Start a brewing log and write down in detail all that you do so you can make your favorite beers again.

1. Sanitize a fermenter, lid or stopper, and air lock in a solution of chlorine bleach and water (2 ounces chlorine bleach to 5 gallons water) or use an iodine-based solution such as iodophor, following the package instructions.

2. Boil 2 to 3.5 gallons of water in a kettle (more is better). A stainless steel or enameled kettle is recommended. If your recipe calls for cracked grains such as crystal malt, put them in the water while it is still cold (a grain bag may be used and dangled off the bottom of the kettle). Remove the grains (or the grain bag) when the water begins to boil by using a strainer.

3. Add malt extracts and bring the mixture (spelled wort but pronounced wert) back to a boil. If you are using hops to add a bitter flavor to the beer, add the hops now. Boil for at least 45-60 minutes. Add hops for flavor and aroma the last 2-5 minutes of the boil. Learn more about hops.

4. Put the lid on your kettle and force cool it by placing it in a large sink or bathtub filled with cold water (approx. 30 to 45 minutes). Should cool to below 80 degrees.

5. While beer is cooling, activate your dry yeast by placing it in a sterilized cup with one cup warm water and cover.

6. Transfer the wort into your fermenter. Add cold water to the fermenter to bring the total liquid up to 5 to 5.5 gallons. Splashing during the addition of the wort and water is OK and recommended for introducing needed oxygen that your yeast will need to get off to a good start. TAKE a specific gravity reading with your hydrometer and record it. This will help you determine the alcohol content later.

5. Add yeast to your beer. Fill an airlock about 1/3 with water or vodka and insert it into the primary fermenter, or if fermenting in a 5 gallon carboy affix the blow off tube into the carboy mouth and place the other end in a container with a light bleach or iodine solution. Place it in a dark area where the temperature is preferably between 60 and 72 degrees for ales or 50-60 degrees for lagers.

6. Fermentation should begin within 24 hours and will continue for 2-7 or more days. If fermenting in a carboy, remove the blow off tube and affix an airlock after the bubbles slow to once every 30 seconds. When it takes 90 seconds for a bubble to pass through the airlock, you are ready to bottle. This usually takes about two weeks.

*If you are using a secondary fermenter (carboy), you may rack (siphon) your beer into it after approximately one week and let it clear for another 1-2 weeks before bottling. Be sure to sterilize anything that will come in contact with your beer.

7. Before bottling, take a hydrometer reading and record it.

8. Sanitize your siphon assembly, bottles, bottle caps and a bottling bucket or carboy.

9. Boil 3/4 cups of corn sugar in 1 pint of water for 1-2 minutes and then let it simmer for 15 more minutes. Pour the solution into your bottling bucket/carboy after it has cooled somewhat (don't want to crack any carboys). Siphon the beer from the fermenter into the bottom of the bucket/carboy. Try to leave all the "yeasties" behind and be careful not to splash your beer because this causes oxygenation of the fermented beer which can shorten the beer's shelf life.

10. Siphon beer from the bottling container into the beer bottles to about 1/2 inch of the top and cap bottles. Store upright at around 70 degrees in a dark place for around 10 days and then move all but one of them to a cooler place if possible. Chill it and sample it--if you like it have more. Most ales should be fully mature and at their best after about 3 weeks. Lagers may take longer to mature.