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. And where we’ve left of at is that we have cooked our beer, we’ve chilled it, and we let it settle. And it’s approximately been about three hours and it did a good job settling. But what we’re going to do first here is we’re going to take our second bucket. We’ve sanitized it. We’re going to sanitize the lid just like the first one. This one we’re overflowing. Also, I put my transfer tube in the sanitation so it’s nice and sanitized, and let’s go ahead and start draining this out, and get ready to transfer. We have that and we’re going to take our air lock and stopper and we’re going to let it sit in here so it gets nice and sanitized too. Pull the stopper up, open it up, and stick that in there, get it nice and sanitized.
Now the way you can do it is you can take a bucket of clean water, pour that in there, get a small amount of sanitizer. Keep everything nice and sanitized okay. So we’re going to let this set and lead the transfer tubing until we’re ready to go.
Okay all of our water is drained out now so let’s shut valve off, cover the whole so it’s nice and sanitized. We’re going to move this bucket right down here onto the ground. Okay now, I’ll just lid this bucket over, I’m going to line it up and what we’re going to do is we’re going to transfer our wort into our fermenter bucket, okay. Now, we’re just going to take it here and I’m going to rest it like that. Keep this whole plugged up and let’s turn our valve this way.
Okay now we’re going to open this up and here goes our wort. There it goes. Nice color, nice pale color. Very nice. Little cloudy, that’s to be expected. As you notice, the trub has saddled to the bottom. When we put a spicket guard in our home brew kits, so the trub will stay behind and then I’ll show you the trub and that’s what we’re going to throw away. We’re not going to put our enough nice yeast mixed in with the trub. So we’re transferring it. As you can see, this is a pale ale. Once again, it’s a lager-like, it’s going to taste so much to a lager beer. So we’re just going to get a taste. So let’s go ahead and let’s shut this off. Not quite halfway but you know, for time purposes, and we’re going to open it up slightly.
And what you’re going to do is you’re going to take this okay. I’m going to stick this tube in here. We’re going to open it up really carefully. Just want to get a sample. It’s a little cloudier than I like but that’s okay. We’ll clear it up. Okay let’s close it up, let it run on through. A little more than—okay that’s all right. Let’s put this back in here. We seal this and let this continue to pour out.
Now, you don’t want too much because when you put your hydrometer, it’s going to overflow. You don’t want too little because you don’t want the hydrometer hitting the sides. So let’s stick this in and then we’re going to go ahead, and we’re going to take our hydrometer, and we’re going to stick it in there. And we’re going to spin this guy around. And then we’re going to take our reading and in this particular case, it is at just about 54. So we’re going to come over here and we’re going to record the 54. That’s 1054 so I wrote down my recording.
So let’s go ahead and get rid of this guy. And then we’re going to take our temperature. It’s very important especially when if your first batch because you’ve just cooked your beer. Your beer has been boiling so I don’t care if you cool it in a wort chiller, ice bath, it’s still going to be somewhat warm even though it’s been saddling. So we’re going to go ahead and we’re taking the thermometers reading, and we’re going to see what it is.
This particular guy—that’s a little—read about 72, 74 degrees. So that’s close with 74. So write down 74 degrees and you will have—I don’t have one in hand. You’ll have a chart, you’ll look it up. I happen to know its 74 degrees, you’re going to add one point. So this particular beer is going to be 1055. So our start in gravity is going to 55.
So when we’re done fermenting it, the number is going to be lower and were gone us attract our finishing, our ending gravity from our starting and divided by eight. And that will give us what our alcohol content is. So let’s just go ahead and we’re going to finish this up and our next step is we’re going to be adding our yeast.
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