How to MAKE BEER at Home | MoreBeer! Premium Homebrew Starter Kit | Beer Brewing Demo for Beginners

thank you for joining us congratulations on your purchase of the more beer premium Homebrew starter kit today I'm going to be taking you through all the steps of brewing and teach you how to make great beer at home my name is Vito delucci I've been working for more beer for over seven years now I've been home brewing for over 15 years and I was also a commercial Brewer for several years as well let's talk quickly before we get into the Brew Day the different phases of brewing beer there's the Brew day which is about four hours start to finish so make sure you allocate enough time for that there's fermentation which is two two weeks about and it kind of hands off at that point and then there's bottling bottling takes about an hour or so and that's after fermentation is complete so those are the three phases of making beer so in total it's going to take about a month three to four weeks from start to finish to make a batch of beer so you know kick back relax patience is a virtue so on Brew Day we're going to be making what they call wart um Brewers make wart yeast make beer what wart is is essentially it's a malt sugar water so the yeast actually convert that sugar water into alcohol CO2 and finished beer all right so let's quickly go over and overview of the entire brood day what we're going to be doing is collecting water heating it adding steeping grains getting to a boil adding our malt extract adding our hops chilling our wart pitching yeast Etc so again it takes about four hours we're gonna go through every step all right so we've talked about the The Brew Day process let's talk about getting ready the day of the Brew or even maybe the day before I think take a take apart your kit look at everything read the the the sheet that we give you for the brewing instructions read the recipe sheet go over the kind of all the steps and kind of acclimate get yourself ready to to dig into that make sure you have all your pieces today we're going to be brewing a pale ale but your kit might have came with something else might have been an IPA or something like that so same exact steps um but um you know different recipe so the one thing the kit doesn't include is bottles you can collect those from local breweries we don't want the twist type if you could remove it with a bottle cap and remover then that's the type we want you don't need those on Brew Day those are after fermentation when we go into bottling so you've got you know two to three weeks before you're going to need those bottles all right before we get started I want a hammer home probably the most important thing in Brewing it's cleaning and sanitizing there are two different things cleaning is the physical act of cleaning it making sure there's no visible dirt Gunk debris that kind of thing then there's sanitation so that's actually killing any micro bacteria that you can't see so it is definitely always a two-step process so you want to make sure something's clean it has to be clean before you sanitize it and then you want to sanitize it and just make sure we have sanitizing solution handy throughout the entire Brewing process all right so here we are we're ready to brew today is Brew Day we're gonna make some beer so let's start with collecting water is uh you know makes up a majority of your beer so we obviously want to use good water what does that mean if you like the tastier tap water it's probably pretty good water if you don't like the taste your tap water maybe consider going to the the grocery store and picking up some bottled water what we need is about six gallons of water total so uh collect that if you have a filtration system on your refrigerator that's great that'll actually remove the chlorine but again we're just looking for good tasting water then once we've we've figured out where we're going to get our water we're going to add that to the kettle we're going to turn it on high and start heating that water up pretty much immediately after that we want to add our steeping grains so we're going to add those grains into one of our mesh bags tie them off to the side essentially what we're trying to do is is get that water mixing in with those grains and creating like a tea all right so those steeping grains are sitting in the water we're slowly Rising that temperature depending on the the power of your your oven or what your or stove top or what you're using it should take about 30 minutes if you get there before that's okay too but we do want to remove those grains before we get to 170 degrees or right about 170 degrees the reason we don't want to go higher than that is we would be cooking and extracting tannins from those grains so it could just make for a more bitter kind of beer so make sure we remove those once we reach 170 that's where your thermometer comes in handy we're taking measurements along the way ideally take about 30 minutes though what we're getting out of the Stephen green process is flavor and in some cases sugar as well a majority of our sugar is going to be coming from the the liquid malt extract that will add later but flavor color as well we're getting some color depending on the beer we're going to be doing pale ale so there's going to be some Crystal malt in there so we're going to get some flavor some color and some sugars all right once we've hit the 30 minute Mark or the 170 temperature Mark we're going to remove that bag the first instinct is to try you know squeeze it to try and get all that Sugar out don't do that we don't want to burn ourselves this is a hot liquid but you can hold it over the kettle and let uh let it drain out so once we remove those set aside the grains to to dispose of now we're going to bring it up to a boil so so make sure that heats on high this could take it again depending on the power of your uh stove top this could take a little while but we're waiting to get to a rule also depending on you know where you're at altitude wise rolling boil at sea levels about 212 temperature so what is a rolling boil that's uh you know if you've ever boiled uh you know pasta or anything like that you're looking for that the top to be you know violently moving around fissures coming out so that's what we call a rolling boil all right so step four now we're going to be adding The Malt extract so this is majority of the sugar uh that we're going to be later fermenting so first step we want to do is turn that fire off we don't want any uh flame on the bottom because it's called scorching uh this this liquid we're going to be adding is heavier than water so it's going to have a tendency to want to go to the bottom if your fire is on it's going to be heating that right up as you're adding that if if you've got a free hand or you have someone with you stirring it will help you know because it's going to want to go to the bottom so kind of just gently stirring it we're going to add that entire packet I like to uh kind of wrap it up like toothpaste and squeeze all of it out of there make sure you get all that that's going to help you hit your sugar levels then we could turn the the flame back on since we've added something that's not you know boiling we're gonna have to get back up to a rolling boil again so you'll see another one the corn sugar packet the the bottling priming sugar you don't need to add that that's actually for bottling uh so we're not going to add that to the boil all right so we've added our our malt extract we're boiling we hit a rolling boil the first thing we're going to do is hit the hot break so that's all those proteins that were from the The Malt extract are going to start foaming towards the top it might actually start Rising on you what you could do to help with that is is lower the flame a little and give it a stir but after that hot break you're going to see it rise and then it's going to go back down into solution do not let's go over this do not put the lid on your your Kettle at any point we want boil off we want it to reduce the sugars and there's also compounds volatile compounds in there that we want out of the beer so never keep your lid on during any parts of the boil all right so we've we've hit our boil we've hit our hot break we're ready to add our bittering hop so most beer recipes call for a 60 Minute hop addition so this is when we want to actually start our timer once we add that first 60 Minute hop edition let's talk about what hop additions are so hops have what they call bittering compounds in our Alpha acids which turn into bitterness so it gives you the bitterness of the beer depending on the amount of hops you add and the alpha acids of those hops you get more bittering but we want to add those Hops and then start our hop timer right at that point also worth noting you know this recipe kit or depending on your recipe kit it might have different hop additions later in the boil you know with 20 minutes left in the boil five minutes left in the boil depending on when you add the Hops again you're going to have change of the bitterness but later in the boil you add to the aroma so you're not boiling off those those hop oil compounds for a long time so those are what we call Aroma hops so now that we have some time we've we've dropped our 60 Minute Edition we um have you know basically an hour before our next step or 55 minutes thereabouts it's time to make some sanitizer because we're boiling there's you know it's going to kill off any bacteria so we don't need to worry as much uh on the what they call the hot side but once we cool this wart below 180 degrees that's when bacteria could take hold so we want to sanitize anything that touches the beer after we've cooled it so we got some time let's make some sanitizer we're going to collect five gallons of water and add one ounce of star sand sanitizer solution again this is a no rinse solution so you don't want to rinse it with water Don't Fear the foam as they say leave that in there make sure you get all the liquid out because it isn't an acid it's a lower pH and it could change the flavor of your beer the foam won't but you don't want a gallon of liquid left in there when you mix your beer in the one main thing we definitely want to make sure sanitizes are fermenter so let's you know put either the entire solution or a gallon of that solution into your fermenter uh put the cap on make sure your spigots in there as well Swirl It All Around It needs at least one minute of contact time so make sure we're getting a minute contact time of every part that will touch beer that means the spigot itself running a little through there but we want to make sure at least one minute contact time on anything that'll touch beer as well so your tubing things like that that we're going to use once we cool the wart so once we've we've uh you know sanitized our fermenter let's we want to keep that sanitizer around so drain it back into your bucket make sure you're using that because anything again that we touch is wart when we're cool it's just handy to have that sanitizer solution around if you got a spray bottle you could fill that up and you could use that to spray around anything that's going to touch it as well all right so the next thing we're going to do at the 20 minute Mark when we have 20 minutes left in our boil is going to set up the wart Chiller so this kit came with the word Chiller it's an amazing item it not only saves you time it helps you make better beer by quickly chilling the wart anyways what we're going to want to do is insert that in the boil Kettle again we're dealing with hot boiling liquid so be careful also the tubing make sure that that's directed away from you especially on your your next bruise because there'll be a little water a little moisture in that line and when you put it into boiling water it's going to turn into steam and steam is going to come out there so always make sure those tubes are in a safe Direction but essentially we're adding the wart Chiller to the boil Kettle in order to sanitize it so that's why we want to give it at least 15-20 minutes in the boiling wart to help sanitize it so yeah with those tubes that we want to have over towards the sink make let's go ahead and thread those onto your sink so your your water in and then also your water out is going because