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Welcome to the captivating world of home brewing, where the alchemy of simple ingredients transforms into liquid gold. This guide is your passport to crafting delicious, personalized beer within the comfort of your own home. From the initial gathering of essential equipment to the triumphant first sip of your bottled creation, we’ll be there every step of the way.

Home brewing offers a unique blend of scientific precision and artistic expression.

It’s a deeply rewarding hobby that connects you to centuries of brewing tradition while allowing you to explore your own creative vision.

The Allure of Home Brewing: Why Craft Your Own?

The joys of home brewing are multifaceted. Beyond the obvious satisfaction of producing your own beer, it provides a profound understanding of the brewing process itself. You’ll learn about the intricate interplay of ingredients, the delicate balance of flavors, and the transformative power of fermentation.

The ability to customize your beer to your exact preferences is another significant draw.

Tired of the limited selection at your local store? Want a beer with a specific hop profile or a higher alcohol content? Home brewing puts you in complete control.

Moreover, brewing your own beer can be a cost-effective alternative to buying commercially produced craft beers, especially if you brew regularly.

From Grain to Glass: A Brewing Journey

Our journey together will encompass the entire brewing process. We’ll start with gathering the necessary equipment, from the brew kettle where the magic begins to the fermentation vessel where yeast works its wonders. Next, we’ll delve into the ingredients – the malted grains, hops, yeast, and water that form the foundation of every great beer.

We’ll then walk through the brewing process itself, including mashing, lautering, boiling, and cooling.

Fermentation will be explored in detail, explaining how yeast converts sugars into alcohol and carbon dioxide.

Finally, we’ll cover the bottling process, ensuring your beer is properly carbonated and ready to enjoy.

Equipping the Home Brewery

Starting your home brewery doesn’t require a massive investment. You’ll need some essential equipment, including a brew kettle, a fermentation vessel with an airlock, a bottling bucket, a bottling wand, bottles, a bottle capper, a hydrometer, a thermometer, and, most importantly, sanitizer.

Most of these items can be readily found at your local home brewing supply store or online retailers. Purchasing a starter kit is an excellent way to acquire most of the essentials in one convenient package.

Embrace the Brewing Art

Home brewing is not just a science; it’s an art. Like any art form, it requires practice and experimentation to master. Don’t be discouraged if your first batch isn’t perfect.

Every batch is a learning opportunity.

With each brew, you’ll refine your techniques, develop a better understanding of the brewing process, and hone your palate.

Embrace the learning curve, savor the process, and most importantly, have fun. The world of home brewing awaits!

Gathering Your Gear: Essential Home Brewing Equipment

With the allure of crafting your own personalized brews now firmly in mind, the next critical step is assembling the arsenal you’ll need to bring your beer dreams to life.

Before diving into the mash, it’s imperative to equip yourself with the right tools. This section details the essential equipment for home brewing, explaining each item’s function and offering insights into choosing quality products that will serve you well on your brewing journey.

The Core Equipment: A Brewer’s Toolkit

Your home brewing setup doesn’t need to be extravagant to start, but it does need to be complete. Here’s a breakdown of the essential equipment:

• Brew Kettle: This is where the magic begins – where you’ll boil your wort (the sugary liquid extracted from the grains).
  • Size matters: For a standard 5-gallon batch, a kettle of at least 8 gallons is recommended to prevent boil-overs.
  • Stainless steel is the preferred material due to its durability, ease of cleaning, and resistance to corrosion.
• Fermentation Vessel: This is where the yeast transforms your wort into beer.
  • Options include carboys (glass or plastic) and food-grade plastic buckets.
  • Carboys are transparent, allowing you to monitor fermentation, while buckets are more durable and easier to clean.
• Airlock and Bung: The airlock is a crucial component that sits atop your fermentation vessel, allowing CO2 to escape while preventing oxygen and contaminants from entering.
  • The bung is a rubber stopper that seals the fermentation vessel, holding the airlock in place.
• Bottling Bucket with Spigot: This bucket, equipped with a spigot, is used to transfer your beer from the fermentation vessel to the bottles.
  • The spigot allows for controlled filling, minimizing sediment transfer.
• Bottling Wand: Attached to the spigot of the bottling bucket, the bottling wand allows you to fill bottles from the bottom up, reducing oxidation and foaming.
• Bottles: You’ll need bottles to store your finished beer.
  • Standard 12-ounce bottles are common, but larger formats are also available.
  • You can use recycled bottles (ensure they are not twist-offs) or purchase new ones.
• Bottle Capper: This device is used to securely seal the bottles with crown caps.
  • There are two-lever and bench capper styles available, with bench cappers offering greater stability and ease of use.
• Hydrometer: This instrument measures the specific gravity of your wort and beer, allowing you to track fermentation progress and calculate the alcohol content of your final product.
• Thermometer: Accurate temperature control is crucial throughout the brewing process. A reliable thermometer is essential for monitoring mash temperatures, wort cooling, and fermentation temperatures.
• Sanitizer: Sanitation is paramount in home brewing.
  • A good sanitizer will eliminate bacteria and wild yeasts that can spoil your beer.
  • Popular options include Star San and Iodophor.
• Long Spoon or Paddle: A long-handled spoon or paddle is used for stirring the mash and wort. Choose a stainless steel or food-grade plastic option.

