Daily Archives: July 10, 2015

Beer School

Brewing Beer

We went to Beer Camp and now we have been to Beer School to learn how to brew beer! I enjoy tasting craft beers and have wanted to get more hands on with the process. Talk about a FUN Experience! I cannot wait to do it again and soon.

The Brewing Process:

  • Brewing the Beer.
  • Cooling and Fermenting.
  • Priming and Bottling.
  • Conditioning and Aging.
  • The BEST Part of the Process – Tasting and Drinking!

Brewing the Beer


Going to the Grain Grinder


The Grain Grinder


The Grinded Grain in a Sock


The Amber Beer Recipe


Getting Ready to Brew


Steeping the Grains


The Grain Sock is attached to the pot & the lid on.


Ready to Brew


Brewing


Grain Sock Comes Out


Sugar Time ( I wanted to start singing the song Sugar by Adam Levine)


Mixing in the Sugar


Sugar Blended and On To the Next Step


Hops


Here are the Hops Out of the Bag (aka Hop Pellets)


Brewing . . .


Brewing . . .

Cooling and Fermenting

The hot brew (aka the wort) is cooled to room temperature and transferred to a fermenter. Once the mixture drops to room temperature, yeast is added to start the fermentation process. The key part of this process is cleanliness and sanitation since the wort can be easily infected by bacteria in this state.


Cooling the Brew


Adding of the Yeast Once Brew is Cooled

Priming and Bottling

Beer Here!

The airlock container used to keep the fermenter sealed is opened after 1 to 2 weeks of fermentation. Again cleanliness and sanitation is key in the bottling process.


Not So Pretty

Priming sugars are mixed with the beer before bottling. I missed this process because I was busy sanitizing bottles.


Much Better – Amber Liquid!

Bottling Beer


Filling One Bottle At A Time . . .

I had my hands full of bottle caps, so was not able to capture that part of the process. The bottle caps are kept in sanitizer. So wet hands and cameras do not mix well together.

Conditioning and Aging


Bottles of Goodness (Photos by RSheridan)

The bottled beer will be stored in a dry, dark space to age for about 2 weeks. You do not want to introduce the bottled beer to sunlight or light during the aging process. During the aging process the yeast will ferment with the priming sugar to create carbon dioxide. Goodbye! Flat Beer and Hello! Carbonated Beer! Also, sediments and proteins will drop out of the beer during aging to enhance the flavor of the beer.

Tasting and Drinking

Pop a few bottles in the fridge and get ready to taste and enjoy! I will follow up with a post on the taste test part of the process. So stay tuned!

Cheers! Prost/Zum wohl! Cin cin! Slainte!

Is There Something You Want To Try To Make? Have You Tried Your Hand Already In Making Something? Love To Hear Your Experiences, Please Share!


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