the water that's coming out of there is going to be you know 200 degrees hot so make sure that's going down this sink in it to a safe Direction all right let's talk about other boil additions I I mentioned on them earlier your kit might have some hops that go in at this point that are Aroma hops every kit comes with a word clarifier which is a in this case I think it's a kick tablet it's also called Irish moss different kits come with different things but what it's doing is it's helping bind those proteins and helping you make clear beer so settling out a lot of those proteins and hop things like that as well so this is when we'll add those last minute additions you could add yeast nutrient at this point as well so we're going to go ahead and add those last minute hop additions let's talk about flame out editions too depending on your kit if you got the Pliny kit there's definitely a ton of hops that go in at this point so these are the flame out Edition so they're not going to have any boiling time these are all hop aroma so those are when you turn the flame off add them in and then this is what we do call a Whirlpool just kind of give it a spin allows them to really mix in there and get that hop Aroma bursting all right so now it's time to chill the wart again our kit came with a wart Chiller so it's gonna be super easy for us we're just going to essentially turn the sink on depending on your ground water temperature so if it's in the summer months it might be a little warmer winter months a little cooler that's how long it's going to take to chill your wart so we want that wart to be under 80 degrees before we transfer it into the fermenter again depending on your ground water temperature it could take anywhere from 20 minutes to you know 45 minutes but we want to make sure we chill that add the cold water slower we go the better on that you know so you don't have to go full full bore because the more time that that water spends in the that copper tube the more heat it's going to pull out they call a wart Chiller is essentially a heat exchanger so it's taking the the heat the cold water and then pumping it down the sink so the slower the better also we don't want to waste water also while we're chilling the wart I mentioned it earlier once we got below 180 degrees that liquid is now susceptible to micro bacteria and things like that so once we're it's probably good practice just to cover it right when you when you knock out but especially under 180 degrees we want to cover that kettle if you got some tin foil wrap it around there if you've got that bottle of spray star sand spray it around there we just want to make sure we sanitize it we don't we want our yeast to have the best environment we do not we're not trying to make a sour beer it's not a Belgian beer also worth mentioning at this point now we're on the cold side you know we've passed the hot side so again anything that comes in contact with your wart make sure it's had at least a minute contact time with sanitizing solution because even though you can't see it there's ambient microflora that will infect your beer all right so now we're gonna be transferring our our brrr wart actually at this point into the fermenter how we're going to do that your your Kettle has a spigot on there so we're going to put the uh the tubing again we want this to been sanitized tubing so make sure you've sanitized it we're going to put it onto the kettle uh drape that into the fermenter and then we're going to open the valve again we want it to be under 80 degrees so make sure we've dropped the temperature if 90 it's fine because we're actually going to probably lose some uh some temperature uh by by transferring it over so we want to make sure the words cooled transfer it in the fermenter by hooking up the tubing open up the valve and let it on in all right so at this point we're going to measure the sugars so we've we've transferred the wart out of the kettle into the fermenter because it's at a lower temperature hydrometers actually are calibrated about 70 degrees 65 70 degrees so we want to make sure we're taking that measurement at the proper temperature since we've chilled the work we're okay to do that what we're going to be using is a hydrometer which is is basically measuring the the viscosity of the solution so it measures the amount of sugars by how how buoyant it is in the the hydrometer jar so you're going to pull a solution to your hydrometer jar you don't need to fill it all the way to the top because when we put in that hydrometer it's actually going to displace some liquid so leave you know a good two inches and then that'll that'll be able to float in there it just needs to be able to float another little trick I like to do is give it a little spin there could be air bubbles that are caught underneath it that could throw off your measurement so give it a little spin once it settles out that's when you're going to take your your reading you're going to look right at the crest of where the liquid is and then that's going to be your measurement and that's going to be your original gravity this measurement is critical because that's going to give us our alcohol content so we take original gravity final gravity where it finished after fermentation and that's how we calculate our alcohol content or ABV alright so now we've made War now it's time to make beer so we're going to pitch the yeast yeast or what make beer they turn that sugar into alcohol they also produce gas during that time so first thing let's talk about pitching that yeast sanitize some scissors sanitize the yeast packet dunk them in let them make sure they have at least a minute time cut the top try and be you know quick and keep everything as sanitary as possible at this point remove the top uh with the airlock on it pop the yeast in there close it up give it a good Shake that's going to allow to mix that that yeast into solution it's also going to help oxygenate the wart which just helps yeast grow the other thing we want to do is make sure we have our airlock filled there's a little line on there we want to fill that airlock with sanitizer or you could even use vodka