Beer Brewing Basics | Justin Trzaskos | Skillshare
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6 Lessons (16m)
    • 1. Introduction

      0:41
    • 2. Supplies

      2:05
    • 3. Brewing Beer Wort

      6:42
    • 4. Fermentation

      0:28
    • 5. Bottling Beer

      5:26
    • 6. Cheers!

      0:21

About This Class

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In this class I will touch on the very basics of beer brewing. This will cover how to make a simple IPA from a pre-measured beer brewing kit. This class is for beginners or those interested in the basics of how to brew at home. It will cover some of the supplies, ingredients and processes of making your own beer. It will cover brewing the beer wort, fermentation and bottling you very own beer. 

Transcripts

1. Introduction: Hi. My name is Justin Transplants, And welcome to the latest class on beer brewing. Today we're gonna go over how to make beer with a basic your kit. When you go through the brewing process, fermentation and bottling, this will be a short class, but we're going over step by step, the basics and how to grow beer. I hope you enjoy this class against good information from it. As always, never drink and drive and always drink responsibly. Enjoy. 2. Supplies: in our brew class, we're gonna be using the foreman supplies, going to be using a pre portioned home brew beer kit with everything that you're gonna need to make this I p a malted barley with a mesh bag for steeping. It's gonna contain two bottles of the pure malt extract two different types of hops, both cascade and nugget. There's gonna be some oak chips and there this is an American oak and we're gonna use our yeast so we can ferment. And when we go to bottling, we're going to be using prime and sugar for carbonation. This is an example of another beer broom kit. So these are a great way to get started because everything you need for ingredients is included right in here. We're gonna be needing a timer because some of this stuff is right down to the minute our sanitizer sanitizers always important bottle caps. These Aaron sanitized water. We have two types of bottles when I'm using £2010 bombers and 12 ounce, this is our bottle washer in a bottle drying rack. And here's the bottle drying rack in action. This is a bottling wand, and we're also I'm using a siphon. I'm gonna need a big pot to boil our beer in in a car boy and a bottling bucket. We're gonna also need a thermometer wooden spoon. And this is a kind drama ter to measure our potential alcohol and a carbonation lock and stopper for fermentation and a bottle capper already. 3. Brewing Beer Wort: Now we're gonna start brewing our beer aboard, and this is going to involve a one hour boil. So we're gonna take our malted barley in our mess sack and put the malted barley right into the mess sack and tie a knot in it, and then, as the water starting to heat up, we're gonna drop it right in there and start learning is steep for a least 15 to 20 minutes . After a little while, you'll start noticing the water started to get brown, and this now is beginning our beer war and has this is reaching a boil. We're gonna keep steep Penis and mixing it around to try to get all that good taste in barley into our heating up water. Once this is boiled, the water starts to get nice and brown and I gave about 20 minutes on this one to get all the flavor echoed as possible. Once is doing, I took it out and pushed it through the colander to try to get as much flavor. This recipe calls for two containers of is concentrated malt extract. When this is a very sticky, do you want to put this all in here? and mix as you're going. And once this is all in, we're going to get this up to a boil. And as you can see, this is a stick is a molasses and slow as molasses two. So it's good to take it all out with a spoon and try not to spill any on your stove because it'll get stuck on there and caramelized. Use a little extra hot water when you get it out. Shake it up in the container with some hot water so you can pour all of the ingredients in there and start mixing this in. Good. So all of that, um, liquid gets mixed into their Once we get up to our first boil, we're starting our hour long boil process. It has to be boiling. So first I'm sitting this for 15 minutes, and once I get to a boil, I'm gonna turn it down to keep it a nice, low roaring boil. I don't want it overflowing, roaring, and I want a nice low boil moving around in the liquid like this. You can see some of the more moving around in here. In the meantime, I'm gonna sanitize my carve away So I'm gonna put some sanitizer in the carb away and fill it with water. Warm water so I can have sanitized equipment for when I'm gonna transfer the Silver Leader . No. After the 1st 15 minutes a boil, I'm gonna add my nugget hops and take a look at those Put him in my Betsy Ross plate here and show you what the's pellet hops look like. But these are all, um, dried and put into pellet form. But as soon as you put him into the beer, they break apart and mix up Nice. This is gonna give us a nice hoppy flavour, and we're gonna add another hops later. So now this is the long part of the boil. 44 more minutes until we add on next top. And I'm gonna keep a close eye on this beer of the entire time because I do want to get it up to a boil. But I don't want it spilling over the top. So I like to get it to a nice, low rolling boil. Just like this keeps Turn it up. I really pay attention to this entire time. Beer brewing does take a little bit for this whole war brewing process does take a bit of time. I want to make sure it's hot enough to during the boil that everything is killed off. We don't want it burning too much, So we're down to about 20 minutes, and I'm just going to keep this nice, low rolling boil happening for the whole hour. Got about a minute left on this. So I'm gonna add my second back of hops, which is just the last minute of the boil has these ops. So it's still gonna maintain that hop flavor and not burn it out too much and boil it out too much. So once was hit the water. Those were breaking apart. It makes those in good and give it another minute of the boil before I turn off my stove. Most of these bureaucrats do Cole for an hour boil, so once it's done, we're gonna taken