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How to Brew Your Own Craft Beer at Home

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Selecting Your Ingredients

Brew your own craft beer at home? It's fun and rewarding! Choose ingredients wisely. They will affect the flavor, smell, and appearance of the beer. Learn about the types of ingredients for brewing craft beer. All you need is here!

Choosing your malt

Malt is essential in the brewing process. It supplies the sugars that yeast turn into alcohol. When selecting malt for brewing craft beer at home, there are some factors to consider.

The variety of malt affects flavor, hue, and sugar. Popular choices are Pilsner, Munich, and Chocolate. Malt is available in whole, crushed, or extract form. Each has its advantages and disadvantages according to brewing setup and experience.

The quality of malt influences the flavor and body of beer. Look for fresh malt, without any mold, and stored properly. The quantity of malt depends on beer style, alcohol content, and batch size. Use a software or calculator to determine the right amount.

Pro Tip: Try different malt varieties and forms to develop your own flavor profile.

Selecting your hops

Making a tasty beer depends on selecting the right hops. Consider these points when deciding:

  1. Alpha Acid Level – This is what makes beer bitter. A higher level means a more bitter beer. Balance sweetness with the right level.
  2. Aroma Profile – Hops add aroma too. Match the flavor you want with the hop type. It could be floral, citrusy, spicy, or earthy.
  3. Origin – The origin of hops can help you gauge which flavors to expect. Different areas have different characteristics.
  4. Freshness – Always get fresh hops. Old ones can make your beer taste funny.
  5. Experimentation – Don't be scared to mix things up. Try new hop varieties to get unique flavors.

Happy Brewing!

Picking your yeast

It's essential to pick the right yeast to brew craft beer at home. Yeast type can affect flavor, smell and overall quality. There're two main types of yeast for brewing beer: Ale and Lager. Ale yeast ferments at 60-75°F, giving a complex, fruity flavor. Lager yeast ferments at 45-55°F, creating a clean, crisp and refreshing taste. When deciding, factor in alcohol tolerance, flocculation and attenuation. Many yeast strains exist with diverse aromas and flavors. Pro tip: Try different strains to discover your favorite flavor and make your own signature brew.

Preparing and Boiling Your Wort

Before you start brewing your own craft beer, make sure you have the right tools and ingredients.

Step one: Prepare and boil the wort. To do this, mash, sparge and boil your grain, hops and other ingredients. Let's take a closer look at how to make wort for homebrewing.

Milling your malt

Milling your malt is essential when brewing craft beer at home. It involves cracking the grain kernels to expose the starchy centre. Here's how:

  1. Adjust the mill to the required gap setting – usually between 0.035 and 0.045 inches.
  2. Put a bucket under the mill to catch the cracked grain.
  3. Pour the malted grains into the hopper and start cranking.
  4. Check for any uncracked kernels and re-mill if needed.

The milled grains are then ready for the mashing process, in which the starches turn into fermentable sugars.

Mashing and lautering

Mashing and lautering are essential for crafting beer at home. This is so yeast can consume the fermentable sugars from starches in the grain mix (mash).

Mashing requires heating the mash with water to activate enzymes that break starches into complex sugars. Lautering involves rinsing the grains with water to separate liquid wort from the solid grains.

For mash and lauter:

  1. Heat water to necessary temperature (per recipe). Pour into mash tun.
  2. Slowly add crushed grains, stirring to avoid clumping.
  3. Let the mash rest 60-90 min. for the enzymes to convert starches to sugars.
  4. Recirculate the wort by drawing off the grain bed, pouring back onto the top.
  5. Gradually add hot water to rinse the grains, extract more sugars.
  6. Collect the wort in brew kettle, bring to a boil.

Pro Tip: Monitor temp. and pH levels closely during mashing & lautering for best results.

Adding and boiling hops

Brewing your own craft beer? You'll need to add and boil hops! To give your beer bitterness, flavor, and aroma. There are different types of hops, each with their own unique taste and smell. Firstly, you'll have to select the right hop variety for your beer style and taste. Here's what you need to do:

  1. When making your wort, add the hops at the right time.
  2. Boil the hops for the recommended time for the best flavor, bitterness, and aroma.
  3. Use a strainer or hop bag to remove the hops from the wort.
  4. Cool down the wort and add yeast – it's time to start fermentation.

