Many people wonder how the magic of Skorubrew comes to be, so here’s a pictorial rundown of what a normal brewday looks like.
Fill a pot with 6.5 L of tap water
Add half a crushed campden tablet to get rid of any chlorine in the water
Heat the water to 69C which is my preferred mashing temperature
Split some of the water into another pot to be used later for sparging
Put the grain bag in and slowly pour in the grain while stirring. If you don't pour slowly clumps will form that you have to break up.
Cover up the pot. I've found that leaving it on the warm stove keeps the temperature constant
Wait for 1 hour for the malt enzymes to convert the carbohydrates in the grain into sugars
Take off the stovetop and take the bag out to squeeze
Use the water that was separated previously to pour over the bag while squeezing to get all the sugars out. This takes about 15 minutes to get a good squeeze
Put the pot back on the stovetop and wait for it to get to a rolling boil. My stove is pretty weak so this requires the pot to be partially covered
Measure out the hop pellets
Add the hop pellets at the desired times. In this instance I added a portion of the hops every 10 minutes
Turn off the heat and let the pot sit for a little bit
Put the pot in the sink to cool off. This can often take a few hours unless a lot of ice is added
Transfer the wort into the carboy. I try to get less of the gunk in the pot but usually a bit comes through
Cool the carboy down to the required yeast pitching temperature.
Add in the yeast. Give it a good shake to help the yeast disperse and get some oxygen into the wort
Celebrate a successful brew day with a cold tasty beer
