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(1) |
Thoroughly clean and sterilise all equipment. Bleach is preferable as
the chlorine will kill organisms which can contaminate your mix.
Ensure that all equipment is well rinsed with clean water. |
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(2) |
Remove the lid from the kit container and immerse the container in hot
water for 5 minutes. |
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(3) |
Pour contents into the clean fermenting bin. Add malt, dextrose, or
sugar as described in the instructions. |
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(4) |
Add water (preferably filtered or purified) and stir thoroughly to
ensure that all materials are dissolved. |
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(5) |
When temperature is between 18o - 21oC add the
yeast and stir. Cover the fermenter and leave in a warm place for 4 -
6 days. Premium beers should ferment at around 12oC. |
|
(6)
|
Fermentation is complete when bubbles cease to rise. The specific
gravity should remain below 1008o |
|
(7) |
Siphon beer into bottles or barrel. Add sugar as described in
instructions to generate a CO2 "head". |
|
(8) |
Stand bottles or barrel in a warm place for 2 days, then store in a
cooled environment (around 12oC if possible) for at least 2
weeks or until beer is clear. |
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