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Анализ контента сайта

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Главная Инструменты Анализ контента сайта

Данный инструмент поможет Вам Выполнить анализ контента указанного сайта (страницы).

Для успешного продвижения сайта, необходимо иметь релевантный контент и оптимальную плотность слов. При помощи данного сервиса вы сможите выполнить максимально полный анализ контента вашего сайта.
При выполнении анализа будет проанализирован контент вашего сайта на: вес страницы; релевантность, плотность заголовка (title), ключевых слов (keywords) к тексту страницы; скорость, время загрузки страницы; анализирован текст страницы; обработаны стоп-слова; процентное соотношение вхождений слов с текстом страницы; рассчитана частота (TF) терминов содержимого страницы.

Общие данные о странице

URL:	brewwiki.win (WHOIS IP, WHOIS DOMAIN)
Размер страницы:	46.41 Kb
Кодировка:	UTF-8
IP сайта:	104.21.40.189
Скорость загрузки:	90.57 Kb/s
Время загрузки:	0.51 sec
Всего символов (с html тэгами):	47527
Всего символов (текст):	13949
Всего символов (текст без пробелов):	11391
Доля контента ко всему коду страницы:	29.35 %
Перенаправление:	https://brewwiki.win/wiki/Main_Page
Внутренние / внешние ссылки:	Анализ

Постоянная ссылка на страницу

http://qoogoo.perm.ru/tools/contentcheck/brewwiki.win

Общие данные сайта[ Скрыть ]

Поддержка JavaScript отключена!

Заголовок (title)[ Скрыть]

Оригинальный текст

Brew Wiki

Обработанный текст (без стоп-слов)

Brew Wiki

Общая информация

Всего слов в тексте:	2
Слов в тексте (без стоп-слов):	2
Слов без повторов и стоп-слов:	2
Стоп-слов в тексте:	0
Плотность всех слов к контенту:	0.859
Релевантность текста к контенту:	100 %
Вхождений слов тэга в контенте:	2 из 2
Слов с повтором в тэге > 1 раза:	0

Результат анализа слов тэга

Слово - анализируемое слово

Кол-во в тэге - кол-во повторов текущего слова в анализируемом тэге

Плотность - плотность текущего слова относительно контента страницы

Вхождений - кол-во вхождений текущего слова в контенте страницы

Частота (TF) - Частота TF(Term Frequency) относительно контента страницы

Слово	Кол-во в тэге	Плотность	Вхождений	Частота (TF)
Brew	1	0.742	19	0.5
Wiki	1	0.117	3	0.5

Ключевые слова (keywords)[ Скрыть]

Ключевые слова не найдены на странице!

Описание страници (description)[ Скрыть]

Описание не найдено на странице!

Тэги h1 - h6[ Скрыть]

Тэг h1

Тэг h2

Contents

Тэг h3

<span class="mw-headline" id="Equipment_Needed">Equipment Needed</span>

Контент страницы[ Скрыть]

Общая информация

Всего слов в тексте:	2559
Слов в тексте (без стоп-слов):	1741
Слов без повторов и стоп-слов:	682
Стоп-слов в тексте:	818
Список стоп-слов:	[ Показать] to, about, in, the, and, of, what, from, at, for, this, you, on, have, with, which, by, is, or, it, can, if, all, one, will, are, an, as, they, be, do, not, that, but, so, there, my, we, i, no, would, any, was

