From Wort to Jug: Home Brewing Beer Basics for Beginners

Video Transcript

This is JB with Austin Home Brew Supply. If you ever want to see us here in Austin, we’re off of Burnett Road, really loud Burnett Road. 7951 Burnett Road is our address here in Austin. Our phone number is 512-300-BREW. We’re open seven days a week. If you want to come by the shop, please do, or you can always visit us online at www.austinhomebrew.com. We’ve just chilled down the wort. We’re going to get this wort into the primary ferment. I’m going to take my wort chiller out I’ve still got my water running, I’ll turn it off here in a minute. Get this out, let it drain off a little bit. I’m going to put this over here on the ground, right here. This wort needs to go into my primary fermenter. I take my funnel, put it into my fermenter, take my wort, and pour through the funnel jut like this. So, there is my wort. Now, I’ve pre-marked my fermenter at five gallons right here. I want to add water to bring it up to five gallons. I’m going to shoot for five and a quarter because you’re going to lose a little bit when you transfer from one container to another, so I’m going to shoot for five and a quarter. I’m going to say it’s right about there. I’ve got my wort in there; I’ve got my water. Now, what I want to do is I want to get it mixed up real good, and then I want to take a hydrometer reading. I use a solid stopper, it doesn’t have a hole through it. It’s already pre-sanitized. Put it in here. I want to shake it up real good; make sure that I have all the water dissolved in real good with the wort so I can have an accurate hydrometer reading. Take this guy out. I’m going to place this guy into this. That’s the hydrometer goes into the thief. It’s called a thief. Let it drop down to the bottom, place it in here, wiggle it a few times, and you can see it fills up with wort. I’m going to try to get it stabilized here so I can get a hydrometer reading. There is a numeric scale on the side of it, and I’m shooting for original gravity of around 1.050. It’s darn close. 1.052 is my original gravity. I would notate that on my recipe sheet. Once fermentation is complete, at the very end, you’ll have a final gravity, or what is called the terminal gravity rating. You take the difference between the two times 131 will give your alcohol by volume. Not only does this help me understand what’s going on with the fermentation, it also allows me to know how strong my beer was.

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