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First, let’s go all through the things you’re going need.
Fermentation bin, airlock, siphon tube,
plastic beer utensils which should consist of a spoon and paddle, don’t use wooden utensils as they can harbor bacteria, which can spoil your brew.
Funnel
Hydrometer
Trail jar or test jar
Sterilizing fluid, or tablets, either is fine.
Measuring jug, tin opener, scissors
Measuring spoons
Cheesecloth for filtering
Bottles, you’ll need 30 to 40 depending on the kit you have, you can use recycled glass ones or plastic beer bottles
If you do plan to use glass bottles which not have swing tops you’ll need some bottle caps,
You’ll also need a capper, sometimes called a crown capper.
Home brew kit
Sugar
The amount of sugar you need depends of the kit you’re using, if you use a double can kit, you won’t need sugar to brew, but you will need sugar when you bottle up.
However, if you use a single can kit, you’ll need sugar when you brew and when you bottle up.
Now, before we can start brewing, we need to make sure everything is properly clean, with the exception of your hydrometer, use boiling water and sterilizer, make sure everything that is going to make contact with the beer is disinfected and clean. I tend to put everything in the fermentation bin with the boiling water and sterilizer and mix it all up. For your hydrometer, use warm water and sterlizer.
Now that everything is clean, we can start brewing, open the can and pour the Hopped Malt Extract into the fermentation bin, get as much as you can out and put the can to one side.
Most kits require four to six pints of boiling water, pour as much of the first two pints of boiling water in to the can and the rest into the fermentation bin,
Let it simmer for a couple of minutes.
Now that the remainder malt extract is soft, add the rest into the fermentation bin and give the mix all a stir.
If you’re using a single tin kit, now add the sugar and give it another stir.
Now add the remaining boiling water and continuing stirring, make sure that all the mix and sugar have all properly dissolved.
Once everything has dissolved, add the remaining water and give it another stir.
Now sprinkle the yeast over the mix and stir.
Using your trail jar, take a sample of beer, get your hydrometer, you’ll be taking a note of the specific gravity of the beer at this point, that’s the side if the hydrometer that reads from 1.000 down to 1.100. Put the Hydrometer in the trail jar, give it a spin and take a note where water line is on the hydrometer, you need to take the measurement from the water line not where the beer meets the hydrometer. Check your instruction leaflet for the SG figure or your beer.
Put the lid on and fill the airlock with water.
Then leave it for a week and let it ferment.
After a week, check the Specific Gravity just like before,.
Once its ready, you’re ready bottle up, make sure all your bottles are clean and sterilized before you use them.
You’ll need some sugar, funnel and your measuring spoons.
Put half a teaspoon of sugar into your bottle, repeat this for all of your bottles.
Get your cheesecloth and cut a section off, enough for you to double it over. Now place it in the funnel.
Now you need to raise your fermentation bin, using a table or chair, whatever you have.
Place one half of your siphon tube into your fermentation bin and suck some of the beer though the tube.
Gently pour the beer into your bottles though the cheesecloth filter remember to not fill it right to the top always leave a gap at top of your bottles an repeat this for all your bottles,
Finally, you’ll need your caps and capper, place a cap on top of the bottles and using your capper, push the cap on.
After around two weeks your beer will start to clear, its normal to get some sediment and yeast build up at the bottom.
After another 6 weeks, the beer will be ready for you to enjoy.