PirateBrews Top Fermenting Ale Yeast Instructions

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Home brew instructions are included with all beer kits, but here they are again in case you lose them. You can print this page for convenience before making the beer.

1. Thoroughly clean and sterilise all equipment with cleaner and sanitizer.
2. Stand the pouch(s) in warm water for 15 minutes to soften the extract.
3. Carefully cut the pouch(s) open and pour the malt extract into your bucket.  Rinse out any remains by rolling and squeezing the pouch remains into the bucket.
4. Boil 3 litres of water, add to bucket and stir ensuring the malt and water are well mixed.
5. Top up to 23 litres using cold tap water and again stir well. Stir well to aerate.  
6. Check that the temperature is below 24 oC then add the contents of the Yeast sachet and stir.
7. Fit an airlock and grommet to the fermenter lid then secure the lid to the fermenter, ensuring that the seal is air-tight. One third fill the airlock ‘U’ with water to protect the beer during fermentation.
8. Place the bucket on a washable surface, it is possible there will be some frothing over during the first couple of days of fermentation so make sure it is not placed on a carpet! Keep at a constant warm temperature between 20 – 24 oC for 10 days.
Good constant temperature control is the most important thing you can do to ensure good beer quality and to ensure fermentation does finish within 10 days.  Below 20 oC fermentation time will be longer, below 15 oC fermentation may stop altogether. Above 24 oC beer quality will be reduced. DO NOT remove the lid at any point during these 10 days otherwise you risk contamination and oxidation.
9. After 10 days, using a clean and sterilised trial jar, and hydrometer draw off a small sample and take a hydrometer reading. The reading should be less than 1.007 for most beer kits; if the reading is higher then leave it to continue fermenting for a couple of more days. If the gravity reading stays the same over a 48 hour period while the beer is warm (over 19 0C) then continue to the next step.
Use only proper “swing-top”, “crown cap”  glass bottles or PET (Coopers OxBar) bottles with screw caps.  Reject any glass bottles which have the slightest chips, cracks or imperfections.
10.  If your equipment has a tap and a bottle filling stick, then clean and sterilise the bottle filling stick. If your equipment has a syphon, then clean and sterilise it.
There are now two ways to proceed depending on your equipment setup, and preferred method.
11. Bottle priming. If you have a bottle filling stick, use it to fill the bottles. Otherwise, use your syphon to fill the bottles. Leave about 5 cm (2 inches) gap between the beer fill level and the very top of bottle. Before sealing bottles, add 3 grams (about one level teaspoon) of sugar per 500ml bottle. Alternatively use carbonation drops (see manufacturer’s instructions for the correct dosage rates).
12. Batch Priming. If you have a bottling bucket, then clean and sterilise it and the filling stick. Add 120 grams sugar to it. Then transfer the beer from the primary fermenter using either a syphon or tap plus tube. Simply pour the beer on top of the sugar, stirring gently to ensure it is fully dissolved without aerating the beer. Alternatively, you can dissolve the sugar in 250 ml of boiling water before adding it to the bottling bucket. Sterilize your bottle filling stick, and use it to fill the bottles leaving about a 5 cm (2 inches) gap between the beer fill level and the very top of bottle.
13. Store your bottled beer in a warm place (25 – 28 oC) for at least a week. During this period, the added sugar will ferment creating CO2 which will carbonate your beer. An advantage of the Coopers OxBar PET bottles is that you can feel them to see if the beer is carbonated: if they are soft, it is not ready; if they are firm, then the beer is ready. When the beer is carbonated, transfer to a cool dark place for clearing.
14. Your beer is ready to drink as soon as it’s clear but for a smoother beer leave in a cool place for an extra 2 weeks. Serve chilled and pour very slowly & carefully ‘in one go’ to avoid bottle sediment being transferred to your glass. If your beer is flat it can mean you left it too long in the bucket before bottling. If flat then transfer bottles to a warm place (25 – 28 oC) for a further 2 weeks and gently invert & twist bottles every few days to re-suspend the yeast and carbonate the beer.
Code 1707180010

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