Dan Franklin: Hello. This is Dan Franklin from Hoptec home brewing Supplies in Dublin, California. Today, we are showing you how to brew your own beer at home and where we left off that is we have cooked our beer, we have chilled it and we have let it settle, and it's approximately been about three hours and it did a good job settling. What we are going to do first here is we are going to take our second bucket. We have sanitized it. We are going to sanitize the lid just like the first one. This one was over flown; also I put my transfer tube in the sanitation. So it is nice to sanitize. And let's go ahead and start draining this out and getting it ready to transfer. Okay. We have that and we are going to take our air lock and stopper and we are going to let it set in here so it gets nice and sanitize. To pull stopper up, open it up and stick that in it, get it nice and sanitized.
Another way you can do it is you can take a bucket of clean water. Pour that in there. Add a small amount of sanitizer. Everything nice and sanitized, so we are going to let this set, and leave the transfer tube until we are ready to go. Okay. All of our water is drained out now. So let's shut the bottle off. Cover the whole so it is nice and sanitize. We are going to move this bucket right down here on to the ground.
Now, I am going to slid this bucket over we are going to line it up. What we are going to do is we are going to transfer our wort into our fermenter bucket. Okay. Now, we are just going to take it here and I am going to rest it like that. Keep this whole plugged up. Okay and let's just turn valve about this way. Now, we are going to open this up and here goes our wort. There it goes. It look nice color, nice pale color very nice. Little cloudy that's to be expected. As you notice the trub has settled to the bottom. We put a specked guard in our home brew kits, so the trouble stay behind and when we are all done I show you the trub and that's what we are going to throw away. We are not going to put on nice yeast mixed with the trub. So we are transferring it. As you can see this is a pale ale and once again it's a lager like. This is going to taste similar to lager beer. So we would just going to get a taste. So let's go ahead and let's shut this off. Okay. It's not quite half way, but for time purposes and we are going to open that up slightly and what you are going to do is you are going to take this and stick this tube in here and open up really carefully. Just want to get a sample. Okay that's little cloudier than I like but that's okay. We will clear it up, let's close it up. Let it run it on, on, on out through. A little more than I needed. Okay that's Alright. Let's put this back in here, reseal this and let this continue to pour out. Now you don't want too much because when you put hydrometer it's going to over flow. You don't want too little, because you don't the hydrometer hit in the sides. So let's stick this in and then we are going to go ahead and we are going to take our hydrometer and we are going to stick it in there oh yes that's good. Okay. And we are going to spin this guy around. And then we are going to take our reading and in this particular case it is at just about 54, so we are going to come over here and we are going to record the 54. That is 1054, so I wrote down my recording.
So let's go ahead and get rid of this guy and then we are going to take our temperature. It's very important, especially when in your first batch because you have just cooked your beer, your beer has been boiling. So I don't care if you have cold it in wort chill or ice bath. It's still going to be some what warm, even though it has been settling. So we are going to go ahead. We are taking these thermometer's reading and we are going to see what it is. This particularly guys add a little right about 72-74 degrees, so it looks closer to 74. So write down 74 degrees and you will have -- I don't have one in hand. We will have a chart. You look it up I happen to know at 74 degrees you is going to add one point. So this particular beer is going to be 1055. So our starting gravity is going to be 55. So when we are done fermenting it the number is going to be lower and we are going to subtract our finishing or ending gravity from our starting and divide it by eight. Now, it will give us what our alcohol content is. So let's just go ahead and we are going to finish this up and our next step is we are going to be adding our yeast.