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For vats: scrub them out with hot water, then fill them with
hot water, add a cup of bleach, and let them sit for about ten
minutes. You can toss in siphon hoses, airlocks, vat lids, and
anything else you want to clean at this point. After ten minutes,
dump out the water and bleach mixture and rinse everything with
more hot water. Allow everything to air dry. The vats should be
cleaned before and after each use.
For bottles: Rinse them with hot water a few times and then
scrub them out with a bottle scrubber. Hold each bottle up to a
100W bulb and look through the opening to check for scum. This is
especially important if the bottles have been sitting for a few
weeks growing mold. After the bottles are cleaned sterilize them
in bleach as described above, then rinse.
When you're done boiling the wort, pour it into the PFV. Seal
the PFV and allow it to cool for several hours, perhaps even
overnight. After it's cooled, sprinkle a package of brewer's
yeast on the top of the brew, allow it to sit for ten minutes,
and then stir it in. Reseal the PFV and push the airlock into
place.
After 7-10 days the outgassing will stop since most of the
yeast will be dead. Wait about 2-3 days after the last of the CO2
comes out, then you're ready to prime and bottle.
So what you do is siphon off the beer and leave the goo
behind. It's no problem if you've got a siphon hose where the
bottom of the tube is sealed and the drain hole is an inch up the
side of the tube. So carefully siphon the mix into another
container which we'll call the priming vessel.
Boil a gallon of water and add the malts, sugar, and bittering
hops. (If you buy whole crystal malt, grind it with a coffee
grinder first.) Boil the mix for 25 minutes, add the aromatic
hops, and then boil for another 5 minutes. Strain the mixture
through a cheesecloth bag into the primary fermentation vessel.
Add enough water to bring the total yield to 5 gallons. Allow the
mix to cool overnight. Sprinkle the yeast on top, wait ten minutes,
stir it in. Seal the vat and put the airlock in place.
This recipe outgasses for a long time. When it's done outgassing
prime it with a cup of dextrose and a teaspoon of brewer's gelatin.
Bottle it and wait at least three weeks before drinking, six weeks
for a really great taste.
If you have any questions about this recipe or anything that I post on
the Home Brew board, just leave a message here. I will answer E-mail,
but the chances are that if you have a question someone else has the
same one, so I'd prefer to answer them here.
- Jeff Hunter