Part 1 - Preparing Your Brew

Brewferm® beer kits are very easy to use. The most important thing is to ensure that everything is absolutely clean. Read the instructions carefully and completely 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. The amounts for each type are shown in the WATER AND SUGAR TABLE.

Initial Mixing Procedure:

  1. Remove the plastic lid, the yeast, and the can label.

  2. Open the tin with a can opener and heat it in a water bath, or double boiler, for approximately 10 minutes, in order to make the malt extract more fluid, and easier to pour.

  3. Pour the contents into a clean brewing vessel (white plastic bucket, demijohn, keg, etc.).

  4. Rinse the tin with 1 litre of hot tap water. and add the water to the vessel. Now add 2 litres of hot tap water, in which the amount of sugar (from the SUGAR 1 column) per litre of brew volume was dissolved and mix thoroughly. (Note: sugar dissolves faster in boiling water, but this extends the cooling time.)

  5. Finally, add the amount of water as shown in the WATER 1 column and let the mixture cool down to approximately 20°C. Dissolve the yeast completely in half a glass (about 150 ml) of water at approximately 25°C, wait 15 minutes, and then stir it into the cooled mixture. Now you should measure the start density with the hydrometer. The ideal value is shown on the can label (O.G. – Original Gravity) and in the table below.


  1. Close the bucket with the lid and fit the airlock on the lid.

  2. Pour water into the airlock until it is half full and close it with the plug to keep out dust and fruit flies.

  3. Set the bucket in a warm place (18–23°C) and allow the mixture to ferment for approximately 10 days.

  4. For best results, keep the temperature as constant as possible. The fermentation time depends on the ambient temperature, but in any case you should see some activity within 12 to 24 hours. The lower the temperature, the longer the fermentation time. When bubbles stop rising to the surface or the water level in the airlock stays the same, this indicates that fermentation is completed.