Dan Franklyn: Hello. This is Dan Franklyn from HopTech Homebrewing Supplies in Dublin, California. Today, we are showing you how to brew your own beer at home. Beers been sitting in the chilling bath ice bath for a little while now and yet I can see like I have shown you earlier while you can touch it we are not trying to get it cold, we are just trying to chill it down because we are going to let it settle for three hours and we don't want to pitch yeast into a hot wort. So it's just about ready to go. So let me pull it out in the pot and will set it down right here. Drain the water and the ice set in the sink here. Now, what I am going to do is I am going to take my sanitized bucket that I have and we are going to put it in the sink.
This is one way we sanitize a little earlier. Make sure the buckets in the aft position. The spicket is closed shut which this is. So we kept the lid on it so everything in there is nice and sanitized and I am going to take the wort. We are going to do this kind of quick. Okay, we are going to take this remove the lid really fast, take a wort, it's heavy now so be careful and make sure you get nice firm grip on it and see it's cool enough I am going to put my hand on the bottom. Let it pour it on in there. I am going to see a lot of what's the trub, the hops, the uncooked hops everything is going right in with the beer and this is why we settle our beer. Now this is what we call a partial boiled.
Now, I live in an area that has very nice good water take it right out of the tap. So I am going to top it off. If you are in area where your water is not so good you may choose these bottled water. We haven't added the used yet, so this isn't going to hurt anything. I am going to bring it up to the five gallon mark because we are doing a five gallon batch. What we did is a partial boil. If you like you can do a full brew which is the whole five gallons. I did a partial blow able to use a smaller part quicker on heating your water, quicker on cooling it down. Okay, and it's not diluting it, because we haven't fermented it yet. So we are going to add the water and we are going to bring it just about up to five gallons. Once again I live in a community that we have really nice water. My theory is if the water taste good it's going to make good beer. Okay, so let's top it up with a five gallons which were just about there. We are going to shut it off. Put the lid on and we are going to go about what we do on a Saturday or Sunday. So let's put this on and I did it over the sink so it didn't harm anything. That goes our real nice and tight and you don't want anything to get in there. Okay, so it's nice and sealed.
Now, let remove it from my sink and you could leave it on the counter or put it on the ground whatever you choose to do. Three hours from now we are going to let gravity to these things. Three hours later the gravity the trub, the dead hop, the excess sugar it's going to settle to the bottom. Then we are going to transfer it or rack it to another clean sanitized bucket. We are going to pitch our yeast and we are going to ferment it. So we will see in about three hours. We are going to go off and do some chores around the house then we are going to come back in three hours and we are going to go ahead and transfer our beer over.