Hi I am a brewing novice . I started to save money as I like a can or two but was immediately hooked by the quality of the product , and how satisfying it was . I am now on my 11th brew and have still not read a single instruction booklet but guess I will have to soon if I want to progress . My equipment is a 25 litre fermentation bucket with lid and tap already fitted . This is TIP 1 THE FITTED TAP MEANS NO SYPHONING IS NECESSARY.An LCD thermometer strip which sticks to the fermentation bucket( about half way up) and a plastic stirring spoon . I purchased a hydrometer but have not used it yet . Finally I got 48 brown plastic reusable bottles. I am still using the bottles 12 months later .TIP 2 IF YOU GIVE BEER AWAY MAKE SURE YOU GET THE BOTTLES BACK . All that's needed now is the beer kit and the sugar and the sterilizing solution . TIP 3 STERILIZING IS IMPORTANT DO IT PROPERLY EVEN IF IT FEELS A PAIN IN THE ARSE.
For my first 8 brews I followed the same procedure and the results were always good.
YOU WILL NEED
A 25 LITRE FERMENTATION BUCKET WITH TAP AND LID
A PLASTIC SPOON
STERILIZING SOLUTION
48 REUSABLE PLASTIC BOTTLES
THERMOMETER STRIP
HYDROMETER
A HOME BREW KIT WHICH WILL INCLUDE YEAST
1KG BREWING SUGAR
125 GRAMMES PRIMING SUGAR
1) Sterilize and rinse all equipment including taps that may come into contact with the equipment.
2) With the fermentation bucket in the bath add 1kg of brewing sugar then a full kettle of boiling water and mix till it dissolves .
3) Open the home brew kit . I soak it in hot water beforehand to make it more runny.
4)Add the contents to the fermentation bucket followed by another kettle of boiling water and stir.
5) Rinse out the tin with a little of the boiling water to reduce waste.
6) Add cold water up to 23 litres stirring all the time . The final temperature should be around 23 degrees C. It doesn't want to be below 20 or above 26 . How cold the water is can effect this so keep an eye on your temperature strip and adjust as necessary .In summer you could reduce the boiling water just a little to avoid having to let the mixture cool down before adding the yeast . Boiling water can be added if you over do it or if the water is very very cold but judge it so you don't go over the 23 litres.
7) Sprinkle the yeast on top and leave for ten minutes before stirring .
8) Put on lid and remove to a warm place . I use an airing cupboard which maintains a temperature of 20 to 24 degrees C .which seems ideal .
9) Click the lid down and then ease up a 2 to 3 inch section to relieve pressure if fermentation gets a bit much
10) If the temperature is right fermentation should start within 24hrs . Fermentation should be complete within 10 to 14 days . My first 10 brews I left for 12 days and then bottled and had no problems . I did not use a hydrometer even though I have one but will cover its use later .
11) When fermentation is judged to be finished (no activity on surface and a sediment forming in the fermentation bucket ) add 120 grammes of priming sugar to a cup and dissolve in boiling water . Leave a few minutes to cool and add to fermentation bucket .Stir in with sterilized spoon taking care not to disturb the sediment . The priming sugar acts to give the beer some fiz .
12) Now the hard bit . Sterilize and rinse 48 bottles (time consuming ) and then fill the bottles using the tap on the fermentation bucket and fasten tops tightly .
13)Leave in the warmth for a few days before moving to a place at room temperature. In no time at all a sediment will form in the bottom of the bottle and the brew will clear .
14) Drink ! I have opened my beer within 5 days of bottling and its been fine(SEE LATER !) . I prefer it at room temperature or sometimes I transfer to the fridge for a couple of hours before drinking . My first brew I left in the fridge and it went cloudy . This is apparently due to proteins which are chemically controlled in commercial beer but not in home brew though it did not happen with every brew kit . The cloudiness did not appear to effect the brew but I prefer mine clear .
TO FOLLOW WILL BE MY BREWS IN CHRONOLOGICAL ORDER.
