Beer Diaries: Episode 2
Yesterday I spoke about the equipment that I am using to slap together my very basic Lager. Today we’ll look at the process of mixing everything together to get it ready for fermentation – a process that will take roughly 2 weeks, in which several scientific reactions result in (hopefully) delicious tasting beer.
After sanitising everything that is likely to get in contact with the beer (fermenter, spoon, etc) you are ready to add the Malt Extract to some boiling water inside the fermenter. Once dissolved, hops and malt is added and mixed in. More water is added, about 20 litres. Now comes the physical work – lifting roughly 22 litres of water into the air and shaking it about for 5 mins, allowing it to aerate which is crucial for the yeast to multiply, which will eventually form the alcohol.
Once everything is mixed, stirred and shaken, yeast is added and the fermenter gets locked with the airlock system which will allow it to bubble and ‘boil’ once the fermentation starts.
Into a dark place – in my case, the cupboard under the stairs (Harry Potter is not happy about losing his room for my beer hobby) where the tank will ferment for 12-14 days.
Until bottling time, not much will be done for me to write about but I’ll share some new knowledge that I gain while reading up on the fermentation process online, so check back for updates regularly.
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