The Beginner’s Guide to Making Home Brew

bringing the people behind our food to

life today we’re going to demonstrate

the basics for brewing your first batch

of homebrew if you’ve never done this

before we’re going to show you the easy

way to do it at home the best way to

brew your first batch of beer is to pick

up an ingredient kit from your local

homebrew supply store most homebrew

supply stores will carry what we might

call a box kit that has all the

ingredients you’ll need to brew your

first batch of beer with instructions so

you’ll find mold extract in your kit

this is a liquid malt extract a bag of

crushed specialty grains you should have

some hops they might be vacuum sealed

like these are in this foil pouch and

here I have a package with my muslin

bags for steeping my hops a package of

yeast for fermenting the beer a warlock

tablet to clarify this beer and an

example of the instructions to brew this

kit the first step is to steep your

specialty grains to add specific malt

character to your batch of beer you

might use any range of specialty grains

to get different characters in your beer

you might use a caramelized grain or

even a roasted grain for dark flavors

that you might find in a stout or a

porter the first thing I’ll do is steep

my grains in hot water in this five

gallon kettle that I have here a 5

gallon kettle is the ideal size to use

and I have a stainless pot here which is

less corrosive and easy to take care of

than other metals and that would be an

ideal material for the kettle that

you’ll use so the first thing to do is

to check that your water is

approximately 150 to 170 degrees I’m

using a simple stainless thermometer to

check the temperature there I’ve placed

the crushed specialty grains into this

muslin bag and tied a knot into the top

of the bag to hold them in and now that

our water is at the correct temperature

the first step is to steep them if you

have a flame on your pot you’ll want to

turn it off at this point so that your

specialty grains when they sink to the

bottom of the pot won’t scorch against

that flame and that heat so you’ll want

to stir the grains periodically and

you’ll see in just a few moments how

much color

and flavors steep out of those greens

once you’ve steeped your grains for

approximately 30 minutes you’ll want to

remove them from the water place them in

a strainer or colander and rinse the

extra flavors and sugars in color from

those grains with a small amount of hot

water you can see that we’ve extracted

most of what these grains have to give

us once you’ve rinsed your grains you

won’t need them in your beer anymore but

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you can use them to compost or they have

many baking uses the next step is to add

your malt extract to the water which is

the extracted fermentable sugars from

malted barley the small extract is quite

concentrated and very thick and syrupy

so you’ll want to stir the pot very

thoroughly and make sure that you mix

everything in very thoroughly once we

add our malt extract to the water it’s

commonly referred to as wort which is a

Brewers word for unfermented beer

it’s important to get all the malt

extract out of the jar and into your


so I usually rinse the jar out with hot

water and scrape the insides of the jar

to get the rest into your pot once

you’ve mixed your Moll extract

thoroughly into your wort the next step

is to bring everything to a boil this

can be done on your kitchen stove at

home but for demonstration purposes

today I’m using a propane burner when

your ward is approaching a boil it’s

important to watch the pot and nurse the

boil to a calm comfortable rolling boil

carefully without allowing it to surge

up and boil over just like a pot of

spaghetti you might want to control the

heat or your flame just to make sure

that we don’t boil over and make a big

sticky mess all over your stove or

burner once you’ve reached a calm

comfortable boil it’s time to start your

bittering addition you’ll want to take

your hops out of their bag and place

them into your muslin bag

title hopped off in your muslin bags so

that none of them can escape in your

boil add them to your boiling wort and

begin your 60-minute timer to start a 60

minute boil as you’re boiling your

bittering addition you’ll be extracting

the bitterness from those hops to

counter the sweetness of the malt in

your wort your recipe may call for a

flavoring or an aroma addition of hops

in the last 15 minutes of your boil so

you’ll want to add those hops as per the

recipe and we have a 15-minute addition

to the pot here the 15-minute mark of

your 60 minute boil is also the time to

add your were flocked tablet which will

coagulate the proteins that would cause

a hazy beer and cause them to fall out

after fermentation leading to a beer

with better clarity and presentation so

I’m having my hops to the muslin bag and

tying it off

and steeping them in the pot and I also

make my warlock Edition at this moment

at the end of your 60 minute boil you’ll

want to chill the wort down to a

temperature that won’t harm your yeast

as quickly as possible at home you could

submerge your pot in an ice bath in your

sink to help cool it down today I’ll be

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using this work chiller as a heat

