STEP 1: Mix

Place the Light Dry Malt in a sanitised, well drained fermenter.

Add 2 litres of hot water and immediately pick the fermenter up and swirl the contents until dissolved (about 15 secs) - this avoids lumps.

Add the balance of ingredients and dissolve.

Add cool water to the 23 litre mark and stir vigorously.

Sprinkle yeast and fit the lid.

STEP 2: Brew

Ale yeast strains are generally the most reliable, fermenting quickly and effectively. Ale yeast is supplied with most home brew kits.

Although Ale yeast can ferment at very high temperatures (as high as 40C), the closer the brew is to 21C the cleaner the flavour and aroma.

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 - you may find that your brew benefits from further conditioning.

Ales may be served cloudy or bright - depending on the style - and normally hold less carbonation than Lagers.

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