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Mix the Wort and Pitch the Yeast:

The normal beer recipe is 5 gallons and the no boil kit Brew House kit from RJ Spagnols makes 6 gallons. A 6.5 gallon primary fermenter will work fine for a 5 gallon batch but you will need the larger 7.9 gallon for a 6 gallon batch. Hint: Buying a 7.9 gallon primary in the beginning will allow you to make both 5 & 6 gallon batches!

If you are making a traditional kit like the Brewers Best that requires boiling of the wort skip to step #10.

  • All equipment that touches your wort and beer from this point forward needs to be sanitized first!!!
  • Please record the beer style you are making, the number (date code) from the label on the box, and the date code from the yeast package. If you have any questions about your beer kit, we will need this information.
  • Place the primary fermenter in a location that will keep the bucket from moving or ask someone to hold the bucket.
  • Add contents of package #1 to the sanitized primary fermenter. NOTE: Package #1 contains a pH adjuster and essential. If it is omitted the finished beer will not taste good. Do not make the kit without it.
  • Add 8 liters (1.8 Imp. gallons) of room-temperature water (18-23°C [65-75°F]).
  • The spout at the top of the box allows for easy pouring. Secure bag spout into box top.
  • Place box upright and remove cap. Tilt box and pour wort into primary fermenter and verify the total volume is 23 Liters/6 gallons. Stir vigorously for one minute.
  • Take and record specific gravity (S.G.) now.
  • Sprinkle yeast on the surface- Do not stir just put on the sanitized cover and add an airlock filled halfway with water.
  • Now you are ready to transfer your cooled wort from the brew pot to the primary fermenter. I prefer a siphon to transfer the wort in order to leave a large amount of the solids behind. It is not absolutely necessary to strain all the solids out at this stage but will help with having fewer solids in the primary fermenter which is called trub .
  • Top off the primary fermenter with cool water to the 5 gallon level. The ideal temperature of your wort at this stage should be 70-75 degrees. Stir the wort very vigorously now so that there is plenty of oxygen mixed in for the yeast to work quickly. The faster the yeast starts to ferment the less chance of off flavors to develop.
  • Using your sanitized hydrometer and test jar take a starting specific gravity reading of your wort and record on your recipe/log sheet.
  • Add your yeast by sprinkling dry yeast on top of the wort or pour in your liquid yeast. Do not stir at this point just put on the sanitized cover and add an airlock filled halfway with water.

We'll talk more about two-stage fermentation in our next lesson.

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