Brewferm® makes homebrewing easy. 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.
Initial Mixing Procedure:
- Remove the plastic lid, the yeast, and the can label.
- 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.
- Pour the contents into a clean brewing vessel (white plastic bucket, demijohn, keg, etc.).
- 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.)
- 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.
- Close the bucket with the lid and fit the airlock on the lid.
- Pour water into the airlock until it is half full and close it with the plug to keep out dust and fruit flies.
- Set the bucket in a warm place (18–23°C) and allow the mixture to ferment for approximately 10 days.
- 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.
- lt is advisable to transfer the beer to a clean container with an airlock before it is fully fermented and shows little activity in the airlock. Do this carefully using the tap, after first removing the airlock or the lid. This way you separate the beer from the yeast sediment on the bottom.
- Store the mixture for 1 to 2 weeks at a temperature of 20–23°C. This is the clarification or second fermentation.
- Measure the density again after clarification.
- Note: This intermediate step is recommended, but you can skip it if you only have one bucket.
A hydrometer is essential for determining when you can start bottling. You use the hydrometer to measure the bottling density. This is the final density, which may vary depending on the beer type (see the WATER AND SUGAR TABLE). For all Brewferm® beer kits, the optimal bottling density is 1.010. You can start bottling when the beer reaches the right density.
- First transfer the beer again to another clean container. Do this carefully using the tap, without stirring up the sediment, after first removing the airlock or the lid.
- Add the SUGAR 2 quantity to the beer, which is 7 g/l.
- First dissolve this sugar in a small amount of boiling water. Caution: if you fill the beer into a keg, add only 2.5 g/l. If you fill a combination of a keg and bottles, first separate the 2 volumes and then add the recommended amount of sugar to each.
- Mix thoroughly with a stirrer to distribute the sugar evenly through the beer.
- Transfer the beer to sturdy beer bottles, or a keg for refermentation.
- Seal the bottles and keep them in a warm place for 14 days. At the end of this period, open a bottle (if you filled the beer into bottles) and check whether sufficient carbonic acid has been formed. If that’s the case, move the beer to a cool place (approximately 10°C) for 6 to 8 weeks to allow it to mature and clarify. If sufficient carbonic acid has not yet been formed, wait several days and check again. Pour your delicious Brewferm® beer carefully without stirring up the yeast sediment. Cheers!