Beer Class

Steve and I attended a beginners brew class (free) sponsored by Mr. Steves
in Lancaster yesterday. Good session and very informative. We picked up a
few tips that we will share here. I am glad that we had actually brewed our first
batch before the class because we were able to ask more direct questions with
our vast (HA!) experience. Cool deal that they even served a homebrew during
the class, who knew?

Here are some of the tips:

- Best utensils are stainless steel, plastic is OK but stay away from
rubber or wood.

- When steeping grains make sure that the bag is not laying on the bottom
of the brew kettle, so as to avoid scorching. Also, do not steep over 170 degrees.

- Instructor recommended the use of hop bags when adding the hops
to your brew. Makes for an easier and cleaner pour into the primary fermenter.

- When using a secondary (5 gallon) fermenter add water to bring beer level up
to neck of carboy to eliminate as much air as possible. Only a little water
should be necessary, First time I heard this, so I will have to do a little
more research

- After your first few batch's are bottled, crack open one at various intervals
(1 week, 10 days, 2 weeks etc.) to experience the different taste. Take notes
to find out when taste is best.

I would recommend the class but advise to have either brewed a batch or have
some knowledge of the steps involved. It is a 2 hour course and the instructor
covers the entire process quickly. In our session, he actually brewed an
Irish Red Ale that he wanted ready for St. Patrick's day.

The last tip, which is mine,.....It is so much more enjoyable to do all this with
my brew buddies, Scott and Steve, and to have the support from the best
Wife(s)and Mother on our crazy adventure.