Malthouse Home Brew Supplies

RECOMMENDED INSTRUCTIONS FOR MALTHOUSE BEER KITS

1. Sterilize all equipment in a Sterilising Solution.
2. Set aside the packet of yeast.
3. Empty contents of can into fermenter.
4. Wash out can with very hot or boiled water and add to fermenter. (Approx. 2 cans). In the warmer months pre chill 5 litres or more of water to keep the brewing temperature down.
5. Add malt or dextrose and corn syrup to fermenter and stir until dissolved. DO NOT USE SUGAR. Note. This step may be omitted if can contains all the ingredients. (eg 3kg cans)
6. Top up fermenter with cold water to 22.5 litre mark. In warmer months you may need to pre chill water, so that your brew is at the right temperature when the yeast is added.  18 – 22deg C is ideal, but up to 30 is tolerable.
7. Add yeast. Finings can also be added at this stage.
8. Fit airlock to fermenter lid.
9. Fit lid to fermenter to ensure airtight seal.
10. Half fill airlock with water.
    1. Fermentation will commence in 12 to 24 hours. When airlock stops bubbling, leave for a further 2 to 3 days to allow clearing before bottling. If using a clearing agent, follow instructions, on bottle or packet. Make sure your hydrometer finishing reading (dependant on ingredients used) is stable (the same reading over 48 hours).
    2. WARNING: Different beers will have different final gravity depending on the ingredients used. Eg FG for stout may be 1018, using brewing mixes such as beer booster or beer ultra 1010 to 1014, using dextrose 1006, using dry enzyme 1000. The hydrometer instructions are a guide only.

BOTTLING

1. Sterilize bottles.
2. Add 2 carbonation drops per 750 ml bottle. (1 drop per 375 ml) OR caster sugar at the rate of 1 g per 125 ml (6g [1 teaspoon] per 750 ml bottle). DO NOT exceed this amount. This is also the only time you can use sugar in your brew.
3. Tap or siphon beer into bottles being careful not to disturb sediment at the bottom of the fermenter.
4. Cap each bottle with a crown seal.
5. Carbonation drops will slowly dissolve.
6. Leave beer to mature for 4 to 6 weeks before drinking.

WARNING

GLASS BOTTLES MAY EXPLODE IF OVER PRIMED (TOO MUCH SUGAR ADDED AT  BOTTLING) OR  IF FERMENTATION IS INCOMPLETE. IF UNSURE SHAKE FERMENTER AND LEAVE A FURTHER 2 DAYS TO SETTLE BEFORE BOTTLING.

SERVING

Before serving, the beer should be chilled. To avoid rousing sediment from bottle, pour carefully in one go, without tilting the bottle back. It may be beneficial to pour from the bottle into a jug and then serve from the jug.

FOR FURTHER INFORMATION PHONE MALTHOUSE ‑ 93616424.