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TOE
For bottles: Rinse them with hot water a few times and then
scrub them out with a bottle scrubber. Hold each bottle up to a
100W bulb and look through the opening to check for scum. This is
especially important if the bottles have been sitting for a few
weeks growing mold. After the bottles are cleaned sterilize them
in bleach as described above, then rinse.
OK people, here it is:
**** The Basic Process For Making Beer ****
In a large cooking pot boil about 1-1/2 gallons of water. Add
to the water your malt extract, corn sugar (dextrose), and bittering
hops. (The hops that you add at the beginning of the boil
will make your beer bitter, the hops that you add at the end of a
boil makes your beer aromatic.) Boil the whole mixture for at
least 30 minutes.
While you're boiling the wort (that's what the mixture of
malt, hops, and sugar is called) fill up your primary fermentation
vessel (PFV) with enough cold water so that when you pour in
the wort you will have the proper final amount of beer. That is,
if you're making six gallons, use 4-1/2 gallons of cold water. If
you're making 5, use 3-1/2.
When you're done boiling the wort, pour it into the PFV. Seal
the PFV and allow it to cool for several hours, perhaps even
overnight. After it's cooled, sprinkle a package of brewer's
yeast on the top of the brew, allow it to sit for ten minutes,
and then stir it in. Reseal the PFV and push the airlock into
place.
Within 24 hours the mix will start to ferment. The yeast is
reacting with the sugar and malt and producing alcohol and CO2.
The CO2 will escape through the airlock (a process called
outgassing), without letting any air in. This is important, since
air can contaminate and ruin a perfectly good batch of brew.
After 7-10 days the outgassing will stop since most of the
yeast will be dead. Wait about 2-3 days after the last of the CO2
comes out, then you're ready to prime and bottle.
the crystal malt and re-heat mix to a boil for 10 minutes, stirring
occasionally.
2. Pour the mix through a cheesecloth bag (to strain out the crystal
malt grain) into the primary fermentation vessel. Squeeze the bag to
get all of the liquid out (wear rubber gloves so you don't get burned)
3. Add enough water to bring the entire volume of liquid to 6-1/4
gallons. Seal the container and let it cool overnight. The next day,
sprinkle the yeast on top of the mix, let it sit for ten minutes, then
stir it in. Re-seal the container and put the airlock (fermentation
lock) in place.
4. This mix will outgas for about five days. After this time, siphon
the mixture into the priming vessel, making sure to leave the sediment
behind. Dissolve 1-1/4 cups of corn sugar and a teaspoon of brewer's
gelatine in 1 pint of boiling water. Add the sugar/gelatine mix to the
mixture, stir well, and bottle. The beer should be drinkable in about 3
weeks.
If you have any questions about this recipe or anything that I post on
the Home Brew board, just leave a message here. I will answer E-mail,
but the chances are that if you have a question someone else has the
same one, so I'd prefer to answer them here.
- Jeff Hunter