Beer is Good: Brewferm Abbey 3

Friday, 15 December 2006

Brewferm Abbey 3

I now add the sugar to the wort - in this case 500g of Muntons Light Spray Malt (white cane and brewers sugar can be used instead) then top up with 5 litres of cold water (this is only a 9 litre/2 gallon kit). It is now a waiting game - the temperature needs to drop to 20c. The picture shows the wort awaiting the yeast.

At this point I took a Hydrometer reading - the temperature was 23c and the reading was 1.055 - well short of the reccomended 1.070 hmm I've done something wrong!

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Glossary

As I learn the terminology of homebrewing I'll add the terms and their meanings here.
ABV - alcohol by volume - how steaming your brew gets you
Wort - the mixture of water, malt and hops to which the yeast is pitched
Brewing Liquor - the water used to make up the wort
Hydrometer - tool for measuring specific gravity (sg) of wort/beer/wine - this is the amount of sugar present in wort from which ABV can be calculated
OG - original gravity, the density of the wort which concretely means the amount of sugar present. The OG is measured with a hydrometer prior to pitching the yeast.
FG - final gravity, the amount of sugars left in the wort after fermentation, allows us to know how much sugar the yeast has eaten and to calculate ABV
Malt - Grain (usually Barley) which has been allowed to germinate then stopped turning starches into sugars which the yeast "eats" turning into alcohol and co2. The malt provides the sweeter flavours in the beer. Oh it's also the main ingredient in WHISKY!
Hops - flower of this vine like plant is used in the making of beer - gives beer it's bitterness
Lees - the gunky stuff left at the bottom of the fermentor after fermentation, comprises dead yeast cells
Pitch - simply adding the yeast to the wort to begin fermentation