Результат анализа слов контента

Слово	Вхождений	В title	В Keywords	Частота (TF)
Jump	1	Нет	Нет	0
content	1	Нет	Нет	0
Main	5	Нет	Нет	0.002
menu	2	Нет	Нет	0.001
move	4	Нет	Нет	0.002
sidebar	4	Нет	Нет	0.002
hide	4	Нет	Нет	0.002
Navigation	1	Нет	Нет	0
page	7	Нет	Нет	0.003
Recent	1	Нет	Нет	0
changes	2	Нет	Нет	0.001
Random	1	Нет	Нет	0
Help	3	Нет	Нет	0.001
MediaWiki	1	Нет	Нет	0
Brew	19	Да	Нет	0.007
Wiki	3	Да	Нет	0.001
Search	2	Нет	Нет	0.001
Appearance	2	Нет	Нет	0.001
Create	4	Нет	Нет	0.002
account	2	Нет	Нет	0.001
Log	2	Нет	Нет	0.001
Personal	1	Нет	Нет	0
tools	4	Нет	Нет	0.002
Contents	2	Нет	Нет	0.001
Beginning	2	Нет	Нет	0.001
Equipment	6	Нет	Нет	0.002
Needed	7	Нет	Нет	0.003
Ingredients	2	Нет	Нет	0.001
Extract	20	Нет	Нет	0.008
Brewing	21	Нет	Нет	0.008
Process	7	Нет	Нет	0.003
Cool	7	Нет	Нет	0.003
Ferment	6	Нет	Нет	0.002
Priming	11	Нет	Нет	0.004
Bottling	9	Нет	Нет	0.004
Aging	7	Нет	Нет	0.003
Drinking	3	Нет	Нет	0.001
See	3	Нет	Нет	0.001
Also	10	Нет	Нет	0.004
External	2	Нет	Нет	0.001
Links	3	Нет	Нет	0.001
Toggle	1	Нет	Нет	0
table	1	Нет	Нет	0
Discussion	1	Нет	Нет	0
English	1	Нет	Нет	0
Read	2	Нет	Нет	0.001
View	4	Нет	Нет	0.002
source	2	Нет	Нет	0.001
history	2	Нет	Нет	0.001
Actions	1	Нет	Нет	0
General	1	Нет	Нет	0
here	3	Нет	Нет	0.001
Related	1	Нет	Нет	0
Special	1	Нет	Нет	0
pages	1	Нет	Нет	0
Printable	1	Нет	Нет	0
version	1	Нет	Нет	0
Permanent	1	Нет	Нет	0
link	1	Нет	Нет	0
information	1	Нет	Нет	0
home	6	Нет	Нет	0.002
first	12	Нет	Нет	0.005
time	5	Нет	Нет	0.002
simple	3	Нет	Нет	0.001
guide	4	Нет	Нет	0.002
takes	1	Нет	Нет	0
through	3	Нет	Нет	0.001
your	77	Нет	Нет	0.03
batch	7	Нет	Нет	0.003
beer	45	Нет	Нет	0.018
including	1	Нет	Нет	0
s	4	Нет	Нет	0.002
how	5	Нет	Нет	0.002
bottle	18	Нет	Нет	0.007
A	74	Нет	Нет	0.029
short	1	Нет	Нет	0
new	3	Нет	Нет	0.001
homebrewer	1	Нет	Нет	0
Author	1	Нет	Нет	0
Note	1	Нет	Нет	0
John	2	Нет	Нет	0.001
Palmer	2	Нет	Нет	0.001
Brad	1	Нет	Нет	0
Smith	1	Нет	Нет	0
Malt	6	Нет	Нет	0.002
video	1	Нет	Нет	0
DVD	2	Нет	Нет	0.001
walks	1	Нет	Нет	0
step	4	Нет	Нет	0.002
highly	2	Нет	Нет	0.001
recommended	1	Нет	Нет	0
beginners	1	Нет	Нет	0
don	6	Нет	Нет	0.002
t	8	Нет	Нет	0.003
need	11	Нет	Нет	0.004
large	5	Нет	Нет	0.002
set	3	Нет	Нет	0.001
fancy	1	Нет	Нет	0
expensive	1	Нет	Нет	0
Many	3	Нет	Нет	0.001
supply	1	Нет	Нет	0
stores	2	Нет	Нет	0.001
sell	1	Нет	Нет	0
starter	2	Нет	Нет	0.001
kits	3	Нет	Нет	0.001
less	2	Нет	Нет	0.001
cost	1	Нет	Нет	0
much	4	Нет	Нет	0.002
borrow	1	Нет	Нет	0
some	6	Нет	Нет	0.002
friend	1	Нет	Нет	0
quick	1	Нет	Нет	0
summary	1	Нет	Нет	0
Pot	10	Нет	Нет	0.004
least	2	Нет	Нет	0.001
gallons	7	Нет	Нет	0.003
size	3	Нет	Нет	0.001
though	4	Нет	Нет	0.002
larger	1	Нет	Нет	0
generally	1	Нет	Нет	0
result	1	Нет	Нет	0
fewer	1	Нет	Нет	0
spills	1	Нет	Нет	0
Tubing	4	Нет	Нет	0.002
amp	2	Нет	Нет	0.001
Clamp	1	Нет	Нет	0
siphon	4	Нет	Нет	0.002
most	9	Нет	Нет	0.004
common	2	Нет	Нет	0.001
ID	1	Нет	Нет	0
food	1	Нет	Нет	0
grade	1	Нет	Нет	0
plastic	7	Нет	Нет	0.003
Clamps	1	Нет	Нет	0
available	4	Нет	Нет	0.002
store	6	Нет	Нет	0.002
Airtight	1	Нет	Нет	0
Fermentor	8	Нет	Нет	0.003
gal	2	Нет	Нет	0.001
bucket	4	Нет	Нет	0.002
lid	3	Нет	Нет	0.001
glass	5	Нет	Нет	0.002
carboy	4	Нет	Нет	0.002
afford	1	Нет	Нет	0
purchase	3	Нет	Нет	0.001
easier	1	Нет	Нет	0
clean	6	Нет	Нет	0.002
leak	1	Нет	Нет	0
get	6	Нет	Нет	0.002
may	5	Нет	Нет	0.002
brush	4	Нет	Нет	0.002
Air	4	Нет	Нет	0.002
Lock	1	Нет	Нет	0
Stopper	1	Нет	Нет	0
sized	3	Нет	Нет	0.001
fit	4	Нет	Нет	0.002
Filler	2	Нет	Нет	0.001
homebrew	3	Нет	Нет	0.001
supplier	2	Нет	Нет	0.001
should	3	Нет	Нет	0.001
Thermometer	1	Нет	Нет	0
range	1	Нет	Нет	0
C	1	Нет	Нет	0
up	5	Нет	Нет	0.002
F	2	Нет	Нет	0.001
Bottles	14	Нет	Нет	0.005
just	3	Нет	Нет	0.001
over	3	Нет	Нет	0.001
cases	2	Нет	Нет	0.001
oz	2	Нет	Нет	0.001
use	11	Нет	Нет	0.004
twist	1	Нет	Нет	0
off	5	Нет	Нет	0.002
pry	1	Нет	Нет	0
While	5	Нет	Нет	0.002
absolutely	1	Нет	Нет	0
required	1	Нет	Нет	0
usually	5	Нет	Нет	0.002
good	2	Нет	Нет	0.001
Capper	2	Нет	Нет	0.001
hand	1	Нет	Нет	0
driven	1	Нет	Нет	0
device	2	Нет	Нет	0.001
cap	1	Нет	Нет	0
Caps	4	Нет	Нет	0.002
sold	1	Нет	Нет	0
Sterilizing	3	Нет	Нет	0.001
solution	3	Нет	Нет	0.001
Household	2	Нет	Нет	0.001
bleach	4	Нет	Нет	0.002
used	3	Нет	Нет	0.001
must	3	Нет	Нет	0.001
thoroughly	3	Нет	Нет	0.001
rinsed	1	Нет	Нет	0
prevent	1	Нет	Нет	0
contamination	1	Нет	Нет	0
other	2	Нет	Нет	0.001
alternatives	1	Нет	Нет	0
such	5	Нет	Нет	0.002
iodophor	1	Нет	Нет	0
starsan	1	Нет	Нет	0
sterilize	7	Нет	Нет	0.003
well	3	Нет	Нет	0.001
these	3	Нет	Нет	0.001
items	1	Нет	Нет	0
local	1	Нет	Нет	0
online	1	Нет	Нет	0
more	6	Нет	Нет	0.002
experienced	2	Нет	Нет	0.001
expand	1	Нет	Нет	0
sites	1	Нет	Нет	0
list	1	Нет	Нет	0
below	1	Нет	Нет	0
assumes	1	Нет	Нет	0
want	2	Нет	Нет	0.001
ale	3	Нет	Нет	0.001
BeerSmith	2	Нет	Нет	0.001
formulate	1	Нет	Нет	0
own	1	Нет	Нет	0
recipe	2	Нет	Нет	0.001
download	1	Нет	Нет	0
recipes	2	Нет	Нет	0.001
our	1	Нет	Нет	0
looking	1	Нет	Нет	0
different	1	Нет	Нет	0
style	1	Нет	Нет	0
lbs	3	Нет	Нет	0.001
Unhopped	1	Нет	Нет	0
Pale	2	Нет	Нет	0.001
comes	3	Нет	Нет	0.001
cans	3	Нет	Нет	0.001
each	3	Нет	Нет	0.001
provides	1	Нет	Нет	0
sweet	2	Нет	Нет	0.001
base	1	Нет	Нет	0
yeast	20	Нет	Нет	0.008
feed	1	Нет	Нет	0
make	4	Нет	Нет	0.002
alcohol	1	Нет	Нет	0
various	1	Нет	Нет	0
manufacturers	1	Нет	Нет	0
East	1	Нет	Нет	0
Kent	1	Нет	Нет	0
Goldings	1	Нет	Нет	0
Hops	8	Нет	Нет	0.003
add	7	Нет	Нет	0.003
bitterness	2	Нет	Нет	0.001
Pellets	1	Нет	Нет	0
easy	2	Нет	Нет	0.001
Package	1	Нет	Нет	0
Wyeast	1	Нет	Нет	0
American	1	Нет	Нет	0
liquid	3	Нет	Нет	0.001
White	1	Нет	Нет	0
Labs	1	Нет	Нет	0
California	1	Нет	Нет	0
WLP001	1	Нет	Нет	0
Safbrew	1	Нет	Нет	0
US	1	Нет	Нет	0
dry	2	Нет	Нет	0.001
cup	2	Нет	Нет	0.001
Sugar	9	Нет	Нет	0.004
corn	3	Нет	Нет	0.001
grocer	1	Нет	Нет	0
consists	2	Нет	Нет	0.001
five	1	Нет	Нет	0
stages	1	Нет	Нет	0
boiled	1	Нет	Нет	0
together	1	Нет	Нет	0
water	16	Нет	Нет	0.006
hour	1	Нет	Нет	0
release	1	Нет	Нет	0
bittering	1	Нет	Нет	0
qualities	1	Нет	Нет	0
