Basic instructions for Beer making

  • Sterilise your fermenter and all equipment you will be using for the process with Mangrove Jacks two part sterilser and cleaner system.  We also highly recommend Pink stain remover, sometimes know as neo pink.
  •  Put a litre or two of boiling water into your fermenter and then add your recommended sugar pack (This will be a combination of malt, corn syrup and dextrose, depending on which beer you’ve chosen) and stir well.
  • Then add the contents of your tin or pouch and continue to stir until well combined.
  • Fill to the 23 litre mark with cold tap water. Keep your eye on the temp as you’re filling your fermenter as you want it to be the ideal temperature before adding your yeast. This is between 24 and 28 degrees. There’s detailed information about temp and yeast on the FAQ page on our website.
  • Once your satisfied with the temp add your yeast and stir well.
  • Seal up with a wet lid and the airlock that has been half filled with tap water.
  • Get a nice tight seal as this will ensure that no germs can get in and the gasses that are produced will escape through the airlock. Wetting the inside of the lid thoroughly at this stage will always help.
  • After 1 week of storing your beer at a constant temp of 26 degrees you can test it using your hydrometer. If its been cooler it may take longer and if its warmer it may finish earlier.
  • The reading to expect will vary depending on which sugar combination you’ve added. Talk to us about this. When you’ve got a stable reading, the same two days in a row, your beer is most likely ready to be bottled. See on our website FAQ pages about exploding bottles.
  •  Sterilise your bottles and bottling tube before use. Place the  recommended carbonation drop into the bottle and fill to the top.
  •  Cap your bottles, give them a quick turn up side down and then store upright in a warm stable area for at least 3 weeks before chilling and sampling.