PERSONAL CRAFT BREWING INSTRUCTIONS For a printable version of these instructions, please click on the attachment                        To view an Instructional Video please click on the appropirate icon below for your PC Low Speed (56K) Med Speed (128k) High Speed (300K)                                                                                                                                           TIPS IMPORTANT BOTTLING HINT We recommend the use of Plastic Bottles when bottling your brew.  Plastic bottles are readily avaliable from brewing stores or you could even use cleaned and sterilised old soft drink bottles.  Plastic bottles if over carbonated due to non complete fermentation or excessive priming sugar will only split and not explode. Glass bottles in Australia and New Zealand are often only intended for single use and should not be used repeatedly as they are sometimes not strong enough to handle the pressures of bottle conditioning. Please remember to make sure that your fermentation is complete by using a hydrometer to measure the Specific Gravity prior to bottling, when the hydrometer reading is constant for 24 hours at the end of the fermentation period (approx 5-7days) your brew is ready for bottling.  Only ever use the prescribed amount of priming sugar for each bottle when bottling which is one teaspoon per 750ml of brew. Dextrose Use instead of regular sugar in your brew, it is a form of glucose manufactured from starch, it gives your beer a fuller flavour.  However for priming it is still best to use normal household sugar. Maltodextrin Also a form of glucose, Maltodextrin is an unfermentable sugar so is used in brewing to add flavour and body to a brew.  As it is an unfermentable sugar, when using a mix that contains Maltodextrin in your brew please note that you will have a higher end Specific Gravity (SG). Malted Barley Malted Barley is the main ingredient of beer, the beer kits are a mix of different types of malted barley with added hops made into a malt extract to create the flavour profile of a brew.  In unhopped form you can use malt extract as your sugar source, it is not as fermentable as Dextrose, Sucrose or Higher Sugars but like Maltodextrin adds flavour and body to your beer.  Where you would normally use 1kg of Sugar add 1.5kg or 1ltr of unhopped malted extract.  Again if using malt extract as the sugar source your brew will have a higher end SG. For a printable version of a personal Brewing Record Sheet, please click on the attachment