How to Make Beer

HOW TO OCWEEKLY (1.) THE EQUIPMENT MAKE BEER Most items can be purchased at your local homebrew store FERMENTER 1. Fermenter, usually a food-grade plastic bucket with a tight-fitting lid (more experienced brewers may use a glass carboy) 2. Air lock and stopper to allow carbon dioxide to escape during fermentation while keeping for transferring beer from one 1. Bottle capper, a device that clamps bottle caps on bottles 8 Sanitizing agent & bottle-cleaning brush 9. Kitchen supplies-a stove, large pot, cooking spoon, strainer, measuring cup, can opener, and a cup or bowl Thermometer 4. Racking cane & tubing air out vessel to another 5. Bottles, about 50 12-oz. bottles for each 5-gallon batch, new or reused (2. THE INGREDIENTS 6. Bottle filler to transfer beer into bottles Beer is made from 4 basic ingredients: barley, water, hops and yeast. ALCOHOL BREWERS YEAST · MALT SUGAR · Beer is created when C2H50H brewers yeast converts malt sugar into CO2 alcohol and carbon dioxide CARBON DIOXIDE OCWEEKLY SANITIZING (3. THE BASIC PROCESS The most important step. Nothing can spoil a batch of beer faster than stray bacteria. SOURCES: American Homebrewers Association, SoYouWanna.com, Popular Mechanics, Barley Bandits BOILING MASHING Bring wort to a rolling boil and add hops-the flower of the hop plant that gives the beer flavor-according to the recipe. Steep grains in hot (but not boiling) water to make wort, a sweet liquid that's basically unfermented beer. 5. 6. BOTTLING FERMENTATION Chill wort and transfer to fermenter. Pitch yeast. Store beer away from sunlight and wait one to several weeks, depending on the recipe. DRINK UP! You now have beer! But it's flat beer. In order to carbonate it, you must prime it with additional fermentable sugars and bottle it. Then wait at least two weeks. HOW TO OCWEEKLY (1.) THE EQUIPMENT МАКЕ ВЕER Most items can be purchased at your local homebrew store FERMENTER 1. Fermenter, usually a food-grade plastic bucket with a tight-fitting lid (more experienced brewers may use a glass carboy) 2. Air lock and stopper to allow carbon dioxide to escape during fermentation while keeping for transferring beer from one 1. Bottle capper, a device that clamps bottle caps on bottles 8 Sanitizing agent & bottle-cleaning brush 9. Kitchen supplies-a stove, large pot, cooking spoon, strainer, measuring cup, can opener, and a cup or bowl Thermometer 4. Racking cane & tubing air out vessel to another 5. Bottles, about 50 12-oz. bottles for each 5-gallon batch, new or reused (2. THE INGREDIENTS 6. Bottle filler to transfer beer into bottles Beer is made from 4 basic ingredients: barley, water, hops and yeast. ALCOHOL BREWERS YEAST · MALT SUGAR · Beer is created when C2H50H brewers yeast converts malt sugar into CO2 alcohol and carbon dioxide CARBON DIOXIDE OCWEEKLY SANITIZING (3. THE BASIC PROCESS The most important step. Nothing can spoil a batch of beer faster than stray bacteria. SOURCES: American Homebrewers Association, SoYouWanna.com, Popular Mechanics, Barley Bandits BOILING MASHING Bring wort to a rolling boil and add hops-the flower of the hop plant that gives the beer flavor-according to the recipe. Steep grains in hot (but not boiling) water to make wort, a sweet liquid that's basically unfermented beer. 5. 6. BOTTLING FERMENTATION Chill wort and transfer to fermenter. Pitch yeast. Store beer away from sunlight and wait one to several weeks, depending on the recipe. DRINK UP! You now have beer! But it's flat beer. In order to carbonate it, you must prime it with additional fermentable sugars and bottle it. Then wait at least two weeks. HOW TO OCWEEKLY (1.) THE EQUIPMENT МАКЕ ВЕER Most items can be purchased at your local homebrew store FERMENTER 1. Fermenter, usually a food-grade plastic bucket with a tight-fitting lid (more experienced brewers may use a glass carboy) 2. Air lock and stopper to allow carbon dioxide to escape during fermentation while keeping for transferring beer from one 1. Bottle capper, a device that clamps bottle caps on bottles 8 Sanitizing agent & bottle-cleaning brush 9. Kitchen supplies-a stove, large pot, cooking spoon, strainer, measuring cup, can opener, and a cup or bowl Thermometer 4. Racking cane & tubing air out vessel to another 5. Bottles, about 50 12-oz. bottles for each 5-gallon batch, new or reused (2. THE INGREDIENTS 6. Bottle filler to transfer beer into bottles Beer is made from 4 basic ingredients: barley, water, hops and yeast. ALCOHOL BREWERS YEAST · MALT SUGAR · Beer is created when C2H50H brewers yeast converts malt sugar into CO2 alcohol and carbon dioxide CARBON DIOXIDE OCWEEKLY SANITIZING (3. THE BASIC PROCESS The most important step. Nothing can spoil a batch of beer faster than stray bacteria. SOURCES: American Homebrewers Association, SoYouWanna.com, Popular Mechanics, Barley Bandits BOILING MASHING Bring wort to a rolling boil and add hops-the flower of the hop plant that gives the beer flavor-according to the recipe. Steep grains in hot (but not boiling) water to make wort, a sweet liquid that's basically unfermented beer. 5. 