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THE EXPERIMENTAL BITS

To help balance your beer you can add HOPS before you start the fermentation process. This imparts a bitterness that counters the sweetness from the malt to create a more balanced beer and it also acts as a natural preservative prolonging the life of your beer.

HOPS added after the fermentation has finished creates that wonderful, “HOPPY” aroma and flavour. HOPS are literally the “Spice” of beer. HOPS adds flavors and aromas ranging from citrus and pine to earthy and spicy.

Using HOPS, is all about how you like your brew to taste. This requires a bit of experimenting over a number of brews in order to get it just right.

TIP:  Remember, always keep a record of every step, temperature, ingredient and quantities. That way you have a recipe for the perfect beer taste that you like.

Why not order a sachet or two of HOPS when you order your UDOIT Home Brew Kit !!

To extract the varying degrees of bitterness from HOPS you need to boil it.

Method: Pour one sachet of HOPS into 1 ltr. of boiling water and continue to boil for up to 1 hour, though some people like to boil it longer for an extremely bitter taste. Be careful not to boil the pot dry. The longer the boil time the more you extract the bittering oils from the HOPS. Boil for a short time for a mild bitter taste. When you have finished boiling pour the liquid into your FERMENTER and gently stir it into the mix. Generally this may be done before you put the yeast in. Now you can continue with adding your yeast (Dont forget to let the liquid cool first to below 25°C). While HOPS can impart a wonderful “Hoppy” aroma to you beer generally the brewing process minimises any aroma from the HOPS. You can add HOPS again (called Dry Hopping) just before bottling to bring back that wonderful “HOPPY aroma.

Method: Before bottling sprinkle a sachet of the dry HOPS into your fermented liquid and let the liquid sit for 3 to 7 days (the longer the better) and then follow the bottling procedure below.

NOTE:Some Home Brewers dry hop for longer periods.

As beer does not like exposure to oxygen keep the Fermenters lid on, keep the airlock half full of water and minimise any stirring of the liquid.

                                                      STEP 1 : PREPARE THE EQUIPMENT & INGREDIENTS

Important note: It is critical to remember that at all times you must adhere to cleaning & sanitising protocols in a very clean environment to prevent contamination and the almost certain demise of your brew.

1.  Using a screwdriver or coin unscrew the plug in the tap hole located on your FERMENTER (keep the plug safe as it will come in handy to seal the hole and keep the bugs out if you later remove the tap).

2.  Fit the sediment reducer to the back of the tap by simply pushing it all the way in making sure that the opening is facing UP.

3.  Screw the tap into the hole. Do not cross thread, over tighten or force the tap as you could damage the thread. Pour some water into your FERMENTER in order to check the tap for leaks. Tighten the tap a little if leaking then remove the water.  Make sure the tap is turned to the OFF position.

4.  Fill your FERMENTER with about 5 litres of clean cold water and pour the contents of one sachet of Cleaner/Detergent to the water.

TIP: Don`t be tempted to use other types of “household” cleaners as many of these can leave residues (some may be toxic to your brew).

5.    Place the spoon, airlock & grommet into your FERMENTER and screw on your FERMENTERS lid. Shake and roll your FERMENTER so that the Cleaner/Detergent mixes thoroughly and the liquid comes in contact with all of the internal surface area. Sit your FERMENTER close to a sink or bucket, open the tap and let a small quantity of cleaner through. Turn off the tap and let your FERMENTER sit with the liquid inside for about 10 minutes. Remove the lid and remove the spoon, grommet and airlock and place these on a clean cloth. Tip out the cleaner/detergent and thoroughly rinse your FERMENTER, the lid, spoon, grommet and airlock with clean water.

