2 Home Brews - Mcooker: Best Recipes

I took the concentrates from the shopping center Koltso (Darwin 18), the Pivovar department (near the supermarket)
I don't buy extracts anymore. Recently made myself a brewery, fully automated. 12 programs of 10 steps (in one file) with pump for wort circulation. Now I'm just watching the process.
In TC Koltso (Darwin 18), the Brewer department took barley and wheat malt. Now I sprout both one and the other. I also make burnt and caramel malts. Now I'll try to sprout a little rye.

I will write the addresses in a personal

Added on Tuesday 30 Aug 2016 02:49 PM

Home brewing is a process that is directly related to cleanliness and order, your success depends on it. All utensils that will come into contact with beer need to be disinfected and rinsed well. To do this, you can use special means in the form of chlorine tablets, or use an iodine solution with a proportion of 5 ml of iodine per 10 liters. water. Immerse all the dishes in a disinfectant solution and soak according to the instructions, for an iodine solution - 15-20 minutes. Before opening a can of beer concentrate, immerse it in hot water for 15 minutes. for the extract to become thinner and easier to flow out of the can. 1.7 kg. a can of concentrate, usually 23 liters. beer. I pour 5 liters of water into a clean tank, pour the jar with the extract there, rinse it with water and fill in another 15 liters. , that is, there are already 20 liters in the tank. In a saucepan I put 2 liters of water to boil, I usually throw in 1kg of dextrose. (if not, then with sugar) boil for 10-15 minutes, pour into the tank. We now have 23 liters. Prepare yeast in advance. I boil 200g of water, cool it down to 18 - 25 degrees. (depends on yeast). At grassroots temperatures are lower (camp) At riding, (Elevs) as I wrote. It must be remembered that above 30 grams. yeast dies. Close the lid and let stand (wander) for 30-40 minutes. Then pour it into the tank if the temperature is the same. Close the tank with a lid, a water seal (disinfected). Pour water into the water seal, or better vodka. After 6-8 hours it will gurgle. Fermentation takes place in different ways, from 4 days to 2 weeks. I used to wander around the camp for a month. By the way, I breed them myself, I have them in 10 ml test tubes, in the freezer. And so, as the level levels out in the water seal, you can do carbonation - pour into bottles. Cleanliness is also important at this stage, bottles for bottling need to be disinfected and rinsed, like all other items. Pour sugar or dextrose into each bottle at the rate of 7 g per 1 liter. With the help of a siphon we pour beer, when pouring the pipe must be lowered to the very bottom, so the beer will not be saturated with oxygen and does not foam. I have a tap in the tank 3 cm from the bottom, a tube with a valve is put on the tap. When spilling, press down on the plastic bottle, pour full, screw on the cap, then release. This is to prevent air from entering the bottle. And so the bottles are tightly closed and left at room temperature for carbonation. At room temperature, carbonation takes from weeks to 2 weeks. You will feel that the bottle has become dense, which means it is saturated with carbon dioxide and can be taken to a cool place. There beer comes to readiness for a month. But the more, the more saturated the beer, the tastier. Look like that's it.