|Boil:||2.5 gallon or larger stainless steel kettle (not aluminum)|
|Primary Fermentation:||Bucket or Carboy with airlock (6 gallon recommended)
Adhesive or other thermometer
|Racking/Bottling:||Racking Cane, Tubing|
|Bottling:||Bottling bucket or other bucket or carboy
Bottles (2 cases, 48 bottles for 5 gallons)
Extract Brewing Instructions
Sanitation / Cleanliness
|Sanitation, while not an ingredient of beer, is one of the keys to good brewing. Wild microbes can spoil the beer very easily. Infection will cause off flavors (ranging from medicinal/solvent to extremely sour). Every piece of equipment that touches the beer after the boil should be cleaned and sanitized thoroughly. Several non-rinse sanitizers are available that will effectively sanitize brewing equipment in two minutes without imparting any residual flavor to the beer (Star-San and Iodophor are the two most popular). Bleach can also be used as an effective sanitizer; however, care should be taken because residual bleach will affect the flavor of the beer. An effective level of bleach is 2 teaspoons of unscented bleach in 5 gallons of water. At this concentration sanitation will take 30 minutes, but the equipment will not need to be rinsed. A higher concentration of bleach will take less time to sanitize but will need to be rinsed afterwards.|
- Place fermenter in an area that stays a similar temperature to the optimum fermentation temperature indicated on the kit inventory. Avoid areas that receive direct sunlight. Signs of fermentation (foaming and bubbling through the airlock) should be visible in 24-36 hours. If bubbling through the airlock is not evident, check the seal on the fermenter.
- Depending on the recipe, fermentation should be very active for 3-5 days at which point activity will slow. Some recipes, particularly stronger beers, will remain very active for a longer period of time.
- Let fermentation continue until the airlock bubbles less than once a minute or the gravity does not change from one day to the next (approximately 10-14 days).
At this point the beer can be bottled or transferred to a secondary fermenter for further aging and clarifying.
- Before bottling, sanitize every piece of equipment that will touch the beer (bottling bucket, siphon assembly, bottle filler, bottles and caps). You will need approximately 48 x 12 oz beer bottles or 26 x 22 oz bottles and the appropriate number of caps.
- Bring one pint of water to a boil, add priming sugar and boil for 5 minutes.
- Pour priming sugar into bottling bucket.
- If the kit contains fruit extract, add it to the bottling bucket also.
- Siphon beer into bottling bucket, be careful not to splash the beer. Any oxygen introduced at this point can lead to premature staling of the beer.
- Attach tubing and bottle filler to spigot and fill bottles. Fill to the top of the bottle, when the filler is removed, the level of beer should be about ¾ of an inch below the top of the bottle.
- Cap bottle.
- When bottling is complete, place bottles in a dark warm space (70 degrees).
Conditioning (carbonating) should take approximately 14 days depending on temperature and recipe. If the beer is too cold, conditioning may be stalled. If this happens, move the beer to a warmer area and rouse the yeast by turning all the bottles upside down for a few hours and then turning them back.