![]() Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.ĥ. Alternatively, you can add table sugar using this table as a guide.Ĥ. For 1-liter bottles, add 2 ½ drops for ½-liter bottles add 1 drop. Add 2 Carbonation Drops to each 740-mL bottle. Use this solution to clean any other equipment you may be using for bottling. Remove caps and empty all cleaning solution into a large bowl. Allow to sit 10 minutes, then shake the bottles again. Screw on caps (or cover with metal cap if using glass bottles) and shake bottles vigorously. Distribute the cleaning solution equally among the bottles. ![]() ![]() Do not let it sit in the fermenter for longer than 24 days total.ġ.When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Let it ferment for 4 more days (14 total). If it tastes like flat beer, it is ready. However, the yeast is still at work, slowly finishing the fermentation process.Īfter 10 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. After a few days the foam and activity will subside and your batch will appear to be dormant. The ideal temperature range is 70-72☏ / 21-22☌. Store the fermenter in a cool, dark place between 68-78☏/20-26☌ for the yeast to work properly. Allow your fermenter to sit for 10-14 days. Sprinkle the entire yeast packet into the keg and then screw on the lid.Do not stir.ħ. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).Ħ. Be careful to not scratch the inside of the keg, which could create small spaces for bacteria to grow. Mix vigorously with the plastic spoon/ whisk. Pour the wort into the keg and then bring the volume of the keg up to line mark 2 by adding more cold water. If using any other fermenter this would be approximately 1 gallon of water.ĥ. For the best results, we recommend using bottled spring water or filtered tap water. The water must be cold (ideally from the refrigerator) with a temperature of 40-55☏/4-12☌. Fill the keg with cold water to line mark 1 on the back. Open the can of brewing extract from the bottom of the can and pour it into the pot. Bring water to a boil, and then remove pot from heat.ģ. Add your booster packs slowly while stirring the cool water until dissolved. Using the clean measuring cup, pour 4 cups of water into your 4-quart or larger pot. Place the unopened can in hot tap waterĢ. Remove the yeast packet from under the lid of the can of brewing extract, then remove the label from the can. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). Return lid to top of keg, proceed immediately to brewing.īrewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Leave them immersed for at least 2 minutes in cleaning solution prior to using.ĥ. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. ![]() Pour the rest of the solution from the keg into a large bowl. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close.Ĥ. Allow to sit for at least 2 minutes and swirl again.ģ. Note that the ventilation notches under the lid may leak solution. ![]() Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.Ģ. Once dissolved, the solution is ready to use. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Make certain to clean all equipment that comes in contact with your beer by following the directions below:ġ. It kills microscopic bacteria, wild yeast and molds that may cause off-flavors in your beer. Cleaning is one of the most important steps in brewing. ![]()
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