This course is for anyone who's been interested in making their own beer at home but doesn't know where to start.
Learning from books and magazines is difficult, but with my step-by-step instructional videos you will see exactly what to do and when. This ensures your very first brew day will be a blast and your first batch of beer will be delicious!
Also included are 4 custom guides filled with photos that make understanding the brewing process a breeze. I've even included a printable checklist for you to follow on your brew day to ensure you don't miss a step!
In this video series we'll be brewing using one of the very typical beer kits you would buy at a homebrew shop. The beer in this case is a clone of the very popular Lagunitas India Pale Ale (IPA).
In this first Lecture you will also see 4 different custom guides available for download, here is a short description of each:
Review of the ingredients we'll be brewing with. These are the typical ingredients you'll find included in every beer brewing kit your purchase.
Detailed demonstration of all the equipment you'll need on your brew day.
Before we boil we first need to steep our specialty grains, these are what give the beer an added dimension of flavor, aroma and body.
Getting the hops and malt extract ready to be added to our boil.
Removing the specialty grains from our kettle and rinsing the sugars from the grain bag.
The "hot break" is an early stage of the boil during which heavy proteins form. This video shows how to get through this stage without boiling over.
Adding our hop additions at two different intervals, with 60 minutes left in the boil and with 30 minutes left in the boil.
The wort chiller is used to quickly cool the wort down after the boil. It's not necessary but makes brewing much easier.
Final steps of the cooling process and getting the yeast ready to be pitched.
Transferring the wort from the kettle to the carboy where it will ferment.
Rinsing the wort from the hop bags and into the fermenter to capture as much sugar as possible.
Collecting a sample of wort so we can measure our starting gravity later (and to taste it!).
Attaching the airlock to the carboy so the beer can't become infected but can still release pressure during fermentation.
Using a hydrometer to measure our starting/original specific gravity. This will be used after fermentation to calculate the alcohol strength of our beer (ABV%).
What the beer looks like 10 hours into fermentation.
A lot more fermentation activity between hours 10 and 12.
14 hours into fermentation and things are really going crazy! Time to attach a blow-off hose.
Hours 18-30 of fermentation, lots of healthy activity, things are looking great.
Now that fermentation has calmed down quite a bit we can add our dry hops to the beer. Dry-hopping adds a lot of aroma to the finished beer.
Quick review of all the equipment you'll need to bottle your batch of beer.
How to sanitize all the equipment for bottling.
Priming sugar is added to the bottled beer to trigger a secondary fermentation and carbonate the beer while in the bottle.
Transferring the beer from the carboy fermenter to the bottling bucket.
How to sanitize the bottles we'll be using.
How to setup your bottling process to make it as easy as possible.
Exactly how to fill each bottle.
How to safely cap the bottles.
Measuring the final specific gravity of the beer and calculating the alcohol content (ABV%).
What can I say, I love beer! After college I spent a couple years working in Germany, which took my passion to the next level. Like many other professional brewers I started out homebrewing and have been doing so for over 10 years now, winning many awards along the way.
I took my love of brewing to the next level and attended professional brewing school at Siebel Institute of Technology / World Brewing Academy and have worked at professional breweries for over 2 years.
My instructional videos make it easy for anyone to follow, but I also explain the science behind everything we do so you can better understand the process.