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| 1 |  |
Očistite in sterilizirajte vso opremo. S pločevinke odstranite etiketo in jo postavite v vročo vodo za 5 minut. Prelijte vsebino pločevinke v steriliziran fermentor. Dodajte sladkor ali pretresite suhi sladni ekstrakt. | Clean and sterilise all equipment. Remove label and stand can in hot water for 5 minutes. Pour the can contents into the sterilised fermenter. Add sugar or spray dried malt extract. |
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Dodajte 3,5 litrov vrele vode ter dolijte do vrha (do skupaj 23 litrov) hladno vodo. Dobro premešajte, tako da bo vsa vsebina enakomerno razredčena. | Add 3.5 litres (6 UK pints) boiling water, top up with cold water to 23 litres (5 UK gallons, 6 US gallons). Thoroughly mix to make sure all the contents are fully dissolved |
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Vtresite kvas, pokrijte fermentor in pustite stati 4-6 dni v toplem prostoru (18-20 stopinj Celzija). Fermentacija se bo končala, ko bodo nehali se delati mehurčki (v primeru, da imate hidrometer, pa ko se končna gravitacija konča pod 1008). | Stir in the yeast, cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20 C, 65-70 F). Fermentation will be finished when the bubbles cease to rise (if you have a hydrometer, when the gravity remains constant below 1008°). |
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Pretočite pivo v steklenice ali sodček in pri tem dodajte sladkor (cca. pil čajne žličke na 0,5 litra steklenico), ki bo naredilo pivo. Shranite steklenice oz. sodček za dva dni v topel prostor. Nato shranite steklenice oz. sodček še za 14 dni v hladnem prostor oziroma dokler pivo ni bistro. | Transfer the beer into bottles or pressure barrel with a little sugar (1/2 teaspoonful per pint. 85 grams (3 ozs) per pressure barrel) which will condition the beer. Stand bottles or barrel in a warm place for 2 days then leave for 14 days in a cool place or until the beer is clear. |
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