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How to prepare the set:

1. Wash and disinfect equipment before use.

2. Pour the yeast from the sachet into 100 ml of boiled and cooled (30°C +/- 3°C) water. Wait at least 30 minutes.

3. Place the closed cans in hot water to better liquefy the extract.

4. Pour the contents of the cans into a pot (at least 6 liters) with warm water (approx. 2/1.5 liters) and bring to a boil.

5. Pour into the fermenter and top up with cold water to the amount indicated on the package (18-23l). The wort temperature must be 20-24°C.

6. Pour the hydrated yeast into the fermenter and mix thoroughly for about 2 minutes. to ensure good oxygenation of the wort.

7. Close the fermenter with the lid with the fermentation tube.

After fermentation, pour the beer into sterile bottles, adding about 4g of sugar/glucose per 0.5l bottle. After capping, mix thoroughly until the sugar/glucose dissolves. Leave for 3-5 days at room temperature. Then set aside in a cool and dark place for the time specified for a given type of beer. The shelf life of beer capped in this way is 2-3 years in a glass bottle.

Set composition: malts 3.4 kg, dedicated yeast 1 pc.