Frequently	1	Нет	Нет	0
grains	1	Нет	Нет	0
steeped	1	Нет	Нет	0
mixture	4	Нет	Нет	0.002
prior	1	Нет	Нет	0
boil	17	Нет	Нет	0.007
additional	2	Нет	Нет	0.001
color	2	Нет	Нет	0.001
flavor	5	Нет	Нет	0.002
complexity	1	Нет	Нет	0
Cooling	1	Нет	Нет	0
Fermenting	2	Нет	Нет	0.001
hot	7	Нет	Нет	0.003
called	3	Нет	Нет	0.001
wort	19	Нет	Нет	0.007
cooled	3	Нет	Нет	0.001
room	5	Нет	Нет	0.002
temperature	8	Нет	Нет	0.003
siphoned	4	Нет	Нет	0.002
transferred	1	Нет	Нет	0
where	3	Нет	Нет	0.001
combined	2	Нет	Нет	0.001
achieve	3	Нет	Нет	0.001
desired	1	Нет	Нет	0
gallon	2	Нет	Нет	0.001
Once	8	Нет	Нет	0.003
drops	1	Нет	Нет	0
added	4	Нет	Нет	0.002
start	2	Нет	Нет	0.001
fermentation	7	Нет	Нет	0.003
Cleanliness	1	Нет	Нет	0
sterilization	1	Нет	Нет	0
very	6	Нет	Нет	0.002
important	2	Нет	Нет	0.001
since	2	Нет	Нет	0.001
easily	1	Нет	Нет	0
infected	1	Нет	Нет	0
bacteria	2	Нет	Нет	0.001
state	1	Нет	Нет	0
airlock	7	Нет	Нет	0.003
keep	1	Нет	Нет	0
sealed	1	Нет	Нет	0
during	8	Нет	Нет	0.003
weeks	9	Нет	Нет	0.004
fully	4	Нет	Нет	0.002
fermented	2	Нет	Нет	0.001
another	1	Нет	Нет	0
container	1	Нет	Нет	0
prepare	2	Нет	Нет	0.001
sugars	1	Нет	Нет	0
mixed	3	Нет	Нет	0.001
then	5	Нет	Нет	0.002
into	8	Нет	Нет	0.003
capped	1	Нет	Нет	0
capping	1	Нет	Нет	0
has	8	Нет	Нет	0.003
been	2	Нет	Нет	0.001
bottled	1	Нет	Нет	0
needs	2	Нет	Нет	0.001
age	2	Нет	Нет	0.001
remaining	1	Нет	Нет	0
carbon	2	Нет	Нет	0.001
dioxide	2	Нет	Нет	0.001
naturally	1	Нет	Нет	0
carbonate	4	Нет	Нет	0.002
nice	1	Нет	Нет	0
bubbly	1	Нет	Нет	0
addition	1	Нет	Нет	0
undesirable	1	Нет	Нет	0
sediments	1	Нет	Нет	0
excess	3	Нет	Нет	0.001
proteins	4	Нет	Нет	0.002
drop	3	Нет	Нет	0.001
out	5	Нет	Нет	0.002
enhance	1	Нет	Нет	0
take	2	Нет	Нет	0.001
several	3	Нет	Нет	0.001
months	1	Нет	Нет	0
reach	1	Нет	Нет	0
peak	2	Нет	Нет	0.001
drinkable	2	Нет	Нет	0.001
after	7	Нет	Нет	0.003
month	1	Нет	Нет	0
When	3	Нет	Нет	0.001
properly	1	Нет	Нет	0
aged	1	Нет	Нет	0
put	3	Нет	Нет	0.001
fridge	1	Нет	Нет	0
enjoy	2	Нет	Нет	0.001
nothing	1	Нет	Нет	0
quite	1	Нет	Нет	0
like	1	Нет	Нет	0
great	1	Нет	Нет	0
made	1	Нет	Нет	0
yourself	1	Нет	Нет	0
day	2	Нет	Нет	0.001
favorite	1	Нет	Нет	0
part	2	Нет	Нет	0.001
smell	2	Нет	Нет	0.001
bubbling	2	Нет	Нет	0.001
away	1	Нет	Нет	0
stirs	1	Нет	Нет	0
something	1	Нет	Нет	0
primeval	1	Нет	Нет	0
human	1	Нет	Нет	0
psyche	1	Нет	Нет	0
relatively	1	Нет	Нет	0
enough	1	Нет	Нет	0
hold	1	Нет	Нет	0
plus	1	Нет	Нет	0
two	5	Нет	Нет	0.002
recommend	5	Нет	Нет	0.002
find	1	Нет	Нет	0
begin	2	Нет	Нет	0.001
heat	4	Нет	Нет	0.002
stove	2	Нет	Нет	0.001
heated	1	Нет	Нет	0
bit	2	Нет	Нет	0.001
open	3	Нет	Нет	0.001
slowly	3	Нет	Нет	0.001
mixing	2	Нет	Нет	0.001
them	3	Нет	Нет	0.001
warm	1	Нет	Нет	0
consistency	1	Нет	Нет	0
heavy	1	Нет	Нет	0
syrup	2	Нет	Нет	0.001
sides	1	Нет	Нет	0
adding	4	Нет	Нет	0.002
continuously	1	Нет	Нет	0
mix	6	Нет	Нет	0.002
tendency	1	Нет	Нет	0
settle	3	Нет	Нет	0.001
bottom	6	Нет	Нет	0.002
caramelize	1	Нет	Нет	0
leaving	4	Нет	Нет	0.002
hardened	1	Нет	Нет	0
caramel	1	Нет	Нет	0
mess	3	Нет	Нет	0.001
carmelization	1	Нет	Нет	0
alter	1	Нет	Нет	0
heating	1	Нет	Нет	0
next	2	Нет	Нет	0.001
bring	2	Нет	Нет	0.001
best	2	Нет	Нет	0.001
done	1	Нет	Нет	0
tend	1	Нет	Нет	0
bubble	1	Нет	Нет	0
lot	2	Нет	Нет	0.001
starts	1	Нет	Нет	0
small	4	Нет	Нет	0.002
bubbles	4	Нет	Нет	0.002
released	1	Нет	Нет	0
creating	1	Нет	Нет	0
foaming	2	Нет	Нет	0.001
high	1	Нет	Нет	0
potential	1	Нет	Нет	0
boil-over	2	Нет	Нет	0.001
way	1	Нет	Нет	0
avoid	2	Нет	Нет	0.001
turn	1	Нет	Нет	0
down	1	Нет	Нет	0
begins	1	Нет	Нет	0
carefully	3	Нет	Нет	0.001
manage	1	Нет	Нет	0
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Jump to content Main menu Main menu move to sidebar hide Navigation Main page Recent changes Random page Help about MediaWiki Brew Wiki Search Search Appearance Create account Log in Personal tools Create account Log in Contents move to sidebar hide Beginning Equipment Needed Ingredients Needed The Extract Brewing Process Extract Brewing Cool and Ferment Priming and Bottling Aging Drinking See Also External Links Toggle the table of contents Main Page Main Page Discussion English Read View source View history Tools Tools move to sidebar hide Actions Read View source View history General What links here Related changes Special pages Printable version Permanent link Page information Appearance move to sidebar hide From Brew Wiki Brewing at home for the first time This simple guide takes you through your first batch of beer including what s needed how to brew and how to bottle A short guide for the new homebrewer on how to brew your first extract beer Author s Note John Palmer and Brad Smith have a new How to Brew with Malt Extract video DVD which walks you through step by step brewing your first batch of beer and is highly recommended for beginners Equipment Needed You don t need a large set of fancy and expensive equipment to brew your first batch of beer Many brewing supply stores sell starter kits for or less It can cost much less if you can borrow some or all the equipment from a friend Here s a quick summary of what is needed A Large Pot at least gallons in size though a larger one will generally result in fewer spills Tubing amp Clamp to siphon the beer most common is ID food grade plastic tubing Clamps are available at your brew store An Airtight Fermentor a gal plastic bucket with lid or a glass carboy If you can afford it purchase a glass carboy as they are easier to clean and don t leak If you get a carboy you may need a large brush to clean it An Air Lock and Stopper sized to fit your fermentor A Bottle Filler available from your homebrew supplier should be sized to fit your tubing A Thermometer with a range of C or up from F Bottles You need just over cases in oz bottles to bottle your beer Do not use twist off bottles get the bottles that you have to pry the lid off Bottle Brush While not absolutely required you usually need a good