Young's Harvest Beers — Brewing Instructions

These instructions cover the Young's Harvest Barley Wine and the wider Young's Harvest range. Browse all Beer Kits in our store.

Equipment You'll Need

Step 1: Warm the Can

Stand the unopened can in hot water for 10 minutes. This is particularly helpful in cold weather as it makes pouring the contents much easier.

Step 2: Empty the Can

Pour the contents of the can into your sanitised brewing vessel. Rinse out the can with hot water to make sure all the contents are used.

Step 3: Add Sugar & Water

Follow the instructions for your specific beer style below.

Bitter, Lager, Mild

Dissolve 1kg (2.2lbs) of white sugar into 6 pints of hot water and pour into the brewing vessel. Top up to 5 gallons (40 pints) with cold water. For a stronger Ale, follow the same instructions but only top up to 3.75 gallons (30 pints).

Stout

Dissolve 1kg (2.2lbs) of white sugar into 8 pints of hot water and pour into the brewing vessel. Top up to 3.75 gallons (30 pints) with cold water.

Yorkshire Bitter, Scottish Heavy, Pilsner Lager

Dissolve 1.5kg (3.3lbs) of white sugar into 8 pints of hot water and pour into the brewing vessel. Top up to 5 gallons (40 pints) with cold water.

Barley Wine

Dissolve 1kg (2.2lbs) of white sugar into 6 pints of hot water and pour into the brewing vessel. Top up to 3 gallons (24 pints) with cold water.

Step 4: Add the Yeast

Sprinkle the brewing yeast provided onto the prepared mixture — the temperature should be 20–25°C (68–77°F). Loosely fit the lid of the brewing vessel.

Step 5: Ferment

Stand the container in a warm place where an even temperature can be maintained (65–75°F / 18–24°C) and leave until fermentation is complete. This will take between 5–10 days. In winter, use a heat belt to maintain an even temperature.

Step 6: Check Fermentation is Complete

It is important to confirm fermentation has finished to avoid the risk of bottles bursting under pressure. Check all three of the following:

  • Bubbles have stopped rising to the surface.
  • The beer has lost its sweetness.
  • The specific gravity (tested using a hydrometer) is between 1.000 – 1.006.

Step 7: Bottle or Barrel

Bottling: Add ½ level teaspoon of sugar into each sanitised pint bottle. Using your syphon kit, transfer the beer into bottles leaving a 2 inch (5cm) space at the top. Be careful not to disturb the sediment at the bottom of the fermenter. Do not exceed the recommended amount of sugar.

⚠️ Caution: Use only bottles with a pressure-type closure.

Barrelling: When using a pressure barrel, add only 2oz of sugar to the full 40 pints (5 gallons).

Step 8: Condition & Store

Seal bottles or barrel and store at room temperature for about 7 days, then move to a cool place for storage. Your beer will be ready to drink when clear — remember that the taste improves with maturity.

Hints & Tips

  • Always sanitise all equipment before use — we recommend Harris SureSan No Rinse Sanitiser.
  • In winter, use a heat belt or heater tray to maintain an even fermentation temperature.
  • Always confirm fermentation is complete before bottling — a hydrometer is the most accurate guide.
  • Use only pressure-type bottles, preferably beer bottles such as amber glass beer bottles.
  • When serving, pour carefully to avoid disturbing the sediment at the bottom of the bottle. Pouring into a jug first can help.
  • Beer takes longer to clear in a pressure barrel. To speed up clearing, add a sachet of Young's Beer Finings.

Browse Our Beer Range

Explore our full Beer Kits range, including Ale Beer Kits, Bitter Beer Kits, Stout & Porter Beer Kits, and Beer Starter Kits.