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1. Remove the yeast packet from under the lid of the can
of hopped malt extract (HME), then place the unopened
can in hot tap water.
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2. Using the sanitized measuring cup, pour 4 cups of water
into your 3-quart or larger pot. Bring water to a boil, and then remove from heat.
3. Open the can of HME
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and pour it into the boiled water. If your refill includes liquid malt extract (LME), pour it
into the boiled water as well. Stir until thoroughly mixed. This mixture is called wort.
4. Fill fermenter with cold water (40-55°F or 4-12°C) to the 4-liter mark on the side.
5. Pour the wort into the fermenter, and then bring the volume of the keg to 8.5 liters by adding more cold water.
Mix vigorously with the spoon or whisk.
6. Sprinkle the entire yeast packet into the fermenter, then place the krausen kollar and lid on. Do not stir. Insert clips
into clip notches.
8L continued:
After a few days, the foam and activity will subside and your batch will appear to be
dormant. However, the yeast is still at work, slowly finishing the fermentation process.
Allow the fermentation approximately 2 weeks to ensure the process is complete, and
that the beer is well clarified and ready for bottling.
1. Remove the yeast packets from under the lids of the cans of hopped malt extract (HME), then place the unopened
cans in hot tap water.
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2. In an 8-quart or larger pot, bring 3 liters of water to a boil and then remove from heat.
3. Open the cans of HME
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and pour the contents into the boiled water. If your refill includes liquid malt extract
(LME), pour it into the boiled water as well. Stir until thoroughly mixed. This mixture is called wort.
4. Fill fermenter with cold water (40-55°F or 4-12°C) to the 8-liter mark.
5. Pour the wort into the fermenter, and then bring the volume of the fermenter to the 24-liter mark with more cold
water. Mix vigorously with the spoon or whisk.
6. Sprinkle all three yeast packets into the fermenter, then place the krausen kollar and lid on. Do not stir. Insert clips
into clip notches.