Pro Tip: Get creative! Try different hops, amounts, and boiling times – make a beer that matches your preferences!


Fermentation: the process brewers use to convert sugars in beer ingredients to alcohol. By managing temperature and other conditions, brewers can make something carbonated, hoppy, and flavorful. With suitable tools and gear, you too can get the same end-result in your own home!

Cooling and aerating your wort

Cooling and aerating your wort is key for successful beer brewing. Here's what you need to know!

Cooling: Get your wort out of the boiling stage ASAP. An ice bath or wort chiller will do. Stir the wort to get an even temp.

Aerating: To give yeast enough oxygen for fermentation, pour the wort between two sanitized containers or use an oxygen wand.

Cooling and aerating your wort the right way will make your beer delicious. Remember to sanitize all equipment to avoid contamination.

Pitching yeast and primary fermentation

Time to pitch the yeast and start primary fermentation in the process of brewing craft beer at home.

Gather all sanitized materials – hands, fermentation vessel, and equipment. Pour the yeast into the cooled wort and stir lightly. Lock it off with an airlock and store in the proper temperature for the yeast strain. Keep from light and check it daily.

Pro tip: Don't rush it! Let the beer ferment at its own pace. Use a hydrometer to measure gravity and know when it's ready for the next step.

Secondary fermentation and conditioning

Secondary fermentation and conditioning are important when you brew your own craft beer. After primary fermentation (usually a week), siphon it into a sterilized container for secondary fermentation. This lets the yeast clean up byproducts and clarifies the beer.

Follow these steps for secondary fermentation and conditioning:

  1. Leave the beer in the secondary container another one to two weeks, and make sure it is stored in the right temperature and darkness.
  2. When secondary fermentation is done, begin conditioning. That can take 1-4 weeks, and helps the beer age and develop its flavor.
  3. Add ingredients like dry hops or fruit during conditioning to give it extra flavor.
  4. Bottle or keg your beer when conditioning is complete and enjoy the results of your work!

Remember, be patient through these steps – longer conditioning makes better tasting beer.

Bottling or Kegging

Crafting your own beer? You must decide how to store it for later! Bottling or kegging are the two options. Pros and cons of each? Let's look and you can decide how to keep your home-brewed craft beer.

Preparing your bottles or keg

Once you've brewed your beer, it's time to get ready for packaging.


  1. Clean and sanitize bottles, caps, and capper.
  2. Make carbonation in a large bucket with beer mixture and priming sugar solution.
  3. Use a siphon to transfer beer mixture into each bottle, leaving 1 inch of headspace.
  4. Cap each bottle tight and store at room temp for a week.


  1. Clean and sanitize keg, tubing, and taps.
  2. Fill keg with beer mixture and add priming sugar solution.
  3. Attach tubing and taps. Keep in cool place for a week.

Label the beer and keep in fridge until you're ready to drink it.

Bottle or keg your beer

Brewing craft beer at home is a fun, rewarding pastime. It lets you try out different brewing methods and flavors. Here's how to bottle or keg your beer:

  1. Bottling:
    • Boil bottles and caps for 10-15 minutes to sterilize.
    • Siphon the beer into a bottling bucket and add a priming sugar or malt extract solution.
    • Fill each bottle with beer, leaving an inch of space at the top.
    • Cap bottles tightly.
    • Leave bottles at room temperature for 1-2 weeks to carbonate.
  2. Kegging:
    • Clean and sanitize keg and tubing.
    • Transfer beer to keg and add a carbonation solution of sugar or CO2 gas.
    • Seal keg and store in a refrigerator to carbonate.
    • Connect keg to tap system and enjoy your fresh beer on draft!

Carbonation and aging

Carbonation & Aging: two must-consider elements when homebrewing.

