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A classic brown ale with a malty palate and moderate hops.
Colour 70-80 EBU, Bitterness 20-24 EBU, Alcohol 4.1% ABV.
Important – new instructions
Better Brew Use genuine brewers beer yeast strains which means slower and more gentle fermentations especially during the later stages of primary fermentation.
After the initial intense fermentations from the Better Brew kits, it can take another full seven days to fall the final 5 or 6 gravity points.
Such slow second-week fermentation means the airlock won’t be bubbling and the gravity will only be falling by an average of 1 point per day.
Better Brew instructions explicitly say to leave for ten days in the primary (between 20-25C).
This process is extremely essential, even if you are an experienced brewer and you are used to bottling when the airlock ceases bubbling and suggests the same specific gravity for two days (you may not notice the 1 point drop!).
If you ignore the ten-day initial fermentation time, you may have to deal with gushing bottles!
By kegging your beer, you can, of course, get away with doing this a bit sooner because of the kegs pressure release valve.
However we strongly recommend always leaving the beer for ten days in primary brewing state.
For the lagers, you can ferment your ale cooler than the 20-25C.
Doing this would mean a small quality improvement, but it's only tiny as the yeast strain we use performs very well for lagers at 20C. The lower temperature to use is between 15-20C, however, doing this will mean a much more extended brewing time.
Only you can decide when to proceed at the end of the initial fermentation, monitor the gravity drops carefully and just proceed to bottle when you get the same gravity for a few days (make a mistake here, and you'll get gushing bottles!).
There is no quality improvement if you ferment cooler for any of the other types of beer.
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