Muntons Beer Making Kits - Simple Instructions No.3

Simple Instructions

	1. Clean and sterilise all equipment. Remove label and stand can in hot water for 5 minutes. Pour the can contents into the sterilised fermenter. Add sugar or spray dried malt extract.	2. Add 3.5 litres (6 UK pints) boiling water, top up with cold water to 17 litres (30 UK pints, 36 US pints). Thoroughly mix to make sure all the contents are fully dissolved.

	3. Stir in the yeast, cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20 C, 65-70 F). Fermentation will be finished when the bubbles cease to rise (if you have a hydrometer, when the gravity remains constant below 1008°).	4. Transfer the beer into bottles or pressure barrel with a little sugar (1/2 teaspoonful per pint. 85 grams (3 ozs) per pressure barrel) which will condition the beer. Stand bottles or barrel in a warm place for 2 days then leave for 14 days in a cool place or until the beer is clear.

Alternative recipes and detailed instructions are enclosed under the cap with yeast packet.


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