Description
EZ 12-STEP PROGRAM INSTRUCTIONS:
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Heat a gallon of water in a small pot on the stove. Remove the yeast from the top of the can. Turn off the stove and put the sealed can in the hot water for ten minutes or so to warm the contents so that it pours easily. Meanwhile:
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Sterilize your fermenter and stirrer. Put about 2 gals cool water in the fermenter and cover with a cloth.
- Put about 3/4 gallon of water on the stove and bring it to the boil. Leave room in your pan for 5 cups (2.2 lbs) of regular cane sugar. Kill the heat and add the sugar. Stir until the sugar is dissolved and the solution goes from cloudy to clear. Pour the sugar water into the fermenter with the water that is already there. Cover with cloth.
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Open the can and pour it into the fermenter. Rinse the can with clean water to get all the malty goodness out and add this rinse water to the fermenter. Stir well.
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Top the fermenter up to the 5 gallon mark with cold water. You can use the sink sprayer. Stir again. Areation is good at this point it is ok to splash a litte. Check the temperature. You now have beer wort! Cover with a cloth.
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When the temperature drops to 75 degrees f or below, sprinkle the yeast on top.
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Cover and allow the yeast to float for 20 mins, then stir it in.
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Fit an airlock half full of sterile water to your fermenter.
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Allow to ferment at 65-72 degrees for 5-6 days. Longer if the airlock still bubbles.
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Siphon the clear beer into your bottling bucket or other container to leave the sediment behind. Avoid splashing. You now have beer!
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Boil a cup of water and dissolve 5 ounces of sugar in it. Add this to the beer and stir very well without splashing. Bottle the beer into strong beer or champagne bottles. Stand the bottles in a warm place out of sunlight for two days.
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Move the bottles to a cooler place for a week or two. After a week, chill a few and try them. Will taste even better after two weeks!
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