Sanitation: The Unsung Hero of Home Brewing

Proper sanitation is the single most important factor in preventing off-flavors and ensuring a successful brew. Before and after every use, thoroughly clean and sanitize all equipment that will come into contact with your wort or beer. This includes the brew kettle, fermentation vessel, bottles, and all transfer tubing. Don’t underestimate the impact of rogue microbes.

Starter Kits: A Convenient Entry Point

For beginners, purchasing a home brewing starter kit can be a convenient and cost-effective way to acquire all the essential equipment in one package. These kits typically include all the items listed above, along with a recipe kit and instructions to guide you through your first brew. While individual component selection allows for more tailored choices, starter kits lower the barrier to entry.

Ingredients 101: The Building Blocks of Beer

With your brewing equipment in place, you’re now ready to consider what you’ll actually put in that equipment. The quality of your ingredients will directly impact the quality of your beer, so understanding their roles is paramount.

Let’s explore the four key components: malted grains, hops, yeast, and water. Each plays a distinct and crucial part in shaping the final product.

Malted Grains: The Soul of Your Brew

Malted grains provide the fermentable sugars that yeast consume to produce alcohol. They also contribute significantly to the beer’s color, body, and flavor.

Types of Malt and Their Profiles

Base malts, such as pale malt, Pilsner malt, and Vienna malt, form the foundation of most beer recipes. These malts are kilned at lower temperatures, resulting in lighter colors and milder flavors.

Specialty malts, on the other hand, are kilned at higher temperatures or roasted. This creates a wide range of flavors, from caramel and toffee to chocolate and coffee. Crystal malts add sweetness and body, while roasted malts impart dark, intense flavors.

Choosing the Right Malts

Selecting the right combination of malts is crucial for achieving the desired flavor profile. A simple pale ale might rely primarily on pale malt, with a touch of crystal malt for sweetness.

A stout, conversely, will feature a blend of base malts, roasted malts, and possibly chocolate or black malts for its characteristic dark color and rich flavor. Experimentation is key to discovering your favorite malt combinations.

Hops: Bitterness, Aroma, and Flavor

Hops are the flower of the Humulus lupulus plant and are used to impart bitterness, aroma, and flavor to beer. The bitterness balances the sweetness of the malt, while the aroma and flavor contribute a wide range of characteristics. These can include citrus, floral, pine, and earthy notes.

Hop Varieties and Their Contributions

Hop varieties are typically categorized by their alpha acid content, which determines their bitterness. High-alpha hops are used for bittering, while low-alpha hops are used for aroma and flavor.

Popular hop varieties include Cascade (citrus, floral), Centennial (citrus, floral), Citra (tropical fruit), and Saaz (spicy, herbal). Each variety offers a unique flavor profile, and brewers often combine different hops to create complex aromas and flavors.

Yeast: The Alchemist of Beer

Yeast is a single-celled microorganism that consumes sugars and produces alcohol and carbon dioxide as byproducts. Different yeast strains produce different flavor compounds, significantly impacting the final beer’s character.

Yeast Strains and Their Impact

Ale yeasts ferment at warmer temperatures and produce fruity esters and other complex flavors. Lager yeasts ferment at cooler temperatures and produce cleaner, crisper flavors.

