1. Clean. Clean and sterilize all your gear.
2. Steep. Steep your specialty grains (if there are any) in hot -- but not boiling hot -- water in your brew pot for about 30 minutes, and then remove the grains.
3. Add malt extract. Increase the heat and slowly add your liquid and dry malt extracts, stirring all the while.
4. Boil. Bring the wort to a rolling boil. The wort should boil like crazy for at least 90 minutes. Within the first half hour, if not sooner, the "hot break" will occur, and the wort will produce a lot of foam. Make sure the pot does not boil over at this point. Turn down the heat to prevent boil-overs. When the danger of boil-overs is past, you can crank up the heat again.
5. Add hops. You will add hops at different times during the boil depending on the type of beer you're making. There are many types of hops, which all have unique characteristics. Bittering hops are added early in the boil; aroma (and flavor) hops are added late. Aroma hops are sometimes called "finishing" hops.
6. Cool. Remove the heat and cool the brew pot quickly in an ice bath. This is an important process that produces the "cold break." Cool the wort down to about 70 degrees.
7. Transfer. Transfer the wort to your fermenter and pitch (add) your yeast. Agitate the wort thoroughly at this point. This aerates the wort, which is desirable at this point.
8. Ferment. Seal the lid securely and insert your airlock. Fermentation should start in 12 to 24 hours and last a few days.
9. Condition. After about a week in the primary fermenter, carefully transfer the beer -- it's beer now, although it's flat -- to a secondary fermenter. Do not transfer the ick at the bottom to the secondary. Let the beer condition in the secondary fermenter for about two weeks. Longer is okay.
10. Prime. After at least two weeks of conditioning, transfer the beer to a bottling bucket. Add your priming sugar, but be careful not to agitate the beer too much. This helps prevent oxidation of the beer. The priming sugar must not be added directly to the beer; dissolve it first in a cup of water. Make sure the sugar water is thoroughly incorporated in the beer (but remember not to over-agitate the beer).
11. Bottle. Bottle your beer and store it in a cool, dark place -- but not in the fridge. The carbonation will occur naturally in the bottle.
12. Be patient. Wait three weeks before trying a bottle. You can experiment with aging your beer longer at cellar temperatures and in your fridge.
To make beer from grain (the way the professionals do it), you have to change a few steps. It's quite a bit more involved than brewing from malt extract:
1. Mill the grain. To allow the starches in the grain to be exposed, you must first mill your malted grain to crack the husk.
2. Mash the grain. Mashing is reaction involving enzymes and starches in the grain. At a certain temperature (about 145-155 degrees F) these enzymes become active and break the starches in the grain down into sugar. Sugar is the food of yeast for fermentation.
3. Stop conversion. Next you want to bring this mixture up to 170 degrees F. This denatures the enzymes and stops conversion.
4. Sparge. In this step you strain our the grain from the liquid (called wort) using a lauter tun. The spent grain is now brewing waste, but the wort will be what turns into beer.
5. Boil. At this point, see Step 4 from the malt extract directions. It's all the same from here on out.
The all-grain method will give you more control over your finished product than using malt extract, but will take more time and skill.
yes and no. you can make yeast brew beer but if the yeast does not want to brew the beer then it will make poor beer. so in order to make ood beer you have to sing to it every night
There are a variety of books available on the process in which an individual can produce their own beer. A few of the titles of these books include How to Make Beer in 30 Days, Home Beer Making, How to Make a Good Beer from Scratch, and Make Your Own Beer.
how to make non alcholic beer
make beer, drink beer, get drunk, puke it up, go to bed, wake up make beer, drink beer
No. Yeasts make beer - a completely different micro-organism.
It is the alcohol in the beer. Alcohol is a depressant.
beer = alcohol + wheat
No beer and no tv make Homer GO CRAZY!
just make sure you right (LIGHT) at the end of the beer name..
you don't need malt for beer so probably any beer really Malted barley is required to make beer. If there is no malt, it is not beer.
It is Brewery.
Just add beer to your frying batter
You can make beer with corn syrup.
Beer was made by American Indians
Beer was brewed in colonial America
Drinking beer will not make you strong.
Beer is made from barley. This type of beer is from the Czech Republic, and has been brewed since 1904.
well root beer is brued just like beer is brued but it doesn't have alcihol in it. You can't make root beer with out stuff to brue it in so..........BUY SOME BRUERS!!!
Chocolate an beer! We are famous for our beer. It is without a doubt the best beer in the world
They Make Beer Commercials Like This was created on 2004-07-13.
Putting beer in chili it would make it explode
pee in the bottle and drink hmmm... nice beer
Yes, Samuel Adams made beer