BREWING STEP 4: COOLING
Partly fill your sink with water and turn it into an ice bath by adding ice or ice packs to
the water.
Place the pot in this ice bath. The liquid must be cooled to 21°C quickly. At this point it
is also crucial that the materials coming into contact with your wort are clean.
FERMENTATION
Rinse your fermentation bottle with the remaining cleaning agent; make sure that the
sieve and funnel have been rinsed and left to dry on kitchen paper or a clean towel.
Place the sieve over your funnel and pour the cooled liquid (wort) through the funnel
into the fermentation bottle. When there are 4 litres of liquid the carboy will be filled
to around 7 cm below the handle. Do not fill it beyond this point. If you have too little
liquid, you can top it up with clean water (cold-lukewarm).
Open the packet of yeast and pour all of it into the fermentation bottle. We call this
'inoculating the wort'.
Rinse the silicone stopper and airlock with the cleaning agent. Assemble it again and
fill with the cleaning agent up to the mark. Put the airlock in the opening of the silicone
stopper and put the stopper in the opening of the bottle.
Carefully place your beer in a dark place; the room temperature should ideally be as
stable as possible and around 20°C. If you do not have a dark room at the right tem-
perature, you can also cover your bottle to protect it from light. Too much light can give
beer a lightstruck flavour i.e. a really bad taste.
Most of the fermentation process will be over after two or three days; you will notice
that the bubbling in the airlock is reduced. Your beer will probably look much cloudier
and you will see foam on top.
Leave your beer at room temperature in a dark place for another two to three weeks
until it comes time to bottle it. You will need bottles for this. You can use some old
swing-top bottles and clean them with the cleaning agent or you can order the com-
plementary Beer Bottle Kit, which contains new bottles, a crown capper and crown caps
from www.Brouwland.com.
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