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 20-22^oC, 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 30^oC 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 18-24^oC.

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