The equipment: a glass carboy, a plastic fermenting bucket, a boiling pot, a thermometer, hydrometer, siphon, a bottle capper, ingredients (malt, hops, yeast), and the Home Brewing Book.
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Having a beer during the homebrew process is essential. This beer I brought from Europe, it's an excellent beer from Belgium.
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Boiling the wort (grains, malt and hopps). I didn't overboil!
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Chilling the wort before fermentation. You need to bring it down to 80F/25C before you can add the yeast.
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Sterilizing all the equipment is also essential, in the bucket is an oxygen-based cleaning solution.
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Taking the initial gravity of the beer with a hydrometer. With a special formula you can calculate the alcohol percentage. I'm going to end up at about 4% according to my calculations.
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The airlock is installed, let the fermentation begin! In two weeks I'll have 5 gallons (20liters) of yummy beer, for about $20 worth of ingredients.
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With beer comes snacks: I'm also making bitterballen from flour, butter, broth and beef, rolled in egg and breadcrumbs. Then deep-fry, serve with mustard. Viewed: 2261 times.
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Getting ready to bottle, two weeks after the brewing session
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First, siphon from the 'secondary' carboy to the bottling-bucket
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From bucket to the bottles
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A handy capping tool
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All done! A 6liter PET bottle, 11x16oz(50cl), and 9x12oz(36cl) for a total of almost 4 gallons, about 14 liters of beer
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