“Pour the strained liquid back into the water-heating chamber.” The implication here is that the coffee maker will be thrown out after no more than a few batches of beer, and will never be usable for anything else. That strained liquid has already got some of the malted barley’s sugars dissolved in it, they’ll produce a crust of baked-on scunge on the heating element that will never come off.
And a final note: the result of this exercise will be a beer like
you’ve never seen before. Just with the preparation given in the
article, you’ll have a Real Ale, which is very, very lightly
carbonated, and best drunk cool (cellar temperature) rather than
cold, for a full flavour. Very yeasty, very yummy. To get the
strongly carbonated beer with a big head that’s good to serve cold,
you need another step.
After about 7-10 days of brewing, start daily checking the specific
gravity of your wort (a specific gravity meter is a little gizmo
that floats at a height that you can read, that indicates the
density of the beer, which changes as yeasts turn sugar into
alcohol, a far more valuable and civic contribution to the world
than most congresscritters can claim). Once the specific gravity
stops dropping, it’s time to bottle.
Take enough reclosable beer bottles to hold your batch, and immerse
them and their caps in the chlorox water. If you’ve got a bottle-cap
crimp tool this can be all-glass bottles with no paper labels (or
with the paper labels soaked and scrubbed off), or reclosable
bottles like Grolsch bottles.
Pull the bottles out of the chlorox water, shaking the excess off,
and stack them upright. With a carefully-sterilized but dry spoon,
measure 1/4 tsp of corn sugar into each bottle; this is extra food
for the yeasts. Then siphon the beer (siphon starts off wet with the
chlorox water) into the bottles, and cap them with wet caps.
Two weeks later they’ll be carbonated by the yeasts working that
last touch of sugar into alchol and CO2, the latter trapped in the
sealed bottle. I’ve heard this called “natural krusening”.
We’d open one bottle after two weeks, then another after a month,
then another a few months later; we usually found that the beer kept
getting better for about a year or so.