The step by step process I use to brew malt extract recipe beer. This is a great video to watch if you’re brewing for the first time, or want to know more about how to home brew. Teach everyone what makes a good craft beer!
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25 Responses to “Homebrew beer, the basics of home beer brewing.”
@nodogyougay48
Racking the beer into a second fermenter will help to clarify it, and it also allows it to “condition” without worrying about the yeast decomposition giving the beer “off” flavors. If you rack the beer after the primary fermentation is over it’ll give you the ability to let the beer “mellow” and round out some of it’s harsher characteristics. It’s not always necessary, so if if you like the beer you’re making just keep doing it the way that works…
@Tippitapitus
Trust me, you’ll be fine if you don’t use a starter. Especially if this is your first time doing it the “real” way… But, if you think you absolutely have to make a starter, use Dry Malt Extract. (basically you’re making a tiny version of the wort you’ll be using later- you want them to be the same sugar levels/specific gravity. It will condition the yeast to be used to the environment you’ll be putting them into…) What kind of yeast are you using?
@jordanmwright This is my first time when I make beer from ”real” ingredients. If I make the starter, what kind of sugar should I use? I don’t want to mess this one up.
Nah. Starters are good for lots of reasons, but if you have to ask the question if you need one then don’t sweat it. Most liquid packages of yeast you buy at a homebrew store are made to pitch directly, and if it’s dry yeast it’s usually cheap enough to use 2. RDWHAHB
That recipe uses Lactose to sweeten it though, (i’m not a fan of adding something from a cow into my beer) I’d suggest maybe increasing the light malt syrup and using an English Ale Yeast to keep some residual sugars…
I’m making cream stout homebrewandchemistryDOTblogspotDOTcom/2007/03/cream-stout.html
and I have a question about the yeast. Do I need a starter to use it?
Awesome video, I started Home Brewing and am on my 4th brew. the first three I used partial mash and your video helped allot. This last one i did i tried all grain. All my friends that are getting into Home Brewing I am telling them about your video. Next i just need to get a keg setup. CHEERS
Awesome video, I started Home Brewing and am on my 4th brew. the first three I used partial mash and your video helped allot. This last one i did i tried all grain. All my friends that are getting into Home Brewing I am telling them about your video. Next i just need to get a keg setup. CHEERS
@MbGirlSD
True enough! I shouldn’t be so zealous about what I consider “good” beer. I personally got into homebrewing because I realized you could actually make better beer then the swill you get commercially. If you want to make a low-cal beer, realize that a lot of additives and processing go into making it. I have to admit that making a low-calorie choice might be in everyone’s best interest… But it kinda goes against the [my] principle of homebrewing
@pzmtuthcvpvl
At this point it wouldn’t matter because you’re going to boil it for an hour anyway. You could throw a dead rat in the pot and you wouldn’t have to worry about microbes… It’s not until about 10 minutes before the end of the boil you really need to worry about sanitation. The grain bag is going to be 180° though so don’t burn yourself. Realize that rinsing the grain (a mini-lauter like you would in all grain brewing) is better then squeezing it- avoid the extra tannins…
@0:53 { squeeze } microbials on the hand would matter – extraction by gentle compression with a stainless utenisl would be correct for those who wish to compresson-extract for additional effect
@paulandmeli
Nah, I don’t really chat online, but you can send me a message and I’ll try my best to answer it!
hey !! awesome video!
Do you have messenger ? I´d like to talk to you and see if you can help me out!!
@Tippitapitus
Sent you Message. Too much to fit in the Comments.
@jordanmwright Yeah i see now i think i will do that so that i won’t have so much settlement. Thanks for the Info.
@nodogyougay48
Racking the beer into a second fermenter will help to clarify it, and it also allows it to “condition” without worrying about the yeast decomposition giving the beer “off” flavors. If you rack the beer after the primary fermentation is over it’ll give you the ability to let the beer “mellow” and round out some of it’s harsher characteristics. It’s not always necessary, so if if you like the beer you’re making just keep doing it the way that works…
@jordanmwright Can I use Muntos dark malt extract?
@Tippitapitus
Trust me, you’ll be fine if you don’t use a starter. Especially if this is your first time doing it the “real” way… But, if you think you absolutely have to make a starter, use Dry Malt Extract. (basically you’re making a tiny version of the wort you’ll be using later- you want them to be the same sugar levels/specific gravity. It will condition the yeast to be used to the environment you’ll be putting them into…) What kind of yeast are you using?
@jordanmwright This is my first time when I make beer from ”real” ingredients. If I make the starter, what kind of sugar should I use? I don’t want to mess this one up.
Nah. Starters are good for lots of reasons, but if you have to ask the question if you need one then don’t sweat it. Most liquid packages of yeast you buy at a homebrew store are made to pitch directly, and if it’s dry yeast it’s usually cheap enough to use 2. RDWHAHB
That recipe uses Lactose to sweeten it though, (i’m not a fan of adding something from a cow into my beer) I’d suggest maybe increasing the light malt syrup and using an English Ale Yeast to keep some residual sugars…
I’m making cream stout homebrewandchemistryDOTblogspotDOTcom/2007/03/cream-stout.html
and I have a question about the yeast. Do I need a starter to use it?
Sweet! I just got a porter kit for my 2nd batch. As for my 1st batch I didn’t use a 2nd fermenter should I this time around?
@Traviz31
Thanks for the feedback! I’m glad people are using it…
Awesome video, I started Home Brewing and am on my 4th brew. the first three I used partial mash and your video helped allot. This last one i did i tried all grain. All my friends that are getting into Home Brewing I am telling them about your video. Next i just need to get a keg setup. CHEERS
Awesome video, I started Home Brewing and am on my 4th brew. the first three I used partial mash and your video helped allot. This last one i did i tried all grain. All my friends that are getting into Home Brewing I am telling them about your video. Next i just need to get a keg setup. CHEERS
@MbGirlSD
True enough! I shouldn’t be so zealous about what I consider “good” beer. I personally got into homebrewing because I realized you could actually make better beer then the swill you get commercially. If you want to make a low-cal beer, realize that a lot of additives and processing go into making it. I have to admit that making a low-calorie choice might be in everyone’s best interest… But it kinda goes against the [my] principle of homebrewing
@pzmtuthcvpvl
At this point it wouldn’t matter because you’re going to boil it for an hour anyway. You could throw a dead rat in the pot and you wouldn’t have to worry about microbes… It’s not until about 10 minutes before the end of the boil you really need to worry about sanitation. The grain bag is going to be 180° though so don’t burn yourself. Realize that rinsing the grain (a mini-lauter like you would in all grain brewing) is better then squeezing it- avoid the extra tannins…
@0:53 { squeeze } microbials on the hand would matter – extraction by gentle compression with a stainless utenisl would be correct for those who wish to compresson-extract for additional effect
@jordanmwright I just dont want to get a beer belly.
@CraigTube
You’ve got some good ones yourself there!
@swscheeze
I’m glad to help you out!
Hey no problem!
oh my bad. this is a great video by the way. so thank you for it!
@swscheeze
go 4 min 45 seconds into the video. After you’ve cooled the wort…
when did you add the yeast??
Excellent video. Thank you!
Do you use priming sugar?