Upgrade to Pro — share decks privately, control downloads, hide ads and more …

Homebrewing and You

Homebrewing and You

How to get started homebrewing in 5 minutes.

Derek Springer

September 20, 2012
Tweet

More Decks by Derek Springer

Other Decks in How-to & DIY

Transcript

  1. Flash Talkin'
    w/ Derek Springer
    Homebrewing and You

    View full-size slide

  2. Can You Make Macaroni & Cheese?
    Congrats, You Can Be a Homebrewer.
    Or...

    View full-size slide

  3. Or...
    Macaroni & Cheese is Great,
    But it Just Doesn't Inspire Weeks of Anxiety

    View full-size slide

  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.

    View full-size slide

  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.

    View full-size slide

  6. What Do I Need?
    (barebones beginner's kit)

    View full-size slide

  7. A Big Pot

    ~ 4 gal/15L

    Bigger is better

    Stainless is best

    Aluminum is OK

    View full-size slide

  8. A Big Bucket (or two)

    6.5 gallon / 24.7L

    Food grade

    Also:
    – Lid
    – Stopper
    – Airlock

    Bottling bucket w/
    spigot.

    View full-size slide

  9. A Strainer

    For filtering hops from
    your boiled wort.

    Also aerates!

    View full-size slide

  10. A Siphon

    For transferring
    between buckets &
    into bottles.

    Autosiphon is best.

    View full-size slide

  11. Some Sanitizer

    No-rinse is best

    (I prefer Starsan)

    Avoid bleach!

    View full-size slide

  12. Lots of Bottles

    40 – 50 bottles.

    Proper etiquette is to
    remove labels.

    ~1” lip on top.

    Brown bottles are
    best.

    Twistoff is no good.

    View full-size slide

  13. A Bottle Capper

    Butterfly style

    Bench capper

    View full-size slide

  14. A Recipe

    Malt Extract

    Speciality Grains

    Hops

    Yeast

    (Stick to ales at first)

    View full-size slide

  15. Sanitize, Sanitize, Sanitize

    View full-size slide

  16. Step 1: Boil Some Water

    In parallel w/ step 2.

    View full-size slide

  17. 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.

    View full-size slide

  18. Step 3: Add Malt Extract

    Once bubbles form
    on bottom of pot.

    Turn off heat, add
    malt, stir in
    thoroughly, turn heat
    back on.

    View full-size slide

  19. Step 4: Add Hops

    Once wort is boiling.

    These hops add
    bitterness.

    Watch for boil-overs

    Keep a spray bottle
    handy.

    View full-size slide

  20. Step 5: Wait a Bit

    ~45 minutes.

    Watch for boilovers!

    View full-size slide

  21. Step 6: Add Some More Hops

    These hops add
    flavor/aroma.

    View full-size slide

  22. Step 7: Cool Wort

    Fill your sink with ice.

    Stir the wort with your
    sanitized spoon.

    View full-size slide

  23. Step 8: Prepare Yeast

    Dry yeast needs to be
    prepped.

    Liquid yeast can be
    brought to room
    temp.

    View full-size slide

  24. Step 9: Pitch Yeast

    Make sure wort is
    < 75F / 24C.

    Just dump it all in.

    View full-size slide

  25. Step 10: Aerate Wort

    Pour from bucket to
    bucket.

    Pour through strainer.

    Beat with egg-beater.

    “Shake it like a
    Polaroid® picture.”

    View full-size slide

  26. Step 11: Wait a Long Time!

    Two to three weeks.

    Keep your fermentor
    close to ~68F / ~20 C

    Avoid light.

    View full-size slide

  27. 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!

    View full-size slide

  28. Step 13: Wait a Little Longer

    1 week is bare
    minimum.

    3 weeks is optimal.

    View full-size slide

  29. Step 14: Enjoy Your Beer

    View full-size slide

  30. 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.

    View full-size slide

  31. 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.)

    View full-size slide

  32. Recommended Reading
    The Complete Joy of
    Homebrewing
    By Charlie Papazian
    How to Brew
    By John Palmer
    http://www.howtobrew.com/

    View full-size slide

  33. Learn to Homebrew Day

    Saturday, Nov. 3rd

    Check with your local
    homebrew supply for
    details.

    View full-size slide

  34. Midwest Supplies Groupon

    View full-size slide