Keep it simple
Beginner homebrewers tend to be an overly ambitious lot and will often start developing their own recipes very early on. Trying mastering tried and tested styles first. That way you’ll master the basics of brewing and learn what ingredients go into making a great tasting beer. Then you can start to experiment.
Sanitize, sanitize, sanitize
Ninety per cent of brewing is cleaning. If you don’t keep your equipment clean then it’s likely your beer will be ruined by infection. Avoid bleach-based sanitizers, which can leave a nasty taste in your beer, and instead opt for a no-rinse brand like StarSan. Anything that comes into contact with your beer during fermentation must be sanitized.
Use fresh ingredients
A beer is only ever as good as the quality of its ingredients. If you buy fresh hops, keep them in the fridge and use them up quickly. If you want to get the most out of your malt invest in a mill and grind it yourself. And if you really want to make a beer to rival your favorite brewery then use wet yeast – instead of the dried variety you buy in packets.
1. Remove Crushed Grains from package and put in muslin bag. Tie bag at end to allow maximum circulation. Place in minimum 1 gallon cold water, slowly bring to approximately 160 degrees, hold temp for 10 minutes. Discard grain, add gypsum if water is soft.
2. Add Malt Extract, stir well to dissolve. Bring to a boil, add Cluster Hops, and continue boil for 55 min. Add Hallertau Select Hops and boil for 5 minutes. Remove from heat.
3. Pour unfermented beer(wort) slowly into fermentation vessel containing enough cold water to total 5 gallons.
4. Let temperature drop to approximately 80 degrees. Take hydrometer reading, sprinkle or “pitch” yeast on top. Affix cover and airlock to fermenter and stabilize temperature at approximately 67–72 degrees.
5. Airlock should be active within 24 hours. With fermentation slowing down by the end of day 7, the clearing stage is beginning. Siphon beer into clean carboy, affix airlock, and cover to keep light out and let clear for approximately 7 more days.
6. When ready to bottle, boil priming sugar in approximately 1 cup water for 1 minute, add to bottom of bottling bucket, then siphon beer into the same bucket(take final hydrometer reading while siphoning into bucket). Fill bottles to 1“ from top of bottle and cap.
7. Store beer at 67–70 degrees for 7–10 days minimum.