brush to get your bottles clean A Bottle Capper a hand driven device to cap your bottles Bottle Caps New bottle caps sold at your brewing supplier you need about caps for a gal batch A Sterilizing solution Household bleach can be used but it must be thoroughly rinsed to prevent contamination Your brew store may also have other alternatives such as iodophor and starsan that also sterilize well You can purchase many of these items at your local brew stores or online As you get more experienced you can expand on these kits or purchase more experienced kits from other sites Ingredients Needed The list below assumes you want to brew gallons of a simple ale You can use BeerSmith to formulate your own recipe or download recipes from our recipe page if you are looking for a different style lbs of Unhopped Pale Malt Extract Usually this comes in cans that are lbs each Malt provides the sweet base that the yeast will feed on to make alcohol Available from various manufacturers Oz of East Kent Goldings Hops Hops add bitterness to your beer Pellets are most common and easy to store Package of Wyeast American Ale liquid Yeast or White Labs California Ale WLP001 or Safbrew US dry yeast cup Priming Sugar such as corn sugar Also available from your brew store or grocer The Extract Brewing Process Extract brewing consists of five stages Brewing the Beer The pale malt extract and hops are boiled together with water for about an hour to sterilize the extract and release the bittering qualities of the hops Frequently grains are steeped in the mixture prior to the boil to add additional color and flavor complexity Cooling and Fermenting The hot mixture called wort is cooled to room temperature and siphoned or transferred to a fermentor where it is combined with additional water to achieve the desired gallon batch size Once the mixture drops to room temperature yeast is added to start the fermentation process Cleanliness and sterilization are very important since the wort can be easily infected by bacteria while in this state An airlock is used to keep the fermentor sealed during fermentation Your beer will ferment for weeks Priming and Bottling Once the beer is fully fermented it is usually siphoned to another container to prepare for bottling Here priming sugars such as corn sugar are mixed with the beer and then it is siphoned into bottles and each bottle is capped with a bottle capping device Aging Once the beer has been bottled it needs to age for weeks During aging the yeast will ferment the remaining sugar you added and create carbon dioxide This carbon dioxide will naturally carbonate your beer so it is nice and bubbly In addition undesirable sediments such as excess yeast and proteins will drop out of the beer during aging and this will enhance the flavor of your beer In some cases it may take several months to reach peak flavor though it is usually drinkable after a month Drinking When the beer is properly aged just put the bottles in the fridge and enjoy There s nothing quite like a great beer that you made yourself Extract Brewing Brew day is my favorite part of the process The smell of sweet wort bubbling away stirs something primeval in the human psyche Since we are brewing a relatively simple extract beer there is not much to set up You need a clean pot large enough to hold gallons of water plus the two cans lbs of extract and boil it I recommend a gallon pot if you can find one Put gallons of water into your pot and begin to heat it over your stove Once the water has heated up a bit open your cans of extract and slowly start mixing them into the warm water The malt extract will have the consistency of heavy syrup and you may need some hot water to get it all out of the sides of the can The combined water and extract mixture is called wort As you are adding the malt extract to your wort you need to continuously mix it If you do not mix it the extract syrup will have a tendency to settle at the bottom of your pot where it will heat and caramelize leaving a hardened caramel mess at the bottom of your pot This carmelization can also alter the color and flavor of your beer so it is important to mix well while heating Once you have all of your extract mixed in the next step is to bring your wort to a boil This is best done slowly as your wort will tend to bubble up a lot when it first starts to boil The water you used for your brew has a lot of air in it and these small air bubbles will be released as it comes to a boil creating foaming and a high potential for a boil-over The best way to avoid a boil-over it to turn the heat down a bit as the wort just begins to boil and then very carefully manage the heat during the first minutes of the boil until you have a steady boil with minimal foaming Also do NOT use a cover on your pot While a covered pot will come to a boil quicker the first time you open the pot it will boil over immediately making a huge mess of your stove Once you achieve a steady boil it is time to add the hops Weigh the proper amount and drop it in the hot wort Some brewers use a mesh hops bag to reduce the mess later but if you can cool your beer quickly most of the hops will drop out after the boil Stir occasionally during the boil to reduce the chance of extract settling to the bottom and carmelizing I recommend you boil for minutes Boil time will affect your hop utilization and beer bitterness but this particular batch is sized for a minute boil time Cool and Ferment Once your boil has finished you want to cool the hot wort to room temperature as quickly as possible to reduce the chance of infection Many beginning brewers immerse their pot in a cold ice bath Adding very cold water to the wort to bring it up to your target batch size usually gallons will also help More advanced brewers will use a chiller such as an