MasterPint Beer Kit Instructions

What's Included

  • Malt extract pouch with attached yeast sachet
  • Full instructions printed on the pouch

Equipment Needed (not included)

Step-by-Step Instructions

  1. Clean and sterilise all of your equipment thoroughly before you start.
  2. Detach the yeast sachet from the underside of the malt pouch, then stand the pouch in hot water for about 15 minutes to loosen the contents.
  3. Dissolve 1kg of brewing sugar in 2–3 litres of hot water and pour into your fermenter.
  4. Empty the malt extract into the fermenter, rinsing the pouch out with hot water to get every last bit in.
  5. Top up to 23 litres using a mix of hot and cold tap water, aiming for a final temperature of 20–25°C. Stir well, then sprinkle in the yeast.
  6. Fit a water-filled airlock and leave to ferment at 20–25°C for around 10 days, somewhere safe in case of any leaks.
  7. After 10 days, check your hydrometer reading. Once it reads 1009 or below, fermentation is complete and you're ready to package. If it's still above 1009, leave it a few more days and check again.

Bottling

Use only well-cleaned, sterilised bottles — proper beer bottles with a flip-top or crown cap, or PET bottles with a screw cap. Add one teaspoon of sugar per 500ml bottle before sealing. Stand the bottles somewhere warm for two weeks to carbonate, then move to a cooler spot to clear.

Kegging

Siphon your beer into a sterilised keg, add 85g of sugar, and stand somewhere warm for two weeks before moving to a cooler place for clearing.

Troubleshooting

  • Gravity stuck above 1009: give it more time — a few extra days at the right temperature usually finishes it off. Make sure the fermenter isn't somewhere too cold.
  • No visible airlock activity: this alone isn't a reliable sign — always trust the hydrometer, not bubbling.
  • Cloudy or flat after conditioning: give bottles longer in the cool spot — 2–3 weeks minimum after the warm stage often helps clarity and carbonation.

Allergens: contains cereals with gluten.