things like that the airlock allows gas to escape but no nasty bacteria to make its way in all right so let's now talk about where the fermenter goes we've pitched our yeast the yeast are going to start uh you know chewing on those sugars where we want to keep the fermenter so ideally it really depends on the type of beer we're we're making an ale here so we want to keep it in 65 to 68 degree space so if you have an inner closet we also want to keep it away from light we don't want light and we want to keep the temperature down some ways you can keep the temperature down if you've got like a bin you can put ice water in there and wrap a towel around there so it'll Wick up don't have to do that it could just be as simple as a closet it really just depends on how the temperature inside your house but again we want to keep it 60 to 70 degrees right in that range to get the best flavors cool Brew day is completed we've made wart yeast you're going to make the beer now we're going to move on to fermentation let's talk a little bit about fermentation so fermentation starts so that's the you know within the first 24 to 48 hours could be a little longer could be a little shorter uh yeast is a living organism and again like we talked about temperature things like that all these things are variables so you know if it doesn't start within 24 hours don't worry 48 but you're going to start to see signs of fermentation and what that means is they call it the krausen which is a basically looks like beer foam across the top of it and then on your Carboy you'll be able to actually see yeast colonies kind of moving up and down in the solution and what they're doing they're they're eating sugar metabolizing it they're generating heat too we talked about keeping it cool so there that's going to be the warmest part of your fermentation and that's when it's actually most important to try and keep it under that 70 degrees yeast produce alcohol CO2 like we talked about they also produce uh Esters and things like that and Esters are beautiful they're a big part of beer but we don't want them to be totally prevalent so we're trying to keep that temperature down at that point all right so let's talk about the second step of fermentation which is the day 4 through 12. it's it's the krausen starts to lower back down yeast activity starts to lower out you're still going to get bubbles coming through your airlock but what they're doing now is they're going they like I mentioned earlier they're producing all kinds of compounds then they're going back and cleaning up those compounds so it's actually a very important part of fermentation a lot of flavors created a lot of flavors cleaned up in that second stage of fermentation uh not as at temperature at this point it's okay for it to be a little warmer um you know it'll go up and go and clean things up so it's okay but you're going to start to see everything kind of slow down at that point all right so it's been you know day eight day ten day 12 right around there fermentation ends this is where yeah like I said earlier The Crossing drops down there's not much activity in your airlock if all at any but the main thing we're looking for here is taking a measurement to see that it's actually stopped fermenting we're going to see where that sugar level's at we want to take two measurements to make sure that it's completed so you know wait till till krausen's died down not much bubble activities take a measurement next day take another measurement if it continues to drop so say you're 10 15 and then you see it 10 12. wait until you've gotten two measurements where it's completely stopped then we know fermentation is complete all right so we've covered our Brew day we've covered fermentation next thing is going to be bottling I've got to wait for my beer to finish so we'll be talking with you soon when we're ready to go ahead and bottle all right it's been two weeks it's time to bottle condition our beer we're gonna add the the sugar back there which creates this CO2 this carbonated head so the Fizz in your beer we're going to be doing that part of the process um so we'll be adding sugar back in during fermentation all that CO2 escapes through the air lock we've seen those bubbles but now we want to capture it in so we'll be adding that priming sugar and keeping that CO2 in the bottle to give it that fizz that we love all right so now let's gather up everything we're going to need for uh for bottling so get all your vinyl tubing your buckets everything and then we're going to move our fermenter we want to put it up somewhere kind of high the edge of a table because we're going to use gravity to move it into the bottling bucket we want to allow everything to settle out so as you move it that krausen all the things on the side you're going to see those kind of knock their way into solution and we just want to give them time to settle to the bottom so we want to let it sit for at least 20 minutes [Music] all right so the next step we're going to do is we're going to boil our our priming sugar so we're going to use two cups of water go ahead and add the two cups of water bring it to a boil then we're going to add the priming sugar it's that little packet that came with your kit mix that in um and allow it to cool down we also want to cover that and just make sure that nothing's getting in there just keep it sanitary so cover it with some tin foil and set it to the side we're going to use that in a couple minutes all right the next step we're going to do is mix some sanitizer so it's one ounce of sanitizer solution to five gallons of water so let's go ahead and do that in our bucket let's make sure the valve is closed before we add water in there because we don't want it to spill out on our kitchen floor or wherever we're doing this so one ounce of of sanitizer five gallons of water in our bottling bucket so the first thing we're going to want to do is grab a sample so we can figure out our final gravity of the beer so we'll grab a sample pull it into our hydrometer jar again don't fill it to the top leave an inch or two we want to we're going to be adding that hydrometer in there so we want