Brewing Kits $70.00

($70 if sold separately)

1. Carboy/Fermenter - 5 gallon 20.00

Used for holding beer during the fermentation stage.

2. Blow-Off Tube 1.20

Used with the stopper to expel foam and C02 from the fermenter.

3. Airlock .90

For allowing the release of CO2 gas during fermentation. To use: place in the stopper hole, place the stopper on the fermenter, remove the cap and half fill with water, replace the cap.

4. Stopper .90

Seals the fermenter and holds the airlock.

5. Plastic Bucket & Lid -6 gallon 12.00

Used to hold beer prior to bottling and for adding priming sugar. May also be used as a fermenter.

6. Racking Cane 1.99

Used to siphon from the fermenter. The tip prevents the yeast sediment from being drawn into the siphon.

7. Racking Tube -6 feet 2.40

Attaches to the racking cane and/or the bottle filler for easy siphoning from the fermenter to the bucket or from the bucket to the bottles.

8. Bottle Filler 3.49

Plastic tube with a pressure valve. To use: attach to the racking tube, start the siphon, open the bottle filler valve by pressing it to the bottom of your bottles. Bottles fill from the bottom. Stop the flow of beer by raising the bottle filler.

9. Funnel -8 inch 4.00

Used to get water and beer mix into the fermenter.

10. Thermometer 5.49

For taking the temperature of your beer. Beer must be below 80º prior to adding yeast.

11. Double Scale Hydrometer 5.49

For determining alcohol levels and to test fermentation. To use: place a sample of your beer in a tall flask, jar, or glass. Float the hydrometer in the sample. Using the gravity scale on the hydrometer, read where the scale intersects the surface level of the liquid. Take a reading before and after fermentation. Use the adjacent formula to determine alcohol percentage. Gravity levels tell the story of your beer style and fermentation. Recording these levels and other specifics about your beer help in recreating or improving your brewing methods.

Formula For Finding Alcohol Levels

Example

Starting Gravity 1.045

Minus

Finishing Gravity -1.010

= Gravity .035

Times

105

= Alcohol Percentage 3.7%

12. Wing Capper 15.95

Crimps crown caps. To use: put a cap onto the bottle top, place wing capper onto cap with the capper arms in the up position. Press down on the capper handles while also pressing down on the bottle to seal. Use caution when sealing. Too much force will break the bottle necks.

13. Caps - 200 ea 3.00

Crown caps are crimped onto your beer bottles to ensure a tight seal and captures carbonation. Use only pry off type bottles, twist off bottles are not recommended.

14. Priming Sugar - 1 pound 1.19

Used for adding carbonation to beer before bottling. Use 3/4 cup to carbonate 5 gallons of beer.

How to Siphon

To siphon, place the vessel you are siphoning into, lower than the vessel you are siphoning from. Fit the 6 foot racking tube into the bent end of the racking cane. Fill the cane and tube with water and hold your finger over the end of the racking tube. Quickly put the end of the racking cane into the vessel you are siphoning from and the otherend into the vessel you are siphoning into. Release your finger from the racking tube. This should get the siphon started.

Other Recommended Equipment:

Kettle-4 or 5 gallon is best

Carboy Brush

Bottles-55 of 12oz or 27 of 22oz

Bottle Washer

Spigot for bottling bucket

Making Beer Made Easy

1. Sanitize your Fermenter(5 gal Carboy) with a solution of 2 Tbsps of household bleach to 5 gallons of cold water. Rinse thoroughly with hot water. Be Clean: It is important to keep any containers, siphoning tubes, bottles, caps, etc., clean and sanitized to create a successful batch of beer. Use the sanitizing solution in step 1 to soak anything that will come in contact with your beer. Then rinse thoroughly.

2. Heat 1 1/2 gallons of water in a stock pot. Add the canned Kit Beer and 3 lbs. of dry malt extract and bring to a boil for 15 minutes. Watch the stock pot to avoid boil-overs.

3. Use your funnel to add 2 gallons of cold water to your Fermenter. Pour in the sweet liquid you just boiled. Add more cold water, enough to make 5 gallons. Cover and let cool to 78º.

4. After the beer has cooled, you are ready to add the yeast. In a separate bowl, sprinkle a packet of yeast on 1/2 cup of warm water(again 78º). Let it sit for 15 minutes, covered, then add it to the cooled Fermenter. Cover the Fermenter with the stopper and shake briefly.

5. Within the next 24 hours the yeast and beer will begin to ferment causing gas and foam to be released through the airlock. Seal the Fermenter using a rubber stopper and the blow-off tube(3 ft. of flexible tubing) and let the foam blow off into a quart jar(see Figure 1), when it slows, replace the blow-off tube with the airlock. Let the Fermenter sit at room temperature in a dark place. Fermentation will last anywhere from 2 to 10 days depending on your beer type. Note: Add a cup of water to the blow-off jar to create an airlock for the blow-off tube.

6. When the bubbles stop coming from the airlock, the fermentation is complete. After a week, the yeast will slowly settle to the bottom of the Fermenter. Congratulations, you've created Beer. You're ready to begin bottling. Siphon your new beer out of the Fermenter into the plastic bucket leaving behind the sediment at the bottom. Note: See the siphon instructions on the reverse side.

7. Bring to boil 2 cups of water in a sauce pan with 3/4 cup of corn sugar. Stir this mixture gently into your new beer. Siphon your beer into clean sanitized bottles using the bottle filler. Note: Follow the siphon instructions as before, but add the bottle filler to the other end of your racking tube. Sterilize your bottle caps by boiling them in 2 cups of water for 2 minutes, then drain. Cap each bottle after filling. Now comes the hard part, letting your beer age. Store your bottles at room temperature for at least 2 weeks. This allows the beer to carbonate and the yeast to settle in the bottles.

8. Refrigerate your beer then drink it. Cheers.

Recommendations For A Better Beer:

1. Secondary Fermenter: To make a clearer beer, transfer your beer into a second carboy after one week and let age. More yeast will fall out and the beer will taste better with aging.

2 Avoid Oxidation: Beer can spoil if left exposed to air. Prevent spoilage by syphoning slowly, no splashing.

3. Cool Quickly: Pre-chill the water you add to the fermenter in the refrigerator overnight. Adding cold water will quickly drop the temperature for proper fermentation. (Don't refrigerate the carboy)