Saccharomyces cerevisiae is the most common ale yeast, while Saccharomyces pastorianus is the most common lager yeast. Within these species, countless strains offer a wide range of flavor profiles. From the banana and clove notes of a Hefeweizen yeast to the clean, neutral profile of a California ale yeast, yeast selection is a critical decision.

Water: The Unsung Hero

Water makes up the vast majority of beer, so its quality and composition are crucial. Water chemistry can affect the mash pH, hop utilization, and overall flavor of the beer.

Water Chemistry and Adjustments

Different water profiles are better suited for different beer styles. For example, hard water with high mineral content is often used for brewing stouts, while soft water is better suited for brewing Pilsners.

Brewers can adjust their water chemistry by adding salts such as calcium chloride, calcium sulfate (gypsum), and Epsom salt. Understanding your local water profile and making necessary adjustments can significantly improve the quality of your beer.

Sourcing High-Quality Ingredients

To ensure the best possible results, it’s essential to source high-quality ingredients from reputable suppliers.

Look for malt that is fresh and properly stored. Choose hops that are well-packaged and have a high alpha acid content. Select a yeast strain that is appropriate for your chosen beer style and ensure it is healthy and viable.

By paying attention to the quality of your ingredients, you’ll be well on your way to brewing exceptional beer at home.

With your carefully selected grains, hops, and yeast in hand, and an understanding of how they contribute to the final beer, it’s time to put your ingredients to work. The brewing process itself is a fascinating blend of science and art, where precision and attention to detail are paramount.

The Brewing Process: A Step-by-Step Guide

The journey from raw ingredients to wort – the sugary liquid destined to become beer – involves a series of crucial steps: mashing, lautering, boiling, and cooling. Each stage plays a vital role in extracting flavors, sterilizing the wort, and preparing it for the transformative power of fermentation.

Mashing: Unlocking the Sugars

Mashing is the process of converting the starches present in the malted grains into fermentable sugars. This is achieved by combining the crushed grains with hot water at specific temperature ranges. These temperatures activate enzymes within the malt, which break down the complex starches into simpler sugars like maltose and glucose.

Different temperature rests within the mash can favor the production of different types of sugars, influencing the beer’s body and mouthfeel. For example, a lower temperature rest (around 148-156°F or 64-69°C) favors the production of more fermentable sugars, resulting in a drier beer. A higher temperature rest (around 158-168°F or 70-76°C) favors the production of less fermentable sugars, leading to a fuller-bodied, sweeter beer.

Precise temperature control is crucial during mashing to ensure optimal enzyme activity and the desired sugar profile. A consistent and accurate thermometer is your best friend during this step.

Lautering: Separating Wort from Grain

Once the mashing process is complete, the next step is lautering. Lautering involves separating the sweet wort from the spent grains. This is typically done in two stages: mashout and sparging.

Mashout involves raising the temperature of the mash to around 170°F (77°C) to stop enzyme activity and make the wort less viscous, facilitating easier runoff. Sparging involves rinsing the remaining sugars from the grain bed with hot water.

Sparge Water Temperature: A Delicate Balance

The temperature of the sparge water is critical. Too cold, and the sugars will not be efficiently extracted. Too hot, and you risk extracting tannins from the grain husks, leading to astringent off-flavors in the final beer. A temperature of around 170°F (77°C) is generally recommended for sparging.

Boiling: Sterilization and Hop Addition

The wort is then transferred to the brew kettle for boiling. Boiling serves several important purposes: sterilizing the wort, isomerizing hop acids (releasing their bitterness), driving off unwanted volatile compounds, and concentrating the wort.

Hops are added during the boil to impart bitterness, aroma, and flavor to the beer. The longer the hops are boiled, the more bitterness they contribute. Aroma hops, added later in the boil, contribute more to the beer’s aroma and flavor.

Cooling: Preparing for Fermentation

After the boil, the wort needs to be rapidly cooled to pitching temperature – the optimal temperature for the yeast to thrive. This rapid cooling is crucial to prevent the growth of unwanted bacteria and wild yeast that can spoil the beer.

An immersion chiller or a counterflow chiller can be used to quickly cool the wort. Aim to reach the pitching temperature as quickly as possible, ideally within 20-30 minutes.

