Free Freight

Important

Before starting please keep in mind the 3 basic requisites for making the perfect beer:

a. Ingredients: Always use good quality products, including the best quality water available.

b. Cleaning and sterilisation: Always clean, sterile and rinse every piece of equipment that comes into contact with the wort. Don’t cut corners and don’t use the dishwasher!

c. Temperature: Initial and secondary fermentation temperatures are absolutely critical.

Step By Step

1. Remove the plastic top from the can and take out the yeast sachet and booklet. Place the can in a saucepan full of hot water to soften the malt to make it flow more easily.

2. While the can is heating, sterilise and rinse out all the brewing gear, boil the kettle and fill out the brewing record. Ensure everything is rinsed twice in hot water and you cannot smell the steriliser.

3. When the can is warm enough, open it up and tip the contents into the fermenter. Rinse the lid and inside of the can into the fermenter with water from the kettle. Put the remainder of the water from the kettle into the fermenter.

4. Put the sugar into the fermenter and stir until the fermenter contents have dissolved.

5. Fill up the fermenter to the 20 Litre mark with cold water (stir as it fills). Check the temperature is within 21-27°C. Top up fermenter and stir again to the 23 Litre mark with cold/hot (even ice) to achieve 21-27°C.

6. Using your hydrometer take a gravity reading and record it. The reading should be between 1.038 – 1.044 or more depending on what you have put in.

7. Pitch the yeast, screw the lid on, install the heater (if available) and fit the grommet and airlock with a small amount of water into it. Leave the fermenter in a warm place, ideally 23°C but within the range of 18-32°C.

8. The brew will take 7-10 days to ferment. When it has finished fermenting measure the specific gravity once, possibly twice (a days between measurements) to ensure that fermentation has stopped. The reading should be between 1.005 and 1.010 depending what was in your original mix. Record this reading and calculate the alcohol content. After the Final Gravity reading is stable, allow 48 hours for it to clear thoroughly before proceeding to the next step.

9. Clean and sterilise your bottles, sugar scoop, crown seals, funnel and Little Bottler. (You will require 30 x 750 ml bottles or 60 x 375 ml stubbies for a 23 Litre brew).Rinse everything twice with hot water and make sure you cannot smell any steriliser.

10. Put a teaspoon of sugar or 2 carbonation drops into each (750 ml) bottle and ½ teaspoon or 1 carbonation drop per (375 ml) stubbie. Fill the bottles from the fermenter using the Little Bottler provided with the kit.

11. Cap the bottles and write on each cap the batch number and type of beer. Gently shake each bottle upside down twice and store in a warm place (about 20°C) for at least 7 days. After this you can move the bottles to a cooler place for at least another 14 days.

Enjoy!