For a great tasting brew in 28 days, follow these simple 4 step instructions:

1. Clean and sterilise all beer making equipment. Stand cans in hot water for 5 minutes to soften the contents then pour can contents into the sterilised fermenter.

2. Add 3.5 litres (6 pints) boiling water, top up with cold water to 20.5 litres (36 pints) and thoroughly mix to ensure all contents are fully dissolved.

3. Sprinkle the hops into the beer followed by the yeast, cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20°C, 65-70°F). Fermentation will be complete when bubbles cease to rise (if you use a hydrometer, when the gravity remains constant below 1014°).

4. After five days when the gravity is below 1.014, syphon the beer into a sterilised fermenting bin leaving behind the yeast sediment. Add a little sugar (half a
teaspoon per pint, up to a maximum of 100 grams for a fermenter) to help condition the beer. Stand the fermenter in a warm place between 20° and 24°C for 3 days, then bottle or keg as normal.

Brewing process should be complete within 14 days, but please note that this may take longer/shorter depending on room temperature and other factors.

Please note: The information in these instructions are not owned by Brew2Bottle, and are obtained from suppliers of the kits.