Homebrewing– Option 1: Malt Extract Syrup Continued
Bottling/Kegging Day:
Step 19
: Wash, sanitize all beer bottles and place in a
FastRack24
. Also sanitize
Hose,
Hose Barb
and
Hose Clamp
Step 20:
Prepare priming solution
Step 21:
Add priming solution to
FastFerment
and stir gently
Step 22:
Wait for sediment to settle for 15 - 30 minutes before proceeding
Step 23:
Attach the
Filling Hose Attachment
Step 24:
Put
Hose Clamp
on the
Hose
and make sure it is closed. Then open the
Union Valve
to
start filling beer into bottles. Try to minimize the exposure to the air. Fill the bottles
so that the wine is about 1”(2.54cm) from the top and cap
Step 25:
Clean
FastFerment
and other equipment
Step 26:
Place bottles in a room-temperature area and let them sit to allow carbonation
to take place
Step 27:
Wait 2 - 3 weeks. Cool beers and crack one open with a friend!
Homebrewing– Option 2: Brew-in-a-Bag
Brew Day (Follow Instructions on Ingredient Kit):
Step 1
: Clean and assemble
FastFerment
Step 2:
Perform a leak test (use water) and when successful, sanitize all equipment
Step 3:
Gather ingredients purchased from your favorite homebrew shop
Step 4:
Line boiling pot with a grain bag
Step 5:
Fill boiling pot with water (you will be mashing with the full volume of water)
Step 6:
Heat your water to 1° more than the target mash temperature of the recipe to allow
for cooling caused by the grain addition
There’s a Brewing video - www.FastBrewing.com
EN
A typical 5-gallon batch requires two cases (48) of 12oz (355ml) bottles for bottling
20
Homebrewing– Option 2: Brew-in-a-Bag Continued
Step 7:
Add grain to pot and stir the mash very gently until the grains are submerged and
wet (if the temperature has cooled significantly during the previous step, add more
heat to bring wort back to the desired temperature)
Step 8:
Put the lid on and leave it according to the mash schedule
Step 9:
After the waiting period, lift the bag from the wort slowly and allow it to drain
(hold it close to the beer’s surface to eliminate splashing and introducing air)
Step 10:
Bring wort to a boil
Step 11:
Keep on a rolling boil for 1 hour. Begin adding hops according to provided schedule
Step 12:
Once the hour is up, it is time to chill the wort. Attach chiller to a cold water source
and cool wort. Cool until wort has reached pitching temperature 65-90°F (18-32°C)
Step 13:
Take hydrometer reading and record
Step 14:
Re - hydrate yeast
Step 15:
Add wort into
FastFerment
and then add yeast
Fermentation
:
Step 16
: Seal the lid tight and place
FastFerment
on
Wall Mounts
or the optional
Stand
accessory. Leave undisturbed for duration of primary fermentation (time varies
depending on the type of beer)
Step 17:
Once primary fermentation is complete, close the
Union Valve
, remove and empty
the contents of the
Collection Ball
Step 18:
Sanitize and clean the
Collection Ball
before reattaching (at this point you should
also remove the mash bag if you are using one)
Depending on the type of beer, choose a location that has a stable temperature.
If brewing Ale, room temperature is fine 65-70°F (18-21°C)
There is the option to harvest the yeast for reuse. Check out page 30-31 for Tips!
There’s a Brewing video - www.FastBrewing.com
EN
21
Homebrewing– Option 2: Brew-in-a-Bag Continued
Step 19:
After re-attaching the
Collection Ball
, re-open the
Union Valve
Step 20:
Allow brew to sit for the remainder of secondary fermentation (times vary)
Step 21:
When secondary fermentation is complete, turn off the
Union Valve
and remove the
Collection Ball
to discard the contents
Step 22:
Your beer is now ready to bottle!
Bottling/Kegging Day:
Step 23:
Wash, sanitize all beer bottles and place in a
FastRack24
. Also sanitize
Hose,
Hose Barb
and
Hose Clamp
Step 24:
Prepare priming solution
Step 25:
Add priming solution to
FastFerment
and stir gently
Step 26:
Wait for sediment to settle for 15-30 minutes before proceeding
Step 27:
Attach the
Filling Hose Attachment
and the
Filling Hose
Step 28:
Siphon beer into bottles leaving 1”(2.54cm) of space from the top and the cap
Step 29:
Clean
FastFerment
and other equipment
Step 30:
Let bottles sit in a room-temperature area and allow carbonation to take place
Step 31:
Wait 2 - 3 weeks. Cool Beers and crack one open with a friend!
Homebrewing– Option 3: All- Grain
Brew Day (Follow Instructions on Ingredient Kit):
Step 1
: Clean and assemble
FastFerment
Step 2:
Perform a leak test (use water) and when successful, sanitize all equipment
Step 3:
Gather ingredients purchased from your favorite homebrew shop
Step 4:
In a Mashtun, steep your milled grain in hot water 152
o
F (67
o
C)
Step 5:
Steep for one hour and pour into a boiling pot
You may re-add this wort through the Mashtun to get out more sugar
or run new water through sugar and pour into boiling pot
There’s a Brewing video - www.FastBrewing.com
EN
22
Homebrewing– Option 3: All- Grain Continued
Brew Day (Follow Instructions on Ingredient Kit):
Step 6:
Take a sample of the wort and record a hydrometer reading
Step 7:
Bring wort to a boil
Step 8:
Keep on a rolling boil for 1 hour then begin adding hops according to brew schedule
Step 9:
Once the hour is up, it is time to chill the wort. Attach chiller to a cold water source
and cool the wort. Cool until wort reaches pitching temp. 65-90°F (18-32 °C)
Step 10:
Take hydrometer reading and record
Step 11:
Re-hydrate yeast
Step 12:
Add wort into
FastFerment
and then add yeast
Fermentation:
Step 13:
Seal the lid tight and place
FastFerment
on the
Wall Mounts
or the optional stand
accessory. (Leave undisturbed for duration of primary fermentation. Time varies
depending on type of beer)
Step 14:
Once primary fermentation is complete, close the
Union Valve
, remove and empty
the contents of the
Collection Ball
Step 15:
Sanitize and clean the
Collection Ball
before reattaching (at this point you should
also remove the mash bag if you are using one)
You have the option of sealing the lid and gently shaking the conical to aerate
the wort for the yeast to grow or stirring vigorously
Depending on the type of beer, choose a location that has a stable temperature.
If brewing Ale - room temperature is good 65-70°F (18-21°C)
There is the option to harvest the yeast for reuse. Check out page 30-31 for Tips!
There’s a Brewing video - www.FastBrewing.com
EN
23
