Get your brew on.
This isn't a masterclass of style - just a crash intro to get your first 40 pints down the necks of you and your mates!
You have all your stuff, and a place to brew so...
*Don't let your stuff get dirty in storage! - deep cleaning is a PITA, so store it where it (at worst) will get dusty, so only a quick wash is needed!*
Get your pan(s), kettle, bucket, lid, ale kit, tin opener, paddle, tea towels (or oven gloves) - WASH YOUR HANDS and make sure the equipment is are clean.
Make up some sterilising solution (half litre is plenty, but its cheap so 1/2 cap/two litres - meh). Put the lid on the bucket , swirl it all around.
Wipe everything else (except the tea-towels/gloves and kettle) over with sterilising solution - wait for 20 mins.
Tip away sterilising solution - ready to go!
- You need to heat the tins of malt so it pours - so put the whole tins in a pan with water an heat them - take the tops off so there is no risk of explosion!
- Put the kettle (or other pan if not using a kettle on to boil).
- Once malt is warm and runny - pour it into the bucket.
- Fill each (now empty) tin with boiling (very hot) water swill it around (or stir with paddle) to dissolve remaining malt.
- Pour the hot solution into the bucket with the malt (holding with oven gloves/tea towel!)
- Add another tin full of boiling/very hot water to the bucket.
- Stir the malt solution in the bucket very, very well until the malt is dissolved. No sludge at the bottom!
- Add loads of cold water to the bucket, keep stirring and get lots of air in too.
- Make it up to 40 pints and a bit more (a pint or two) lo cover wastage/loss later
- (but less water means stronger beer, so it doesn't matter too much!)
- Sprinkle the yeast on the top, put on the lid (NOT AIR TIGHT)
- Cleanup your work area.
- Leave for a week or so (as per kit instructions)
- In the first day the bucket content will go a bit wild, then it will slow down a bit for the rest of the fermentation, and finally stop.
(the yeast is eating the sugar and making alcohol/CO2 - the yeast stops when it runs out of sugar or it gets poisoned by too much alcohol!).
About one week on and you now have a big bucket with 40 pints of very young, flat ale!
Bottling to follow!