3 short months ago i brewed my first batch. prior to that i read and watched everything i could about brewing and i was still extremely confused. here is my step by step i follow. hope it helps.
1. RELAX, DONT WORRY. HAVE A HOMEBREW.
2. CLEAN KITCHEN COUNTERS WITH CLOROX CLEAN-UP.
3. MIX SANITIZING SOLUTION IN 3 GALLON BUCKET.
4. WASH/SANITIZE
STOCK POT PLASTIC SPOON
THERMOMETER HYDROMETER
PRIMARY BUCKET AND LID
WATER PITCHER
STRAINER MEASURING CUP
TABLESPOON WINE THIEF AND TUBE
5. CHECK INGREDIENT KIT. MAKE SURE EVERYTHING IS THERE.
CRACK GRAINS (IF NECESSARY) HAVE YEAST??
6. START STEEPING WATER ON STOVE.
7. BAG GRAINS. (USE LARGE ZIP LOCK BAG TO MIX IN)
8. STEEP GRAINS TO RECIPE TEMPERATURE
9. WARM THE CAN OF LME.
10. HEAT SMALL POT OF WATER TO 150 DEGREES (TO RINSE GRAIN BAGS OFF)
11. RINSE STEEPING BAGS
12. ADD WATER TO BRING VOLUME UP TO 2 ½ GALLONS
--TO SAVE TIME, THIS WATER CAN BE HEATED IN SEPARATE POT DURING
STEEP
13. HEAT TO SLOW ROLLING BOIL
14. REMOVE FROM HEAT
15. ADD LME AND DME (QUICKLY-AVOID CLUMPING IN BAG)
16. RETURN TO SLOW ROLLING BOIL.
WATCH FOR BOIL-OVERS
17. STIR CONSTANTLY
18. ADD BITTERING HOPS FOR X AMOUNT OF TIME. RECORD TIME
19. BOIL SMALL POT OF WATER (FOR YEAST)
20. POUR 1 CUP WATER (FROM STEP 19) IN SANITIZED MEASURING CUP AND COVER
21 ADD FININGS (IF USING ANY)
22. ADD AROMA HOPS FOR X AMOUNT OF TIME. RECORD TIME.
23. FILL SINK WITH COLD WATER AND ICE.
24. TERMINATE BOIL. COVER POT. PUT IN ICE BATH.
25. WHEN YEAST WATER TEMP IS 95-105 DEGREES ADD YEAST. RE-COVER MAESURING CUP FOR 15 MINUTES.
26. AFTER 15 MINUTES STIR YEAST. RE-COVER FOR ANOTHER 15 MINUTES.
27. WHEN WORT IS APPROX 70 DEGREES. POUR-STRAIN INTO PRIMARY.
28. TRIPLE STRAIN BACK AND FORTH. CAREFUL OF ICE WATER DRIPPING OFF
POT.
29. ADD WATER TO BRING VOLUME TO 5 GALLONS.
30. STIR HARD TO MIX/AIRATE WORT
31. TAKE ORIGINAL GRAVITY READING. RECORD.
32. PITCH YEAST
33. STIR AGAIN TO AIRATE.
34. SECURE LID ATTACH BLOW OFF TUBE.
35. CLEAN/SANITIZE ALL EQUIPMENT
BOTTLING DAY
DO YOU HAVE CAPS AND PRIMING SUGAR?
