The following is a basic procedure page for making beer. All of our ingredient kits will come with an instruction sheet that will vary according to style of beer:
1. Thoroughly clean and sanitize all brewing equipment.
2. Add 2 gallons of water to your pot. Take the bag of grains and empty into the steeping bag. Tie bag and place into pot. Bring temperature of water and grains to 155 degrees and steep for 30 minutes.
3. Remove the grain bag from the steeping water and squeeze excess water and discard bag and Grains.
4. Bring this to a boil.
5. Remove from heat and add all Malt Extract.
6. Bring this mixture to a boil and add Bittering hops directly into the pot.
7. Allow the wort to boil for 45 minutes. Add the flavoring hops to hop bag, add to boil.
8. Boil for an additional 15-min.
9. (Relax, have a homebrew).
10. Put 3 ½ gallons of cold water in your 6.5-gallon primary fermenter and add the wort.
11. Put on the lid and airlock. Fill airlock half way with water.
12. Allow the wort to cool to 75 degrees or below. The stick-on thermometer can monitor temperature.
13. When the temperature reaches 75 degrees it is time to pitch your yeast. Before the yeast is pitched take your original Gravity reading. Never drop the hydrometer directly into the wort, but pull some wort out and test in a tube or large glass.
14. Follow the directions on the package of yeast before pitching.
15. Put the lid and airlock back on fermenter.
16. Keep the fermenter in an area which will maintain a constant temperature of below 75 degrees, but no lower than 60 degrees. Fermentation should start in 8 to 48 hours.
17. Between 3 and 5 days the fermentation will slow or appear to stop. This is a good time to use your hydrometer to test your specific gravity.
18. After 5 days, transfer to your secondary if you are using one. Add the Aroma hops now. This is called Dry Hopping.
19. Condition your beer for 7 to 10 days or until it clears.
20. It is now time to bottle your beer. Wash all bottles in hot soapy water and rinse. Use the sanitizer of your choice to sanitize your bottles.
21. Dissolve 5 oz of priming sugar in 1 cup of water and bring to a boil. Allow to cool to room temperature. Place this in your sanitized bottling bucket.
22. Using the siphon equipment, transfer your beer to the bottling bucket.
23. Attach your tubing to the spigot on your bottling bucket and fill your sanitized bottles. Leave at least 1” of air space in each bottle.
24. Using your capper, cap all bottles immediately.
25. Store your beer at 70 to 75 degrees to carbonate and age in the bottle for at least 10 days. Aging time varies from type and style of beer. Chill and enjoy!
We offer beginner and advanced brewing classes in all three locations!