When the temperature of the wort is below 80 degrees F ( 27 degrees C), pitch you yeast. Pour the wort into the sanitized fermenter and top it up with cold water to make 5 gallons. If you are using a carboy, put 1.5 gallons of cold water in the carboy and add the wort to it. If you are using a fermenting bucket, a quick way of bringing the wort down to the temperature is to put a bag of clean ice in the bottom of the fermenter and pour the wort over it. You can replace the water a few times to drop the temperature quicker. Place the brew pot in a sink of icy cold water, this will remove quite a bit of heat. You now need to get the boiling wort into the sanitized fermenter and drop the temperature below 80 degrees F ( 27 degrees C). Remove the hop bags after you turn off the heat.
#Beersmith cd skin#
You can skin the foam off the top to help with clarity later.Īdd the flavor hop bag and boil for 10 minutes. Be sure to mix well or you may scorch it to the bottom of your brew pot when you put it back on the heat.īring the wort back to the boil, WATCH FOR BOIL OVER !!!. Add the malt extract and milk sugar (lactose) to the brew pot. Place the container(s) / bag(s) of liquid extract in a sink of warm water while the hops are boiling to make it easier to pour later.Īt the end of the bittering boil, remove the hop bag.
Add the bittering hops and bring to a rolling boil for 50 minutes. When you remove the grain bag, put it into a colander over the brew pot, and rinse the grains with the 2 quarts of hot water to extract more color and flovors from the grains). (OPTIONAL Heat 2 quarts of water as you heat the brew pot and grains. Put brewing pot of (3.5 to 4 gallons) of water on burner.
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