I came up with this a while back and posted it over in the Premier Malt Extract thread kind of as an experiment. It seemed to work out well and I have just started my second batch, so I'm putting it here with some photos so as to have a home of its own. I apologize in advance for the cross posting.
**Note** This is not intended to be a real craft beer. Just something to try if you're in the mood for something easy, have limited space/time/money, all your fermenters are full, etc, etc. I've done this exactly once, so YMMV...
1 - 2.5 gallon container of spring water (the square kind with a spigot)
1 - 2.2 lb can Premier Malt Extract - light hopped
1 - package Munton's Ale Yeast (or you can use the yeast that comes with the PME if you feel sure it's fresh)
2 cups table sugar plus some for priming
24 - 12oz plastic soda bottles, cleaned & sanitized
1-airlock with rubber stopper (rubber is important)
1- sharp knife
Break the seal on the spigot of the water container and drain about 1.5 gallons into a clean container. (I do this as a no-boil beer; if you want you can bring the water to a boil, turn off the heat and add the malt extract.) Add the can of malt extract and the sugar; shake/stir vigorously until completely mixed and there is no extract residue clinging to the bottom of the container.
Clean and sanitize the top of the water container on the outside. On the top of the container, use a sanitized sharp knife to cut a 1" hole, making it as perfectly round as possible. Pour the wort back into the container through the hole and top up with remaining water, leaving about 1 to 1-1/2" of head space. When the wort has cooled to about 80 degrees (if you did a boil,) pitch the yeast. Seal the hole with airlock & stopper. It is important to use one of the white rubber stoppers--the silicone kind are too firm and will not make a tight seal. Rubber stoppers are flexible enough to accommodate imperfections in the shape of the hole.
Ferment until airlock activity stops and you can see through the container that the yeast has dropped. (1-2 weeks). Clean and sanitize 24 12oz plastic soda bottles (Dr. Pepper works best). Prime bottles with 1/2 tsp table sugar per bottle and fill from the spigot on the water container. Condition in a dark place. When bottles have become rock-hard, wait one more week before chilling & serving, or go by Revvy's rule--3 weeks at 70 degrees for bottle conditioning.
When you're finished bottling, throw the fermenter away. When you're finished drinking throw the bottles away. No racking, no hoses, no capping, no boiling, no mess. You're done. You can make this and drink it while all your carboys are full of mead & apfelwein that's taking forever to age. Or while all your fermenters and kegs are full of that really good beer you're making for the holidays. If you have an extra airlock & stopper and you live near one of those country stores that carries Premier Malt, you can do the whole project without even a trip to the LHBS. Good luck!
**Note** This is not intended to be a real craft beer. Just something to try if you're in the mood for something easy, have limited space/time/money, all your fermenters are full, etc, etc. I've done this exactly once, so YMMV...
1 - 2.5 gallon container of spring water (the square kind with a spigot)
1 - 2.2 lb can Premier Malt Extract - light hopped
1 - package Munton's Ale Yeast (or you can use the yeast that comes with the PME if you feel sure it's fresh)
2 cups table sugar plus some for priming
24 - 12oz plastic soda bottles, cleaned & sanitized
1-airlock with rubber stopper (rubber is important)
1- sharp knife
Break the seal on the spigot of the water container and drain about 1.5 gallons into a clean container. (I do this as a no-boil beer; if you want you can bring the water to a boil, turn off the heat and add the malt extract.) Add the can of malt extract and the sugar; shake/stir vigorously until completely mixed and there is no extract residue clinging to the bottom of the container.
Clean and sanitize the top of the water container on the outside. On the top of the container, use a sanitized sharp knife to cut a 1" hole, making it as perfectly round as possible. Pour the wort back into the container through the hole and top up with remaining water, leaving about 1 to 1-1/2" of head space. When the wort has cooled to about 80 degrees (if you did a boil,) pitch the yeast. Seal the hole with airlock & stopper. It is important to use one of the white rubber stoppers--the silicone kind are too firm and will not make a tight seal. Rubber stoppers are flexible enough to accommodate imperfections in the shape of the hole.
Ferment until airlock activity stops and you can see through the container that the yeast has dropped. (1-2 weeks). Clean and sanitize 24 12oz plastic soda bottles (Dr. Pepper works best). Prime bottles with 1/2 tsp table sugar per bottle and fill from the spigot on the water container. Condition in a dark place. When bottles have become rock-hard, wait one more week before chilling & serving, or go by Revvy's rule--3 weeks at 70 degrees for bottle conditioning.
When you're finished bottling, throw the fermenter away. When you're finished drinking throw the bottles away. No racking, no hoses, no capping, no boiling, no mess. You're done. You can make this and drink it while all your carboys are full of mead & apfelwein that's taking forever to age. Or while all your fermenters and kegs are full of that really good beer you're making for the holidays. If you have an extra airlock & stopper and you live near one of those country stores that carries Premier Malt, you can do the whole project without even a trip to the LHBS. Good luck!
