It's Time to Start Brewing

The first thing to do when starting to brew your beer is to clean and sterilise all the implements you will use during the preparation. This includes all of the sink. I always use boiling water out of the kettle and slowly pour it over everything. I have already described how to sterilise the brewing container in another post but it basically involves touching every surface inside the container with boiling water. Now that sterilisation is complete its time to start brewing.

To start with, you can put the brewing concentrate in hot water. This helps it pour most easily when you get to that stage. 
Have everything ready and nearby including the sugar etc. Have clean hands.
Pour about two kettle fills of hot water (not boiling) into the fermenting container. 
Open the brewing concentrate with a can opener and pour in the concentrate. Using a spatula can help or adding hot water can remove most of the material from the can.
If using a 1.7kg concentrate add about 1kg of sugar. (the instructions should be on the back of the can).
Give it a good stir with a long spoon until it all dissolves. 
Do not add the yeast yet as it will die. 
Add cold water to the container until you reach 23 litres. 
Check the temperature. If the temp is above 26 degrees try adding some ice cubes until it drops. If you add the yeast when it’s too hot it will work it will produce off flavours in the beer. Below 18 deg for an ale yeast is too cold and it will lay dormant. (Most beer concentrated come with an ale yeast).
Once you add the yeast give it a good stir and put the lid on and the air lock. Put it in a cool place out of the way. In a day or two you should start to hear the fermenter bubbling slowly. This should continue for a few days then slow. The main fermentation should take between one and two weeks. Without a hydrometer, it’s a bit hard to tell when to bottle your beer. A good rule of thumb is a few days without hearing the airlock bubble.