Re: Malt extract rec.needed
So if this is your first time fermenting anything read over a basic
brewing instructions. You are basically going to make beer without
hops (Simple beer being extract, hops and specialty grains for
flavor.) To put it most simply: you want to pasteurize the extract
and any ingredients
1. use at least a 20qt pot fill 1/2 to 3/4 with quality water
filtered or spring water up to the max 5-6 gallon (whatever size your
fermentation vessel is.
2. add malt extract (at least one can) and if using grains for
flavor, i.e. peat smoked barley I would recommend a muslin/steeping
bag filled so you have a ball about the size of a large Orange, I
don't know how much that would wiegh. Heat with steeping grains
until temp reaches 170F. Remove grains and continue to heat to a
boil. I would say 10 min boil is good enough for simple sanitation.
If you are using immersion wort chiller put it in the pot to
sterilize while boiling.
3. Sanitize your fermentation vessel (not bleach) most of the
homebrew places sell 02 based cleaners (the homebrew version of
4. Turn off heat to boil, add any remaining extract, stir to
dissolve, cool using any sterile method. When heat is below 100F add
to fermentation vessel, fill with filtered or spring water.
If using a bucket stir aggressively to aerate. Sprinkle yeast on
top, seal up fermenter, and let it do its thing. Your yeast may be
a bit old, and you can buy distillers yeast at brewhaus.com. I have
never used bread yeast, I guess I am just a bit of a snob about
specific alcohol tolerant yeast.
For more detailed info check out the files at Northern Brewer: