Beer kit brewing kit malt extract hopped with yeast brewing beer brewing package for 23l premium varieties selection
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23L HOMEMADE BEER + YEAST Brewing kit different varieties A set to make 23 liters of delicious homemade beer
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- 23L HOMEMADE BEER + YEAST Brewing kit different varieties A set to make 23 liters of delicious homemade beer
- The composition of the set: hop malt extract, hybrid yeast 7g
- The beer recipe was developed by German specialists
- It is a beer created specifically for the market in Germany, Austria and Switzerland
- You have the opportunity to try out the craftsmanship of western brewers
- The kit contains top-fermenting hybrid yeast
- This yeast produces clean flavor profiles at temperatures below 18 degrees
- They even ferment at 13 degrees
- It should be noted that the lower the temperature, the longer the fermentation time
- A method of preparation: All elements used for fermentation should be washed and disinfected
- The yeast from the kit should be hydrated in 100 ml of boiled and chilled water (30+/-3°C)
- Wait about 30 minutes
- The container with the concentrate should be placed in a pot of hot water to liquefy it
- Pour 2 liters of water into the pot and dissolve 1 kg of sugar in it (preferably glucose, ideally unground malt concentrate)
- Heat and dissolve the ingredients thoroughly by stirring
- Pour the whole thing into the fermentation tank and top up to 23 liters with cold water so that the temperature of the wort is 18-22°C
- Add the previously hydrated yeast
- Stir very thoroughly for 1-2 minutes to aerate the wort
- Close the fermentation container tightly
- Place a fermentation tube filled with water in the lid of the container (cork)
- Fermentation usually takes 6-10 days
- At lower temperatures the fermentation time may be longer
- To determine whether fermentation is complete, first observe that no gas is coming out of the fermentation tube
- If the liquid levels in the tube are not level and the lid of the container is bulging, fermentation is probably still in progress
- If there are no signs of excess pressure in the container, fermentation is considered complete
- We can also use a sugar meter
- Beer can be poured into another container from above the sediment and left for a few days "for silent fermentation"
- After this time, the beer is bottled into washed, disinfected bottles, with approximately 4 g of sugar (glucose) added per 0.5 liters of beer in order to carbonate it in the bottle (secondary fermentation). we cut
- The added sugar (glucose) should be dissolved by tilting the bottle several times
- Store at 18-22 degrees Celsius for the first 3-5 days
- It is then best to let the beer mature at a temperature of 14-18 degrees Celsius in a dark room
- Shelf life up to 2-3 years!!
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