exchanger to course cold water through

the coil and remove the heat through the

water that’s leaving it I’m going to

place the wort chiller into the wort for

the last 10 minutes of the boil in order

to allow the boil to sanitize this wort

chiller because it’s important that

there’s no bacteria left in the wort

that could cause off-flavors in our beer

once your boil is finished it’s

important to properly sanitize any

equipment that might come in contact

with your beer or work these sanitizers

are readily available at any local

homebrew supply store and most of them

are no rinse sanitizers which means you

can merely soak or wash any of your

equipment for a few moments in the

sanitizer allow it to drip dry and you

can put it into your water beer with no

risk of contamination so I’m gonna

sanitize my carboy by splashing my

sanitizer around and pour it back out a

lot of these sanitizers create foam

which is perfectly food-grade and safe

and you don’t need to concern yourself

with getting all of the foam out of your

equipment but you merely need to make

sure that everything that will come in

contact with your beer has been rinsed

appropriately with the sanitizer

remove your hot bags from the wart and

add your wart to the fermenter

top the word up to five gallons with

cold water it’s important to use a

larger fermenter than the batch size

that you’re fermenting because as the

work ferments it foams up a lot like

what you can see here I have a 6 gallon

formatter here with five gallons award

in it and lots of room for foam during

the fermentation

once your wort is topped up to 5 gallons

and about room temperature it’s time to

add the yeast the simplest C’s to use is

a packet of freeze-dried ale yeast

because it can be torn open and poured

directly into the wort to begin

fermentation so you’ll want to sprinkle

all of the yeast into your wort and

there’s no stirring necessary the yeast

rehydrate themselves and begin to

ferment your ward on their own after

you’ve added the yeast attach the

airlock with a rubber stopper to your

carboy which will allow the gas from

fermentation out of the fermenter but

stop airborne bacteria from getting in

here we have a fermenting beer and you

can see there’s a lot of foam coming up

from the co2 being produced and that co2

is escaping through the airlock and this

process will take a bare minimum of two

weeks before you move on to bottling

your beer here we have a fermented batch

of beer that’s ready for bottling

in order to siphon this beer into my

bottling bucket I need to raise it up to

a level higher than the level that I’m

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going to be working from prepare a corn

sugar solution by mixing three or four

ounces of corn sugar with one or two

cups of water and boil it until the

solution is clear again add that

solution to the bottom of your bottling

bucket and siphon your beer into the

bottling bucket on top of the sugar

solution to mix it thoroughly in order

to siphon this batch of beer I’m gonna

use my auto siphon here which is readily

available at any homebrew store and

after sanitizing the auto siphon place

the end of the tube in your bottling

bucket place the siphon into the batch

of beer and simply pump the auto siphon

to prime the line and get your siphon


so now that we have our batch of beer

mixed with a small amount of fermentable

sugar in our bottling bucket we’re going

to attach our bottle filler to the end

of our auto siphon place the auto siphon

into your batch of beer place one end of

the bottle filler into the bottles and

start your siphoning when you press the

bottle filler down into the bottom of

the bottle

it’ll fill from the bottom without

splashing because at this point once you

have fermented beer introducing oxygen

and splashing it into your beer will

stale the beer and decrease the

shelf-life so we want to siphon it

carefully into our bottles without

splashing when your bottle is full right

to the brim we’re almost there pull the

bottle filler out of the bottle and

that’ll stop the flow you place that in

your sanitizer if you’d like take a

sanitized cap an unencrypted anat eyes

cap from your homebrew supply store

place it on top of your bottle and use

your capper to crimp the cap down onto

the bottle and you have a bottled beer

once you’ve filled and capped all your

bottles you’ll need to allow a week or

two for the small amount of sugar that

we added back to the batch of beer to

ferment inside the bottles and create

carbonation none of these processes are

entirely hard I find the process to be

fun and simple and the most important

part is after time you can be creative

with your recipes and you’ll absolutely

love the beer that you’re making

eventually you’ll find that you can make


exactly like you’d like it to taste beer

that fits your own personal tastes beer

that impresses your friends and beer

like nothing you’ve ever tasted before I

wanted to have a place that was like a

the traditional public house it is like

your living room what I learned over

there and my my apprenticeship in

England was that the public house is a

is a people eccentric business