I think that may be better as a separate link, the point here is a short simple list that is more of a good reminder. The whole detailed process is left out in place of some good simple reminders so people don't forget the most important parts.
__________________
~Phil
Fermenting: 10 gals Phil's Phlavorful Brown Ale, 5 gals pLambic in secondary
Kegged: Best Bitters, Peach Mead
Bottled: Pear Mead
Drinking: All of the above :)
This looked like the right place to post this so here it goes.....
I've had this kit in my garage for about a year now so I figured I would brew it up. Except for I dont have the instructions for it!?!
Does anyone have a link for the company? or a copy of the instructions?
Also do these kits have an expiry?
Thanks in advance
The expiry is usually on the bottom of the can and the instructions are usually on the back side of the label. At least with the kits ive seen.
Yes keep links coming, any links that people can find and read from this sticky will not hurt, but again, this page was meant to be a KISS type readthrough for someone that's actually about to or in the process of an extract brew and wants to make sure they don't forget the really important steps.
__________________
~Phil
Fermenting: 10 gals Phil's Phlavorful Brown Ale, 5 gals pLambic in secondary
Kegged: Best Bitters, Peach Mead
Bottled: Pear Mead
Drinking: All of the above :)
One thing I didn't adhere to when I just finished my first batch was the hydration of the yeast. I just pitched the dry yeast directly into the cooled wort (~70 deg). That won't cause any problems will it?
One thing I didn't adhere to when I just finished my first batch was the hydration of the yeast. I just pitched the dry yeast directly into the cooled wort (~70 deg). That won't cause any problems will it?
I just sprinkle the yeast on top of the cooled wort and let it sit for ten minutes then slowly stir in.
I'm looking to brew my first batch in a few weeks, so this thread naturally caught my attention. I know my way around the kitchen very well, so this seems like a pretty simple process..
1. Heat up water
2. Add extract mix
3. Boil for an hour
4. Cool down
5. Move to fermenting container w/ yeast
6. Ferment for a couple of weeks
7. Add yeast/sugar for secondary fermentation (if desired)
8. Bottle
9. Let secondary fermentation go for a while
10. Chill & enjoy
I'm obviously leaving out steps like sanitation, testing specific gravity, etc..
And I'm sure there are tips, and little complexities to performing some of the steps..
But from what I can tell, this is pretty much the barebones, basic process for a simple ale, right?
Is it conceivable to have a small batch ready to go in 4 weeks?
Last edited by Spaceball1; 12-03-2009 at 09:19 PM.
That looks like its it, basically... just be sure to check up on all the little details like the boil time, temp to pitch at, etc etc, but if you are brewing from a kit, that should all be listed out in the instructions. You are using extract mix that is pre-hopped, right? (has hops in it)
Ok, I have found an American Pale Ale recipe I would like to try, but I'm not sure how to understand what I am reading. It says 3.3lbs of extract at boil which is pretty easy to understand, but then 3.3lbs of extract at "knockout". What exactly does that mean?
Guys, remember this is a simple howto, to give you a nice list of what to remember when doing brews... If you have detailed questions, put them in a new thread or search for similar threads... That will keep this thread limited to the topic it was stickied for
__________________
~Phil
Fermenting: 10 gals Phil's Phlavorful Brown Ale, 5 gals pLambic in secondary
Kegged: Best Bitters, Peach Mead
Bottled: Pear Mead
Drinking: All of the above :)
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