ESSENTIAL EQUIPMENT TO MAKE 40 PINTS OF BEER

25 litre Bucket with Lid
Syphon and ‘U’ Tube
Barrel with pressure release valve or 23 x 1 litre Green or Brown PET Bottles & Caps
Samson’s, Burton Bridge or Cordon Brew Gold Seal Beer Kit
Malt or Sugar for the above
Steriliser

In addition we strongly recommend a Hydrometer and Thermometer.

Over the years we have started many people in the art of beer making.
It is not a science,
you don’t need a degree.

It’s easy, provided you follow the instructions, and it can be great fun.
“What’s needed?” is normally the first question we are asked.

Samson’s: This has 1.8 kilos of top quality malt which will need 1 kilo of dried malt, brewing sugar or granulated sugar adding to it, plus water and will make 40 pints. Types available are Traditional Bitter, Yorkshire Bitter, Scottish Export, Black Country Mild, Irish Stout, Strong Ale, Newkie Brown or Pilsburg Lager.

Burton Bridge: This has 1.8 kilos of top quality malt, and the recipes have been created to match this award winning brewery who make their beer in Burton-on-Trent. Types available are Bitter, Extra Strong Bitter (30 pints), Summer Ale and Porter. Needs 1 kilo of dried malt extract, brewing sugar or granulated sugar, plus sugar. Makes 40 pints except the Extra Strong Bitter.

Cordon Brew: This has 1.5 kilos of top quality malt which again will need 1 kilo of dried malt, brewing sugar or granulated sugar adding to it, plus water, and will make 40 pints. Types available are Burton Export Bitter, Burton XXXX Bitter, Midland Mild, Irish Stout and Continental Lager.

WHAT DO I DO?

The two most important aspects of beer making is to remember everything that comes in contact with the beer needs to be cleaned and sterilised. Secondly to maintain a constant temperature between 22-27?C (71-81?F). It is much better to be cool and constant than hot one minute and cold the next. Airing cupboards are definitely no, no’s.

STEPS TO MAKING A GOOD BEER (follow the instructions!)

1. Clean and sterilise all equipment.
2. Stand the can of malt in boiling water, and then add this to the bucket. Add the malt, brewing sugar, or sugar and then add boiling water. Top up with cold water, and stir well.
3. Add the yeast sachet. Replace the lid, leave to ferment, watching closely the temperature. The yeast will turn the malt (and sugars) into alcohol. Carbon dioxide is given off while this is happening and will escape around the sides of the lid.
4. Once fermentation has been completed the beer can have finings, creamy top or hop extract added.
5. The beer can now be syphoned off either into bottles or a pressure barrel.
6. Priming sugar is now added (this is designed to give the beer some “carbonation”), and the appropriate tops put on. Leave in a warm place (the additional priming sugar which is added will create carbonation when the yeast converts it to alcohol) for 3 days.
7. Transfer the bottles or barrels to a cool place for the beer to clear. This usually takes 2-4 weeks.

HOW LONG WILL IT TAKE BEFORE I CAN DRINK IT?

We normally recommend 5-7 days for the first stage of fermentation (when it’s in the bucket), this depends on the temperature. Once transferred to bottles or a barrel the beer will take about 3 weeks to clear (less time in bottles). Once it’s clear it is ready to drink.

HOW LONG WILL IT TAKE TO MAKE?

If it’s new to you, the whole process will normally take about 1½ hours if you are using a pressure barrel and 2 hours if using bottles. However once you are used to it we would normally expect it to take no more than an hour.

WHAT SPACE DO I NEED?

Approximately 600mm (24”) x 600mm (24”) is all that is needed to make 40 pints of beer.

Cellars also have simple instruction guides to making Liqueurs. If you would like details of any of these please contact us at sales@homebrewwales.co.uk. We aim to make your new hobby both financially rewarding and great fun.

What size of kit do you want? 6 bottle or 30 bottle?

The two most important aspects of making wine is to remember everything that comes into contact with the wine should be cleaned and sterilised. Secondly to maintain a constant temperature between 21-26?C (69-79?F). It is much better to be on the cool side and constant, than hot one minute and cold the next. Airing cupboards are definitely no, no’s.

STEPS TO MAKING A GOOD WINE (follow the instructions!)

1. Clean and sterilise all equipment.
2. Add the concentrate (and with some kits sugar) and water to the fermenter.
3. Add the yeast sachet and leave to ferment watching the temperature. The yeast will turn the grape juice (and sugar) into alcohol. Carbon dioxide is given off whilst this is happening and you will see bubbles coming through your airlock.
4. Once fermentation has been completed the wine is stabilised (to prevent any re-fermentations) and finings are added (to clear the wine).
5. The wine can then be syphoned of the sediment and transferred into bottles.
6. The bottles need to be either “corked” (there are several corking devices available) or sealed with plastic stoppers (not very good if keeping wine more than 6 weeks). Shrink tops and labels can then be added.

Leave the wine if you can to mature and enjoy it!!

HOW LONG BEFORE I CAN DRINK IT?

Solomon Grundy Gold: This will usually take 7-10 days to ferment and clear. We recommend drinking fairly soon after making. It does help if the wine to mature if left for a few weeks but this is not essential.

House of Beaverdale: This usually takes 10-15 days to ferment, and a further week to clear. Again the wine can be drunk immediately but we recommend ageing it for anything up to 12 months. The time you will leave it will depend very much on your stocks. So get plenty built up. The reds benefit more than the whites with ageing.

HOW LONG WILL THIS TAKE TO MAKE?

As it’s new to you it will probably take in all 2 hours for your first batch. However, once you are used to it we normally say 1 hour is about the maximum amount of time needed. We would also point out, bar the bottling side, it takes just as long to make 6 bottles as it does to make 30 bottles, so we strongly recommend you make the larger quantity. After all 6 bottles doesn’t go very far!!

WHAT SPACE DO I NEED?

Approximately 600mm (24”) x 600mm (24”) is all that’s needed to make 30 bottles of wine – no space at all.

Cellars also have simple instruction guides to making Beer and Liqueurs. If you would like details of any of these please contact us at sales@homebrewwales.co.uk. We aim to make to make your new hobby both financially rewarding and great fun.

Over the years we have started many people in the art of wine making.
It is not a science,
you don’t need a degree.

It’s easy, provided you follow the instructions, and it can be great fun.
“What’s needed?” is normally the first question we are asked.