how to brew beer

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  First, the barley needs to be steeped into water at about 80 degrees for an hour.
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  This part is also known as "mashing in".
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  Then, the wort is filtered from the grains and more water is added.
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  Next, the wort is to be brought to a light boil for an additional hour. Also, hops are added for bittering and flavor during this stage.
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  After the boiling the wort needs to cool down as quickly as possible using an ice bath. After that everything needs to be sanitized so as to avoid contamination of the batch.
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  We now pour the wort into a glass fermenter.
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  ... and we add the yeast.
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  This is called pitching the yeast. By shaking the wort we wake up and activate the yeast.
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  In the first few days fermentation can become very lively. Therefore we attache a blow off hose to allow excess gas to escape.
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  Once fermentation quiets down we can exchange the blow off hose with an airlock.
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  After two weeks of fermentation it's time to bottle the brew.
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  The filled bottles need to be capped.
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  And stored for two more weeks.
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  Finally the work and patience pays out: cheers!

2011 by Cyrus von H