it to float so we're going to do that before we move it into the bottling bucket take our sample set it off to the side all right next step now we're going to go ahead and get our bottling bucket ready and put our priming sugar in there so first thing you know we got to get that sanitizer solution out of there so pour that out get all the liquid out don't worry if there's foam in there that's fine then the first thing we'll do is add that priming sugar the the water and sugar solution we boiled earlier into the bucket we want to put it in there first because when we add the wart it's going to mix and just get a good mixture so we get a primed solution all right so the next step we're going to do is sanitize the remaining the other equipment that we're going to be using in the bottling process so that's your vinyl tubing your bottle filler and all your bottling caps after that we'll go ahead and make sure that the the bottling bucket is set up to where gravity could feed from the fermenter into the bottling bucket we're going to pull out our sanitized tubing attach it to the bottom of the fermenter spigot there and then run it into the bucket with the priming solution in there I like to put like tin foil over the top of the bucket just close that up so it's not a big open area then run your tube into there and we're going to go ahead and open the spigot at this point again make sure your spigot is closed on your bottling bucket and start bringing your finished beer into that bottling bucket and again it's going to mix with that priming sugar to get it ready for the next stage next thing we're going to do is sanitize our bottles so again we want them to at least have one to two minutes of time in that sanitizer solution so just get them in there get you know as many as you can five ten uh then pull them out let them hang upside down ideally a bottling a Bottle Tree comes in handy at this point if you don't have one just kind of drain as much as you can and then place them back up this way I like to put a little piece of tin foil over the top of them just because again sanitation is key just keep them all off to the side and we're going to use those in a couple minutes here so we've moved all of our finished beer into the bottling bucket we've mixed it in with the priming sugar Next Step we're going to want to move it up to a higher point because we're going to use gravity to move uh move into the bottle so go ahead and put it up on the same uh same ledge or counter that you had the fermenter on and then we're going to attach our bottling wand so that bottling wand fits right on the bottom of that spigot and so pull it out of sanitizer solution put it on there and then we're ready to move on to the next step all right so now we've got our filling wand on our bottling bucket we're ready to fill our bottles so what we're going to do is you know at this point we want to kind of set it up as an assembly line make sure we've got our bottles ready to go ready to move over to the next step it's helpful to have a friend to do the the capping portion but we'll grab our first bottle we'll go ahead and put it up into the with the wand in there that there's a little spring at the bottom so once that's engaged liquid is going to flow we're going to want to fill that all the way up to the top because as we pull out the bottling wand it's displacing uh liquid in there and it'll it'll leave you a nice inch so go ahead and bring them right up to the top there and then pull it on and we're ready to go on to our next stage of capping all right we've got a filled bottle we want to cap it now so we're going to grab our caps out of the sanitizer solution put them on the top there um and then we're just going to take that that bottling uh Capper and push down on there on either side you're going to hit a point of tension and then you go a little past that and you'll you'll feel it kind of pop in there um then what I like to do is you know rinse it off or scrub it off and you've got a bottle once we've moved through and filled our five gallons of bottles you'll get about 50 to 54 depending on how much liquid you had in your fermenter well you can put them back in the case we want to protect them from sunlight we don't want you know direct light and we also want to put them just like when you're fermenting the beer we want this to be a you know steady temperature place because we're actually having a second fermentation and that's what's creating the carbonation and making that beer fizzy so put it back in the case find a nice cool place that's out of direct sunlight and we're going to let them sit for another week to two weeks all right so our bottles are safely away getting ready to create their carbonation so what we'll do is we're going to take our last measurement here so we're going to take that last gravity ring this is called our final gravity reading so initially in the Brewing process we took our original gravity now we're going to take our final gravity to calculate our alcohol by volume or ABV so our original gravity minus our final gravity multiplied by 131 gives us our alcohol by volume all right so let's talk about conditioning I said take about a week or two uh really depends on you know it's time and temperature and and the yeast themselves but after two weeks what I like to do is take one of those bottles pop it in the refrigerator let it sit overnight for 24 hours then pull it out and crack it open if you've got a great you know carbonation to it if it's bubbly fizzy great head on there those are all ready to go ahead and move into the refrigerator and and and lock in that that carbonation profile foreign we've taken it from grain to Glass time to crack these open share them with friends family and enjoy beer cheers thanks for watching hope you enjoyed this video I enjoyed making it uh love this hobby be sure to subscribe to more of your channel for more videos like this where we talk about beer brewing enjoying beer cheers foreign [Music]

Channel: MoreBeer!

Views: 41,083

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Id: ua5p7QxSARw

Length: 27min 56sec (1676 seconds)

Published: Sat Nov 05 2022