SmittyisLEGEND
Well-Known Member
- Joined
- Mar 14, 2013
- Messages
- 65
- Reaction score
- 0
I've done three batches of homebrew that I bought pre made at my local brew store. It's grains and extract recipes. I'll explain my process which I do and if anyone can help it would be greatly appreciated!
First I sanitized table tops and I get a Tupperware tote and fill it with five gallons of water and an ounce of star San. I get 2.5 gallons of water in my brew pot (20qt Steele lot I bought at Fred metered) and get it up to 150. Throw everything in the trippers are container to sanitize . I put the grains in my nylon bag and hold the steeping temperature at 150 for 45 minutes and I strain for 5 by holding it above the pot making sure not to squeeze it to force the water out. Once that's done I bring the wort to a boil and pull of hear and add the malt extra e normally the liquid. Once done I bring it back to a boil and add the first set of hols and leave my burner on high to maintain the boil. Once I hit 15 minutes left in the boil of 60 I add Irish moss and the last art of hops the wort. Pull off the burner and add it to my sink filled with water and I e and bring it down to 70 degrees which takes about 30 minutes. Once done I dump it into my glass 6.5 gallon carboy and use a funnel with a strainer to filter spent hop pellets out. Put the clean airlock and bung plug in after I add the yeast and a irate for a good 3-4 minutes and put it in my room at about 65 degrees for a week or so and boost the temperature up a few degrees until I hit the three week mark
First I sanitized table tops and I get a Tupperware tote and fill it with five gallons of water and an ounce of star San. I get 2.5 gallons of water in my brew pot (20qt Steele lot I bought at Fred metered) and get it up to 150. Throw everything in the trippers are container to sanitize . I put the grains in my nylon bag and hold the steeping temperature at 150 for 45 minutes and I strain for 5 by holding it above the pot making sure not to squeeze it to force the water out. Once that's done I bring the wort to a boil and pull of hear and add the malt extra e normally the liquid. Once done I bring it back to a boil and add the first set of hols and leave my burner on high to maintain the boil. Once I hit 15 minutes left in the boil of 60 I add Irish moss and the last art of hops the wort. Pull off the burner and add it to my sink filled with water and I e and bring it down to 70 degrees which takes about 30 minutes. Once done I dump it into my glass 6.5 gallon carboy and use a funnel with a strainer to filter spent hop pellets out. Put the clean airlock and bung plug in after I add the yeast and a irate for a good 3-4 minutes and put it in my room at about 65 degrees for a week or so and boost the temperature up a few degrees until I hit the three week mark