Homebrewing and You

How to get started homebrewing in 5 minutes.

Transcript

1. Flash Talkin' w/ Derek Springer Homebrewing and You
2. Can You Make Macaroni & Cheese? Congrats, You Can Be a Homebrewer. Or...
3. Or... Macaroni & Cheese is Great, But it Just Doesn't Inspire Weeks of Anxiety
4. Why Homebrew? • It's what started civilization! (possibly) • You can do something people have done for literally thousands of years! (even Egyptians!) • Homebrew people are the best people (the friendliest bunch!) • *Everyone* supports your hobby! (except for weirdos!) • It will save you money! (nope!) • When you are done, you have beer.
5. Some Definitions • Wort – pronounced “wert” The liquid created after extracting the sugars from malt. Either “sweet” or “hopped.” • Trub – prounounced “troob” The junk (proteins, hops, yeast, etc) that collects on the bottom. • Krausen – pronounced “kroy-zen” Foamy mass of yeast & protein that forms during the most active part of fermentation.
6. #1 Rule
7. What Do I Need? (barebones beginner's kit)
8. A Big Pot • ~ 4 gal/15L • Bigger is better • Stainless is best • Aluminum is OK
9. A Big Spoon
10. A Big Bucket (or two) • 6.5 gallon / 24.7L • Food grade • Also: – Lid – Stopper – Airlock • Bottling bucket w/ spigot.
11. A Strainer • For filtering hops from your boiled wort. • Also aerates!
12. A Siphon • For transferring between buckets & into bottles. • Autosiphon is best.
13. Some Sanitizer • No-rinse is best • (I prefer Starsan) • Avoid bleach!
14. Lots of Bottles • 40 – 50 bottles. • Proper etiquette is to remove labels. • ~1” lip on top. • Brown bottles are best. • Twistoff is no good.
15. A Bottle Capper • Butterfly style • Bench capper
16. A Recipe • Malt Extract • Speciality Grains • Hops • Yeast • (Stick to ales at first)
17. Sanitize, Sanitize, Sanitize
18. Step 1: Boil Some Water • In parallel w/ step 2.
19. Step 2: Steep Speciality Grains • Hold at ~160F / ~70C for 30 minutes. • Extracts flavor, head- building proteins. • It's like making a tea! • Strain back into your other pot of water.
20. Step 3: Add Malt Extract • Once bubbles form on bottom of pot. • Turn off heat, add malt, stir in thoroughly, turn heat back on.
21. Step 4: Add Hops • Once wort is boiling. • These hops add bitterness. • Watch for boil-overs • Keep a spray bottle handy.
22. Step 5: Wait a Bit • ~45 minutes. • Watch for boilovers!
23. Step 6: Add Some More Hops • These hops add flavor/aroma.
24. Step 7: Cool Wort • Fill your sink with ice. • Stir the wort with your sanitized spoon.
25. Step 8: Prepare Yeast • Dry yeast needs to be prepped. • Liquid yeast can be brought to room temp.
26. Step 9: Pitch Yeast • Make sure wort is < 75F / 24C. • Just dump it all in.
27. Step 10: Aerate Wort • Pour from bucket to bucket. • Pour through strainer. • Beat with egg-beater. • “Shake it like a Polaroid® picture.”
28. Step 11: Wait a Long Time! • Two to three weeks. • Keep your fermentor close to ~68F / ~20 C • Avoid light.
29. Step 12: Bottle Your Beer • Add ~3/4 cup dextrose. – ~4.25 oz – ~120 g • Rack beer via siphon into bottling bucket. • Get a bottling wand!
30. Step 13: Wait a Little Longer • 1 week is bare minimum. • 3 weeks is optimal.
31. Step 14: Enjoy Your Beer
32. Is The Beer Ruined? • Probably not! • Yeast are alive and do wacky things and look kinda gross. • Sanitation is important, but it's harder thank you think to get infected.
33. Is The Beer Ruined? • Probably not! • Yeast are alive and do wacky things and look kinda gross. • Sanitation is important, but it's harder thank you think to get infected. (This one probably is.)
34. Recommended Reading The Complete Joy of Homebrewing By Charlie Papazian How to Brew By John Palmer http://www.howtobrew.com/
35. Learn to Homebrew Day • Saturday, Nov. 3rd • Check with your local homebrew supply for details.
36. Midwest Supplies Groupon