Ferment for 14 days.Īfter 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight.
Sprinkle the yeast packet into the keg, and screw on the lid. Stir your wort mixture vigorously with your sanitized spoon or whisk.ĩ. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).Ĩ. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. If using any other fermenter this would be approximately 1 gallon of water.ħ. Fill your fermenter with cold tap water to the mark 1 on the back. This mixture of unfermented beer is called wort.Ħ.
Open the can of Brewing Extract and pour the contents into the hot mixture in your pot.
Remove from heat slowly add the other half of the DME stirring vigorously to avoid clumping.ĥ. Add the hop sack and allow the solution to continue to to boil for 5 minutes. If it begins to rise, pull the pan off the heat and lower the temperature slightly, continuing to stir (about 5 to 20 minutes depending on your particular conditions), until you hit the hot break which is where the foam has subsided and the solution is now boiling. Continue stirring constantly to keep the rising foam in check. Slowly sprinkle in half the DME (100gm) into the pan of cool water and stir to dissolve. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot.Ĥ. Place the packet of pellet hops into the hop sack tying it closed, then trim away excess materialģ. Remove the yeast packet from under the lid of the can of Brewing Extract,then place the unopened can in hot tap water.Ģ. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). Return lid to top of keg, proceed immediately to brewing.īrewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Leave them immersed for at least 2 minutes in cleaning solution prior to using.ĥ.After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Allow to sit for at least 2 minutes and swirl again.ģ.To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close.Ĥ.Pour the rest of the solution from the keg into a large bowl. Note that the ventilation notches under the lid may leak solution. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.Ģ.Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Once dissolved, the solution is ready to use. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Make certain to clean all equipment that comes in contact with your beer by following the directions below:ġ. It kills microscopic bacteria, wild yeast and molds that may cause off-flavors in your beer. Cleaning is one of the most important steps in brewing.
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