Temperature control remains a cornerstone of success throughout the entire brewing process. From the precise temperature rests during mashing to the rapid cooling of the wort, maintaining the correct temperature at each stage is essential for producing a high-quality, flavorful beer.

Fermentation: The Magic of Yeast

With the sweet wort now cooled and ready, the stage is set for the most transformative part of the brewing process: fermentation. This is where yeast, those microscopic workhorses, take center stage, converting the sugars extracted from the grains into alcohol and carbon dioxide, and imbuing the beer with a complex array of flavors and aromas. Understanding and carefully managing fermentation is paramount to achieving the desired character in your final brew.

Pitching the Yeast: Setting the Stage for Success

Pitching refers to the process of introducing the yeast to the cooled wort. This initial step is critical for a healthy and vigorous fermentation.

Temperature is Key

Yeast strains have optimal temperature ranges for activity. Pitching the yeast at the correct temperature ensures that the yeast can immediately begin to metabolize the sugars in the wort. Too cold, and the yeast will be sluggish or dormant. Too hot, and you risk stressing or even killing the yeast, potentially leading to off-flavors. Always consult the yeast strain’s specifications for the recommended pitching temperature.

Rehydration: Giving Yeast a Head Start

Dry yeast, a common choice for homebrewers due to its convenience and long shelf life, often benefits from rehydration before pitching. Rehydrating involves gently awakening the dormant yeast cells in warm water before adding them to the wort. This gives the yeast a head start and improves their viability, leading to a more consistent and predictable fermentation. Follow the instructions provided by the yeast manufacturer for proper rehydration techniques.

Monitoring Fermentation: Keeping a Close Watch

Once the yeast is pitched, it’s crucial to monitor the fermentation process. This allows you to detect any potential problems early on and make adjustments as needed.

Airlock Activity: A Visual Indicator

The airlock, a simple device attached to the fermentation vessel, provides a visual indication of fermentation activity. As the yeast consumes sugars and produces carbon dioxide, the gas escapes through the airlock, causing it to bubble. While airlock activity is a helpful sign, it’s not a definitive measure of fermentation progress. A seemingly inactive airlock doesn’t necessarily mean fermentation has stopped; it could simply indicate a tight seal elsewhere in the system.

Hydrometer Readings: Quantifying Fermentation

A hydrometer is a more reliable tool for monitoring fermentation. It measures the specific gravity of the wort, which decreases as sugars are converted into alcohol. By taking hydrometer readings at the beginning and end of fermentation, you can determine the alcohol content of your beer and confirm that fermentation is complete.

Temperature Control: Maintaining a Stable Environment

Maintaining a stable temperature during fermentation is crucial for consistent results. Fluctuations in temperature can stress the yeast, leading to off-flavors and incomplete fermentation.

Different yeast strains have different optimal temperature ranges, so it’s essential to choose a strain that suits your fermentation environment or to create a temperature-controlled environment. Options include using a temperature-controlled fermentation chamber, wrapping the fermenter in a wet towel, or using a heating pad with a thermostat. Aim for a consistent temperature within the recommended range for your chosen yeast strain.

Secondary Fermentation: Refining Your Brew (Optional)

Secondary fermentation is an optional step that can further improve the clarity and stability of your beer. After the primary fermentation has completed, the beer is transferred to a secondary fermentation vessel, leaving behind the sediment (trub) that has settled at the bottom.

This allows the beer to clarify further, as more sediment settles out. Secondary fermentation can also provide an opportunity for longer aging, allowing flavors to mellow and meld. In addition, this step is essential for beers that will benefit from extended aging or the addition of fruit, spices, or wood.

Troubleshooting Fermentation Problems

Despite your best efforts, fermentation problems can sometimes arise. Being able to identify and address these issues is essential for salvaging your batch.

Stuck Fermentation

A "stuck fermentation" occurs when fermentation stops prematurely, leaving the beer with a higher-than-expected final gravity and potentially undesirable sweetness. This can be caused by various factors, including insufficient yeast, low fermentation temperatures, or nutrient deficiencies. Solutions may include adding more yeast, raising the fermentation temperature, or adding yeast nutrient.

