How to Ferment the Liquid Concentate Beer Packs

Sterilise

Before use, sterilise all equipment in a solution of Sodium Metabisulphite sterilising powder (2 tablespoons per 5 litres of cold water) Rinse well with cold water.

Mix

Dissolve the contents of beer pack and 1kg of sugar or dextrose in approximately 4 litres of water taken off the boil. Mix well then pour this into your fermenter and add enough cold/tepid water to come below the handles of the fermenter (approximately to 20 litres) This allows head room for frothing during the initial fermentation. Add the satchet of yeast once the temperature of the wort returns to room temperature or 26 C or below. Seal fermenter with lid and airlock, placing sufficient water in lock for an efficient seal.

If brewing in the traditional 'Lager style' with Saflager S23 yeast then a controlled lower temperature of between 9C-15C is desired resulting in a longer, slower fermentation time.

For more information on yeast or Saflager S23 yeast click here

Ferment

The yeast will activate within hours during the summer months and take a couple of days during very cold temperatures. When fermentation has started gas bubbles can be seen escaping through the water in the airlock. When the initial vigorous fermentation has slowed down (allow 2 to 3 days in warmer temperatures) it is then in order to add extra cold water to make a total volume of 22 to 23 litres i.e. 30 large beer bottles.

Note If brewing in a larger fermenter i.e. 30 litre capacity, the full quota of 22 - 23 litres can be brewed without topping up later as their is plenty of head room for the initial frothing.

Seal fermenter and allow fermentation to continue until finished. When fermentation is complete the hydrometer will show a Specific Gravity between 1005 and 1000. The beer is ready to bottle after leaving it an additional 3 to 5 days to clear and settle naturally.

Seal fermenter and allow fermentation to continue until finished. When fermentation is complete the hydrometer will show a Specific Gravity between 1005 and 1000. The beer is ready to bottle after leaving it an additional 3 to 5 days to clear and settle naturally.Seal fermenter and allow fermentation to continue until finished. When fermentation is complete the hydrometer will show a Specific Gravity between 1005 and 1000. The beer is ready to bottle after leaving it an additional 3 to 5 days to clear and settle naturally.

Bottling

Place one rounded teaspoon of white or castor sugar in 30 x 750ml clean and sterilised beer bottles then fill to normal level (approx 5cm from the top) by syphoning from the fermenter, preferably using a Bett-A-Brew syphon outfit . Syphoning reduces sediment disturbance and oxidisation. (Always fill from the bottom of the bottle to avoid splashing) Seal bottles with sterilised crown seals.

For more information on the correct bottling of your beer see Article No. 5

NOTE: Sugar is added to each bottle which Primes the beer or starts a secondary fermentation in the bottle to create the gas within the beer. (the beer is flat when bottled) After bottling the beer, bottles should stand for approximately 2 weeks so that the small fermentation that is taking place can carbonate the beer. It is important to remember that if using smaller bottles than the 750ml Australian style beer bottles, then less sugar must be placed in each bottle. For the smaller imported European bottles (usually 375ml) then half a teaspoon of sugar is all that is required to carbonate the beer.

Storing and maturing

Store bottles upright to mature at an even temperature for at least 3 weeks. Beer allowed to mature for several months is dramatically improved.