Brew
1. Pour 10 liters of fresh, cold water into the 10 gallon plastic pail (carboy). If the pail is new, wash it out first with a mixture of water and baking soda to remove the plastic smell.
2. In your largest pot, bring 7 liters of water to a boil.
3. Add one can of malt extract. Stir and cook uncovered for 20 minutes.
4. Add the sugar and stir to dissolve.
5. As soon as the sugar is dissolved, pour contents into the carboy. Pour, or 'splash', the contents quickly, which adds air to the mixture. The more air the yeast get initially, the better. It allows them to rapidly grow and get things going.
6. Top up with bottled drinking water or tapwater until temperature is neutral. (If using tapwater, it is recommended to boil first to kill bacteria, then cool to room temperature.) Test using a clean, sanitized thermometer. The carboy will now be a little more than half full.
7. Sprinkle in the yeast, and stir well. Cover with lid. (Set lid on loosely; if capped too tightly, a carboy can explode from the carbon dioxide gas that is produced.)
Keep covered and avoid unnecessary opening. The beer will be ready to bottle in 6- 10 days, depending on ambient temperature of the room and amount of sugar used in the brewing. Room temperature should be 20-24 Celsius at the highest; 16-20 Celsius is better but it will take the beer a day or two longer to ferment.
Test for readiness with a hydrometer. Set hydrometer into the beer and spin it once to release bubbles which cling to it and give a false reading. The "ready to bottle" reading should be about 1.008 for dark beers and 1.010-1.015 for light beers. If you don't have a hydrometer, you can judge readiness by tasting a sample - it should not be sweet tasting. There should be little or no bubbling action in the beer.
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