es TOBY TAYLOR Were North Shore tiodby Brews Piease allow us to introduce you to Our hobby’ Witr a minimum of equipment and time quality ates and wines are avaiaDie !0 Ine home Drewing enthusiast We olfe: a tuli range of mal nops kit beers. fruti and grape concentrates com plete equipment kits and associaied nara ware, experienced consultants and fee Class instruction For your convemence we have or a rental basis (or sale) Cappers corkers and a Vinormat wine filter interested persons snould be Cautious when purchasing equipment insisting on food gtade plastics and al no time setting for gar bage cans or plastic bags as an atternative The reason being that alcohol will teech out all the 1 nities and atlect the taste EQUIPMENT REQUIRED Primary fermentor (open pail) 7-8 galion capacity — secondary termentor or carboy 5 gatlon — Rubber bung (size 10 fit carboy) and air tock — Syphon — Six feet’, plastic tubing - Hydrometer (lor measuring suaa i content) Hydromete: testing jar Floating thermometer ' : ( ause the yeast Io fall out and pack on the bot well sno: tly after use and pul away dry upside (your choice of brands) regutar value Metabisulitte crystals lo stenive all tom of the secondary fermentor These timings down on a piece of waxed paper liner in the ‘ equipment wilt inmeDal The ferment acivity a Dil SO allow al case ) 89*/dozen. B24 - Sunday, October 23, 1983 - North Shore News It’s As” INGRE DIENTS Rt QUIRED © Ku beer mali extrac! © Corn sugar condition of the beer ° Yeas! Nutrent Here we are 12 21 days later and 1cady to = = © Firungs pul [he sparkle in our beer OK — Lets get started making our first 5 PRIMING FOR FIVE GALLONS OF BEER gattons of 5°. dazen beer This should re aque a iota! of approximately 1'°> nour wrcr includes hiding aNd Capping boliles All equipment 10 Come im contact with you! peer snould pe sienkzed in a Metabrsutoniie CtyStal sofuhior at time of using tner unsed "NOrOUgGNy SC aS NOT IC Cary ay traces Of This stenuzing agent into your pee: Siand tne can of malt in not walter one hai! nour before use This will allow the contents to pour much earlier When ready pour into 4 onmary termentor copen pails To ins add S|, cups corn sugar aiong with approximatiey ? galionk hot tap water Str unt completely dissotved Top to 5 aallons with cold water Insert tloating thermometer into solution Temperature must be below 80 degrees F Next using the hydrometer, we check what 1's called tne Specific Gravity (SG) of the amount of sugar in suspension to be con veried to alcoho! For ki peers we wantaS G of 1035 which wil give us a beer of ©°, aicohol when finshed Leave the thermometer and the nydromeier iw the primary tor easy access Add yeasi wnen lemper ature is below BU + When the fermentation begins vigorous activi ty Can De Observed The beer snouid be ‘ous ea tstrrred) daily [this imvigorates the yeast (wmcn 1S Good for tt) Al the start the nead or pancake snoutd climb ght up tne spoon When Ine (S G ) has dropped to 1015 the ac tivity will decrease and the stirring 1s no longer required (or appreciated) as syphoning into tne secondary termentor ts not far off (when SG reaches 1010) When the (SG) has dropped to 1010 a marked Gecrease in acitivity Can be observed CO. production has atso dropped the:etore the beer does noi have the protective proper hes that tf! had at the beginning So now we will provide the protection in the form of a secon dary termenior Syphon the beer off the sed: ment in the pnmary into the secondary Al! this Lime we will prowde nuitnents lo keep tne yeas! ina healthy active state and ensure tne tenth Tree to le days later we will fine the beer win gelatme beer fhinings This) wilt least anoine: week petore bottling The