SUBMITTED BY: THE WIZARD
 
      Homemade Beer by The Wizz
 
                        Materials Needed
 
                         1 CMalt Extract
                         1 bottle capper
                         5 gallon container or bottle
                         50 beer bottles
                         2 pounds of corn sugar
                         bottle cappes
                         1 packet beer yeast
                         Air Lock and stopper
                         syphon hose
 

     Materials for brewing beer can be obtained from your  local Winemakers 
shop.  See Winemaking Supplies or Brewing Supplies  in the yellow pages.
 
     Place  the  can  of malt extract in hot tap water for   about  fifteen 
minutes.  This  will loosen the thick syrupy malt inside the can and  allow 
for easy pouring.

     Fill jug with water to be used for the beer making.   If the water  is 
chlorinated,  prepare  it twenty four hours in advance by letting it  stand 
with  a  paper towel,   paper napkin or cloth over the opening.  This  will 
allow  the chlorine to dissipate without permitting anything to  enter  the 
water.  Take  a gallon of this water,  put it in a pot,  and bring it to  a 
boil.  Add  the malt extract,  and five cups of corn sugar,  stirring while 
adding.
 
     Bring the mixture to a boil. Allow it to boil for  minutes. Remove one 
gallon of water from the balance of the five gallons  and discard it.   Add 
the  boiled mixture (it can now  be called wort (pronounced wert))  to  the 
water.   Dissolve  a  package of  yeast  in a cup of water at  about  65-80  
degrees.   This  is called  a yeast starter.  Let the yeast starter sit for 
about  an hour so that it can begin working,  then add it to the wort.  Put 
water   in   the   air   lock  so  that  it  half   fills   each   of   the 
compartments.  Put  the air lock into the rubber stopper and put it in  the 
fermentor. Put the fermentore in a cool (80 degrees or lower), dark (out of 
direct sunlight) place.
 
     Fermentation should begin in about four to eight hours.  By the end of 
12  hours,  the  mixture  should be in full  ferment.  When  the   wort  is 
fermenting,   the  water in the air lock will move to one  side and it will 
be bubbling.  As fermentation  progresses, the  bubblin  will slow down and 
eventually  stop.   So  long  as there  is gas being produces by the  yeast 
there  will  be   bubbles in the airpending  on  the  outside  temperature,  
primary  fermentation should last about two to four days.   When the  heavy 
bubbling   has  stopped,   add  the missing gallon  of  water  and  replace 
the  air lock.   Let the mixture stay in the fermentor for a total of seven 
days,  even if fermnentation stopped after  two days.
 
     Find   a receptical that will hold five gallons.   A glass or  plastic  
water jug will be perfect.  A jug can be obtained  from the  supermarket by 
paying the deposit and returning the  bottle whenhed.  Place the cubetainer 
with  the beer on a table  a few  hours before you will be ready to do  the  
bottling so  that if  the  sediment is disturbed it will be able to  settle 
to   the bottom  before proceeding to the next step.   With  the   enclosed 
tubing,  syphon  the beer from the five gallon cubetainer to the bottle  or 
other  reciever.   Try to keep as much of the  sediment from coming over as 
possible,   but, do not get  too  fanatical about it.  Some of the sediment 
is going to come over,   so don't worry.....we will take care of it in  the 
next  steps.   The  beer   is still cloudy and will remain  so  even  while  
bottling,it clears in the bottle.
 
     Withdraw some of the new beer,  about a quart will do,   and to it add 
one level cup of priming sugar.  This added corn sugar will begin a limited 
fermentation  in the bottle and produce  the natural carbonation.  The beer 
and  sugar  mixture  can be heated to insure  complete  dissolving  of  the 
priming sugar.  Add the priming solution to the main mixture.   An easy way 
to  ensure that the priming  sugar is completely disbursed  throughout  the 
beer  is  insert  the  racking tube into the beer and blow  into  it.   The 
bubbles will thoroughly mix the beer and sugar.

 
                             Bottle your beer.
 
     Place  the  bottled  beer in a cool place  (80  degrees  or below) and 
let  it  stand for two weeks.  After two weeks the beer can  be  opened  ad 
enjoyed.   For the novice brewer,  this is  the long awaited grand opening.  

     Enjoy.

     The  first  brews go fast and are  usually  ll around.   As one  gains  
experience  in brewing  they learn that two weeks ageing in the bottle   is  
the  bare   minimum.   The   longer the beer is aged (up  to  about   three 
months) the better it gets.  That holds especially true for  the dark beer. 
To  check that out,  put away a "six pack" of you first brew  to  age   for  
several  months. The  difference  will  be startling.
 
     For more information on Brewing or Winemaking contact;
 
                        SOMETHING'S BREWING
                        6660 S STRIP
                        SUNRISE
                        FLORIDA, 33313
                        305-742-3535
 
     or see WINEMAKERS SUPPLIES in the yellow pages.