Dan Franklyn: Hello this is Dan Franklyn from Hoptech Home Brewing in Dublin, California. Today, we are showing you how to brew your own beer at home.
Okay. We are all done transferring wort over so let's go ahead and we disconnect that throw this in the sink and we are going to move this bucket out of the way. And here is our yeast; we use an activator slat pack. This happens to be a Wyeast 1056 American Ale Yeast. This is really good puffed up really nice, that means the yeast started working and it is ready to go.
So what you want to do is you want to take your scissors, sanitizer just put in a little sanitizer, cut down here with lot pressure, at least pour this off, pour it all in, nice and good. Shake it out, get all the yeast you can. Okay we are going to get all our yeast in that; put its lid on top. We are going to take our brewing spoon. Put it in the sanitizer, when I do is like pour little bit of sanitizer on my paper towel, just because once again is not going to be harm it, it's odorless and tasteless, but I want to make sure I'm not going to get any infection, so I get it pretty good, nice and sanitized okay.
Of course obviously keep your hands grind and sanitizes well. So we are going to take the lid, we are just going to hold it with one hand and I am going to aerate the beer, the wort, I am saying the beer, it's not quite beer yet. We are going to get it nice and airy. Okay get it in there really good. There are tools you can use that will do this. I guess use a good, old fashioned brew spoon, going to get a nice, on the sides get really good. What you want to do is you want to get that oxygen inside the wort, okay get it and run it up. Go back and forth a few times. See get it really gone. After we do this for a couple of minutes, move it. Put your lid on, snap it and place completely. Sometimes I have already added air lock, sometimes at this point you would add an air lock. Air locks have got wort, if you notice the bubbling coming out, that's the pressure in here. We are now done, it will go and approximately on average 7-10 days depending on temperature, amount of sugars in the beer. So at this point we are going to put it off, and you want to keep it into cool place, cool dry place perfect fermentation temperature 72 degrees, we recommend between 65-75. I am going to move it out of your way and I am going to see you in about one week, and we are going to bottle it. So just move it on out and that's it. Okay. So you could see it did quite well, it's been a week. We've got a nice crust on the top and we've got some trub on the bottom. So I put my tubine (ph) and a sanitizer. We are going to hook it up, hook up, transfer it into our bottling bucket and then we are going to go ahead proceed to bottle it.