Usual Price £8.99 - Reduced To £6.49 (Short BBE Oct 2017)
Sanitise all brewing equipment
Remove yeast from under lid and place can in hot tap water for 15 minutes to soften contents.
Fill your fermentation vessel with cold water to the 4 litre mark
Place 3 cups of water into a clean 3 litre pot bring to a boil and remove from heat then slowly stir the contents of the can into the pot. Swirl a small amount of hot tap water in the can to dissolve any remaining extract.
Carefully pour hot contents of pot into the fermenter.
Add additional cold water to the fermenter to to bring the volume to 8.5 litres
Stir vigorously with a sterilised spoon to mix well
Sprinkle in yeast then place lid on fermenter
Allow to sit for a minimum of ten days out of direct sunlight, with a consistent temperature of 20C - 24C.
Once fermentation is complete transfer to bottles or keg adding priming sugar as required.
Store out of direct sunlight, with a consistent temperature of 20C - 24C for two weeks to condition.
After two weeks, allow to settle, chill and enjoy!