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. Bulldog Brews beer kits are very easy to use. The most important thing is to ensure that everything you use is absolutely clean.
1. Clean all equipment with a none rinse sanitiser before starting.
2. Stand the malt can in hot water for 15 minutes to soften the liquid malt extract.
3. Empty the can of malt into sterilised Fermentation vessel.
4. Add 4-5L of boiling water to fermenter, add 1kg of Brewing Sugar & stir the mix until all has dissolved well. Make sure not to exceed the maximum temperature your vessel can withstand, especially glass fermenters.
5. Top up fermenter to 23L in total with cold water, you will be looking to receive a final liquid temperature of 20c - 25c. Check that the brew is max 25c, then add the contents of the yeast sachet.
6. Fit a water filled Airlock to your fermenter lid & attach lid to form an air tight seal on fermentation vessel.
7. Leave the brew to ferment for 8-10 days at an ambient room temperature. In cooler conditions, use a heat pad or brew belt. We advise placing the vessel out of the way in case of leaks or frothing over. This beer kit contains a genuine slow fermenting varietal brewers beer yeast which requires 7-8 days to ferment out fully. To prevent contamination, open fermenter as little as possible during this process.
8. After 5 days of fermentation, open hop pellet sachet carefully soak inner 'teabag' in a cup of boiling water for 10 minutes. Then add the mixture including 'teabag' to the brew and mix. Leave in the brew until the conclusion of fermentation.
9. After 7 days of fermentation, check if your Hydrometer now shows a reading of approximately 1.008 or below before proceeding to the next stage. If the reading is slightly higher we would advise leaving the brew for a couple of additional days. Check gravity each day & move onto bottling when gravity is consistently 1.008 or below.
10. Syphon the beer into clean sterilised bottles, use bottles with crown caps, swing tops or PET Bottles with adequate screw on caps.
11. Add 1 level teaspoon of sugar per 330ml or 500ml bottle. Use 1 rounded teaspoon per 750ml bottle. Please ensure dosage is accurate to avoid any further issues. Please note Carbonation Drops can be used in place of priming sugar, 1 drop per 500ml bottle & 2 drops per 750ml bottle.
12. Seal the bottles & transfer to a warm place for at least one week for secondary fermentation. Then transfer to a cooler place & wait for beer to clear.
13. If you're kegging the beer then we advise adding 110g directly to the keg & sealing tightly once equipment has been sterilised.
14. Leave in a warm place for at least one week for secondary fermentation to take place, then transfer to a warmer place for conditioning.
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.