The first thing you’ll need to do when brewing is to sanitize everything that will come in contact with your un-fermented beer. It will take time for the sanitizer to do its job, so don’t rush things.
Next, you’ll need to rinse everything to remove any remaining sanitizer. Any remaining sanitizer can kill of your yeast if you don’t rinse things well. Add 3 1/2 gallons of water to your fermenter then seal it with the fermenter’s lid or a rubber stopper. This should be done as soon as you can before you begin to cook the wort.
Add 2 gallons of cold water to the pot and bring it to a boil. Once the water has started to boil, add your malt syrup or extract kit. Always watch your pot boil and never leave it. Stir it well, until the extract has dissolved.
Boiling over can create a mess and cause you to loose precious ingredients. Malt doesn’t boil like water, as it comes to a boil the liquid will expand and foam over the top. Stir constantly and keep a close watch to avoid boiling over.
Add a few tablespoons of your boiling wort to 1 cup of cool water in a sanitized container, making sure the temperature isn’t too high. Next, add your yeast packet and cover the container with a saucer or lid.
After the wort has finished boiling, allow the mixture time to cool to 70 – 80 degrees then pitch the yeast into your fermenter, which you already have filled to 2/3 of the desired final level with cold water.
These are the basic steps for brewing your own microbrews. You’ll also have to siphon, bottle, then pour your brew. The final steps aren’t that difficult, although they do require a certain level of precision. If this is your first time brewing, you should watch someone experienced first.
With microbrewing, there are many different methods, including fruit. Fruit is unlike other types of microbrews, as the method introduces fruit into the equation and makes for a very unique – yet interesting taste.
When brewing your own beers, you can use any method you prefer. Some are harder than others, although a little bit of time is all you need to become a pro. Once you have been brewing for a while, you’ll be able to brew even the most exotic of microbrews – all it takes is time and dedication.