Honey Beer 5 lbs Honey Put the ginger and hops into a strainer bag (or tie up in some cheese cloth). Add strainer bag, honey, corn sugar and 2 gallons of water to a large pot. Boil for 30 minutes. Remove strainer bag and transfer to primary fermentor. Bring total volume to 5 gallons. Add yeast nutrient according to directions on the bottle and add the acid blend. Stir and let cool to room temperature (I typically leave it overnight). Once the brew has cooled, pitch the yeast. Fermentation will take approximately 7 days. Once fermentation stops transfer brew off of the sediment into a carboy and dissolve 0.5 lbs corn sugar in the brew and bottle immediately. Let stand for a least one-week to allow the brew to carbonate. The beer can be drank at this stage but will be better if aged for about 8 weeks. Options: Once primary fermentation is complete transfer to secondary fermentor and let stand for 1 to 2 weeks. This will age and help with the clarity of the beer. Transfer out of secondary fermentor, prime the brew (add 0.5 lbs sugar) and bottle. Disinfection All equipment used in brewing should be disinfected prior to use. I’ve had no problems soaking my equipment in a solution of hot water and household bleach and rinsing the equipment very well with tap water. Opinions differ on this method of disinfection. If you wish proprietary disinfectants are available at brewing supply stores. Equipment This is a list of the equipment that I use and is by no means an exhaustive list of brewing equipment. Primary Fermentor – 7 gallon food grade plastic pail with air tight lid and hole for fermentation lock
|