Probably a lot of stupid questions, but I started my first batch on Saturday (so far so good) and would appreciate some advice.
The starter beer kid I'm using has these instructions:
http://www.muntons.com/homebeer/instructions/htm/instructions_5.asp
What does "Stand bottles or barrel in a warm place for 2 days then allow 14 days in a cool place or until the beer has cleared" mean? How cool is cool? Do I stick the bottles in the fridge after two days?
My only good supply of ingredients is here: http://www.goodbeer.co.kr/
Anyone know if the ingredients listed here (specifically the yeast, malt and hops) are any good?
The starter kit that I bought doesn't come with any kind of siphon hose. IThe primary fermenter is sort of a big white plastic bucket with a nozzle on the bottom. Would it be OK to just stick the bottle to the nozzle when I pour the beer into the bottle for secondary fermentation or would that let too much oxygen in?
To get the beer out of the primary fermenter and into the bottles I have to lug it inside from the veranda and put it on the kitchen table. I assume that this would mix things up and move some dead yeast around. How long should I let it sit on the kitchen table (my wife really cranks up the heat inside so its hotter than is good for beer inside the kitchen) to let things settle?
When I get the hang of the easy stuff enough and start using grain instead of the canned stuff is there any way I can cook up enough wort using my crappy little gas stove? Is there any feasible way to cook up wort in a few smaller pots and then combine it in the fermenter?
Can't seem to find any filtration equipment. What sort of thing could I use that I could use to strain wort?
The beer that I normally drink is a Chinese beer (its cheap and more drinkable than the Korean stuff) and the bottles are pretty bad quality I think (they break really easily for some reason). Is there any problem that could happen with bottling my beer in cheaply-made bottles?
The starter beer kid I'm using has these instructions:
http://www.muntons.com/homebeer/instructions/htm/instructions_5.asp
What does "Stand bottles or barrel in a warm place for 2 days then allow 14 days in a cool place or until the beer has cleared" mean? How cool is cool? Do I stick the bottles in the fridge after two days?
My only good supply of ingredients is here: http://www.goodbeer.co.kr/
Anyone know if the ingredients listed here (specifically the yeast, malt and hops) are any good?
The starter kit that I bought doesn't come with any kind of siphon hose. IThe primary fermenter is sort of a big white plastic bucket with a nozzle on the bottom. Would it be OK to just stick the bottle to the nozzle when I pour the beer into the bottle for secondary fermentation or would that let too much oxygen in?
To get the beer out of the primary fermenter and into the bottles I have to lug it inside from the veranda and put it on the kitchen table. I assume that this would mix things up and move some dead yeast around. How long should I let it sit on the kitchen table (my wife really cranks up the heat inside so its hotter than is good for beer inside the kitchen) to let things settle?
When I get the hang of the easy stuff enough and start using grain instead of the canned stuff is there any way I can cook up enough wort using my crappy little gas stove? Is there any feasible way to cook up wort in a few smaller pots and then combine it in the fermenter?
Can't seem to find any filtration equipment. What sort of thing could I use that I could use to strain wort?
The beer that I normally drink is a Chinese beer (its cheap and more drinkable than the Korean stuff) and the bottles are pretty bad quality I think (they break really easily for some reason). Is there any problem that could happen with bottling my beer in cheaply-made bottles?