6. BOTTLING FERMENTATION Chill wort and transfer to fermenter. Pitch yeast. Store beer away from sunlight and wait one to several weeks, depending on the recipe. DRINK UP! You now have beer! But it's flat beer. In order to carbonate it, you must prime it with additional fermentable sugars and bottle it. Then wait at least two weeks. HOW TO OCWEEKLY (1.) THE EQUIPMENT МАКЕ ВЕER Most items can be purchased at your local homebrew store FERMENTER 1. Fermenter, usually a food-grade plastic bucket with a tight-fitting lid (more experienced brewers may use a glass carboy) 2. Air lock and stopper to allow carbon dioxide to escape during fermentation while keeping for transferring beer from one 1. Bottle capper, a device that clamps bottle caps on bottles 8 Sanitizing agent & bottle-cleaning brush 9. Kitchen supplies-a stove, large pot, cooking spoon, strainer, measuring cup, can opener, and a cup or bowl Thermometer 4. Racking cane & tubing air out vessel to another 5. Bottles, about 50 12-oz. bottles for each 5-gallon batch, new or reused (2. THE INGREDIENTS 6. Bottle filler to transfer beer into bottles Beer is made from 4 basic ingredients: barley, water, hops and yeast. ALCOHOL BREWERS YEAST · MALT SUGAR · Beer is created when C2H50H brewers yeast converts malt sugar into CO2 alcohol and carbon dioxide CARBON DIOXIDE OCWEEKLY SANITIZING (3. THE BASIC PROCESS The most important step. Nothing can spoil a batch of beer faster than stray bacteria. SOURCES: American Homebrewers Association, SoYouWanna.com, Popular Mechanics, Barley Bandits BOILING MASHING Bring wort to a rolling boil and add hops-the flower of the hop plant that gives the beer flavor-according to the recipe. Steep grains in hot (but not boiling) water to make wort, a sweet liquid that's basically unfermented beer. 5. 6. BOTTLING FERMENTATION Chill wort and transfer to fermenter. Pitch yeast. Store beer away from sunlight and wait one to several weeks, depending on the recipe. DRINK UP! You now have beer! But it's flat beer. In order to carbonate it, you must prime it with additional fermentable sugars and bottle it. Then wait at least two weeks. HOW TO OCWEEKLY (1.) THE EQUIPMENT МАКЕ ВЕER Most items can be purchased at your local homebrew store FERMENTER 1. Fermenter, usually a food-grade plastic bucket with a tight-fitting lid (more experienced brewers may use a glass carboy) 2. Air lock and stopper to allow carbon dioxide to escape during fermentation while keeping for transferring beer from one 1. Bottle capper, a device that clamps bottle caps on bottles 8 Sanitizing agent & bottle-cleaning brush 9. Kitchen supplies-a stove, large pot, cooking spoon, strainer, measuring cup, can opener, and a cup or bowl Thermometer 4. Racking cane & tubing air out vessel to another 5. Bottles, about 50 12-oz. bottles for each 5-gallon batch, new or reused (2. THE INGREDIENTS 6. Bottle filler to transfer beer into bottles Beer is made from 4 basic ingredients: barley, water, hops and yeast. ALCOHOL BREWERS YEAST · MALT SUGAR · Beer is created when C2H50H brewers yeast converts malt sugar into CO2 alcohol and carbon dioxide CARBON DIOXIDE OCWEEKLY SANITIZING (3. THE BASIC PROCESS The most important step. Nothing can spoil a batch of beer faster than stray bacteria. SOURCES: American Homebrewers Association, SoYouWanna.com, Popular Mechanics, Barley Bandits BOILING MASHING Bring wort to a rolling boil and add hops-the flower of the hop plant that gives the beer flavor-according to the recipe. Steep grains in hot (but not boiling) water to make wort, a sweet liquid that's basically unfermented beer. 5. 6. BOTTLING FERMENTATION Chill wort and transfer to fermenter. Pitch yeast. Store beer away from sunlight and wait one to several weeks, depending on the recipe. DRINK UP! You now have beer! But it's flat beer. In order to carbonate it, you must prime it with additional fermentable sugars and bottle it. Then wait at least two weeks. HOW TO OCWEEKLY (1.) THE EQUIPMENT МАКЕ ВЕER Most items can be purchased at your local homebrew store FERMENTER 1. Fermenter, usually a food-grade plastic bucket with a tight-fitting lid (more experienced brewers may use a glass carboy) 2. Air lock and stopper to allow carbon dioxide to escape during fermentation while keeping for transferring beer from one 1. Bottle capper, a device that clamps bottle caps on bottles 8 Sanitizing agent & bottle-cleaning brush 9. Kitchen supplies-a stove, large pot, cooking spoon, strainer, measuring cup, can opener, and a cup or bowl Thermometer 4. Racking