Nov 09 - Jeffrey Malone - Brewing Beer for Fun and Profit
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Nov 09 - Jeffrey Malone - Brewing Beer for Fun and Profit

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Nov 09 - Jeffrey Malone - Brewing Beer for Fun and Profit Presentation Transcript

  • 1. How to Brew Beer for Fun and Profit
  • 2. Overview 1. Making the wort 2. Primary fermentation 3. Secondary fermentation 4. Bottling/Kegging
  • 3. Equipment • Large pot for boiling the wort • Fermentation vessel(s) • Airlock • Hydrometer • Thermometer • Tubing • Bottles or keg • Cleaning supplies
  • 4. Making the Wort Wort is the name of the liquid that ferments into beer. Shortcut Process: 1.Buy a malt extract from a brewing shop 2.Optionally add hops or grains 3. Boil the malt extract with water The "all grain" process involves creating the equivalent of the store-bought malt extract. Generally, the process resembles: 1.Soaking the grains prescribed in the recipe in hot water 2.The water is then "sparged", wherein the water is drained and saved, and additional hot water is added.
  • 5. Primary Fermentation The yeast must be pitched into the wort so fermentation occurs. First, the wort must be allowed to cool to 80f/26c, however. Once the wort is ready, it is typically placed into the primary fermentation vessel. The yeast is then added, and an airlock attached. Depending on the recipe, conditions or the brewer, a pre- prepared starter yeast may be used. This involves introducing the yeast to a sugary water solution so as to greatly increase the yeast cells at the time of introduction to the wort. This can speed the fermentation process, and can produce better results.
  • 6. Secondary Fermentation Also known as conditioning the beer. This is an often an optional stage, but can be required for many types of beer. This involves removing the fermented beer from the primary fermentation vessel into another vessel. The remainder of the wort is left at the bottom of the primary fermentation vessel.
  • 7. Bottling/Kegging Once the beer is fully fermented and conditioned, it is then bottled or kegged. In both, one attempts to carefully transfer the beer into the bottles/keg while disturbing it minimally. If bottles are used, they must be kept in a dark area with stable temperatures (65-70f) for three weeks to allow the carbonation to fully occur. If kegs are used, the keg is generally attached to a CO2 canister, and a regulator maintains a desired level for a period of one week in order to carbonate the beer.