In our last two blogs, we've been going over the steps of homebrewing for beginners. You've got your silicone hoses and homebrew setup completed, you've sanitized, started your boil, cooled your wort, and prepared your yeast. What's next? Keep reading!

• So, now that you've prepared your yeast and let it stand in water to cool down. Now you'll ant to add it to the carboy and let it aerate. You will notice that the wort has particulate floating in it. The amount of particulate will vary with your ingredients such as additional hops that you added. Ideally, you want to prevent as much of this from entering your carboy as possible. Don't worry it too much though. As you are adding the wort to the carboy or after you have transferred all the wort to the carboy, aerate the wort. You can do this by rocking the carboy back and forth gently so that the wort splashes up the sides of the carboy. Yeast need oxygen in their early stages and aeration helps ensure a healthy start for your friends.
• Next you'll pitch the yeast and put on the airlock after your wort has cooled to 78 degrees Fahrenheit. After you have aerated your wort for 5 or 10 minutes, pour the yeast into the carboy. Place the cork or carboy cap on the mouth of the carboy. Put the airlock in the hole in the cork or cap. Half fill the airlock with water or vodka.
• Now you get to wait: allow fermentation for 10 days to 2 weeks in a cool spot (ideally between 60 - 70 degrees for most ales and between 45 and 55 degrees for most lagers).
• Now it's time to bottle! Make sure you sanitize everything that's going to come in contact with the beer. Boil ¾ cup of corn sugar in 1 pint of water for 5 - 10 minutes. This is your 'priming solution'. Poor the priming solution in the bottom of a sanitized 6 gallon food grade bucket. Place your carboy on a counter top and your priming bucket on the floor below. Attach your siphon silicone tubing to the short end of the racking cane. Make sure you have enough tubing to reach from the racking cane once it's in the carboy to the bottom of the priming bucket. Then rack your beer from the carboy into the bucket. When you have finished racking the beer into the priming bucket, take the racking cane and tubing out of the carboy and place it in the bottling bucket.
• Put the bottle filler on the end of the tubing. The bottle filler is a straight rigid plastic tube with a small spring-loaded plug on the end of it. When you press the bottling cane down into the bottom of a bottle, the plug is pushed up and the beer will flow. When you lift the cane, the spring will force the plug to close off the flow. If you have a bucket with a spigot on it, you can now open the spigot and you are ready to bottle. If you are using the racking cane method, you will need to fill the tubing with water in order to get a siphon going.
• Line your bottles up on the floor and place your pot with the bottle caps in it next to the bottles. Place the bottle filler in a bottle and press down. The bottle will begin to fill. Let the bottle fill all the way to rim. Then remove the filler. When you remove the filler there will be the appropriate amount of space at the top of the bottle. Place a sanitized bottle cap on top of the bottle. Fill the next bottle. Continue this until all your bottles are filled!