{"id":2772,"date":"2015-09-13T13:15:28","date_gmt":"2015-09-13T21:15:28","guid":{"rendered":"http:\/\/scottcolburn.com\/blog\/?p=2772"},"modified":"2023-04-16T17:19:10","modified_gmt":"2023-04-17T01:19:10","slug":"beer-making-101","status":"publish","type":"post","link":"https:\/\/scottcolburn.com\/blog\/?p=2772","title":{"rendered":"Beer Making 101"},"content":{"rendered":"\n

I’ve been brewing for about 9 months now and have done about 20 batches. The last 8 batches have been coming out flat, so in an effort to figure out where I was going wrong, I documented what I was doing as precisely as I could. Turns out the problem was that I wasn’t aerating my beer enough at the primary stage. In this photo journal, you’ll see that I mention to cool the beer with the wort chiller and stir rigorously until you see a foam. That puts oxygen back into the wort, which is necessary for fermentation. Since I had this step by step done, I thought it might be a good idea to just post it for others to see.<\/p>\n\n\n\n

8\/30\/2015
7:45am – smacked the liquid yeast bag to start the yeast. This takes about 3 hours.
12:23pm – filled the boiling pot with water to make the wort.<\/p>\n\n\n\n

\"IMG_3308\"<\/a><\/figure>\n\n\n\n

12:24pm – bagged the crushed grains for steeping.<\/p>\n\n\n\n

\"IMG_3309\"<\/a><\/figure>\n\n\n\n

12:28pm – started the boil with the lid on<\/p>\n\n\n\n

\"IMG_3310\"<\/a><\/figure>\n\n\n\n

1:10pm – when the temp is 170 OR the grains have been steeping for 20 minutes, removed the grains.
1:21pm – poured hot tap water over grains, let it drip then discard.<\/p>\n\n\n\n

\"IMG_3311\"<\/a><\/figure>\n\n\n\n

1:25pm – Return the wort to a boil.<\/p>\n\n\n\n

\"IMG_3312\"<\/a><\/figure>\n\n\n\n

1:35pm – Added Dry Malt Extract, stirring gently.<\/p>\n\n\n\n

\"IMG_3313\"<\/a><\/figure>\n\n\n\n

1:37pm – Added Liquid Malt Extract, stirring gently. Started the fire again. Covered<\/p>\n\n\n\n

\"IMG_3314\"<\/a><\/figure>\n\n\n\n

1:49pm – boil achieved.<\/p>\n\n\n\n

\"IMG_3315\"<\/a><\/figure>\n\n\n\n

1:52pm – Added 2 oz chinook hops. Stirred and set timer uncovered. Stirred every 10 minutes
2:45pm – added .5 oz fuggles hops
2:50pm – remove from heat<\/p>\n\n\n\n

\"IMG_3316\"<\/a><\/figure>\n\n\n\n

2:51pm – made sanitizer .5 oz starsan with 2.5 gallons of water<\/p>\n\n\n\n

\"IMG_3317\"<\/a><\/figure>\n\n\n\n

2:52pm – sanitized bucket. rinsed with cold water.<\/p>\n\n\n\n

\"IMG_3318\"<\/a><\/figure>\n\n\n\n

2:54pm – added 2.5 gallons of water and capped it.<\/p>\n\n\n\n

\"IMG_3319\"<\/a><\/figure>\n\n\n\n

3:00pm – sanitized wort chiller. rinsed in cold water.<\/p>\n\n\n\n

\"IMG_3320\"<\/a><\/figure>\n\n\n\n

3:01pm – sanitized spoon and thermometer. rinsed in cold water.<\/p>\n\n\n\n

\"IMG_3321\"<\/a><\/figure>\n\n\n\n

3:03pm – dropped temp to 80 degrees stirring vigorously to produce a foam.<\/p>\n\n\n\n

\"IMG_3324\"<\/a><\/figure>\n\n\n\n

3:13pm – added wort to cold water bucket.<\/p>\n\n\n\n

\"IMG_3325\"<\/a><\/figure>\n\n\n\n

3:15pm – hydrometer reading 1.046.<\/p>\n\n\n\n

\"IMG_3326\"<\/a><\/figure>\n\n\n\n

3:18pm – sanitized yeast package.<\/p>\n\n\n\n

\"IMG_3327\"<\/a><\/figure>\n\n\n\n

3:19pm – and added yeast.<\/p>\n\n\n\n

\"IMG_3328\"<\/a><\/figure>\n\n\n\n

3:19 sealed the bucket.<\/p>\n\n\n\n

\"IMG_3329\"<\/a><\/figure>\n\n\n\n

3:20pm – temp is 70 degrees in the room.<\/p>\n\n\n\n

\"IMG_3330\"<\/a><\/figure>\n\n\n\n

9\/6\/2015 – one week later
5:36pm – made sanitizing solution 1 oz of starsan for 2.5 gal of water.<\/p>\n\n\n\n

