CaptainCAVEMAN
Well-Known Member
I've been thinking about making my own beer for some time now, and finally got a chance to do it!
So I bought this 'complete' kit.
Kinda funny, the kit had bottle caps, a bottle capper, and no bottles. the guy did not mention that.
I wanted to brew a Corona-like beer, but the guy said I'd need a wort chiller(didn't even know what it was) and a spare fridge.
So I went for a beer that would not need those. It is called Snowed Under. I did not realise at the time, but it has honey and spices. I've never been much of a
sweetness kind of guy, so we'll see.
Step one:
Clean everything. Joy.
Put theese in hot water. They are syrup-like.
Get water up to temp. It's a good thing I have this giant pot (16 quarts) or I would have had a problem right off the bat.
Suppose I would have been using several pots. The guy did not mention this either. That's a little bothersome because I bet the average person, eager about a new project, would not figure that out till they had shit opened up and all over the place and in several pots.
Remove from heat and add grains in cheesecloth sock. Steep for 20 minutes. Theese are all step by step instructions that came with the beer ingredients, since different beers require different processes.
Add malt and honey and first hops packaged.
Boil for 45 minutes, then add final spice and hops packets.
After 60 minute boil, the wort (pronounced wert or wurt) should be cooled as fast as possible. I did not get pics of this because I was busy with the ice and water bath in the sink and stirrung. I'm going to make a wort chiller before my next batch of beer.
Here's the fermentation chamber with the air-lock on top. After cooling the wort to 75f, it must be aerated, which is as simple as siphoning the wort into the fermentation chamber. I now know I should have used the glass carboy for fermenting, but it wont matter.
A specific gravity reading is done with the included hydrometer. My brew is now at 1.56 OG - original gravity, which will later be compared to final gravity.
Then yeast packet is added(or 'pitched').
Put the air-lock on and leave it alone for 10 days at normal house room temp. It soon started bubbling a LOT ant thos bubble smell kinda alcoholy and good!
Be Back with the rest soon.
So I bought this 'complete' kit.
Kinda funny, the kit had bottle caps, a bottle capper, and no bottles. the guy did not mention that.
I wanted to brew a Corona-like beer, but the guy said I'd need a wort chiller(didn't even know what it was) and a spare fridge.
So I went for a beer that would not need those. It is called Snowed Under. I did not realise at the time, but it has honey and spices. I've never been much of a
sweetness kind of guy, so we'll see.
Step one:
Clean everything. Joy.
Put theese in hot water. They are syrup-like.
Get water up to temp. It's a good thing I have this giant pot (16 quarts) or I would have had a problem right off the bat.
Suppose I would have been using several pots. The guy did not mention this either. That's a little bothersome because I bet the average person, eager about a new project, would not figure that out till they had shit opened up and all over the place and in several pots.
Remove from heat and add grains in cheesecloth sock. Steep for 20 minutes. Theese are all step by step instructions that came with the beer ingredients, since different beers require different processes.
Add malt and honey and first hops packaged.
Boil for 45 minutes, then add final spice and hops packets.
After 60 minute boil, the wort (pronounced wert or wurt) should be cooled as fast as possible. I did not get pics of this because I was busy with the ice and water bath in the sink and stirrung. I'm going to make a wort chiller before my next batch of beer.
Here's the fermentation chamber with the air-lock on top. After cooling the wort to 75f, it must be aerated, which is as simple as siphoning the wort into the fermentation chamber. I now know I should have used the glass carboy for fermenting, but it wont matter.
A specific gravity reading is done with the included hydrometer. My brew is now at 1.56 OG - original gravity, which will later be compared to final gravity.
Then yeast packet is added(or 'pitched').
Put the air-lock on and leave it alone for 10 days at normal house room temp. It soon started bubbling a LOT ant thos bubble smell kinda alcoholy and good!
Be Back with the rest soon.
. 
CHEERS!
