Cap the bottles using your bottle capper, then place the bottles in a dark spot and let them sit for 3 weeks. Then, use the racking cane to siphon the liquid beer into the bottles. Make sure the beer bottles and caps are sanitized. After 14 days, add around 4 conditioning tablets to each glass beer bottle. Place the carboy in a dark area away from sunlight and let it ferment for 14 days. Next, funnel the activated liquid brewing yeast into the carboy and seal the carboy with your airlock and stopper. Funnel filtered water into the carboy until you reach the 5-gallon (19-liter) mark. After the full hour, let the liquid in the pot, called “the wort,” cool to 80☏ (35°), then funnel it into the carboy. Twenty minutes in, tie your extra spices, like coriander, cardamom, and ginseng, in a piece of cheesecloth and drop them into the pot of water. Then, add 5 pounds (2 ¼ kilograms) of liquid malt extract and ½ ounce (140 grams) of hops to the pot. Bring the pot of water to a boil and toss out the grains. Now, lift the bag out of the water and pour 4 cups (1 liter) of hot water over it, letting the water drain into the pot. Make sure the temperature of the water stays consistent. Tie off the bag, heat 3 gallons (11 liters) of water in your 5-gallon pot to 160☏ (70☌), and steep the bag in the water for 1 hour. The type of grains you use will depend on what kind of beer you’re making. Fill the grain steeping bag with your cracked grains. Next, activate the liquid brewing yeast following the instructions on the bag. Sanitizing is important so your beer doesn’t get contaminated and pose a health hazard. Once you have everything, sanitize your equipment by soaking it in diluted bleach for 20 minutes. A beer brewing kit will come with everything you need to get started if you don’t want to buy your equipment and ingredients separately. You’ll also need cracked grains, liquid brewing yeast, liquid malt extract, hops, extra spices for flavoring, and conditioning tablets. To brew your own beer, you’ll need a 6-gallon (23-liter) carboy, an airlock, a stopper, a 5-gallon (19-liter) pot, a grain steeping bag, a racking cane, a funnel, glass beer bottles, and a bottle capper. In about 24 hours, you should notice the air-lock happily bubbling away, if it hasn't started doing anything after 48 hours, you might have a problem such as dead yeast. Put the fermenter in a dark area that stays a fairly consistent room temperature (for ales.lagers need refrigeration to ferment properly). Put the lid on your fermenter (or stopper in your glass carboy) and affix the air-lock to the top.You may find that even those that don't require blooming will start working faster if you do bloom them first, but it's usually no big deal. Some yeast requires that you "bloom" (stir with warm water to activate) them prior to pitching, others do not. You are now ready to "pitch" (add) the yeast. Add water to make five gallons (20 liters).(If using a carboy, strain the wort as you pour it into the carboy).
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