immersion coil that runs cold water through a coil of copper tubing to quickly cool the beer If needed add water to the wort when you transfer it to your fermentor to achieve the target volume of gallons The wort at this stage is very vulnerable to infection so you need to make sure that your fermentor airlock siphon tubes and anything else that touches the wort or yeast are thoroughly sterilized I use a solution of gallons of water and small amount of household bleach to sterilize my equipment However if you use bleach you must carefully rinse everything with hot water or you risk leaving your beer with a chlorine taste Your wort must be fully cooled to room temperature F or so and siphoned or dumped into your fermentor before you add pitch your yeast Don t worry too much about all of the gunk hops and proteins in the wort most of it will fall to the bottom during fermentation Pitching yeast in hot wort will probably kill it off so wait until your wort has fully cooled before adding yeast I highly recommend the use of liquid yeast as it is far superior in quality to dry yeast Liquid yeast comes in either a plastic tube or smack pack The plastic tube type can be added directly to the wort The foil smack-packs require you to pop an internal pouch containing the yeast several hours before pitching it to allow the yeast to grow in a self contained starter Follow the instructions on your yeast pack to prepare it and then carefully add it to your fermentor Once the yeast has been added and mixed in close the top fit your airlock which needs a little water in it and set your beer in a dark cool place where the temperature is steady Your airlock should begin bubbling within hours and continue fermenting for about a week If you see no bubbles from the airlock check the fit on your plastic pail and airlock Often plastic fermentors have a poor seal on the lid that leaks The bubbles in the airlock are CO2 produced by the fermentation and will slowly tail off as fermentation nears completion Assuming you have a good seal the bubbles should slow to one every minute or two before you consider bottling As a minimum I would ferment for a week before considering bottling a beer Priming and Bottling The final step before bottling your beer is called priming Priming consists of mixing sugar in with the beer to promote fermentation after bottling A small amount of priming sugar will ferment and carbonate your beer Before you can prime and bottle you again need to sterilize everything the beer will touch Though your beer has fermented out it still can be ruined by bacteria or by adding too much oxygen to it i e don t splash it around Most brewers use a large plastic bucket or carboy to make it easy to mix the priming sugar in evenly Sterilize the bucket thoroughly and also sterilize your siphoning equipment tools and of course your bottles Make sure your bottles are clean of debris before sterilizing use a bottle brush to remove any deposits Some people sterilize bottles by soaking them in a weak bleach solution and then rinsing well I ve also had some success with sterilizing my bottles in the dishwasher but you need to run it several times with no soap and hot water to avoid leaving a soap residue that will ruin the head retention on your beer Siphon the finished beer into your priming bucket trying very hard not to splash it around or mix any air in with it Add cup of priming sugar I recommend corn sugar to your beer and very gently mix it in Next siphon the beer into your bottles using your bottle filler Be sure to leave at least an inch or more of empty space at the top of your bottle to aid in fermentation Put the caps on each bottle as you go and use your bottle capper to secure them Aging The most difficult part by far is waiting for your beer to come of age While most beers are drinkable after a few weeks the average homebrew reaches peak flavor anywhere from weeks to weeks after brewing Most homebrewers simply can t wait this long During the aging process your beer will carbonate and excess yeast tannins and proteins that create off flavors will fall out of your beer and settle to the bottom of the bottle This will substantially improve your beer I personally recommend waiting about weeks after bottling before sampling your first brew Store your bottles in a cool dark place Unless you are brewing a lager under temperature controlled conditions do not store your beer in the refrigerator for the first two weeks Give it two weeks to fully carbonate at room temperature After the first two weeks refrigerating the beer will help it improve more quickly because the tannins yeast and protein will sediment faster at cold temperature Drinking The blessed day has finally arrived to sample your creation During the aging process excess yeast tannins and proteins will settle to the bottom of your bottle Get a clean glass open your brew and gently pour most of your beer into the glass leaving only the sediment and a small amount of beer in your bottle Don t worry if you take a little sediment into the glass it won t hurt you though it may not improve the taste of your brew Smell the fresh beer admire the frothy head and then sip don t guzzle your first homebrew and enjoy As always please drink responsibly See Also More on the Brewing Process Extract Brewing Tips for Better Beer Moving to All Grain External Links BeerSmith Blog Weekly Home Brewing Articles BrewPoll Home Brewing News Social News Site on Brewing and Beer How to Brew by John Palmer Introduction to Home Brewing DVD by Brewium Virtual Introduction to Brewing Class Home Brew Guide PDF Guide on Home Brewing Recipes Retrieved from https brewwiki win index php title Main_Page amp oldid Categories Processes Glossary This page was last edited on March at Privacy policy About Brew Wiki Disclaimers