\"IMG_3375\"<\/a><\/figure>\n\n\n\n

5:39pm – sanitize carboy. rinse with cold water.<\/p>\n\n\n\n

\"IMG_3376\"<\/a><\/figure>\n\n\n\n

5:41pm – sanitize siphon hose.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

5:43pm – add dry hops.<\/p>\n\n\n\n

\"IMG_3378\"<\/a><\/figure>\n\n\n\n

5:44pm – transfer beer to secondary fermentor (carboy)<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

5:50pm – cleaned stopper, sanitized and capped.<\/p>\n\n\n\n

\"IMG_3380\"<\/a><\/figure>\n\n\n\n

9\/10\/2015
10:30am – washed 50 bottles in dishwasher (no pic)
9\/12\/2015
10:49am – boiled some water<\/p>\n\n\n\n

\"IMG_3411\"<\/a><\/figure>\n\n\n\n

10:56am – added 6oz of sugar. returned to boil.<\/p>\n\n\n\n

\"IMG_3412\"<\/a><\/figure>\n\n\n\n

11:02am – add .5 oz of StarSan to 2.5 gallons of water.<\/p>\n\n\n\n

\"IMG_3413\"<\/a><\/figure>\n\n\n\n

11:05am – sanitized bottling bucket. Rinsed in cold water.<\/p>\n\n\n\n

\"IMG_3414\"<\/a><\/figure>\n\n\n\n

11:07am – sanitized siphoning tubes rinsed in cold water.<\/p>\n\n\n\n

\"IMG_3415\"<\/a><\/figure>\n\n\n\n

11:11am – siphoned beer (tube filled with cold water)<\/p>\n\n\n\n

\"IMG_3416\"<\/a><\/figure>\n\n\n\n

11:26am – added sugar.<\/p>\n\n\n\n

\"IMG_3417\"<\/a><\/figure>\n\n\n\n

11:27am – took hydrometer reading 1.014<\/p>\n\n\n\n

\"IMG_3424\"<\/a><\/figure>\n\n\n\n

11:31am – sanitized bottling hose<\/p>\n\n\n\n

\"IMG_3427\"<\/a><\/figure>\n\n\n\n

11:32am – prepared bottle sanitizer.<\/p>\n\n\n\n

\"IMG_3429\"<\/a><\/figure>\n\n\n\n

11:33am – sanitized bottles.<\/p>\n\n\n\n

\"IMG_3430\"<\/a><\/figure>\n\n\n\n

11:34am – rinsed in cold.<\/p>\n\n\n\n

\"IMG_3431\"<\/a><\/figure>\n\n\n\n

11:40am – sanitized caps, rinsed in cold.<\/p>\n\n\n\n

\"IMG_3432\"<\/a><\/figure>\n\n\n\n

11:41am – Filled Bottles<\/p>\n\n\n\n

\"IMG_3433\"<\/a><\/figure>\n\n\n\n

1:42pm – placed caps on bottle.<\/p>\n\n\n\n

\"IMG_3435\"<\/a><\/figure>\n\n\n\n

12:09pm – seal caps<\/p>\n\n\n\n

\"IMG_3436\"<\/a><\/figure>\n\n\n\n

09\/26\/2015 Done!<\/p>\n\n\n\n

\"IMG_3567\"<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"

I’ve been brewing for about 9 months now and have done about 20 batches. The last 8 batches have been coming out flat, so in an effort to figure out where I was going wrong, I documented what I was doing as precisely as I could. Turns out the problem was that I wasn’t aerating … <\/p>\n

Continue reading “Beer Making 101”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-2772","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"_links":{"self":[{"href":"https:\/\/scottcolburn.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scottcolburn.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scottcolburn.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scottcolburn.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/scottcolburn.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2772"}],"version-history":[{"count":14,"href":"https:\/\/scottcolburn.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2772\/revisions"}],"predecessor-version":[{"id":8078,"href":"https:\/\/scottcolburn.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2772\/revisions\/8078"}],"wp:attachment":[{"href":"https:\/\/scottcolburn.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scottcolburn.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scottcolburn.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}