Homebrewing - A walkthrough

[SHIFT_COUPE]

Ok, so an update on the Belgian White.

I racked it into the second fermenter where it will stay for approximately 3 weeks.


We start with a 5 gallon glass carboy....



Sanitize it...



I will be using an auto-siphon for moving the beer from the primary to the secondary fermenter....



Taking a peak inside the primary fermenter where the beer has been for a week. You can see the line where the yeast activity came up...



Using the auto-siphon...





And the final shot of it full....



Now I wait about 3 weeks and then I bottle it!

[Rager]

nice looks good. you should get another glass carboy for your primary. that way you can see all the awesomeness going on while its starts fermenting.

[DJ_B_Easy]

nice looks good. you should get another glass carboy for your primary. that way you can see all the awesomeness going on while its starts fermenting.

My buddy had that, it is pretty cool to look at.

Do you have to keep this in the dark now?

[Rager]

nice looks good. you should get another glass carboy for your primary. that way you can see all the awesomeness going on while its starts fermenting.

My buddy had that, it is pretty cool to look at.

Do you have to keep this in the dark now?

it is best to keep it in the dark and around 65. but a small change in temp wont hurt it. i do believe though sunlight can effect it.

[SHIFT_COUPE]

nice looks good. you should get another glass carboy for your primary. that way you can see all the awesomeness going on while its starts fermenting.

Good idea!

[bcar240]

i have not made a lager before. my next beer is going to be a really hoppy IPA. i dont have a reciept yet though. your best bet though is to wait and make lagers in the winter and put them in your basement on the cold concrete floor. i believe the lager temps range between 50-60 degrees F.

Thats what I heard. I'd like to get a dedicated refrigerator with a thermostat

That's basically what I did. Bought a two stage temp controller for cheap off ebay and wired it into a project box with outlets for a heating and cooling circuit. The heating circuit is just a heating pad set on low under the fermenting container and that assembly is placed inside a small fridge which is controlled by the cool side. Only problem I've found is that the heating pad retains heat and the temp keeps going up just a bit after it shuts off, causing the fridge side to come on trying to balance it out (evens out eventually). I was having just as much problem getting the temps high in winter as low in summer, so this seemed to fit the bill nicely.

[Daboybk]

u guys appear 2 be experts. man!!

[Rager]

u guys appear 2 be experts. man!!

nothing better than making your own booze.

i look forward to the day i make a still and and make my own moonshine

[SHIFT_COUPE]

A quick update. I bottled yesterday. I didn't take too many pictures of this process. It should be ready to drink in 3 weeks.