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It was the easiest way to get started. All the recipes I had access to were scaled for 5 gallon brewing, and since I was so new to brewing, I had no clue I had a choice in the matter.
I simply assumed all home brewers were brewing in 5 gallon batches and proceeded accordingly. Eventually, I would join the ranks of dreamers who hoped to get their hands on this amazing home brew set-up. But after pouring two consecutive botched brews down the drain, I started asking myself if there was a better way. It just sucked pouring 5 gallons of beer down the drain.
It took me too long to discover that I actually could get started with all-grain brewing without having to clear out my living room and forking out a lot of money on new gear. I discovered 1-gallon recipes using a method that has become more and more popular for new brewers: Brew-In-A-Bag. I got the wort down to pitching temperature more quickly than I ever could 5 gallons.
Transferring to the fermentor is also quicker, as is all the clean-up. The real time-saver, of course, comes on bottling day. I recently had to move to a small house. The kitchen is only large enough to fit one person comfortably. We have no basement access, which means we really have no storage. Convincing my wife to make room in our closets for all my gear and bottles was a lost cause from the beginning. So, I needed a third way. Small batch brewing was it. I can brew on a weeknight without it being much of an imposition. The beer ferments in 1-gallon jugs that fit on my countertop.
My wife finds they look much cuter than my old 5-gallon carboy score! I usually have going at any given time, and they really take up little space. The beauty with small-batch brewing is that you can get going with all-grain from the beginning and build your confidence quickly.
Really easy. And with small batch brewing, the concept is spot on. You can brew with the stock pot you already own. I now brew, on average, every two weeks. I let the grains steep at the right temperature for an hour, which requires little, if any oversight. Strain, and bring to a boil, add hops carry on.
Why Did I Write This Guide?
Cool, strain, drain to a fermentor. It will happen. One day, you will brew a bad batch of beer. You can avoid tears before bedtime with small batch brewing though. This is obviously good for two reasons:. You should see the number of times I get a surprised reaction when I tell people I brew beer in my kitchen. I think most people have this image of homebrewers camped out in the backyard or garage with a dozen burners, test tubes, buckets, and all sorts of gear that would make it impossible to brew beer as easily as you can make chicken stock.
That includes a gallon brew kettle, 6. You could of course deck out your brew house some more, but those cover off your basics. Nothing stops you from buying each of the items identified below separately, but many home brew shops sell starter kits for 1-gallon brewing that will give you just about everything you need to get started. My goal here is to get you started without spending a fortune on gear.
At this point, you need to see if homebrewing is for you. No need to make a large investment until you know for sure.source url
Learn to Brew Beer - The Ultimate Beginner's Guide to Home Brewing
You can always upgrade your brewhouse piece by piece as you develop your craft, over time. Canadians, I highly recommend ordering your kit from Beer Grains.
Of course, if you know of a good local brew shop, they can get you started. Now, before you start getting any nightmares, let me alleviate any fears you may have about what would happen if you drank bad beer. There are no known toxic microorganisms that can survive in beer.
- A simple guide to home brewing beer!
- Step 2: Ingredients.
- How to Make Beer at Home - A Complete Brewing Guide for DIY Beer!.
- Haunted House - A Novel of Terror (The Konrath/Kilborn Collective).
The worse that will happen is that your taste buds will be deeply offended that you put them through such torture. Sanitizing your gear is nothing more than soaking, rinsing, or spraying your equipment before it touches the beer. As I touched on yesterday, I highly recommend using StarSan.
StarSan is definitely the most popular sanitizer, and is used by the pros. Not only is it flavorless, odorless and requires no rinsing, it foams easily.
THE 4 BASIC STEPS:
The foaming action gets the sanitizer into all the possible cracks and crevices, finding and killing any unwanted microorganisms. But as with all good things, use in moderation.
This is where the rubber hits the road. By now, you know what goes in a good beer, the gear you need to get started, and the basics of sanitation. We also talked about the benefits of small-batch brewing. Not every yeast behaves the same way. Make your the following items have been scrubbed clean and rinsed of soap residue before you get started. Before you get to this point, you will have purchased and milled the grains called for your recipe.
Give yourself a pat on the back. It may not look like much now, but that liquid gold is going to undergo a lot of vigorous change in the next hours and gradually over the next 14 days. Taking this measurement now, and then a second after fermentation allows us to calculate the ABV alcohol percentage of our beer. Consider it your own unique brew. This process started when you pitched the yeast. This is why you had to aerate your wort. The yeast uses that oxygen to generate the requisite energy to reproduce and ferment. This will last about hours. At this stage, no alcohol is produced.
The yeast is producing water, flavours, and carbon dioxide. During this stage, the yeast will reproduce until it hits the ideal population needed to work its magic.
How to Brew Beer
This is a good thing. It means the yeast is converting sugar to alcohol, carbon dioxide, and all the flavours your wort need to taste like amazing beer. It signals that the yeast is running out of food and is preparing to go dormant, settling to the bottom of your carboy. And that bed will grow thicker and thicker. At this stage, the yeast is also producing glycogen, which it keeps as an energy source should it get added to new wort.