Instructions

1. Heat 1 gallon of water in the cooking pot. Once it is hot, but not yet boiling, add the malt extract to the water, stirring so that all of the extract dissolves. Pay careful attention to the bottom of the pot, making sure that no extract is settling out. Bring the water to a full, rolling boil once all the extract is dissolved. Once the water begins to boil, take note of the time. You will need to keep the water boiling for one hour.

2. Add the hops to the boiling water, now called "wort," as directed by the recipe. Most brewing recipes list hops in this way: "X oz Hop Type (Y min)." This indicates that you should add X ounces of that type of hops to the boil at Y minutes before the boil is over. For example, the listing "0.25 oz Hallertau (15 min)" would indicate that you add 0.25 ounces of Hallertau hops to the boil 15 minutes before the hour is up, or 45 minutes after starting. Wash and sanitize your fermenting bucket while the wort is boiling. The bucket needs to be as sterile as possible for when you add the wort to it, as do the bucket lid and the airlock.

3. Remove the pot from the heat once it has boiled for an hour. If your recipe includes any hops whole listed with an add time of "0 min," add them immediately after removing the pot from the heat. Then pour the wort into the fermenting bucket. You should pour it quickly so as to introduce air into the wort at this point, but after this, you will need to minimize your wort's contact with air, as exposure to much oxygen after this point will cause the beer to taste stale. Add cold water to the bucket to replace the water that boiled off, bringing the total quantity back up to 1 gallon. Cool the wort to room temperature as quickly as possible. One of the best ways to do this without investing in costly chilling equipment is to place the fermenting bucket in a sink or bathtub filled with cold water.

4. Shake the vial of yeast well and add one fifth of it (yeast vials are generally sized so as to ferment a 5-gallon batch) to the wort once it has reached room temperature. Fill the airlock with water or vodka, insert it into the bucket lid, and seal the bucket. Place the sealed bucket in an out-of-the-way location, away from sunlight or sources of heat. The area the bucket is in should be as temperature-controlled as possible, keeping the bucket within the desired temperature range for the yeast (this range should be indicated on the yeast vial). Within 24 hours, bubbles should start appearing in the airlock, indicating that your wort is fermenting into beer. Leave the bucket undisturbed for roughly seven to 10 days, at which point few bubbles should be appearing.

5. Boil a half cup of water and add the corn sugar, stirring and boiling it for a few minutes. Sanitize the racking cane, tubing, bottling wand, empty bottles and bottle caps. Open the fermenting bucket, pour the boiled sugar water in, and place it on a counter. Attach the racking cane and bottling wand with the tubing, keeping all three filled with sanitizer solution, and put the straight end of the racking cane in the bucket, resting on the bottom. Keep the bottling wand below the level of the bucket.

6. Press the button on the bottling wand, allowing the sanitizer solution to flow out and stopping just before your beer flows out. Place the wand into an empty bottle, pushing the button and filling it almost to the very top with beer. Repeat this with all of your bottles. Use the capper to cap all the filled bottles, then place them where you had placed the fermenting bucket. Leave them there for about a week to allow them to carbonate, then they are ready to drink.