1. RELAX, DONT WORRY, HAVE A HOMEBREW
2. BOIL 5 OZ CORN SUGAR WITH 2 CUPS WATER
3. COOL TO ROOM TEMPERATURE
4. SANITIZE
CAPS-- MEASURING CUP -- SIPHON -- WAND --
BOTTLING BUCKET --
5. TAKE FG BEFORE RACKING
6. SIPHON TO BOTTLING BUCKET
7. ADD PRIMING SUGAR WATER
8. STIR GENTLY--DO NOT AIRATE
9. BOTTLE AND CAP
AGE AT 70 DEGREES FOR 1-2 WEEKS
REFRIDGERATE AND ENJOY
1. RELAX, DONT WORRY. HAVE A HOMEBREW.
2. CLEAN KITCHEN COUNTERS WITH CLOROX CLEAN-UP.
3. MIX SANITIZING SOLUTION IN 3 GALLON BUCKET.
4. WASH/SANITIZE
STOCK POT PLASTIC SPOON
THERMOMETER HYDROMETER
PRIMARY BUCKET AND LID
WATER PITCHER
STRAINER MEASURING CUP
TABLESPOON WINE THIEF AND TUBE
5. CHECK INGREDIENT KIT. MAKE SURE EVERYTHING IS THERE.
CRACK GRAINS (IF NECESSARY) HAVE YEAST??
6. START STEEPING WATER ON STOVE.
7. BAG GRAINS. (USE LARGE ZIP LOCK BAG TO MIX IN)
8. STEEP GRAINS TO RECIPE TEMPERATURE
9. WARM THE CAN OF LME.
10. HEAT SMALL POT OF WATER TO 150 DEGREES (TO RINSE GRAIN BAGS OFF)
11. RINSE STEEPING BAGS
12. ADD WATER TO BRING VOLUME UP TO 2 ½ GALLONS
--TO SAVE TIME, THIS WATER CAN BE HEATED IN SEPARATE POT DURING
STEEP
13. HEAT TO SLOW ROLLING BOIL
14. REMOVE FROM HEAT
15. ADD LME AND DME (QUICKLY-AVOID CLUMPING IN BAG)
16. RETURN TO SLOW ROLLING BOIL.
WATCH FOR BOIL-OVERS
17. STIR CONSTANTLY
18. ADD BITTERING HOPS FOR X AMOUNT OF TIME. RECORD TIME
19. BOIL SMALL POT OF WATER (FOR YEAST)
20. POUR 1 CUP WATER (FROM STEP 19) IN SANITIZED MEASURING CUP AND COVER
21 ADD FININGS (IF USING ANY)
22. ADD AROMA HOPS FOR X AMOUNT OF TIME. RECORD TIME.
23. FILL SINK WITH COLD WATER AND ICE.
24. TERMINATE BOIL. COVER POT. PUT IN ICE BATH.
25. WHEN YEAST WATER TEMP IS 95-105 DEGREES ADD YEAST. RE-COVER MAESURING CUP FOR 15 MINUTES.
26. AFTER 15 MINUTES STIR YEAST. RE-COVER FOR ANOTHER 15 MINUTES.
27. WHEN WORT IS APPROX 70 DEGREES. POUR-STRAIN INTO PRIMARY.
28. TRIPLE STRAIN BACK AND FORTH. CAREFUL OF ICE WATER DRIPPING OFF
POT.
29. ADD WATER TO BRING VOLUME TO 5 GALLONS.
30. STIR HARD TO MIX/AIRATE WORT
31. TAKE ORIGINAL GRAVITY READING. RECORD.
32. PITCH YEAST
33. STIR AGAIN TO AIRATE.
34. SECURE LID ATTACH BLOW OFF TUBE.
35. CLEAN/SANITIZE ALL EQUIPMENT
BOTTLING DAY
DO YOU HAVE CAPS AND PRIMING SUGAR?
1. RELAX, DONT WORRY, HAVE A HOMEBREW
2. BOIL 5 OZ CORN SUGAR WITH 2 CUPS WATER
3. COOL TO ROOM TEMPERATURE
4. SANITIZE
CAPS-- MEASURING CUP -- SIPHON -- WAND --
BOTTLING BUCKET --
5. TAKE FG BEFORE RACKING
6. SIPHON TO BOTTLING BUCKET
7. ADD PRIMING SUGAR WATER
8. STIR GENTLY--DO NOT AIRATE
9. BOTTLE AND CAP
AGE AT 70 DEGREES FOR 1-2 WEEKS
REFRIDGERATE AND ENJOY