LET'S GET STARTED
- Clean and sterilise all equipment with your preferred homebrew cleaner/steriliser.
- Remove Yeast sachet underneath, then stand bag in hot water for about 15 minutes.
- Dissolve 1kg of sugar in 2-3L of hot water and add to your fermenter.
- Empty malt extract into fermenter, rinse out with hot water and add to fermenter aswell.
- Top up your fermenter to 23L using a mix of hot and cold tap water so final temperature is 20-25C. Mix well, add yeast.
- Fit water filled airlock to your fermenter and leave for 10 days at 20-25C. Place fermenter in a safe place incase of leaks.
- After 10 days, check hydrometer reading. If 1009 or less, proceed to bottling/kegging. If above 1009, wait another few days.
FINISHING INSTRUCTIONS FOR KEGGING
Siphon your beer into a sterilised keg. Add 85g of sugar, place warm for two weeks then move to a cooler place for clearing.
FINISHING INSTRUCTIONS FOR BOTTLING
- Use only well cleaned and sterilised bottles, proper beer bottles with either a flip top or crown cap, or PET bottles with a screw cap.
- Add a teaspoon of sugar per 500ml bottle and seal.
- Leave warm for 2 weeks then move to a cool place for clearing.
Malt and barley extract, invert sugar, hop extract, dried brewing yeast.
Allergens: Cereals containing gluten.