BREWFERM BEER KIT INSTRUCTIONS

Read these instructions carefully and in full before you start. The preparation process is essentially the same for all beer types, but the amounts of sugar and water are different for the various types. Brewferm beer kits are very easy to use. The most important thing is to ensure that everything you use is absolutely clean.

1. Remove the lid and the yeast.

2. Open the can and place it in warm water (+/-40°C) so the malt extract takes on a more fluid consistency.

3. Pour the contents of the can into your clean fermentation bucket.

4. Rinse the can well with 1L of warm water and add.

5. Dissolve the amount of sugar 1 (Refer to the table at the bottom of the page) in 2L of warm water and add. (if sugar = 0 grams, just add 2L of warm water).

6. Mix everything thoroughly with a clean mash paddle or spoon.

7. Add cold water 1 (Refer to the table at the bottom of the page) and mix everything again.

8. Let the mixture cool down to approx 20-25°C.

9. You can measure the specific gravity using a hydrometer if desired. The ideal value is shown on the label (Original Gravity) and in the table below.

10. Open the yeast and pour the contents of the packet out over the liquid.

11. Close the fermentation bucket and place the airlock on it, which you have filled with water to approximately halfway.

12. Set the bucket in a warm place that has as stable a temperature as possible (18-23°C) and leave to ferment for 7-10 days.

13. Use a hydrometer to determine the specific gravity. Your beer is ready for bottling if:

• There is no more activity in the fermentation bucket and
• The measured SG is more or less equal to the expected SG (see table below) and
• The SG has been stable for 48 hours.

Note: To measure is to know; if you aren't sure, wait 48 hours and measure again.

14. Syphon the beer into a clean fermentation bucket without stirring up the sediment.

15. Add 7 grams of sugar per litre to the beer for bottle conditioned beer (if filling kegs, use 2.5 grams of sugar per litre)

16. Mix well. Tip: Dissolve the sugar in a little warm water and let it cool to room temperature.

17. After filling, seal the bottles with a crown cap or swing top and keep at room temperature (18-23°C) to get the second fermentation started.

18. After ten days, move the beer to a cooler spot to ripen (6-8 weeks).

19. Open your beer, pour it and enjoy!

Everything must be absolutely clean. Use a good home brew cleaner/sterliser.

To measure is to know. Each fermentation us a biochemical process, and is not an exact science. Don't panic if your fermentation values aren't identical to the values in the table.

Observe the following rules to avoid the risk of exploding bottles or kegs:

• Use only pressure-resistant and reusable beer bottles free from scratches and cracks.
• Do not rely solely on a fixed fermentation time or the bubbling of the airlock. Always measure the initial and final density of the beer.
• Never add too much sugar when bottling.
• During the second fermentation, store bottles and kegs in a separate, closed room, with a stable temperature and preferably not in busy areas.
• Never store filled beer bottles or kegs where they are exposed to direct sunlight.

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