Making home brew is cheap quick and easy, once you have the basic items your away, making brew this way can be made stronger than the average beer you get from the pub. Just remember to make sure everything you use is sterile and clean, so lets get started.
1. Cleaning your brewing bucket thoroughly a few times before starting is your first step.
2. cleaning stirring paddle, top cover and beaker then put it in brewing bucket and sterilize with boiling water.
3. Add an SDP cleaning agent approxsimitely 4 teaspoons, fill to the top with hot water and let it stand for 20 minutes.
4. Clean the bucket thoroughly a few times to remove all traces of SDP cleaning agent.
5. Stand your syrup cans in hot water for 5 minutes to slightly melt the syrup and make it flow more freely.
6. Pour a cooled cup of boiled water into a sterilized cup, then add the dried yeast let it stand for 10 minutes while doing the next steps This is a yeast re-hydration technique, not a yeast starter.
7. Open your brewing syrup canisters, with a kitchen tin opener. Poor into the brewing bucket. Adding hot water to the can and stirring to remove the remaining syrup.
8. Add 6 pints or 3.5 Ltrs of boiling water, (accuracy is not essential) and stir with a paddle.
9. Top it up to the 40 pint mark (5 gallons or 23 Ltrs.) with cold water. Stir until syrup has dissolved. If you have bacterial problems then boil the water before adding. But remember to vigorously stir air back into the solution.
10. Add re-hydrated brewing yeast and stir. The yeast must be around the same temperature as the wort (step 9), to prevent thermal shock. Do not add to the wort, if the wort is still boiling hot or the yeast will die!
11. Press cover firmly onto bucket to make an air-tight seal. Insert your sterilised air-lock or blow-off tube.
12. If available, use heating belt or heating plate (belt shown) to speed up brewing process. If possible, place the bucket in a position where it will not require moving for the 2nd brewing process.
13. After 4 to 6 days check gravity using a hydrometer. For this kit, check that gravity remains constant below 1014. If you do not have one, then click me.
14. Clean barrel (old style barrel shown) using plenty of cold water. Clean hard to reach contamination using a clean brush.
15. Add 4 teaspoonfuls of SDP to the empty barrel. Fill with very hot water, then let stand for 20 minutes.
15 Fill a container with near boiling water. Add SDP and stir. Place the syphon tube, with the tap attached into the container, making sure that the solution fills the tube (the tap will need to be open). There should be no air bubbles in the tube.
16 After 20 minutes, close the tap. This will keep the tube full of cleaning solution until the tap is opened
Clean the barrel thoroughly with large quantities of cold water to remove all traces of SDP.
18. Add 1 teaspoonful of sugar, for every 2 pints into the barrel (40 pints=20 teaspoons). Tip: Put sugar into measuring jug and add hot water to dissolve sugar, before adding to barrel. This will make the sugar dissolve more quickly.
19. Place bucket on a higher level and barrel on a lower level. Try not to disturb the contents of the bucket as you siphon, or sediment will begin to move around.
20. If you do not have a ‘racking cane’ (see glossary) then place the siphon tube into the bucket, as far down as possible, without disturbing the sediment, e.g. about 1 inch or 2cm above the base
21. Open the tap and allow the cleaning fluid, to drain in to a waste container, under gravity. Close the tap when the cleaning solution in empty and the tube is full of beer.
22. Place the tube in to the barrel and open the tap. Make sure not to disturb the sediment at the bottom and keep the tube in the beer at all times
23. Put petroleum jelly around the lid seal before screwing the lid on tightly.
24. Let stand in a warm place for 2 days. You may use a heater (belt, plate etc.) for this.
25. Let stand for 2 weeks in a cool place, or until beer has cleared, drink, enjoy!
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