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 our beer has been sitting in the chilling bath, ice bath for a little while now and yup, I can—like what I shown you earlier that’s why you can touch it, we’re not trying to get it cold. We just try to chill it down because we’re going to let it saddle for three hours and we don’t want to pitch yeast into a hot wort.
So it’s just about ready to go so let me pull out of the pot and we’ll set it down right here. Drain the water in the ice settled in the sink here. And what I'm going to do is I’m going to take my sanitize bucket that I have and we’re going to put it in the sink. This is the one we sanitized a little earlier. And make sure the buckets in the off position—this picket is closed shut which this is. So we kept the lid on it so everything in there is nice and sanitized and I’m going to take the wort. We’re going to do this kind of quick okay. We’re going to take this, remove the lid really fast, take our wort. It’s heavy now so be careful and make sure you get a nice, firm grip on it and see, it’s cool enough I can’t put my hand on the bottom. I’m going to pour it on in there. You’re going to see a lot of—what’s the trub, the hops, the uncooked hops, everything is going right in with the beer. And this is why we settle our beer.
Now this is what we call a partial boil now. I lived in an area that has a very nice, good water take right out of the tap so I’m going to top it off. Now if you’re in an area where your water is not so good, you make sure you use bottled water. We haven’t added the yeast yet so this is going to hurt anything. I’m going to bring it up to the five gallon bark because we’re going to do a five gallon batch. What we did is a partial bloat. If you lap, you can do a full by which is the whole five gallons. I did a partial bloat, able to use a smaller pot quicker on heating your water. Quicker in cooling it down okay and it’s not the lid in beer because we haven’t fermented it yet.
So we’re going to add the water and we’re going to brand just about up to five gallons. And once again, I lived in a community that we have really nice water. My theory is if the water taste good, it’s going to make good beer okay. So let’s tap it up to the five gallon which we’re just about there. We’re going to shut it off. Put the lid on and we’re going to go about what we do on a Saturday or Sunday.
So let’s put this on and I did it over the sink so it didn’t harm anything. Let’s go real nice and tight, you don’t want anything to get in there. Okay so it’s nice and sealed. I’m going to remove it from my sink and you could leave it on the counter, put it on the ground, whatever you choose to do.
Okay three hours from now, we’re going to let gravity do its thing. Three hours later, the gravity, the trub, the dead hop, the excess sugar, it’s going to settle to the bottom. Then we’re going to transfer it or rack it to another clean sanitized bucket. We’re going to pitcher yeast and we’re going to ferment it. So we’ll see you in about three hours. We’re going to go off and do some chores around the house, then we’re going to come back in three hours and we’re going to go ahead and transfer our beer to settle.
Transcription by:
Scribe4you Transcription Services