Aerating the yeast in some feeder and make it grow(not always necessary)
Grinding the malt(obviously grinding isn't the correct word but I don't know the
correct English term for it :P )
End result of the "grinding". This malt mill is one that works with 2 plates
that grind against each other. You're better of with rollers.
You need to squash/crush the kernel/grain, not cut it up. The chaf will make a
nice natural filterbed. But for this type of mill, it's not bad.
Measuring temperature during the boiling process.
Hops(kept them in a boiling net, makes it easier to scoop out
Spices
Measuring the pH-levels and add lactic acid if necessary(depends on your waterquality for example)
Draining/filtering the hot wort-to-be. It has rested at several temps along the way
I used the chaf as a natural filterbed. Thats why I gently scoop big bowls
of the mixture as not to disturb the filter bed at the bottom of the sieve.
The clear "wort"
The boiling of the hops (and later on the spices)
The COOLING of the wort. The trick is to cool the hot wort as quickly as possible.
Pref in 15-20 minutes tops. This reduces the chance of your beer getting infected
by having a good warm temp for germs/fungi
Aerating the wort with the yeast in it.
The actual yeasting. As you can see it looks disgusting and sometimes smells disgusting too. The goo on top does serve as a natural protector against infection. This process will last for a few days.