longer Ine beer sifs in Ine secondary the better the By now your Deer should be fairly clear All the sugar has ben termented. and the beer is (lat to tne taste At ths stage we will handie the beer as GENTLY as possibile (no splasning') There are several methods lo put CO, into the beer This ts the one we use to keep it sempie Svpnon the bee: olf tne sediment in the secondary termentor pack to the CLEAN onmary While the sypnon is running draw aside three to fOur cups of beer into a clean pot add 1°? cups of corn sugar and str Slowly to dissolve You must ensure ALL the sugar 's assolved of some bottles may explode and some may be flat Once all the sqguar is dissolved slowly inthate the syrup Dack to the main batcn of beer in tne pnamry Str SOFT LY ta blend the syrup and syphon into the bot tles or keg Seal. and allow seven to ten days alt fermenting temp for tne beer to develop its sparkle Thnen store tne battled beer cool and proceed with appreciation of your Nandiwork! Cneers! TIPS FOR SUCCESS For these nigh production KIT BEERS fermentalion temperatures should be cons lant above 65 'F and beiow B80 "F A reduction of 5 8°F trom primary to secondary will heip to clear tne beer (eg primary at 72 fF secon dary at 65 °F) lt 1S absolutely mandatory that all utensus that will be involved in the brewing process be impeccably clean Sterthze with metabisuiphate and mnse thoroughly No grease 0 soap'' A Stock solution of sodium metabisuipnate tor stenkzing ts Nandy Your brew spoon should not be used elsewhere! A nylon pot scrubber for your primary and a long handled bristle brush for your secondary is deswable Your equipment should be pu! away clean'' To take stains and residue off your equip ment Santon works well two teaspoons per live titres of water Soak for 20 minutes. rinse well To ciean turry peer bottles Saniton and a bottle washer = the job will be done in shor order io ebminate Jurry bottles rinse to produce brews to your own taste and potency that will make you the most envied person in the neighbourhood fitres of wine Chase ttus once) Reg "it + lax $4550 Pree Hobby Classes Complete Equipment Package: This package has all the equipment you will need to brew S'27 dozen beer & 4 (You only need to pur EA plus tax BEER KIT This kit comes with everything you need to brew your 5% dozen beer. includes equipment & ingredients. FREE:with a purchase of $10 or more, one dozen “UK PUB BEER COASTERS” WING YOUR OWN BEER IS SO SATISFYING! Experience the satisfaction and personal pride of brewing your own beer and making your personal wine that comes with this sensational hobby You will be able Freg price 67 945 >599°. free Mobby C lasses BBY BREWS | CAPILANO MALL - N.VAN 985-6313 Equipment & Ingredients Package: This package includes everything you will need to brew 5'%2 dozen beer equipment TENANT PHONE NUMBERS 900 4003 GOD 112 ; Liquer Btove oal 7az2 Rettman se 960.3855 Overe eno rr2z2 Agnew Gurpase 085-6511 «= Onuwemer Boy COR TH68 = Hobtry Ores 085.6313 Ming Wo Cochware 680-9713 The Royal Gant 988.6308 Buper Vat OR? Bp04 Atwater ineusance 668.6201 Exquisite Leathe 065.4411 tatoo Geftery 084 4040 : Mike's 085-2978) = Sache « 000-6817 = Vip Tap Tattiors 080-0416 Geine Travet 960-0351 = Falrwentive: ee0 S071 Japan Carmen a7 0780 Mute ‘n Things 986-0533 Sam the Record Man v nt Key Man bre-ette Phone Man Olg Steet enn 34040 5 A Jeon oa) 2307 Orange Jullus ons 7644 788.7633) Iridont/Dentet Centre Captlane Cleanere 90607819 Freya's Den 087 5073) hawp Vow Ghwt On 068 74611 Radin Brack 0900218 Second | oor 960-0418 = Woolco @O8-6311 Captlano Colftures 985 31754 Gam deweftters O68 S011 Lavan Shoes 86H 80172 Swine Pastry O80 0214 Bhoppers Ong Mar 088 7525 Plant Worle 000-4058