Okay, so yesterday I finally tried that “Chateau Belgium” thing everyone’s been talking about. You know, the one where you basically turn your kitchen into a makeshift brewery? Yeah, that’s the one. I’ve been putting it off because, honestly, it sounded like a lot of work. But, I got some free time, and I was feeling adventurous, so I decided, “Why not?”
Getting Started
First, I had to gather all the stuff. It’s not like I just had brewing equipment lying around! I followed a list I found online (though, don’t ask me where…I kinda just googled it).
- Big pot – check. I used the one I usually make soup in.
- Something called a “fermenter” – I just used a big, clean plastic bucket.
- Malt extract – This stuff was surprisingly sticky!
- Hops – Smelled kinda weird, to be honest.
- Yeast – The magic ingredient, I guess.
- Sugar – For extra…fizz? I’m not sure.
- A giant spoon for stirring.
- Some other bits and bobs. A thermometer!
Getting all this was an adventure in itself. I went to three different stores before I found everything.
The Brewing Process (aka, My Kitchen Chaos)
So, I started by heating up a ton of water in my giant pot. Then I dumped in the malt extract, which, like I said, was STICKY. Getting it all out of the container was a workout. I stirred and stirred and stirred until it all dissolved. It looked like muddy water.
Next, I added the hops. There were different types, and I had to add them at different times. I think I messed this part up a little. One packet said “add for 60 minutes,” another said “add for 15 minutes.” I got distracted by the cat and might have mixed them up. Oh well.
After that, I had to cool the whole thing down. It took forever. I put the pot in the sink and filled the sink with cold water and ice. I felt like a mad scientist.
Fermentation and Waiting (The Hardest Part)
Once it was cool enough (I used the thermometer to check – felt very professional), I poured the muddy mixture into my plastic bucket (the “fermenter”). Then I sprinkled in the yeast. I sealed the bucket with this special lid that has an airlock thingy. It’s supposed to let gas escape but not let air in. Science!
And now…I wait. I put the bucket in a dark, cool-ish place (my pantry). It’s supposed to sit there for like, a week or two. I peeked at it a few times, and it was bubbling! That means it’s working, right?
Bottling
After a week the bubbling slowed, my friend told me that it might be the time for next step. I prepared a bunch of empty bottles which I bought from market. I carefully cleaned the bottles before I transfered the liquid into them.
I added some sugar into each bottle. I don’t know the details but I guess it is for carbonation in the bottle. I sealed all the bottles and now, I wait again.
The Result?
I have to wait another week or two before I can actually taste it. I’m a little nervous. Did I mess up the hops? Will it be gross? Will it explode? I guess I’ll find out soon enough. It was a fun, messy, and slightly confusing experience. I’ll keep you updated on how it turns out!