NORTHERN BREWER Small Batch Siphonless Craft Beer Making Kit Instructions
- June 5, 2024
- Northern Brewer
Table of Contents
INSTRUCTIONS
SMALL BATCH SIPHON LESS CRAFT BEER MAKING KIT
CARIBOU SLOBBER
BREW DAY
EQUIPMENT NEEDED FROM KIT
- Siphonless Little Big Mouth Bubbler
- Little Big Mouth Bubbler lid
- Rubber stopper
- Airlock
- Cleanser
ADDITIONAL EQUIPMENT NEEDED
- The pot that holds at least 2 gallons, with a lid
- Pitcher capable of holding 1 gallon of liquid
- Timer
- Scissors
- Tablespoon
- Towel
- Dish rack
- 2 small bags of ice (10 lbs)
- Kitchen spoon
GETTING READY
- Install the spigot onto the Little Big Mouth Bubbler. Remove the nut and one gasket from the spigot threads and insert the spigot through the hole in the Little Big Mouth Bubbler. Slide the second gasket over the exposed threads of the spigot and thread the nut on with the flat side facing the glass. Hand tightens only.
- Prepare your fermentation area. Ideally, this is a location out of direct light with a steady temperature of around 68ºF.
- Fill the Little Big Mouth Bubbler with 1 gallon of warm water and check for leaks. If there is a leak, repeat the spigot installation step above. Once there are no leaks around the spigot, make a mark on the outside of the Little Big Mouth Bubbler with tape or a marker where the top of the 1 gallon of water is. Mix in one pouch of cleanser until dissolved.
STEEP GRAINS
If your water is good enough to drink, it is good enough to brew with. Fill the clean pot with 1 gallon of cool water. Place on stove over MEDIUM heat, uncovered. Over a sink, pour the grains into the mesh bag. Tie a knot at the open end of the bag, leaving room for the grains to move freely. Steep the grain bag in the water while it heats. Set the timer for 20 minutes. After 20 minutes, remove the grain bag from the pot. Hold the grain bag over the pot until it drains, but don’t squeeze it. Discard the grain bag, then turn the stove to HIGH and heat, uncovered, until it boils.
BOIL
Remove from heat. Stir in 1.5 lb. Gold malt syrup until dissolved. You now
have wort, the brewer’s term for unfermented beer. Return the pot to the stove
over HIGH heat and
resume boiling. Actively monitor foam! When foam rises, reduce or remove from
heat until foam subsides. Adjust heat as necessary to maintain a slow, rolling
boil. Set the timer for 45 minutes and add 7 grams of Willamette hops. Again,
actively monitor foam and adjust heat as necessary. With 15 minutes remaining,
add 3.5 grams of Willamette hops.
When the timer goes off, turn off the heat and cover the pot.
COOLING
Place covered pot in the sink. Fill the sink with cold water and ice up to the height of the wort in the pot. Set timer for 30 minutes. While the wort cools, move to the next step.
DECONTAMINATE
Affix the Little Big Mouth Bubbler lid and swirl the cleansing solution you added to the Little Big Mouth Bubbler, ensuring contact with all surfaces, then empty the solution into the pitcher and reaffix the Little Big Mouth Bubbler Lid. You can dispose of any solution that will not fit. Soak airlock, rubber stopper, scissors, and yeast pack in cleanser solution, again ensuring contact with all surfaces. Discard cleaning solution.
BREW DAY CONTINUED
TRANSFER
When the timer goes off, place the sanitized Little Big Mouth Bubbler
(fermentor) on a surface near your cooled pot of wort. Remove the lid from
both the Little Big Mouth
Bubbler and the pot of wort and gently pour the contents into the Little Big
Mouth Bubbler, leaving most of the solids in the pot. Add cool, drinkable
water to the Little Big Mouth Bubbler until the wort level rises up to the
one-gallon mark on the fermentor. Discard the remaining liquid and solids from
the pot.
PITCH YEAST
Cut open the yeast pack with scissors. Sprinkle the contents on the surface of
the wort. Secure the lid to the fermentor and insert the rubber stopper into
the center hole. Fill the airlock with cleanser solution to the fill line and
insert the airlock in the hole in the rubber stopper.
CLEAN UP
Wash your pot and stow it away for the next brew day.
FERMENT
Move the fermentor to a location that does not receive direct sunlight and
maintains a steady temperature between 65-75
F. Within a few days bubbles may start forming in the airlock or a thick foam
may rise from the surface of the wort. This is a normal part of the
fermentation process. Allow the process 14 days to complete, then move on to
bottling day.
BOTTLING DAY
EQUIPMENT NEEDED FROM KIT
- Transfer tubing
- Bottle filler
- Bottle caps
- Fizz drops
- Cleanser
- Bottle capper
ADDITIONAL EQUIPMENT NEEDED
- 10 clean, empty, pry-off beer bottles
- Dishrack
- Towel
- Storage box for filled bottles
- Pitcher
GETTING READY
- About a half-hour before starting the process, carefully move your fermentor to an elevated position, like the edge of a counter or tabletop.
- Soak the open end of the siphon tubing in warm water for 30 seconds to soften, then push the tubing over the end of the bottle filler
- Fill pitcher with 1 gallon of warm water. Mix in 1 pouch of cleanser until dissolved.
DECONTAMINATE
Using the cleansing solution you prepared, soak the bottles ensuring contact
with all surfaces. Place bottles upside down in the dish rack to dry. Soak
bottle caps, transfer tubing, and bottle filler assembly in cleansing
solution, again ensuring contact with all surfaces. Push the open end of the
transfer tubing over the spigot on the fermentor. Press the tip of the bottle
filler to the base of a cleansed vessel and open the spigot on the fermentor.
Let the liquid flow until there is no cleanser solution remaining in the
tubing or bottle filler. Save solution for cleanup after bottling.
BOTTLING DAY CONTINUED
PRIMING
Add 1 fizz drop to each bottle.
BOTTLING
With the fermentor above your bottles, insert the bottle filler into a bottle.
Depress the tip of the bottle filler while ensuring the spigot is in the open
position. Beer will begin to flow down into the bottle. Let gravity fill the
bottle, taking care not to splash. Fill the bottle to the top, which will
leave about 1 inch of headspace in the neck of the bottle once you remove the
filler. Place a cap on top of the bottle and set aside. Insert the filler into
the next empty bottle, depress the tip and fill. Repeat the bottle filling
step until there is no beer left in the fermentor.
CAPPING
Center the bottle capper over the cap on a bottle. Press straight down firmly
on the capper’s handles to seal the cap onto the bottle. Wipe the bottle with
a dry towel and place the bottle in the storage box. Repeat the capping steps
until all bottles have been sealed.
CLEAN UP
Wash all used equipment and allow to fully dry in the dish rack before storing
in a dry location until the next brew day. Do not use abrasive brushes that
may scratch your equipment.
CONDITIONING
Store the bottles in a dark area at 65-75 F for at least 2 weeks to carbonate.
After 2 weeks the bottles can be stored in the refrigerator.
SHARE, ENJOY!
When chilled, the bottles are ready to serve! Pour gently into a clean glass,
taking care to leave the layer of sediment at the bottom of the bottle behind.
Cheers!
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