STEP  1: Mix

Mix Traditional Draught and Light Malt in 2 litres of hot water.
Add cool water to the 23litre mark and stir vigorously.
Sprinkle yeast on the surface and fit the lid.
Ferment at 20C or less.

STEP 2: Brew

We recommend pitching Lager yeast at 22C-24C then allowing the brew to drop to as low as 13C over the next day or so.
Some physical differences when fermenting with Lager yeast:

• Less foam and barely noticeable scum ring.
• Less CO2 produced and longer ferment time.
• Ferments more thoroughly - Lower FG achieved.
• May produce an eggy smell (this will dissipate with bottle age)

Due to lower temperature and longer ferment time cleanliness and sanitation is even more important when making Lager beer.

Fermentation may take 2 to 3 weeks.

To avoid the risk of over carbonation - glass bottles may explode. Only bottle your brew when the fermentation process is complete. Fermentation is complete when the density of the brew remains constant over 2 days.

We recommend the use of a hydrometer to check the specific gravity (density) of your brew.

STEP 3: Bottle

We recommend the use of PET bottles or reusable glass bottles designed for storing beer.

For information about kegging see the FAQ section.
Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place

Priming
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).

Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks.

Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.

STEP 4: Enjoy!

While we recommend leaving your bottles to condition at or above 18C for at least 2 weeks - Lagers generally benefit from further conditioning. Any slight sulphur aroma should dissipate with further conditioning.

Lagers are usually served very cold and bright. Keep your bottles standing upright and pour the brew in the one motion leaving the sediment behind in the bottle.

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