Step
1 Making
a starter from a slant
1.
Bring yeast slant slowly to room temperature after
taking from
cold box.
2. Add 10
g of dried malt extract in 100
ml water and
autoclave
3. Pour a bit of malt extract solution
into thy slant vial
(in a laminar
flow work station). Swirl it around to
loosen as much
yeast as you can. Usually not all the
yeast comes
off the slant surface by simple swirling,
so you may gently
scrape the slant surface using a
sterile needle
till the yeast comes off
4. Pour that into your starter vessel
and culture in a
incubator. At
20-22oC,
the amount of yeast on a
typical slant
will produce a vigorously working starter
in 24-36
hours.
Step2.
Sanitization (sterilization)
1.
Make sanitizer solution and sanitize all necessary
fermenter equipments.
(You may autoclave some
of the equipments)
2. Rinse completely with preboiled
water.
Step 3. Boil malt extract and hops
1.
Add tape water to stainless stell pot and turn heat on.
2. Stir the malt extract and bittering hops into the boiling water (this is called boiling wort) and boil for 45-60 min. Add fininshing hops last minutes of boil.
Step
4. Cool and
transfer
1.
Cool hot wort to below 30oC
bye covering the pot and
immersing entire
pot in sink.
2. After cooling, pour your wort
into fermenter vessel using
funnel.
3. Add yeast starter to wort, shake
to aerate the wort and then
attach airlock
4. Take hydrometer reading and make a note of it.
Note: When pitching the yeast from
the starter, swirl your
starter vessel to ensure that all the yeast cells that collect
at the bottom of the vessel are suspended in the liquid;
then pour that into your fermenter.
Step 5. Ferment
1.
Keep fermenter at 18-24oC.
Note: during fermentation there
will be white foam on top of beer and bubbles
coming from airlock. Fermentation will be complete in about a week.
You know it is done when no bubbles are coming from airlock and surface
of beer is foam free.
Step 6. Bottling
1.
Boiling priming sugar in a cup of water for 2
min and then
cold to room
temperature.
2. Drain finished beer into bottle
vessel and add priming
sugar (stir
gently)
3. Cap the bottles and stor in dark
at room temperature
for about 1-2
weeks.
4. Take hydrometer reading of the
finished beer (before
adding priming
sugar) and make note of it.
5. Evaluate the beer.
A commercial kit for 5 gal home brewing