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Jump content Main menu Main menu move sidebar hide Navigation Main page Recent changes Random page Help MediaWiki Brew Wiki Search Search Appearance Create account Log Personal tools Create account Log Contents move sidebar hide Beginning Equipment Needed Ingredients Needed Extract Brewing Process Extract Brewing Cool Ferment Priming Bottling Aging Drinking See Also External Links Toggle table contents Main Page Main Page Discussion English Read View source View history Tools Tools move sidebar hide Actions Read View source View history General links here Related changes Special pages Printable version Permanent link Page information Appearance move sidebar hide Brew Wiki Brewing home first time simple guide takes through your first batch beer including s needed how brew how bottle A short guide new homebrewer how brew your first extract beer Author s Note John Palmer Brad Smith a new How Brew Malt Extract video DVD walks through step step brewing your first batch beer highly recommended beginners Equipment Needed don t need a large set fancy expensive equipment brew your first batch beer Many brewing supply stores sell starter kits less cost much less borrow some equipment a friend Here s a quick summary needed A Large Pot least gallons size though a larger generally result fewer spills Tubing amp Clamp siphon beer most common ID food grade plastic tubing Clamps available your brew store Airtight Fermentor a gal plastic bucket lid a glass carboy afford purchase a glass carboy easier clean don t leak get a carboy may need a large brush clean Air Lock Stopper sized fit your fermentor A Bottle Filler available your homebrew supplier should sized fit your tubing A Thermometer a range C up F Bottles need just over cases oz bottles bottle your beer use twist off bottles get bottles pry lid off Bottle Brush While absolutely required usually need a good brush get your bottles clean A Bottle Capper a hand driven device cap your bottles Bottle Caps New bottle caps sold your brewing supplier need caps a gal batch A Sterilizing solution Household bleach used must thoroughly rinsed prevent contamination Your brew store may also other alternatives such iodophor starsan also sterilize well purchase many these items your local brew stores online get more experienced expand these kits purchase more experienced kits other sites Ingredients Needed list below assumes want brew gallons a simple ale use BeerSmith formulate your own recipe download recipes our recipe page looking a different style lbs Unhopped Pale Malt Extract Usually comes cans lbs each Malt provides sweet base yeast feed make alcohol Available various manufacturers Oz East Kent Goldings Hops Hops add bitterness your beer Pellets most common easy store Package Wyeast American Ale liquid Yeast White Labs California Ale WLP001 Safbrew US dry yeast cup Priming Sugar such corn sugar Also available your brew store grocer Extract Brewing Process Extract brewing consists five stages Brewing Beer pale malt extract hops boiled together water hour sterilize extract release bittering qualities hops Frequently grains steeped mixture prior boil add additional color flavor complexity Cooling Fermenting hot mixture called wort cooled room temperature siphoned transferred a fermentor where combined additional water achieve desired gallon batch size Once mixture drops room temperature yeast added start fermentation process Cleanliness sterilization very important since wort easily infected bacteria while state airlock used keep fermentor sealed during fermentation Your beer ferment weeks Priming Bottling Once beer fully fermented usually siphoned another container prepare bottling Here priming sugars such corn sugar mixed beer then siphoned into bottles each bottle capped a bottle capping device Aging Once beer has been bottled needs age weeks During aging yeast ferment remaining sugar added create carbon dioxide carbon dioxide naturally carbonate your beer nice bubbly addition undesirable sediments such excess yeast proteins drop out beer during aging enhance flavor your beer some cases may take several months reach peak flavor though usually drinkable after a month Drinking When beer properly aged just put bottles fridge enjoy s nothing quite like a great beer made yourself Extract Brewing Brew day favorite part process smell sweet wort bubbling away stirs something primeval human psyche Since brewing a relatively simple extract beer much set up need a clean pot large enough hold gallons water plus two cans lbs extract boil recommend a gallon pot find Put gallons water into your pot begin heat over your stove Once water has heated up a bit open your cans extract slowly start mixing them into warm water malt extract consistency heavy syrup may need some hot water get out sides combined water extract mixture called wort adding malt extract your wort need continuously mix mix extract syrup a tendency settle bottom your pot where heat caramelize leaving a hardened caramel mess bottom your pot carmelization also alter color flavor your beer important mix well while heating Once your extract mixed next step bring your wort a boil best done slowly your wort tend bubble up a lot when first starts boil water used your brew has a lot air these small air bubbles released comes a boil creating foaming a high potential a boil-over best way avoid a boil-over turn heat down a bit wort just begins boil then very carefully manage heat during first minutes boil until a steady boil minimal foaming Also use a cover your pot While a covered pot come a boil quicker first time open pot boil over immediately making a huge mess your stove Once achieve a steady boil time add hops Weigh proper amount drop hot wort Some brewers use a mesh hops bag reduce mess later cool your beer quickly most hops drop out after boil Stir occasionally during boil reduce chance extract settling bottom carmelizing recommend boil minutes Boil time affect your hop utilization beer bitterness particular batch sized a minute boil time Cool Ferment Once your boil has finished want cool hot wort room temperature quickly possible reduce chance infection Many beginning brewers immerse their pot a cold ice bath Adding very cold water wort bring up your target batch size usually gallons also help More advanced brewers use a chiller such immersion coil runs cold water through a coil copper tubing quickly cool beer needed add water wort when transfer your fermentor achieve target volume gallons wort stage very vulnerable infection need make sure your fermentor airlock siphon tubes anything else touches wort yeast thoroughly sterilized use a solution gallons water small amount household bleach sterilize equipment However use bleach must carefully rinse everything hot water risk leaving your beer a chlorine taste Your wort must fully cooled room temperature F siphoned dumped into your fermentor before add pitch your yeast Don t worry too much gunk hops proteins wort most fall bottom during fermentation Pitching yeast hot wort probably kill off wait until your wort has fully cooled before adding yeast highly recommend use liquid yeast far superior quality dry yeast Liquid yeast comes either a plastic tube smack pack plastic tube type added directly wort foil smack-packs require pop internal pouch containing yeast several hours before pitching allow yeast grow a self contained starter Follow instructions your yeast pack prepare then carefully add your fermentor Once yeast has been added mixed close top fit your airlock needs a little water set your beer a dark cool place where temperature steady Your airlock should begin bubbling within hours continue fermenting a week see bubbles airlock check fit your plastic pail airlock Often plastic fermentors a poor seal lid leaks bubbles airlock CO2 produced fermentation slowly tail off fermentation nears completion Assuming a good seal bubbles should slow every minute two before consider bottling a minimum ferment a week before considering bottling a beer Priming Bottling final step before bottling your beer called priming Priming consists mixing sugar beer promote fermentation after bottling A small amount priming sugar ferment carbonate your beer Before prime bottle again need sterilize everything beer touch Though your beer has fermented out still ruined bacteria adding too much oxygen e don t splash around Most brewers use a large plastic bucket carboy make easy mix priming sugar evenly Sterilize bucket thoroughly also sterilize your siphoning equipment tools course your bottles Make sure your bottles clean debris before sterilizing use a bottle brush remove deposits Some people sterilize bottles soaking them a weak bleach solution then rinsing well ve also had some success sterilizing bottles dishwasher need run several times soap hot water avoid leaving a soap residue ruin head retention your beer Siphon finished beer into your priming bucket trying very hard splash around mix air Add cup priming sugar recommend corn sugar your beer very gently mix Next siphon beer into your bottles using your bottle filler sure leave least inch more empty space top your bottle aid fermentation Put caps each bottle go use your bottle capper secure them Aging most