1. Soak the crushed barley grains. Save the water. It’s called “Malt”

  2. Boil the “Malt” for an hour. At that point it’s called “Wort”.

  3. Add yeast and let the wort “Ferment” for a couple of weeks.

Those are the three steps.  There are some additional details. The grains and water in step one need to be heated to about 165 degrees for the hour. To make the beer a bit more bitter or a bit more flavorful add hops during the boil. The boiled wort should be cooled rather quick before the yeast is added or “pitched”. The wort with the yeast should be covered so bugs and stuff don’t get into it. An “airlock” is used to let the gas that forms during the ferment get out without any stuff getting in but when fermentation stops, usually in a week or two, “you got beer!”

Most people bottle it. An alternative is to “Keg” it using a Pepsi or Coke keg.

There are countless “recipes” but basically they are for various kinds of barley grains, hops and yeast.

You can make the recipes really, really complicated but it’s still three basic steps.

IS IT WORTH IT?  IS HOMEBREW BEER AS GOOD AS COMMERCIAL BEER?

NOT ONLY AS GOOD AS, IT’S REALLY, REALLY BETTER.

If you get serious get a book and/or visit a homebrew store.

You can make a Brewkettle with a stainless steel turkey fry pot. Buy or make a “Brew Bag” that fits the brewkettle. Put the crushed grains in the brew bag. Put it into a brew kettle and heat it a bit. Pull out the grains by yanking out the brew bag. Boil the wort right in the turkey fry pot. Cool it as fast as you can and siphon it into a large glass carboy. Add an airlock and let it ferment for a few weeks. If it still sounds simple that’s because it is. Might be worth it to give it a try. I did many decades ago so I know it’s not that hard to do.


Sláinte. That’s “Here’s to your health in Ireland.. 

 

 

 

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