SUPPLIES
- 10-gallon plastic pail with lid (food grade)
- 5-foot rubber hose with clamp (food grade)
- 12 2-liter bottles with lids
- Hydrometer
- Soap
- Bleach
- Malt extract
- Brewer's yeast
- Sugar
- Large stockpot
Overview
Homemade beer is not only a fun project to undertake, but is also cost effective. If you drink beer regularly, the cost of making it yourself is significantly lower than buying it already bottled and ready to drink. It doesn't take a lot of time, and good results can be achieved even if you've never tried it before.
Step 1
Sterilize your equipment. Begin by washing the inside of your plastic pail and lid with warm, soapy water. Dilute 1 tbsp. to 1 gallon of water, and sterilize the inside of the pail with this, then rinse several times with warm water. Repeat this with the hose and with the 2-liter bottles. Let the equipment air dry completely before continuing.
Step 2
Cook your brew. Begin by adding 10 liters of water to your stockpot and bring to a boil. Once boiling, add 40 oz. of malt extract to the water and stir. Continue cooking and stirring for 20 minutes. At this time, add 6 1/2 cups of regular granulated sugar to the mixture. Stir until dissolved.
Step 3
Set the pail up for fermentation. Pour the mixture into your clean pail. Add enough cool bottled water to the mixture so the liquid is brought down to room temperature. Add 1 tsp. of brewer's yeast to the pail and stir to incorporate. Cover loosely (very important) with the pail's lid. Do not touch for 7 to 10 days.
Step 4
Bottle the beer. After a week, test the brew with your hydrometer. Follow the hydrometer's instructions on exact use. The reading should be between 1.008 to 1.015. Taste the beer, and if it is no longer sweet, it is ready to bottle. Place 2 tsp. of sugar in the bottom of each 2-liter bottle. Using the rubber hose and clamp, gently siphon the beer into each bottle, leaving a couple inches of room at the top of each bottle. Turn each bottle upside down and shake to dissolve the sugar.
Step 5
Let the beer re-ferment. Leaving the bottles upside down for the first 2 days, let them rest at room temperature and ferment the remaining sugars. After that, store them in a cool, dark place. They will be consumable within 2 or 3 days, but will keep for months.
TIPS AND WARNINGS
- WARNING : Consumption of alcohol is illegal for anyone under the age of 21.
