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expatdude · 05-07-2005, 02:38 PM

This is rather an unusual cry for help. I am working in a country where alcohol is banned, but many of us make our own brews. A friend recently brought me 3 kits back from the UK. The labels (and the instructions) were removed and replaced with labels from Pedigree Chum tins! In the process, the yeast also went awol.
I haven't opened them yet, bit I'm assured by my friend they are bitter. Can anyone help with a general procedure including quanties of sugar and suggested yield. I have a container of Youngs dried active yeast. The tins are approx 7" tall & 4" diameter. Many thanks in advance.

RogerN · 05-07-2005, 06:05 PM

Hello Mark, most beer kits available in the UK about the size you have described are for 40 Pints and require a Kilo of sugar. However there are exeptions but I'd try that.

Roger.

expatdude · 05-08-2005, 02:39 AM

Thanx Roger. It's a while since I used a kit (just back after 4 years in the real world). Should I boil the extract? If so for how long?

RogerN · 05-08-2005, 06:25 AM

Mark,
most kits just require you to tip the contents into a fermenting bin and add two pints of boiling water and then top up to the 40 pint level with cold water.

expatdude · 05-08-2005, 04:06 PM

Thanx again Roger. I'll give it a try

RogerN · 05-08-2005, 05:54 PM

No problem mate, what've you got to lose apart from parts of your anatomy if yer caught.

expatdude · 05-11-2005, 10:25 PM

hehe....not as bad as that here in Q8. Worst that can happen is I loose a few more brain cells from drinking it!
It's performing well...what sort of time scales am I looking at. Heavy first fermentation seems to have died down. It's in a fairly warm place.

RogerN · 05-12-2005, 05:34 AM

I think it should be fermented out in about a week.