Measurements are US imperial (not UK)
BiB Craft beer is very similar to “straight from the barrel” beer, as it holds a small amount of carbonation. It is not intended to replicate gassy canned, kegged or bottled beer.
- Total water needed for the brew is 3 gallons + 1 quart. (Tap water or distilled water may be used).
- When adding water to your bag, pull the bag open so there is enough ‘airspace’ to pour the water through the top opening. You can use a funnel to help with filling.
- After adding the first 5 quarts of water, put the white cap on and shake the bag to help dissolve the extract to ensure a quick start to fermentation. Check that the base of the bag is fully extended to make a solid base for your fermenting vessel, then add the rest of the water.
- After adding the yeast put the white cap back on and shake the bag gently. Remove the white cap and replace with the yellow cap. Keep the white cap for later use.
During the Brew
- During the brewing process check the bag to avoid excessive build of pressure: do not be afraid to loosen the Yellow cap allowing gas to escape then tighten again
- After four days tighten the yellow cap fully to allow the remaining fermentation gases to build up pressure.
- Gas pressure in the bag is required to condition your beer and to help the yeast settle at the bottom of the bag providing a clearer beer and a little carbonation. Make sure you allow your bag to build up pressure and do not allow it to ‘sag’ as this ensures that the bag remains stable.
- Increasing carbonation. On day 10 remove the Yellow brewing cap and add 2 tablespoons of brewing sugar, replace the Yellow brewing cap and tighten fully. Monitor the bag to avoid excessive build-up of pressure.
- To increase carbonation further remove the yellow brewing cap and replace with the White cap. (Watch for excessive build-up of pressure.)
- Adding Lactose sugar to your beer (especially the Dark beer) will give your beer a sweeter flavour and a creamy mouth feel.
- Bottling: You can bottle your beer on Day 10 to produce a more highly carbonated beer and allow you to chill your beer in the fridge. After sterilising your beer bottles, add ½ teaspoon Brewing Sugar or 2 carbonation drops to each US pint bottle. Syphon your beer and then cap. After filling, leave the bottles in a warm area for three days before moving to a cool area (55° – 60°F) for a further 10 days to allow the beer to condition.