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. Mr Beer kits are very easy to use. The most important thing is to ensure that everything you use is absolutely clean.
1. Before starting ensure all equipment is cleaned & sanitised correctly.
2. Remove the yeast sachet from under the cap, place unopened can in warm water to loosen malt extract inside.
3. Using a measuring instrument, pour 4 cups of water into a separate fermentation vessel. If using a booster pack, add them slowly while stirring the cool water until dissolved. Bring water to a boil & then remove vessel from heat.
4. Open the can of brewing extract from the bottom & pour into additional fermentation vessel. Stir until thoroughly mixed.
5. Fill the vessel with cold water to line mark 1 on the back. The water must be cold with a temperature of 40-55f/4-12c. For the best results, we recommend using bottled spring water or filtered tap water.
6. Pour your wort into your fermentation vessel and then bring the volume of the vessel up to line mark 2 by adding more cold water. Mix vigorously with the plastic spoon/whisk. Be careful not to scratch the inside of the vessel as this can create areas for bacteria to grow.
7. Sprinkle the yeast sachet into the vessel & fix the lid in place. Do not stir.
8. Allow the keg to sit for 10-14 days, please try to avoid removing the lid where possible.
9. We advise leaving the vessel in a cool, dark place for the yeast to work properly. The ideal temperature range is 70-72f/21-22c. After a few days the foam & activity will subside & the batch will appear to be dormant, however the yeast is still working away. We advise moving onto the next stage one you have a continuous reading over a 2 day period.
10. After 10 days, take a small sample, if the beer is flat you can move onto the next stage, if it's sweet the brew is still fermenting.
12. We advise sanitising the bottles with a none-rinse sanitiser before bottling the brew.
13. Add 1 Carbonation Drop to each 500ml bottle.
14. Fill each bottle at an angle, this prevents foaming & oxidation. Fill to 1 inch from the top. Then screw caps on tightly.
15. Note that different size bottles require a different ratio of carb drops. For example, 330ml & 500ml bottles take 1 carb drop whereas 740ml & 1L take 2 drops.
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.