cane & tubing air out vessel to another 5. Bottles, about 50 12-oz. bottles for each 5-gallon batch, new or reused (2. THE INGREDIENTS 6. Bottle filler to transfer beer into bottles Beer is made from 4 basic ingredients: barley, water, hops and yeast. ALCOHOL BREWERS YEAST · MALT SUGAR · Beer is created when C2H50H brewers yeast converts malt sugar into CO2 alcohol and carbon dioxide CARBON DIOXIDE OCWEEKLY SANITIZING (3. THE BASIC PROCESS The most important step. Nothing can spoil a batch of beer faster than stray bacteria. SOURCES: American Homebrewers Association, SoYouWanna.com, Popular Mechanics, Barley Bandits BOILING MASHING Bring wort to a rolling boil and add hops-the flower of the hop plant that gives the beer flavor-according to the recipe. Steep grains in hot (but not boiling) water to make wort, a sweet liquid that's basically unfermented beer. 5. 6. BOTTLING FERMENTATION Chill wort and transfer to fermenter. Pitch yeast. Store beer away from sunlight and wait one to several weeks, depending on the recipe. DRINK UP! You now have beer! But it's flat beer. In order to carbonate it, you must prime it with additional fermentable sugars and bottle it. Then wait at least two weeks. HOW TO OCWEEKLY (1.) THE EQUIPMENT МАКЕ ВЕER Most items can be purchased at your local homebrew store FERMENTER 1. Fermenter, usually a food-grade plastic bucket with a tight-fitting lid (more experienced brewers may use a glass carboy) 2. Air lock and stopper to allow carbon dioxide to escape during fermentation while keeping for transferring beer from one 1. Bottle capper, a device that clamps bottle caps on bottles 8 Sanitizing agent & bottle-cleaning brush 9. Kitchen supplies-a stove, large pot, cooking spoon, strainer, measuring cup, can opener, and a cup or bowl Thermometer 4. Racking cane & tubing air out vessel to another 5. Bottles, about 50 12-oz. bottles for each 5-gallon batch, new or reused (2. THE INGREDIENTS 6. Bottle filler to transfer beer into bottles Beer is made from 4 basic ingredients: barley, water, hops and yeast. ALCOHOL BREWERS YEAST · MALT SUGAR · Beer is created when C2H50H brewers yeast converts malt sugar into CO2 alcohol and carbon dioxide CARBON DIOXIDE OCWEEKLY SANITIZING (3. THE BASIC PROCESS The most important step. Nothing can spoil a batch of beer faster than stray bacteria. SOURCES: American Homebrewers Association, SoYouWanna.com, Popular Mechanics, Barley Bandits BOILING MASHING Bring wort to a rolling boil and add hops-the flower of the hop plant that gives the beer flavor-according to the recipe. Steep grains in hot (but not boiling) water to make wort, a sweet liquid that's basically unfermented beer. 5. 6. BOTTLING FERMENTATION Chill wort and transfer to fermenter. Pitch yeast. Store beer away from sunlight and wait one to several weeks, depending on the recipe. DRINK UP! You now have beer! But it's flat beer. In order to carbonate it, you must prime it with additional fermentable sugars and bottle it. Then wait at least two weeks. HOW TO OCWEEKLY (1.) THE EQUIPMENT МАКЕ ВЕER Most items can be purchased at your local homebrew store FERMENTER 1. Fermenter, usually a food-grade plastic bucket with a tight-fitting lid (more experienced brewers may use a glass carboy) 2. Air lock and stopper to allow carbon dioxide to escape during fermentation while keeping for transferring beer from one 1. Bottle capper, a device that clamps bottle caps on bottles 8 Sanitizing agent & bottle-cleaning brush 9. Kitchen supplies-a stove, large pot, cooking spoon, strainer, measuring cup, can opener, and a cup or bowl Thermometer 4. Racking cane & tubing air out vessel to another 5. Bottles, about 50 12-oz. bottles for each 5-gallon batch, new or reused (2. THE INGREDIENTS 6. Bottle filler to transfer beer into bottles Beer is made from 4 basic ingredients: barley, water, hops and yeast. ALCOHOL BREWERS YEAST · MALT SUGAR · Beer is created when C2H50H brewers yeast converts malt sugar into CO2 alcohol and carbon dioxide CARBON DIOXIDE OCWEEKLY SANITIZING (3. THE BASIC PROCESS The most important step. Nothing can spoil a batch of beer faster than stray bacteria. SOURCES: American Homebrewers Association, SoYouWanna.com, Popular Mechanics, Barley Bandits BOILING MASHING Bring wort to a rolling boil and add hops-the flower of the hop plant that gives the beer flavor-according to the recipe. Steep grains in hot (but not boiling) water to make wort, a sweet liquid that's basically unfermented beer. 5. 6. BOTTLING FERMENTATION Chill wort and transfer to fermenter. Pitch yeast. Store beer away from sunlight and wait one to several weeks, depending on the recipe. DRINK UP! You now have beer! But it's flat beer. In order to carbonate it, you must prime it with additional fermentable sugars and bottle it. Then wait at least two weeks.