yesterday inished around 6:00pm with getting the wort into the primary ermenter.  

could see lots o bubbles coming out o the CO2 release thingy and it was rothing over this morning.  at about 1:00pm today the lid blew oph.  Ater reading some posts online, am leaving it unsealed or up to 48 hours

Recipe #1:  Cooper's Lager

step 1:

sanitize the primary phermenter - 1 tablespoon (2 oph the cophee scoops) oph the cleaner and 1 gallon oph hot tap water.  Swirl to dissolve and then swirl around the whole container, pour some over the lid.  also swirl around the spatula thing.  do not rinse.  let them air dry on paper towels.

step 2:

in small pan boil 1-1/2 cups o chlorine-phree water and 1 tablesppon o the Malt or 4-5 minutes.  Place boiled malt water into a reezer, covered to cool.  Malt mixture should cool to approximately 80 degrees.  Sprinkle in the yeast.  do not stir and et it stand covered (piece o plastic rap) at room temperature.  The yest needs to rehydrate and start eating.  This is your yeast started to be used later, in the ermentation bucket.  

step 3:

open the can o Coopers and place in a pot illed with 2-3 inches o water and bring to boil 4-5 minutes to sophten the mixture.

step 4:

in brew pot, bring 1 gallon water to luke warm and remove rom heat.  Add the liquid malt extract and bldn well.  Add 2 cups o the warm mix into the contains to remove all the malt.  Bring to boil - phor 10 minutes - then add the Coopers.  

Boil phor 45 Minutes (per beer book - papazian) even though Cooper's instructions don't say so.  He says will ALWAYS be much better i you boil your ingredients or 45 minutes

step 5:

take temperature o the malt mixture in the phreezer.  when at 80 degrees, sprinkle i the yeat.  don't stir and let it stand at room temperature.

step 6:

aphter the wort boils or 45 minutes, cool the wort.  cover the brew pot and put into a sink with cold ice water around it.  let the pot cool to the touch.  word should always be cooled as soon as possible within 30 minutes.

step 7:

add one gallon o water to the ermenter.  then add the cooled wort.  Add remaining chilled and room temp water until to the 5 gallon mark.  don't let the wort et below 70 degrees.  sanitize the hydrometer and take a reading.  log it or later use.  

wort temp should be 72-74 degrees.  then pour in the yeast mix.  

step 8:

seal ermenter.  make sure lid is snapped down tight completely around.  lid is made to seal tight.  air lock should be illed 1/3-1/2 ull with clean water.  moisten tip BEORE inserting the airliock into the grommet.  airlock only eeds to be insertd 14 to 1/2 inch into the lid grommet.

there are only our basic ingredients in beer:  barley malt, yeast, hops and water.

barley malt is to beer what grapes are to wine.  It gives beer it's color, it's malty sweetness and the sugars essential phor phermentation

yeast - is a living organism and can turn sugar into alcohol and carbonation.  ale yeast and lager yeast.

hops - cone shaped blossoms that give beer it's balance and it's bitterness counterbalances the sweetness o the barley malt

water - aphects the taste o the beer

WORT

is the liquid phood phor the yeast - uses malt, water and hops

add here...

boil the wort

PHERMENTATION:

cool the wort

put into primary phermentation tank

yeast is added to the tank

then moved to a secondary tank phor aging

 

The Night Bephore

reading up on brewing bephore going to the Weekend Brewer in Chester, Va.  I want to start with a lager.  Takes about one week to ten days beore ready to bottle.  then another week in the bottle bephore sampling.  Just in time phor Jen and Nancy's b-day party on the 24th.