I’ll be the first to admit that it’s been a while since I’ve made a batch of homebrewed craft beer.
I forgot how great brew day is. It’s an excuse to talk about, drink, and make beer.
Where’d you start?
This may make some people cringe and others left in confusion. Dont worry, I’ll explain.
The extract kit I used was a bit dated. The best-by date was September of last year. Before that, it sat in a myriad of storage conditions ranging from hot garage to freezing basement. It was old.
Extract kits contain the basic ingredients needed to brew a home batch. The liquid malt canisters in the feature photo have an incredibly concentrated sugar syrup that provide the starches needed for the yeast to do its alcohol-making thing.
Cleaning and sanitizing.
I used a soft wash cloth to wipe down my ferment bucket and ran my various tools through the dishwasher.
After they were finished, I filled the bucket with IO Star-San and threw them in it.
I’ve learned to streamline the process a bit by not cleaning every single piece used, including the racking and bottling tools.
I let my grains steep in the water from the time that I fill the pot to the point that I’m adding the liquid and dry malt.
I let the batch get to a low roil and wait for the hot break in the surface.
For this specific batch, it was a 6-row 20L and 2-row 60L barley mixture. It smelled delicious.The hops used were Hallertau at the start and Fuggle hops 10 minutes from the boil termination point.
We then let the batch sit on the stove with the lid on for the next 4 hours for it to drop to our ideal pitching temp, which again, was getting eyed.
Sealing it up.
Once it cooled down, we moved it to the ferment bucket for the water topping, yeast pitch, and the lid and airlock put on.
My friend has a rickety stair case that leads to his basement which this had to be carried down. That was probably the hardest part of the night. But once I survived the 10-step trek, I put the warming blanket on it to keep the temps around the sixty-degree mark.
His basement is chilly and the fermenting of the beer produces heat, so I planned ahead. Now to wait for the next two months.