Recently, I started to home-brew my own beer. I brewed using the Get ‘er Brewed Ultimate Beer Starter Kit with the Galaxy Pale Ale Beer Ingredients Kit. I followed the instructions for this kit, but for a complete novice like myself, I found that some of the instructions could do with more detail. So, I decided to write up some more detailed instructions below. Hope they’re helpful to you!
Step 1: Steralise
Good sanitation of all equipment is essential before you start your brew. You will be cleaning/sterilising the following equipment:
- Large fermentation bucket and lid.
- Beer paddle (used for stirring).
- Tap.
- Airlock and Rubber Grommet (the twisty clear tube that fits in the bucket lid, and the white rubber ring that goes with it).
- Yeast packet.
- Scissors (not included).
- Container for activating the yeast (see yeast packet’s instructions).
If necessary, give all of the above equipment a clean/rinse to remove dust and dirt.
Follow the instructions for the included packet of steriliser powder or solution. About a gallon of water with the appropriate amount of steriliser should be enough. You could use a large pot for this. Alternatively, use a no-rinse steriliser in a spray bottle. If using steriliser that needs to be rinsed after (check the steriliser’s instructions), it’s a good idea to use rubber gloves.
Separate all parts of the tap and airlock. Soak or spray all parts in your steriliser. Leave for the amount of time as instructed on the steriliser packet. Attach the tap (rinse first if required) to the fermentation bucket in the hole at the bottom. The rubber ring should be on the inside, with the nut screwed in tightly on both sides to avoid leaking (it’s easier to make sure it’s tight now, rather than when your bucket is full, but don’t tighten it too much).
Turn the tap to the “off” position, and pour or spray your steriliser solution into your fermentation bucket. You can put your beer paddle into the bucket too if it fits.
Put the lid on the fermentation bucket. Make sure to get the steriliser solution all over the bucket by turning it upside down and/or rotating around multiple times while holding it horizontally. Leave for the amount of time recommended on the steriliser packet and rinse with cold water if necessary.
Before you begin, have your fermenter set up with the tap closed and ready for the addition of water and ingredients.
Step 2: Add the liquid malt
Remove the labels from your selected liquid malt cans and place them into a basin of hot water. This helps to soften the content to allow them to easily pour into the fermenter.
Add one kettle of boiling water (approximately 3 pt / 1.7 L) to your fermenter. Open and pour the contents of the liquid malt cans into the fermenter and give a really good stir. Scrape (with the beer paddle) or rinse the cans of malt well to extract all the malty goodness.
Step 3: Fill the fermenter
Note: using bottled water can be a good option if you’re unsure about the suitability of the water in your home.
Add cold water to your fermenter until approximately the 20 litre (35 pint) gradation mark. Stick the stick-on thermometer onto the side of the fermentation bucket. Check your temperature reading and add hot or cold water to top up to 23 litres (40 pints), this stage allows you to achieve your desired temperature range of 18–22 °C (64–71 °F). A constant temperature fermentation is important, you do not want large fluctuations in temperature.
Add the isomerised hop solution. This is the liquid solution that comes in a plastic vial. This adds the hop bitterness to your malt extract. The liquid in your fermenter at this stage is called wort.
Step 4: Aerate
Aerate the wort with a really good stirring, using the beer paddle. This allows the wort to oxygenate to ensure the yeast work to their best. Stirring vigorously for 2 minutes should suffice.
Step 5: Take a hydrometer reading
Tap off a small amount (approx. 100ml / 4 fl oz) of your wort into a clean container (doesn’t have to be sterile). Follow the instructions on the included hydrometer to take a reading. Make sure there’s enough wort in the jar and that the hydrometer is placed in bulb first so that it will float. Take note of the reading as your starting gravity and keep a record of it. This allows you to monitor when your brew is ready.
Step 6: Pitch the yeast
Follow the instructions on the yeast packet to activate the yeast. This may involve letting the yeast stand for 10 minutes in water. Add the activated yeast to your wort and stir gently.
Step 7: Final positioning
Place the lid onto your fermenter and put it where it is going to ferment. Attach a heat belt, if included, to maintain temperature. It is best to keep the brew out of direct sunlight.
Place your airlock into the fermenter lid (if it’s not already) and half fill with water. This allows the gases given off by the yeast to escape but protects the wort from air getting in and spoiling your brew.
Step 8: Fermentation
Allow the yeast to work by monitoring the activity in the airlock. If it’s bubbling, you have active fermentation. When it stops bubbling, that’s an indication it is nearing completion. In this case, you can tap off a sample to take a gravity reading using the hydrometer.
Fermentation times vary with different yeast strains and fermentation temperatures, but 10 days is an average time period.
Step 9: Late addition of hops
After 10 days, check your gravity reading, and if it’s 1.015 or below, add the hops from the vacuum packs (there are 3 of them). These packs contain hops in bags similar to those used in teabags. Place the innovative hop bags into a cup of boiling water and allowing them to soak for a few minutes. Then open your fermenter lid and add the contents of the cup including the bags to your fermenter. Put the lid back on and ensure it is sealed correctly. Ensure the airlock is half full of water to protect the brew.
Hop additions add a delicious aroma to your beer and are best added late in fermentation. Allow them to soak in the fermenter for an additional 2–3 days. Check the gravity reading and, if it remains constant, then proceed to bottling.