6.   STERILISING: Repeat the above process but now use the Steriliser instead of the Cleaner/Detergent. Remember to run a small amount of the steriliser liquid through the tap. After shaking  and rolling your FERMENTER to make sure all internal surfaces are coated with the Steriliser leave your FERMENTER to sit for 5 minutes. After 5 minutes give your FERMENTER a further shake and leave it to sit for a further 5 minutes. Pour out the liquid but don`t waste it as you can use it to sterilise any other equipment you might use (eg. spoon, containers etc). You can also use this liquid to wipe your bench with to kill off any bacteria lurking on the bench surface. Discard the liquid when finished. Remove any items in side the FERMENTER and place on a clean cloth.

IMPORTANT TIP: DO NOT RINSE OR DRY YOUR FERMENTER OR EQUIPMENT AS YOU WANT TO LEAVE ALL SURFACES COATED WITH THE STERILISER. THIS WILL NOT AFFECT YOUR BREW IN ANY WAY.

                                                                                                                STEP 2 : Making your brew

1.  Place the MALT mix container in warm water for about 15 minutes. This will soften the mix so it is easier to pour and mixes better  with the water. Do not use very hot water as you risk damaging the re-usable container. While this is softening you can adhere the Thermometer to your FERMENTER. Peel off the backing on the Thermometer and place above the tap about midway up the FERMENTER. You can now also push the Grommet into the small hole on the Lid.

2. After about 15 minutes open the MALT mix container.

3. Pour the MALT mix into you sterilised FERMENTER. Rinse out any MALT mix still in the container with warm/hot water and pour this into your FERMENTER.

4. As each beer type is different and requires different quantities of ingredients look at the label attached to the MALT  mix container for the quantities of the “other” ingredients eg. water, sugar, hops etc.

5.  Pour into your FERMENTER clean, hot water and add your Dextrose (Brewing sugar) to the required amount. Using the long Brewers Spoon stir the mix until all of the ingredients appear to be dissolved. Add clean, cold tap water to top up to the required amount for your particular beer mix (usually close to about 95% full in the  FERMENTER). Screw the Lid of your FERMENTER on and insert the Airlock into the Grommet. Half fill the Airlock with water to prevent bacteria getting into your beer mix. Check the temperature and wait until the temperature is below 25° C. Now open the beer yeast sachet, unscrew your FERMENTERS Lid, pour in the yeast and give it a gentle stir. Screw on the Lid tightly so that the rubber seal under the Lid is air tight against the top of your FERMENTER.

NOTE: Water in the Airlock stops bacteria getting into your “Wort” while allowing excess gases to escape during the fermenting stages. It may be necessary to top up the Airlock with more water from time to time to prevent it from drying out. As Yeast is light sensitive it is best practice to let your brew ferment in a darkened room.

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STEP 3 : FERMENTATION

Fermentation is the process where Yeast converts the glucose (sugars) in the liquid (the Wort) into ethyl alcohol and carbon dioxide gas giving your brew its alcohol and carbonation. Every beer pouch has a label which indicates the ideal fermentation temperature for that particular beer type. Though not critical you should try to maintain as close as possible the correct temperature. Leave your FERMENTER (away from bright light) now for about 10 days and then check the Specific Gravity using the Hydrometer. You may also have an indication the Fermentation has stopped if you no longer see any bubbles coming from inside the Airlock. At this time the Specific Gravity should be the same or just below the FINAL SPECIFIC GRAVITY indicated on the beer pouch label.

If the Specific Gravity is not the same or just below the FINAL Specific Gravity is not at the required level then leave the Wort to continue fermenting for a little longer. Check the Specific Gravity each day after this until the correct level is reached.

Checking Your Gravity

The Specific Gravity specific could begin to drop during the fermentation , this is natural and you have no need to test it.  You do not want want your brew to be exposed to any possible contamination so try not to remove the Lid. Every time you unseal the airlock contamination can  occur. Use the tap instead.

To check your Final Specific Gravity;  Use the tap to put some of the Wort from your FERMENTER into the test tube (You have already removed the cushioning sponge from inside the top and bottom of the Hydrometers storage container/test tube AND you have already cleaned it ! right ? ). Fill the test tube to about 35mm from the top. Expect a little spillage so do this over a basin or sink.