difficult part far waiting your beer come age While most beers drinkable after a few weeks average homebrew reaches peak flavor anywhere weeks weeks after brewing Most homebrewers simply t wait long During aging process your beer carbonate excess yeast tannins proteins create off flavors fall out your beer settle bottom bottle substantially improve your beer personally recommend waiting weeks after bottling before sampling your first brew Store your bottles a cool dark place Unless brewing a lager under temperature controlled conditions store your beer refrigerator first two weeks Give two weeks fully carbonate room temperature After first two weeks refrigerating beer help improve more quickly because tannins yeast protein sediment faster cold temperature Drinking blessed day has finally arrived sample your creation During aging process excess yeast tannins proteins settle bottom your bottle Get a clean glass open your brew gently pour most your beer into glass leaving only sediment a small amount beer your bottle Don t worry take a little sediment into glass won t hurt though may improve taste your brew Smell fresh beer admire frothy head then sip don t guzzle your first homebrew enjoy always please drink responsibly See Also More Brewing Process Extract Brewing Tips Better Beer Moving Grain External Links BeerSmith Blog Weekly Home Brewing Articles BrewPoll Home Brewing News Social News Site Brewing Beer How Brew John Palmer Introduction Home Brewing DVD Brewium Virtual Introduction Brewing Class Home Brew Guide PDF Guide Home Brewing Recipes Retrieved https brewwiki win index php title Main_Page amp oldid Categories Processes Glossary page last edited March Privacy policy Brew Wiki 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						<div id="siteSub" class="noprint">From Brew Wiki</div>
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					<div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><p>Brewing at home for the first time?  This simple guide takes you through your first batch of beer including what's needed, how to brew and how to bottle.  A short guide for the new homebrewer on how to brew your first <a href="/index.php?title=Extract&amp;action=edit&amp;redlink=1" class="new" title="Extract (page does not exist)">extract</a> beer!
</p><p>Author's Note: John Palmer and Brad Smith have a new <a rel="nofollow" class="external text" href="http://beersmith.com/dvd">"How to Brew with Malt Extract"</a> video/DVD which walks you through step by step brewing your first batch of beer, and is highly recommended for beginners.
</p>
<table align="right"><tbody><tr><td></td></tr></tbody></table>
<meta property="mw:PageProp/toc" />
<h3><span class="mw-headline" id="Equipment_Needed">Equipment Needed</span></h3>
<p>You don't need a large set of fancy and expensive equipment to brew your first batch of beer.  Many brewing supply stores sell starter kits for $75 or less.  It can cost much less if you can borrow some or all the equipment from a friend.  Here's a quick summary of what is needed:
</p>
<ul><li><b>A Large Pot</b> - at least 3 gallons in size, though a larger one will generally result in fewer spills</li>
<li><b>Tubing &amp; Clamp</b> - to siphon the beer - most common is 3/8" ID food grade plastic tubing.  Clamps are available at your brew store.</li>
<li><b>An Airtight Fermentor</b> - a 5 gal plastic bucket with lid, or a glass carboy.  If you can afford it, purchase a glass carboy as they are easier to clean and don't leak.  If you get a carboy you may need a large brush to clean it</li>
<li><b>An Air Lock and Stopper</b> - sized to fit your fermentor</li>
<li><b>A Bottle Filler</b> - available from your homebrew supplier - should be sized to fit your tubing</li>
<li><b>A Thermometer</b> - with a range of 0-100 C or up from 32-220 F</li>
<li><b>Bottles</b> - You need just over 2 cases in 12 oz bottles to bottle your beer.  Do not use twist off bottles - get the bottles that you have to pry the lid off.</li>
<li><b>Bottle Brush</b> - While not absolutely required, you usually need a good brush to get your bottles clean</li>
<li><b>A Bottle Capper</b> - a hand driven device to cap your bottles</li>
<li><b>Bottle Caps</b> - New bottle caps sold at your brewing supplier - you need about 50 caps for a 5 gal batch</li>
<li><b>A Sterilizing solution</b> - Household bleach can be used, but it must be thoroughly rinsed to prevent contamination.  Your brew store may also have other alternatives such as iodophor and starsan that also sterilize well.</li></ul>
<p>You can purchase many of these items at your local brew stores or online. As you get more experienced you can expand on these kits or purchase more experienced kits from other sites.
</p>
<h3><span class="mw-headline" id="Ingredients_Needed">Ingredients Needed</span></h3>
<p>The list below assumes you want to brew 5 gallons of a simple ale.  You can use <a rel="nofollow" class="external text" href="http://www.beersmith.com">BeerSmith</a> to formulate your own recipe or download recipes from our recipe page if you are looking for a different style.
</p>
<ul><li><b>6-7 lbs of Unhopped Pale Malt Extract</b> - Usually this comes in cans that are 3-3.3 lbs each.  Malt provides the sweet base that the yeast will feed on to make alcohol.  Available from various manufacturers.</li>
<li><b>2 Oz of East Kent Goldings Hops</b> - Hops add bitterness to your beer.  Pellets are most common and easy to store.</li>
<li><b>1 Package of Wyeast American Ale liquid Yeast (#1056)</b> [ or White Labs California Ale #WLP001 or Safbrew US-56 dry yeast]</li>
<li><b>2/3 cup Priming Sugar</b> - such as corn sugar.  Also available from your brew store or grocer.</li></ul>
<h2><span class="mw-headline" id="The_Extract_Brewing_Process">The Extract Brewing Process</span></h2>
<p><a href="/index.php?title=Extract_Brewing&amp;action=edit&amp;redlink=1" class="new" title="Extract Brewing (page does not exist)">Extract brewing</a> consists of five stages:
</p>
<ol><li>Brewing the Beer - The pale malt <a href="/index.php?title=Extract&amp;action=edit&amp;redlink=1" class="new" title="Extract (page does not exist)">extract</a> and <a href="/index.php?title=Hops&amp;action=edit&amp;redlink=1" class="new" title="Hops (page does not exist)">hops</a> are boiled together with water for about an hour to sterilize the extract and release the bittering qualities of the hops.  Frequently grains are steeped in the mixture prior to the boil to add additional color and flavor complexity.</li>
<li>Cooling and Fermenting - The hot mixture (called <a href="/index.php?title=Wort&amp;action=edit&amp;redlink=1" class="new" title="Wort (page does not exist)">wort</a>) is cooled to room temperature and siphoned or transferred to a fermentor where it is combined with additional water to achieve the desired 5 gallon batch size.  Once the mixture drops to room temperature, yeast is added to start the fermentation process.  Cleanliness and sterilization are very important since the wort can be easily infected by bacteria while in this state.  An airlock is used to keep the fermentor sealed during fermentation.  Your beer will ferment for 1-2 weeks.</li>
<li>Priming and Bottling - Once the beer is fully fermented, it is usually siphoned to another container to prepare for bottling.  Here priming sugars such as corn sugar are mixed with the beer, and then it is siphoned into bottles and each bottle is capped with a bottle capping device.</li>
<li>Aging - Once the beer has been bottled it needs to age for 2-6 weeks.  During aging the yeast will ferment the remaining sugar you added and create carbon dioxide.  This carbon dioxide will naturally carbonate your beer so it is nice and bubbly.  In addition, undesirable sediments such as excess yeast and proteins will drop out of the beer during aging and this will enhance the flavor of your beer.  In some cases it may take several months to reach peak flavor, though it is usually drinkable after a month.</li>
<li>Drinking - When the beer is properly aged - just put the bottles in the fridge and enjoy!  There's nothing quite like a great beer that you made yourself.</li></ol>
<h2><span class="mw-headline" id="Extract_Brewing">Extract Brewing</span></h2>
<p>Brew day is my favorite part of the process.  The smell of sweet wort bubbling away stirs something primeval in the human psyche.  Since we are brewing a relatively simple extract beer, there is not much to set up.  You need a clean pot large enough to hold 2 gallons of water plus the two cans (6 lbs of extract) and boil it (I recommend a 4-5 gallon pot if you can find one).  Put 2 gallons of water into your pot and begin to heat it over your stove.  Once the water has heated up a bit, open your cans of extract and slowly start mixing them into the warm water.  The malt extract will have the consistency of heavy syrup, and you may need some hot water to get it all out of the sides of the can.  The combined water and extract mixture is called "wort."
</p><p>As you are adding the malt extract to your wort, you need to continuously mix it.  If you do not mix it, the extract syrup will have a tendency to settle at the bottom of your pot where it will heat and caramelize, leaving a hardened caramel mess at the bottom of your pot.  This carmelization can also alter the color and flavor of your beer, so it is important to mix well while heating.
