Geordie Beer Kits Instructions

How do I brew?

  • Brewing is a four-stage process; first, you make a wort, second, you allow fermentation, third you bottle and finally let your beer mature.
  • IT IS ESSENTIAL that all your equipment is CLEAN.
  • Use a sterilising solution.
  • Useful extra equipment, besides the essential 5-gallon plastic container, plastic tubes and bottles, a hydrometer to tell you when fermentation has stopped and a syphon tube with a ‘u’ bend to help you avoid disturbing sediment.

Preparing the Wort

  • The wort is the mix of the natural ingredients from which you brew.
  • Empty the contents of the can into the plastic container and add 1kg of sugar.
  • Stir in four pints of boiling water until the mixture has dissolved.
  • Now add the rest of the water (36 pints for a 40-pint kit or 26 pints for a 30-pint kit), which should be cold this time so that you get a lukewarm solution (temperature 65°-75°F/ 18°-24° C).


  • Sprinkle the contents of the yeast sachet on the brew and stir in.
  • Cover and allow to ferment at room temperature (temperature 65°-75°F/ 18°-24°C).
  • It is important to take hydrometer readings every day and bottle once the specific gravity has been at or below 1.005 for two days.
  • Note: Fermentation time is about a week but will be longer in cold weather.


  • Put ½ a level teaspoon of sugar per pint into each bottle.
  • Without disturbing sediment, syphon off beer into bottles, leaving 1½ inches of space at the neck.
  • Screw or press caps on tightly and shake to dissolve sugar. Remember non-reusable bottles are not suitable.
  • If using a 5-gallon pressure barrel, put 2½ oz of sugar for a 40-pint kit, dissolved in about a pint of your beer, then syphon in the remainder (for 30-pint kits only use 2oz of sugar).


  • Store at room temperature for 4 days, then put in a cool place for at least 10 days, to mature and clear (3-4 weeks for barrels).
  • The beer will continue to improve for some time after these vital 10 days, so further patience will be rewarded.
  • Serving The secondary fermentation in the bottle causes a small deposit to form, so remove the caps quickly and smoothly, and then pour carefully into a large jug, leaving the sediment undisturbed in the bottle.
  • In hot weather, this is more easily accomplished if you’ve chilled your beer for up to two hours before serving.

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