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homebrew

I started homebrewing beer about a year ago. Prior to that I had made a single batch of cider and had helped my brother make some wines. I started with a very simple one pot all grain setup and have continued to add on basic equipment piece by piece. So far in 2015 I’ve brewed a little over 50 gallons of beer. Tonight I bottled an Imperial IPA to enter into the Delaware State Fair homebrew competition. It’s a 7.5% ABV, 90 IBU brew that I dry hopped for 3 weeks on Citra, Magnum, and Crystal hops. It tastes really good.

Bottled and capped
Bottled and capped

I enjoy homebrewing because it is a unique combination of cooking, chemistry, and creativity. Those are all things that I love doing.

The most important thing for making beer is sanitation. Your goal is to make the cleanest wort (sugar water) possible and then chill it and let the yeast happily ferment. There is also a lot fluid transfer and measurements involved throughout the process.

That’s all.

 

Hydrometer reading the post-fermentation specific gravity (sugar content)
Hydrometer reading the post-fermentation specific gravity (sugar content)
Fluid transfer via auto siphon
Fluid transfer via auto siphon

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