off and bring it outside the heat up. It's recommended to have a wort chiller or, um, switch over your water, went into the sink with an ice bath and continue either running waters through it or adding more ice. As you're going. It's ah, winter and Connecticut here. So I put this outside in the snow and saved a couple books on ice. But a wort chiller is more recommends than that. Once you're down too cold enough, you have to check your yeast temperatures. You can bring this over to a carbonate carb away. It is good to get it down so close to 32 as possible. Once it's in the car. Boy, I'm going to add my oak and my yeast. And here, over here is some chardonnay I got cooking away for my wife. So that turned out pretty good. And I'm gonna measure my potential alcohol. So here we can see, um, what potentially the alcohol could be. So about 67%. So it's gonna be a nice beer and our specific gravity, and that's going to change after it's done fermenting with the fermentation. Lock on top and we are ready to go. Make sure that's all sanitized and water and top of that, or I like to use vodka, and then this is going to start bubbling and we'll move on a fermentation 4. Fermentation: Now we're moving on to fermentation, but I should know first. In the previous segment, I forgot to mention we did add another 3 to 4 gallons of pure filtered water to make this go up to the six gallon mark. So now are used is bubbling away. And we are starting to see the fermentation happen. This is going to go for about 10 days, and after the 10 days, we're gonna be ready to bottle. 5. Bottling Beer: So now that we're done with fermentation, we are going to start bottling. It's been 10 days, and our beer is done bottling no longer bubbling. And if you want to learn about secondary fermentation, which makes the beer cleaner, please check out my class on cider Gonna take our sanitizer and we're going to start sanitizing all of our equipment. Here is my brewing bucket that I am going to get as clean as I can. A nice warm water and sanitizer. Sanitation is the name of the game. When it comes to brilliant ist most important part, this shows you the measurements on the side. We're gonna have a little bit over five gallons in here when we're done. Equipment here is my bottled drying station and all my other equipment. So first of all, this is our, um, bottle washer. And always keep these upside down if you re using them and make sure you're always rinsing them if you re using them. So sanitized all the bottles with squirting the water from the bottle drying station and then put it on your nice, sanitized bottle wrack. And we're gonna also use sanitized bottle caps. Everything has to be, um, as clean as possible. Very important. We're gonna mix up five ounces of prime ing sugar. The prime in sugar is going to kick off the yeast one more time. Um, give that yeast a little bit of food, so it's in the bottle. It's going to ferment one more time and give off a little bit more carbon dioxide, and that's gonna make our beer carbonated. So this has to be brought up to a light boil and mix up all of the sugar, and that's gonna be what creates our fermentation with the last little bit of east. And make sure if you're reusing these, you're always checking the bottoms. And if you're gonna save beer bottles and reuse, um, make sure that you are rinsing them, and before you store them on, you have to use the type of pry off cap. You don't want a twist cap, because that's not gonna work when you're re cramping the bottle caps on. So now that I have this up too a nice little boil all this sugar is in there. I'm gonna end up putting it into the bucket when I go to bottle it when I go to mix it at the end. So here is my seif in, which is fully sanitized. Pump a bunch of san titles water through that, and the Siphon just needs a little push and it'll start this beer right down that still been on my bucket. So here we go. Paper tells are very important or towels. Um, you can get a little sticky when you do this type of job. So I'm gonna start transferring this beer again. I mentioned secondary fermentation. You could switch over the beer one time to another carve away. So all the sediment off the bottom is removed. So I added the, um, sugar in there and I'm testing now. Where my levels are says you can see this is less closer to the top there as far as, um, how much the sugar was eating up. And you can tell that with a high drama eater. And I'm just transferring all of this over. And when it's ready to be bottled, it is bottling one and this beer brewing bucket. So the bottling wand has a little bit of a stopper on the bottom, so it knows when it's touching the bottom of glass, the liquid will flow, and these are measured just so that when you fill it all the way up to the top, even with the top of it, when you pull out the bottling wand, there's just enough room for how much of an air gap you want in their in these work great for beer and wine bottles. So once I get nice and even with the top gets rid of the tippy top he pulled out. The wand is the perfect amount. Put your sanitized capper on their or their sanitized bottle cap and crimp it down, and the capper is great. It has a nice little magnet, holds a bottle cap but right in the bottle and cramp it down. And again. I want to show the bottling one more time where you just push the stopper in gravity, does its work coming down there, and once it's to the top, even with the top of the bottle, when you pull it the warrant wound, it's measured for the exact amount of air space that you need. So it was, Ah, great design that came up with a little fun tools and beer brewing and winemaking and cider making. So here is the mess in my kitchen after doing this, so make sure again you have paper tells and you're cleaning up the kitchen Nice. After she don't get in trouble and wiping down all of my beer bottles. I like this spraying down after just in case they got sticky atoll and not a bad haul here about almost three cases. And, um, nice, delicious I p a. So hope you get a chance to make a beer of your own and cheers. 6. Cheers!: Thank you for joining me in this class. They hope you got some good information and learned a bit today. And I hope you have a good luck, bro. In your first batch of home brew beer, Enjoy.