![]() ![]() Pour the wort including the hop sack, into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. If using any other fermenter this would be approximately 1 gallon of water.ĩ. Fill your fermenter with cold water to mark 1 on the back. After the 30-minute hop boil, remove the pot from the heat.Ĩ. Hood hops and allow them to boil in the mixture for 30 minutes, stirring occasionally for 30 minutes.ħ. Once you have achieved a low, rolling boil, add in the hop sack containing the Mt. Once mixed, increase the heat and bring the mixture to a boil, stirring occasionally to avoid scorching.Ħ. Next, add in all 4 packets of Golden LME and the two packets of lactose sugar to the grain water and stir thoroughly to combine.ĥ. After the 30-minute steep has completed, turn off the heat and remove the grain sack from the pot and place it into a colander to drain, allowing the runoff to flow back into the pot, and rinse the grain with one cup of hot water (around 160 degrees), letting the excess runoff flow back into your pot. Next, add the grain sack into the water, and maintain the 155-160 temp for 30 minutes.ģ. Begin heating the water to a range of 155-160 degrees F and hold, at this range. Add 8 cups of water to a 2 gallon or larger boil pot. Hood hops to the second hops sack and tie it closed so the hops can flow freely within the sack. Add all 3 packets of grain into one of the muslin sacks and tie it closed so that the grain can flow freely within the sack and set aside. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). Return lid to top of keg, proceed immediately to brewing.īrewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Leave them immersed for at least 2 minutes in cleaning solution prior to using.ĥ. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Pour the rest of the solution from the keg into a large bowl. ![]() To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then closeĤ. Allow to sit for at least 2 minutes and swirl again.ģ. Note that the ventilation notches under the lid may leak solution. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.Ģ. Once dissolved, the solution is ready to use. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:ġ. Cleaning is one of the most important steps in brewing. ![]()
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