Hello! This is Dan Franklin from HopTech Homebrewing Supplies in Dublin, California.
Today, we’re showing you how to brew your own beer at home. Okay, we’re all done transferring our wort over so let’s go ahead and we’ll disconnect that throw this in the sink and we’re going to move this bucket out of the way. And here is our yeast, we’ll use an activator slap pack. This happens to be a raw yeast 1056, an American ale yeast. This is really good. Puffed up and really nice that means the yeast starter is working and it is ready to go.
So what you want to do is you want to take your scissors, sanitize them, just put them a little sanitizer, cut the end here without pressure, release, pour this off, pour it all in nice and good. Shake it up and get all the yeast you can. Okay we’re going to get all our yeast in there. Put its lid on top, going to take our brewing spoon. Put it in the sanitizer. What I do is I pour a little bit of sanitizer on my paper towel just because once again, it’s not going to harm but I want to make sure I’m not getting any infections. So wipe it pretty good, get it nice and sanitized okay. Of course obviously, keep your hands clean and sanitized as well.
So we’re going to take the lid, I’m just kind of hold it with one hand and then I’m going to aerate the beer, the wort. I keep on saying the beer is not quite beer yet. I want to get it nice and aerated. Okay get it in there really good. There are tools you can use that will do this. I just use a good old-fashioned brewing spoon. Got to get it nice and on the sides get it really good. What you want to do is you want to get that oxygen inside the wort okay. Go back and forth a few times. See, get it really gone.
Okay after we do this for a couple of minutes, remove it, put your lid on, snap it on place completely. Sometimes, I’ve already added my airlocks, sometimes at this point, your locks got wide if you notice the bubbling coming up. That’s the pressure in here. We are now done. It will go in approximately an average seven to 10 days depending on the temperature, the amount of sugars in the beer. So at this point, we’re going to put it off and you want keep it in a cool place, cool dry place. Perfect fermentation, temperature 72 degrees, we recommend between 65 and 75. I’m going to move it out of the way and I’m going to see you in about one week, and we’re going to go bottle it. So just move it on out and that’s it. Okay so you could see it did quite well. It’s been a week, we got a nice, crust on the top. And we’ve got some trub on the bottom. So I put my tubing and sanitizer. We’re going to hook up, transfer it into our bubbling bucket and then we’re going to go ahead and proceed to bottling.
Transcription by:
Scribe4you Transcription Services