Natural Carbonation: adding a pinch of extra sugar, which lets yeast consume the sugar & produce CO2. Result? Carbonation!

Forced Carbonation: use a carbonation stone or carbonating lid to add CO2 gas to the beer.

Aging/Conditioning: some brews are ready for drinking right away, others need time. Can take weeks to months, depending on beer style. Keep it cool & dark for maturing & developing its unique flavor.

Pro tip: Sanitize bottles & caps to avoid contamination that could affect carbonation & aging.

Troubleshooting Common Issues

Brewing at home is a fun and gratifying pastime. Make your own craft beer, cider, or mead! But sometimes, things don't go as planned. Here are some of the most common problems that homebrewers come across, and ways to fix them:

Off-flavors and aromas

Off-flavors and aromas can ruin homebrewed beer. Here are some common ones:

  1. Skunky smell? This is due to exposure to light, especially UV radiation. Avoid storing it in clear or green bottles, or direct sunlight.
  2. DMS (cooked corn or vegetable)? It can happen from short boiling, stale malt, or covering the pot when boiling. Boil for 60-90 minutes, use fresh malt, and keep the pot uncovered.
  3. Metallic or blood-like taste? Causes include uncoated metallic equipment or over carbonation. Use stainless steel or plastic equipment and follow carbonation guidelines.
  4. Sour or vinegary? This is due to contamination from wild yeast or bacteria. Sterilize properly and avoid cross-contamination.

Identifying off-flavors and their causes helps homebrewers create a better tasting beer.

Low carbonation or carbonation issues

Carbonation issues are a common problem when brewing craft beer at home. There are many causes, such as wrong temp, poor conditioning, or not enough priming sugar.

To fix it, try these tips:

  1. Ensure the beer is conditioned for the right amount of time at the correct temperature.
  2. Check the amount of priming sugar used. Too little can cause improper carbonation.
  3. Wait. Carbonation can take several weeks to fully develop.
  4. If nothing works, use carbonation drops or forced carbonation methods. Pro Tip: Keep practicing, brewing craft beer needs practice and patience.

Infection and other contamination problems

Creating craft beer at home can be tough. Contamination and infection can crop up during any step: sanitation, fermentation, or bottling. Here are some tips to troubleshoot common brewing problems.

  1. Off-flavor/aroma: Contamination can cause a bad taste/smell. Sanitize all brewing gear and clean the area well.
  2. Haze: Too much boiling, hard water, or a yeast strain that doesn't flocculate can cause haze. Boil the wort long enough to reduce haze-causing compounds. Use distilled water or a water softener. Choose a yeast strain known for clear beer.
  3. Flat beer: Under-priming or old, inactive yeast can lead to flat beer. Add more priming sugar or use a fresh, active yeast strain.

By following these tips and watching the brewing process, most problems with home-brewing craft beer can be avoided.

Frequently Asked Questions

Q: What equipment do I need to brew craft beer at home?

A: You will need a large stockpot, a fermenter, a hydrometer, a thermometer, and basic brewing ingredients such as malt extract, hops, and yeast.

Q: How long does it take to brew craft beer at home?

A: It typically takes around 3-4 hours to prepare and brew the beer, and then 1-2 weeks for fermentation and conditioning before it is ready to drink.

Q: How can I ensure the quality and safety of my home-brewed craft beer?

A: Use clean and sanitized equipment, follow proper brewing procedures, and consider having your beer tested by a professional lab to ensure it is safe to drink.

Q: What styles of beer can I brew at home?

A: You can brew a wide variety of beer styles, from traditional ales and lagers to experimental new flavors and combinations.

Q: How much does it cost to brew craft beer at home?

A: The initial investment in equipment can vary depending on the size and complexity of your setup, but once you have the necessary tools, the cost of ingredients is typically much lower than buying craft beer at the store.

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If you're a beer enthusiast or just want to try something new, join The Original Craft Beer Club now and experience award-winning craft beers delivered straight to your doorstep. Don't miss out on this opportunity to taste unique and delicious craft beers from around the country.Subscribe today and get ready to indulge in a world of flavor!