Fermenter (a.k.a. bucket), stock pot, and bottle capper.
There is an up front investment, but it is well worth it. I used to use glass carboys. (big jugs) My local shop started carrying a plastic bucket with a built in spigot. This saves a step called racking. Racking is siphoning off your beer to leave the sediment behind. In this fermenter, the sediment settles below the spigot. Brilliant! It's also a large bucket, so I don't have to worry about overflow issues during fermentation.
The making of beer demystified.
- Boil grain extracts and hops.
- Remove the hops. Let cool, add water until you hit the 5 gallon mark on your fermenter.
- Add yeast and wait 7-10 days.
- Add some sugar and bottle.
- Wait another 2 weeks to drink.
Not pictured above are a couple of other helpful gadgets. One is a vapor lock. You stick it in the top of your fementer to allow gasses to escape, but it protects the beer from the outside air. Also, I highly recommend getting a bottle washer. Mine is installed in our laundry room utility sink. It's a brass contraption that pressurizes water and shoots it up into your empty bottle.
Is it cost effective? Look at the reviews below to see what a really good craft beer can set you back. I can make 5 gallons of that type of beer for $50-$70. So, the equipment pays for itself.
Explain grain extracts: You can buy canned or dry extracts. The old fashioned way of using raw grains is a lot of work, and I admire anyone with the patience to do it that way. It's not for me. You can make a tea from raw grains prior to cooking your extract to add extra flavor.
What's your recipe for this batch?
- 1 pound of rye. (grains for tea)
- 6.6 pounds (2 cans) of Muntons Light Malt Extract
- 1.5 pounds dried wheat extract
- 1 oz of Cascade hops. (Boil with the extracts for 1 hour)
- 1 oz of Saaz hops. (Boil for last 2-5 minutes)
- American ale yeast from Fermintis
- .5 oz Amarillo hops for dry hopping. (Add for two days at the end of fermentation. It adds more bitterness and flavor)
Any other hints? Making beer can be a sticky business if you are not careful. Slowly bring your mash to a boil to avoid it overflowing. Lay down old towels when you are bottling and transferring from the boil pot to your fermenter. Save empty pop-top bottles and caps so that you don't have to buy bottles. Caps can be reused as long as they are not too bent.
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