Place the hydrometer in the liquid and give it a slight twirl with your fingers to make sure it is not sticking to the sides of the tube. Make sure you are holding the tube on a flat surface. Now take a reading which should be around the Specific Gravity (SG)) printed on the beer pouch label. After you finish discard the liquid. DO NOT POUR THIS BACK INTO YOUR FERMENTER AS IT COULD CONTAMINATE YOUR BREW.

HINT: If you want to know the Alcohol by Volume (ABV) of your final beer then take a first reading of the Specific Gravity(Origianl Gravity or OG) BEFORE you added the Yeast and before fermentation. Write it down and once you have taken the Final Specific Gravity (FG) reading use the formula below to work out the ABV of your beer.

(OG – FG) x 131.25 = ABV% (Alcohol content in your brew).

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STEP 4 : FILLING & BOTTLING

NOTE: Before bottling you need to “clarify” your brew.

Remove the Fermenters Lid and pour in the contents of the FININGS sachet. Gently stir just once or twice to evenly disperse the FININGS. Over stirring will bring up any sediment from the bottom so do this carefully. Replace the Lid and wait about 24 hours before final priming and bottling.  The FININGS help to make your brew crystal clear.

Your brew has been fermenting for some time now and you may have forgotten the first rule in successful beer making; Let me remind you! Cleanliness and Sanitation. Prior to bottling your brew you will need to clean and sanitise everything that will come in contact with your brew.

1.  Fill a clean sink or large container with 5 Ltrs. of clean, cold water and stir in one sachet of the Cleaner/Detergent powder. Place  the bottles, caps and syphon tube in the liquid and clean everything. Use the bottle brush to clean inside the bottles.  Once everything is clean rinse thoroughly and place on a clean cloth. Empty your sink or large container.

2.   Refill your sink or large container with 5 litres of clean, cold water and stir in the contents from the Steriliser sachet. Now soak all of the bottles, caps, syphon tube in the sanitiser. Leave everything in the liquid for about 5 minutes. After this time remove everything and sit them on a clean cloth. DO NOT RINSE THESE AS THE STERILISER WILL NOT HARM YOUR BREW.

3.  You can “prime” your beer for better carbonation prior  to bottling in two ways. First you can add a dose of priming sugar to your brew in your FERMENTER. Mix 160-230g of priming sugar (Dextrose) with two cups of hot water and boil for a few minutes (this sterilises the Dextrose), add this to the Fermenter and GENTLY stir it in (you do not  want to stir up the sediment in the bottom of your Fementer so do it carefully). Replace the Lid on your Fermenter. This will cause a small, controlled fermentation in the bottle. The CO2 released from this process will carbonate the beer. This is less troublesome than the second method which is to place two teaspoons of priming sugar in each bottle just before filling the bottle.

4.   Ready to bottle; push the syphon tube into the tap tightly. Turn on the tap. The valve at the bottom of the Syphon tube  should prevent any of your brew dripping. Lift up your bottle so that the syphon tube goes into the bottle. When the syphon tubes valve at the bottom touches the bottom of the bottle the brew will flow. Careful not to over fill the bottles. Fill to about 40mm from the top. Screw on the cap tightly and your done. Repeat until all of your bottles are filled and capped.

Store your bottles in a cool, dark location. Beer bottles are Amber coloured to prevent light from damaging the brew. Store for at least 3 weeks. The longer the storage the more subtle and flavoursome your brew will be. You can store your brew for many months or even years and it just keeps getting better. It`s up to you to try tasting at various time frames. When you find the taste you like you know how long you need to age the next batch of brew you make. ENJOY !!

HINT: When priming your brew you can vary the quantity of priming sugar (Dextrose) to suit your own individual taste. Keep a record of the quantity you use for your first brew so you can vary this to your taste with your next brew. DO NOT PUT MORE PRIMING SUGAR THAN WHAT IS RECOMMENDED AS THE BOTTLE COULD BURST UNDER PRESSURE.  ENJOY !!