Sanitation cont. To start your sanitation using BTF, fill up your fermentation bucket with 3 gallons of water. Add 2 capfuls of BTF solution, then add 3 more gallons on top of the solution. Stir with your long handle spoon. Allow the BTF to sit in the bucket for a minimum of 5 minutes. Once the 5 minutes are up, use the spigot attached to your bucket to fill up 50 empty glass bottles. Let that sit for another 5 minutes. After the bottles have been sanitized, pour your BTF water from the bottles down the drain of your sink. Place the bottles in a clean environment in their boxes until bottling.
Sanitation Tips and Tricks Having foreign bacteria introduce themselves to your beer can significantly alter its taste. Sanitize anything that will come into contact with the beer. You can never be too clean. If sanitizing with bleach, mix 1 teaspoon for every gallon of water. – Sanitizing with bleach requires you to let the bleach sit for 20 minutes, then vigorously rinse out.
Step 5- Cooling Your Wort After you are finished boiling, you must cool the wort to between 70 and 90 as fast as possible To accomplish this, fill up your kitchen sink halfway with cold water, and place the entire pot in. This will conduct the heat out into the water to be dissipated. While the wort is cooking, put 4 gallons of fresh tap water in your fermenting bucket. Also, get ½ cup of warm water and stir in your yeast to activate it.
Step 6- Adding the Wort and Pitching Your Yeast Take your cooled wort and slowly pour it into the fermenting bucket. Be sure to stir the water around as you are pouring in the wort. Once you have finished, pour in your yeast mixture. Slowly add the yeast from the center, spiraling outwards in concentric circles (this technique is referred to as pitching). After you have pitched your yeast, stir the concoction vigorously with your long handle spoon for 2 minutes.
Wort and Yeast Pitching Tips If you are using a plastic fermenting bucket, be careful not to scratch it. Scratches can trap yeast and fermented sugars. These can result in flavor transfer between batches as well as adding sour tastes to your beer.
Step 8- Preparing to Bottle On bottling day, collect your bottles and caps. Have them ready before your start to bottle. Sanitize your caps by boiling them in water for at least 10 minutes. After they have boiled, dry them by bouncing them in a spaghetti strainer. Become familiar with your capper, no two are alike! Clean the area you will be bottling, bacteria can spread in the beer and alter the taste. You can even accidentally introduce wild yeast, which will give your beer a scrambled eggs flavor. Move your batch of beer into your kitchen or workspace.
Helpful Tips on Bottling Your Homebrew For bottling, you need to get at least one other persons help. Collect your 48 bottles by recycling old pop-top bottles instead of buying new ones. Designate specific jobs for each person who will be helping you. Read all of the instructions before you begin to bottle, knowing the steps ahead can save headaches and time.
Step 9- Bottling Day Place the bucket on a ledge with the spout pointing down so the beer can be easily placed into the bottles. Add the remainder of your dextrose (3/4 of a cup) into ½ cup of boiling water and dissolve. Add the sugar mixture into your beer without disturbing the bottom of the bucket. Once you have completely mixed in the sugar, grab your first bottle, place the spigot inside of the bottle, and release beer into the bottle. Be sure to stop the flow approximately 2 inches below the lip, this will allow room for carbonation to build inside the bottle. Perform these steps for all 48 bottles, dumping the remainder of the beer in a patch of grass outside.
Step 11- Carbonation Your beer is not ready to drink yet. First it must carbonate completely. To carbonate, all it needs to do is sit for a week in a cool, dark place. The extra dextrose you added during bottling provides more food for the remaining yeast in the bottles. The remaining yeast releases carbon dioxide while converting the dextrose into alcohol. This is natural carbonation at work! The way beer was originally brewed, before artificial carbonation became popular with large brewing corporations.
Pouring Your Beer You must always pour home brewed beer into a glass. During fermentation, sediment will build up at the bottom of your bottle. This is not harmful, but it is in your best interest not to drink it.