Kyle's Hypothetical Starter Brew

The Vienna malt (doesn't matter what brand) should be preferably crushed for you soon before brewing OR should come crushed in a sealed bag.

Store hops and yeast in the freezer until you need them.


Brewing:

1. Find a container (preferably insulated) to mix grains and hot water for mash.
   
2. Strain out wort from mash into boil pot. Rinse grains with hot water (sparge), adding sparge to boil pot as well.
   
3. Add hops and boil wort for specified time.
   
4. Chill the wort down to room temp. Sanitize fermentor and airlock.
   
5. Pour chilled wort into fermentor, leaving at least a couple inches to the top of the container. (Optional - take a sample and check specific gravity with hydrometer.)
   
6. Add yeast to fermentor and top with airlock.
   
   
   Fermentation:
   Store away from sunlight in a slightly cool space (room temp is fine). In the first few days of fermentation, it will bubble pretty vigorously. Then over the next couple weeks it will slow and settle down. After three or four weeks, you should have settled beer which is ready to bottle.
   
   Bottling:
   
7. Clean and sanitize bottles. Sanitize a bucket, plastic tubing, and bottling wand (sanitize syphon pump as well if you have one).
   
8. Boil the specified amount of priming sugar in a couple cups of water, then add to the sanitized bucket.
   
9. Syphon beer from the fermentation carboy to the bucket with the sugar water.
   
10. Attach the bottling wand and syphon the beer+sugar into individual bottles. Cap bottles with bottle capper.
    
    Carbonation:
    Let the beers sit in the same place you fermented. After three weeks, pop one in the fridge and sample!