1. The utensils and materials are: sunshine avenue malt bag, Cascad fragrant flower (hops), Centennia bitter flower (hops), FermentisSafaleS-4 yeast, three-piece air check valve, food-grade silicone bottle stopper, cotton filter bag, thermometer, cold-keeping bag, and 4,3cc fermentation bottle and instructions.

2. First, add 5 liters of drinking water to the cauldron, heat it to 74 degrees Celsius, and put a clean filter bag on the edge of the cauldron.

3. Pour all the barley into the pot and stir evenly to make sure that each wheat can absorb water.

4. Cover the pot and let it stand for one hour. Check whether the temperature is maintained between 64 C and 67 C every ten minutes. If the temperature drops, turn on a small fire to heat it up. This stage is the first step "saccharification" in brewing beer. The starch in malt is gelatinized by hot water, and then transformed into fermentable sugar by released enzymes.

5. You don't have to stare at the pot all the time while waiting, just remember to come back and check the temperature. You can pick up the filter bag after one hour and try to squeeze out the wort from the bag, but be careful not to get burnt.

6. The filtered wort is still cloudy, and the color is not quite the same as the beer you remember. At this time, it is necessary to heat the wort in the pot until it boils, but remember not to cover the lid.

7. After boiling, turn the fire to low heat and keep the wort in a low boiling state for one hour. At this time, the matters needing attention are the same as those in the previous step. When heating, it is not necessary to cover the pot, and the fire should be controlled in a state of small fire, because the water in the wort will evaporate continuously at this time. If the fire is too big, there will be not much beer left.

8. In this one-hour process, two hops, fragrant and bitter, can be added at any time. This is the second step of brewing beer, "boiling/boiling flowers", and the decisive flavor of beer is formed at this time. As for when to add hops, it is the key to control the fragrance and bitterness. On the plateau, the bitter flowers will become more and more bitter with the increase of boiling time, while the fragrant flowers will become less fragrant as they are cooked. No matter whether you want to drink sweet or bitter, you can freely mix them. Every brewing process is a kind of growth, and finding out your favorite flavor is also one of the greatest pleasures of brewing.

9. Then, the third step of brewing beer "cooling" begins. You can choose to cover the lid and let the wort cool down to a suitable temperature, or find a water tank and put cold water and ice cubes in it to speed up the cooling. The key to the success of home-brewed beer lies in all the processes after brewing, because wort is boiled to sterilize and evaporate impurities. When the pot is out of fire, you should pay attention not to pollute wort. Not only all utensils should be cleaned and sterilized, but even the saliva may affect it, so you need to be especially careful.

1. As mentioned just now, "cleanliness" is an absolutely important condition in brewing, and a good helper to help you complete the task is that 75% medicinal alcohol sold in major drug stores has the effect of cleaning and sterilizing, and it can also evaporate quickly without residue! As long as the containers and utensils that wort will come into contact with need to be disinfected with alcohol first, whether it is poured directly or sprayed in a spray can.

11. Next, filter the wort to filter out coarse impurities. Put into a fermentation bottle which has been cleaned and disinfected. The fourth step of brewing beer is "fermentation", which is also the reason why beer can become "wine". The ideal temperature of yeast is below 27 degrees Celsius. If the temperature is too high, it will produce too much metabolism and produce many unpleasant smells.

12. Finally, plug the bottle mouth with a clean and dry "silicone bottle stopper+three-piece air check valve". This prop can help the carbon dioxide produced during fermentation out of the fermentation bottle, and also prevent the outside air from entering it. The key point is not to let the fermentation bottle explode because of too much carbon dioxide.

13. Open the upper cover of the air check valve, pour in the rice wine, and finally just close it and everything will be done! The process that the air check valve discharges the carbon dioxide produced during fermentation, "only can't get in" explains the operation principle of the little helper. By the way, you can already smell the delicious beer aroma at this time!

14. On the first day, the liquid in the fermentation bottle will be slightly turbid. On the second day, when the fermentation is most active, a large amount of carbon dioxide will be produced, which will flush up the sediment underneath, resulting in a situation of continuous bubbling and super turbidity. Next, when the yeast eats enough sugar to go to sleep, impurities will begin to precipitate and the liquid will gradually become clear, but this method of brewing beer can not be as clear and transparent as common commercial beer.

15. After bottling, the fermentation bottle needs to be slowly fermented at room temperature of about 2 degrees, and cannot be directly exposed to the sun. After standing for more than 7 to 1 days, you can cover the bottle cap and put it in the refrigerator for drinking _! You can put the brewed beer directly into the cup, or you can take it out by extraction, which will make the beer clearer and less likely to drink impurities.