Off-Flavors

Off-flavors can develop during fermentation due to a variety of factors, including stressed yeast, temperature fluctuations, or contamination. Common off-flavors include diacetyl (buttery or butterscotch flavor), acetaldehyde (green apple flavor), and phenols (medicinal or clove-like flavor). Identifying the source of the off-flavor is crucial for preventing it in future brews. Proper sanitation, temperature control, and yeast selection are essential for minimizing the risk of off-flavors.

With active fermentation complete and your beer having reached its terminal gravity, the anticipation undoubtedly builds. However, patience remains crucial. The next stage, bottling, is not merely about containment; it’s about preparing your brew for its final transformation: carbonation. Mastering this stage ensures that each bottle delivers the effervescent, satisfying experience you’ve worked so hard to achieve.

Bottling Your Brew: Preparing for Enjoyment

Bottling represents the culmination of weeks of careful effort, bringing you one step closer to enjoying the fruits of your labor. This process, however, demands meticulous attention to detail, particularly regarding sanitation, to avoid introducing unwanted bacteria that could spoil your beer. The goal is to package your brew in a way that preserves its flavor, clarity, and intended carbonation.

Sanitation: The Unsung Hero of Bottling

Before even thinking about filling a single bottle, a rigorous sanitation protocol is non-negotiable. Every surface that will come into contact with your beer – bottles, bottling bucket, spigot, bottling wand, and even your bottle capper – must be thoroughly cleaned and sanitized.

Use a brewing-specific sanitizer, following the manufacturer’s instructions carefully. Avoid household cleaners or bleach, as these can leave behind residues that negatively impact the flavor of your beer. A no-rinse sanitizer is ideal for simplifying the process and minimizing the risk of contamination from rinsing water.

Submerge bottles in the sanitizing solution, ensuring all interior surfaces are coated. Allow sufficient contact time as specified by the sanitizer instructions. Similarly, disassemble and soak all bottling equipment components. This diligence prevents rogue microorganisms from feasting on residual sugars and producing off-flavors or, in extreme cases, bottle bombs.

Priming for Carbonation: The Art of the Sugar Dose

Unlike commercially produced beers that are often force-carbonated, homebrewed beer typically relies on bottle conditioning to achieve its signature fizz. This involves adding a small, precisely measured amount of sugar to the beer just before bottling. This sugar is consumed by the remaining yeast in the bottle, producing carbon dioxide that carbonates the beer.

Calculating the Priming Sugar

The amount of priming sugar needed depends on the style of beer and the desired carbonation level. Too little sugar results in flat beer; too much can lead to over-carbonation and, dangerously, exploding bottles. Use a priming sugar calculator, readily available online, to determine the appropriate amount of sugar based on your batch size, beer style, and the temperature of your beer during fermentation.

Common priming sugars include dextrose (corn sugar), sucrose (table sugar), and dry malt extract (DME). Dextrose is often preferred for its clean flavor profile. Dissolve the calculated amount of sugar in a small amount of boiled water, let it cool, and then gently stir it into the bottling bucket after the beer has been transferred.

Gentle Transfer is Key

Siphon the beer from your fermentation vessel into the bottling bucket, being careful to avoid splashing, which can introduce oxygen and lead to oxidation, resulting in stale or cardboard-like flavors. Position the bottling bucket below the fermentation vessel to allow gravity to do the work. Leave behind as much sediment (trub) in the fermenter as possible.

Filling and Capping: Sealing the Deal

With your priming sugar mixed in, it’s time to fill the bottles. Attach the bottling wand to the spigot of your bottling bucket. The bottling wand is designed to fill bottles from the bottom up, minimizing aeration.

Insert the bottling wand into a sanitized bottle, pressing it against the bottom. This opens the valve and allows the beer to flow. As the bottle fills, slowly withdraw the wand, leaving about an inch or two of headspace at the top of the bottle. This headspace is crucial for proper carbonation.

Once filled, immediately cap the bottle using a bottle capper. Ensure the cap is crimped tightly to create an airtight seal. A properly capped bottle is essential for maintaining carbonation and preventing contamination.

Bottle Conditioning: The Final Wait

After capping, store the bottles upright at a consistent temperature, ideally between 65°F and 70°F (18°C – 21°C), for at least two to three weeks. This allows the yeast to consume the priming sugar and carbonate the beer. Patience is paramount during this stage.