Once you have all of your extract mixed in, the next step is to bring your wort to a boil.  This is best done slowly, as your wort will tend to bubble up a lot when it first starts to boil.   The water you used for your brew has a lot of air in it, and these small air bubbles will be released as it comes to a boil creating foaming and a high potential for a boil-over.  The best way to avoid a boil-over it to turn the heat down a bit as the wort just begins to boil, and then very carefully manage the heat during the first 15 minutes of the boil until you have a steady boil with minimal foaming.  Also, do NOT use a cover on your pot!  While a covered pot will  come to a boil quicker, the first time you open the pot it will boil over immediately - making a huge mess of your stove. 
</p><p>Once you achieve a steady boil it is time to add the hops.  Weigh the proper amount and drop it in the hot wort.  Some brewers use a mesh hops bag to reduce the mess later, but if you can cool your beer quickly most of the hops will drop out after the boil.    Stir occasionally during the boil to reduce the chance of extract settling to the bottom and carmelizing.  I recommend you boil for 60 minutes.  Boil time will affect your hop utilization and beer bitterness, but this particular batch is sized for a 60 minute boil time.
</p>
<h2><span class="mw-headline" id="Cool_and_Ferment">Cool and Ferment</span></h2>
<p>Once your boil has finished, you want to cool the hot wort to room temperature as quickly as possible to reduce the chance of infection.  Many beginning brewers immerse their pot in a cold ice bath.  Adding very cold water to the wort to bring it up to your target batch size (usually 5 gallons) will also help.  More advanced brewers will use a chiller such as an immersion coil that runs cold water through a coil of copper tubing to quickly cool the beer.  If needed, add water to the wort when you transfer it to your fermentor to achieve the target volume of 5 gallons.
</p><p>The wort at this stage is very vulnerable to infection so you need to make sure that your fermentor, airlock, siphon tubes and anything else that touches the wort or yeast are thoroughly sterilized.  I use a solution of 5 gallons of water and small amount of household bleach to sterilize my equipment.  However if you use bleach you must carefully rinse everything with hot water or you risk leaving your beer with a chlorine taste.
</p><p>Your wort must be fully cooled to room temperature (72 F or so) and siphoned or dumped into your fermentor before you add (pitch) your yeast.  Don't worry too much about all of the gunk (hops and proteins) in the wort - most of it will fall to the bottom during fermentation.  Pitching yeast in hot wort will probably kill it off, so wait until your wort has fully cooled before adding yeast.  I highly recommend the use of liquid yeast as it is far superior in quality to dry yeast.  Liquid yeast comes in either a plastic tube or smack pack.  The plastic tube type can be added directly to the wort.  The foil smack-packs require you to pop an internal pouch containing the yeast several hours before pitching it to allow the yeast to grow in a self contained starter.  Follow the instructions on your yeast pack to prepare it and then carefully add it to your fermentor.  Once the yeast has been added and mixed in, close the top, fit your airlock (which needs a little water in it) and set your beer in a dark cool place where the temperature is steady.
</p><p>Your airlock should begin bubbling within 12-36 hours, and continue fermenting for about a week.  If you see no bubbles from the airlock, check the fit on your plastic pail and airlock.  Often plastic fermentors have a poor seal on the lid that leaks.  The bubbles in the airlock are CO2 produced by the fermentation, and will slowly tail off as fermentation nears completion.  Assuming you have a good seal, the bubbles should slow to one every minute or two before you consider bottling.  As a minimum I would ferment for a week before considering bottling a beer.
</p>
<h2><span class="mw-headline" id="Priming_and_Bottling">Priming and Bottling</span></h2>
<p>The final step before bottling your beer is called priming.  Priming consists of mixing sugar in with the beer to promote fermentation after bottling.  A small amount of priming sugar will ferment and carbonate your beer.
</p><p>Before you can prime and bottle, you again need to sterilize everything the beer will touch.  Though your beer has fermented out, it still can be ruined by bacteria or by adding too much oxygen to it (i.e. don't splash it around).  Most brewers use a large plastic bucket or carboy to make it easy to mix the priming sugar in evenly.  Sterilize the bucket thoroughly, and also sterilize your siphoning equipment, tools and of course your bottles.  Make sure your bottles are clean of debris before sterilizing - use a bottle brush to remove any deposits.  Some people sterilize bottles by soaking them in a weak bleach solution and then rinsing well.  I've also had some success with sterilizing my bottles in the dishwasher, but you need to run it several times with no soap and hot water to avoid leaving a soap residue that will ruin the head retention on your beer.
</p><p>Siphon the finished beer into your priming bucket, trying very hard not to splash it around or mix any air in with it.  Add 2/3 cup of priming sugar (I recommend corn sugar) to your beer and very gently mix it in.  Next siphon the beer into your bottles using your bottle filler.  Be sure to leave at least an inch or more of empty space at the top of your bottle to aid in fermentation.  Put the caps on each bottle as you go and use your bottle capper to secure them.
</p>
<h2><span class="mw-headline" id="Aging">Aging</span></h2>
<p>The most difficult part by far is waiting for your beer to come of age.  While most beers are drinkable after a few weeks, the average homebrew reaches peak flavor anywhere from 8 weeks to 15 weeks after brewing.  Most homebrewers simply can't wait this long.  During the aging process your beer will carbonate and excess yeast, tannins and proteins that create off flavors will fall out of your beer and settle to the bottom of the bottle.  This will substantially improve your beer.  I personally recommend waiting about 3-4 weeks after bottling before sampling your first brew.
</p><p>Store your bottles in a cool, dark place.  Unless you are brewing a lager under temperature controlled conditions, do not store your beer in the refrigerator for the first two weeks.  Give it two weeks to fully carbonate at room temperature.  After the first two weeks, refrigerating the beer will help it improve more quickly because the tannins, yeast and protein will sediment faster at cold temperature.
</p>
<h2><span class="mw-headline" id="Drinking">Drinking</span></h2>
<p>The blessed day has finally arrived to sample your creation.  During the aging process excess yeast, tannins and proteins will settle to the bottom of your bottle.  Get a clean glass, open your brew, and gently pour most of your beer into the glass leaving only the sediment and a small amount of beer in your bottle.  Don't worry if you take a little sediment into the glass - it won't hurt you though it may not improve the taste of your brew.  Smell the fresh beer, admire the frothy head, and then sip (don't guzzle) your first homebrew and enjoy!  As always, please drink responsibly.
</p>
<h2><span class="mw-headline" id="See_Also">See Also</span></h2>
<ul><li><a href="/index.php?title=Processes&amp;action=edit&amp;redlink=1" class="new" title="Processes (page does not exist)">More on the Brewing Process</a></li>
<li><a href="/index.php?title=Extract_Brewing&amp;action=edit&amp;redlink=1" class="new" title="Extract Brewing (page does not exist)">Extract Brewing</a></li>
<li><a href="/index.php?title=Tips_for_Better_Beer&amp;action=edit&amp;redlink=1" class="new" title="Tips for Better Beer (page does not exist)">Tips for Better Beer</a></li>
<li><a href="/index.php?title=Moving_to_All_Grain&amp;action=edit&amp;redlink=1" class="new" title="Moving to All Grain (page does not exist)">Moving to All Grain</a></li></ul>
<h2><span class="mw-headline" id="External_Links">External Links</span></h2>
<ul><li><a rel="nofollow" class="external text" href="http://www.beersmith.com/blog">BeerSmith Blog</a> - Weekly Home Brewing Articles</li>
<li><a rel="nofollow" class="external text" href="http://www.brewpoll.com">BrewPoll Home Brewing News</a> - Social News Site on Brewing and Beer</li>
<li><a rel="nofollow" class="external text" href="http://www.howtobrew.com/">How to Brew by John Palmer</a></li>
<li><a rel="nofollow" class="external text" href="http://www.brewium.com/">Introduction to Home Brewing DVD by Brewium</a></li>
<li><a rel="nofollow" class="external text" href="http://breworganic.com/tips/virtual_class.htm">Virtual Introduction to Brewing Class</a></li>
<li><a rel="nofollow" class="external text" href="http://www.homebrewguide.info">Home Brew Guide</a> - PDF Guide on Home Brewing + 640 Recipes</li></ul>

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