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Download our handy brew card to assist in recreating your desired brew.
Cascade Premium Brewing Kits
Brewer's Guide

STEP 1 - CLEANING AND STERILISATION

Mix cool water with an unscented domestic chlorinated bleach as per manufacturer's instructions.

Wash all equipment (fermenter surfaces, bottles, spoons, hydrometer etc.). There is no need for hard cleaning if the surfaces appear clean. Pay special attention to hidden areas (tap fitting screws, inside shoulder of the fermenter etc.).

Rinse with warm water, until no detergent odour remains.

STEP 2 - BREWING THE WORT

  • Immerse the unopened Cascade Premium Home Brew Extract can in hot water for 10 minutes to soften it.
  • Pour the Extract into the fermenter and add 1 kg of sugar. Use some hot water to rinse the remaining Extract from the can into the fermenter.
  • Add 2 litres of boiling water and stir or swirl until the Extract and sugar have dissolved.
  • Add 20 litres of cool tap water (or make to a volume of 23 litres) and stir thoroughly.
  • Monitor the temperature when filling, aiming for 19-26°C. This solution is known as wort.
  • Use your hydrometer to read the gravity - it should be about 1040 degrees.
  • Record the temperature, gravity, date and time on your Brew Card.
  • Proceed quickly to the next step.

STEP 3 - FERMENTATION

Sprinkle 7 grams of Cascade Yeast over the surface of the wort.

Gently stir the yeast into the surface of the wort for about 30 seconds, using a sterilised tablespoon. Do not mix the yeast with the entire brew - the yeast shall find its own way!

Seal the fermenter, add boiled water to the airlock and position it.

After about 4-5 days fermentation slows to a gravity of less than 1006 degrees. Read the gravity with the hydrometer daily. When you record no change on consecutive days (e.g. two readings of 1005), your beer is ready for bottling. (Do not rely on watching for bubbles in the air lock.)

Bottle within 1-2 days.

STEP 4 - BOTTLING - WARNINGS

  1. Beware of bottling if the gravity has not stabilised at or below 1006. If you are using the standard recipe this could be due to the temperature being too low. If so, raise the temperature to the specified range and restart the fermentation by stirring up some of the yeast sediment. If you have used sugar substitutes your home brew shop can advise of their effect upon the final gravity.
  2. Do not add more than the recommended amounts of sugar when bottling, otherwise your bottles may explode.

STEP 5 - SECONDARY FERMENTATION

Add 1 heaped teaspoon of sugar (5-6 grams) to each 750 mL bottle (half that for 375 mL bottles) - a small plastic funnel will help.

Transfer beer to the bottles using a bottling valve fitted into the fermenter tap.

Fill to 4-5 centimetres from the top. Seal and then invert each bottle 4 times to dissolve the sugar.

Label and store bottles upright at 19-26°C for 2 weeks. Your brew will develop CO2 gas, mature and become clear. (You shall also notice harmless yeast sediment.)

STEP 6 - CHILL AND ENJOY

Finally, chill to your preferred drinking temperature and gently pour into your favourite glass. Relax and enjoy a very special brew - your own. Cheers!