After the conditioning period, refrigerate the bottles for at least a few days before enjoying. This helps the carbon dioxide dissolve fully into the beer and allows any remaining yeast and sediment to settle at the bottom of the bottle.

By following these steps diligently, you can confidently bottle your homebrew, knowing that you’ve taken every precaution to ensure a delicious and satisfying final product. The wait might be challenging, but the reward of enjoying your own perfectly carbonated beer is well worth the effort.

After weeks of meticulous sanitation, precise measurements, and dedicated waiting, the moment of truth arrives. Your bottles, now patiently conditioning, hold the culmination of your efforts. The time has come to unlock the flavors and aromas you’ve so carefully cultivated.

Enjoying Your Homebrew: Tasting and Troubleshooting

The experience of tasting your first homebrew is unlike any other. It’s an opportunity to not only savor the beer itself, but also to critically evaluate your process and identify areas for improvement. Approaching this tasting with a discerning palate and a willingness to learn will transform you from a brewer into a true beer connoisseur.

The Art of the Pour

Proper pouring is more than just filling a glass; it’s about presenting the beer in its best light. Aim for a 45-degree angle when initially pouring, gradually straightening the glass as it fills. This technique encourages a proper head, releasing aromas and showcasing the beer’s color and clarity. A generous, creamy head is a sign of healthy carbonation and contributes significantly to the overall sensory experience.

Engaging Your Senses: A Guide to Tasting

Tasting is a multi-sensory experience. Before even taking a sip, observe the beer’s appearance. Note its color, clarity (or lack thereof), and the texture of the head. Swirl the beer gently to release its aroma, bringing your nose close to the glass to inhale deeply.

Consider the aromas you detect: are they fruity, floral, spicy, or earthy? These aromas provide clues about the ingredients used and the fermentation process. Finally, take a sip, allowing the beer to coat your palate. Pay attention to the flavors, the body (mouthfeel), and the finish (the lingering aftertaste).

Identifying Common Off-Flavors

Not every batch will be perfect. One of the most valuable skills a homebrewer can develop is the ability to identify off-flavors, those unwanted tastes that detract from the beer’s intended profile. Off-flavors can arise from a variety of sources, including poor sanitation, improper fermentation temperatures, or oxidation.

Some common off-flavors include:

• Diacetyl (buttery or butterscotch): Often a sign of bacterial infection or incomplete fermentation.

• Acetaldehyde (green apple): Can indicate that the beer is too young or that the yeast was stressed during fermentation.

• Phenols (clove-like or medicinal): Can be produced by certain yeast strains or by wild yeast contamination.

• Oxidation (cardboard or stale): Occurs when beer is exposed to oxygen after fermentation.

Troubleshooting Your Brew: A Detective’s Approach

When you detect an off-flavor, don’t despair! Instead, use it as an opportunity to investigate. Consider your brewing process step-by-step, looking for potential sources of the problem. Did you maintain proper sanitation? Were your fermentation temperatures stable? Did you minimize oxygen exposure during bottling?

By systematically analyzing your process, you can pinpoint the cause of the off-flavor and take steps to prevent it in future batches. Keep meticulous brewing notes, recording every detail from ingredient measurements to fermentation temperatures. These notes will be invaluable when troubleshooting problems and replicating successful brews.

Embracing Experimentation and Continuous Learning

Homebrewing is a journey of continuous learning and refinement. Don’t be afraid to experiment with different ingredients, techniques, and recipes. Try brewing the same recipe with different yeast strains to see how they impact the flavor. Explore different hop varieties to discover your preferences for bitterness and aroma.

The most rewarding aspect of homebrewing is the ability to create unique, personalized beers that reflect your own tastes and preferences.

Resources for Further Exploration

The world of homebrewing is vast and ever-evolving. Fortunately, there are countless resources available to help you expand your knowledge and hone your skills. Online forums and communities provide a platform for connecting with other brewers, sharing tips, and asking questions. Books and magazines offer in-depth information on brewing techniques, ingredient selection, and recipe development.

Consider joining a local homebrewing club to learn from experienced brewers and participate in organized brewing events. These clubs often offer workshops, competitions, and opportunities to collaborate on brewing projects.

By embracing experimentation, continuous learning, and the supportive community of fellow brewers, you can embark on a lifelong journey of brewing discovery and create beers that you’re truly proud to share.

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