The Brewing Process
Recipe: Extract With Grains
1 (of 52): Sanitizing equipment
2 (of 52): Wort chilling set-up
3 (of 52): Left: Malt extract warming; right: bringing water to 170 degrees for grain steeping
4 (of 52): Yeast
5 (of 52): Grains
6 (of 52): Boiling yet?
7 (of 52): Stirring and checking water temp
8 (of 52): Adding grains to water = future wort
9 (of 52): Removing grains
10 (of 52): Sanitizing equipment
11 (of 52): Draining sanitizing solution into carboy
12 (of 52): Sanitizing "carboy"
13 (of 52): After Lady Brewmaster adds malt extract to the wort, in goes the maltose
14 (of 52): Stirring wort
15 (of 52): Still stirring
16 (of 52): Not hamster food. Bittering hops.
17 (of 52): Wort chilling in ice bath for yeast starter
18 (of 52): Wort soon to boil
19 (of 52): Left: Straining bag and hops for dry-hopping Right: 15-minute boil finishing hops
20 (of 52): Recommended for brewing: Spring water (total 5-7 gallons)
21 (of 52): Rinsing "carboy"
22 (of 52): Filling sanitizing kettle with rinse water
23 (of 52): Still filling...
24 (of 52): 'Nuff said
25 (of 52): Ditto
26 (of 52): Making connections for the wort chiller
27 (of 52): Starting wort chilling process
28 (of 52): Wort still chilling
29 (of 52): Wort draining into the chiller
30 (of 52): Wort still draining
31 (of 52): Testing flow
32 (of 52): Wort chiller goes to town
33 (of 52): Pointing to hot tube; the cool tube is the chilled wort going to the carboy
34 (of 52): Hot wort line, chilled wort line
35 (of 52): Carboy gets started
36 (of 52): Almost there
37 (of 52): Wort chiller in action
38 (of 52): Adding spring water to total 5 gallons in carboy
39 (of 52): Drawing wort for testing
40 (of 52): Filling up test tube to check for specific gravity
41 (of 52): A hydrometer or areometer is an instrument that measures the specific gravity (relative density) of liquids—the ratio of the density of the liquid to the density of water.
42 (of 52): Dropping hydrometer
43 (of 52): Taking specific gravity reading
44 (of 52): Pitching the yeast
45 (of 52): Placing "bung" on carboy. (A bung is a stopper with a hole in the center for the airlock.)
46 (of 52): Filling airlock with water
47 (of 52): Airlock ready to do its job (preventing oxygen from entering carboy and allowing CO2 to escape).
48 (of 52): Ready for primary fermentation
49 (of 52): Ladies and Gentlemen, we have Beer (well, almost).
50 (of 52): Dee-lish!
51 (of 52): Fermentation after 12 hours
52 (of 52): A minimal amount of alcohol is now present.
Blichmann “Quick Carb” Carbonator
For carbonating beer an hour or less before drinkability
Lines: (1) line from tank connected to carbonation stone; (2) uncarbonated beer being drawn from the keg into the carbonator; (3) newly carbonated beer being returned to the keg
The standard CO2 cylinder. The left gauge indicates amount of CO2 in the cylinder; the top gauge indicates the amount of pressure supplied to the keg.
This quick carbonation process may require up to an hour's duration. It's a good alternative to two or three days in the keg with high CO2 pressure applied via a hose.
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