Fresh Wortkits

1. Clean your equipment
Use Chemipro Oxi for a deep clean.
Rinse with water.
Finish with an acid rinse using Chemipro San.
Clean everything that touches the beer: fermenter, airlock, stirring spoon, siphon, bottles, etc.

2. Transfer the wort
Pour the 20 litres of wort directly into the cleaned fermenter.

3. Check the temperature
The wort should be between 18–22 °C.
Only add the yeast when the temperature is right.

4. Add the yeast
Sprinkle both yeast sachets onto the wort.
Do not stir.
Seal the fermenter and place an airlock.

5. Fermentation
Let ferment for 5–7 days at 18–22 °C.
Primary fermentation is done when the airlock stops and SG is stable.
Let the beer sit for 1 more week.

6. Bottling
Check that SG is stable for 2 days.
Add sugar for bottle conditioning:
• Method 1: Bottling sugar
 Transfer the beer to a bottling bucket.
 Add 6–7 g of sugar per litre (dissolved in boiling water).
 Stir gently.
• Method 2: Carbonation Drops
 Add 1 carbonation drop per bottle.
 Siphon the beer directly from the fermenter into bottles.
Cap the bottles.
Let them condition for 2–3 weeks at 20–24 °C.

7. Chill & enjoy
Let the beer rest cold for a few days (<10 °C).
This helps the CO₂ dissolve properly.
Enjoy your own Citrus Maximus!

1. Clean your equipment
Use Chemipro Oxi.
Rinse with water.
Finish with Chemipro San.
Sanitize all brewing tools.

2. Transfer the wort
Pour 20 L directly into the sanitized fermenter.

3. Check temperature
Wort must be 20–22 °C.
Then add yeast.

4. Add the yeast
Sprinkle both Pomona sachets.
Do not stir.
Seal the fermenter, place an airlock.

5. Fermentation
Ferment for 5–7 days at 20–22 °C.
Add both hop bags (dry hop).
Let rest for 1 more week.

6. Bottling
SG stable for 2 days?
• Method 1: Bottling sugar
 Transfer to bottling bucket.
 Add 6–7 g sugar/L (dissolved in boiling water).
 Stir gently.
• Method 2: Carbonation Drops
 Add 1 drop per bottle.
 Fill bottles directly.
Cap and let ferment 2–3 weeks at 20–24 °C.

7. Chill & enjoy
Let rest cold for a few days (<10 °C).
Enjoy your own Go West!

1. Clean your equipment
Use Chemipro Oxi.
Rinse with water.
Finish with Chemipro San.
Sanitize all brewing tools.

2. Transfer the wort
Pour 20 L into your sanitized fermenter.

3. Check temperature
Ideal: 15–16 °C.
Only then add the yeast.

4. Add yeast
Sprinkle both sachets on the wort.
Do not stir.
Seal and place an airlock.

5. Fermentation
Ferment 10–14 days at 15–16 °C.
Can’t ferment cold? Room temp is fine (fruity result).
Stable SG? Let rest 1 more week.

6. Bottling
SG stable for 2 days?
• Method 1: Bottling sugar
 Transfer to bottling bucket.
 Add 6–7 g sugar/L (dissolved in boiling water).
 Stir gently.
• Method 2: Carbonation Drops
 1 drop per bottle.
 Fill bottles directly.
Cap bottles and condition 2–3 weeks at 20–24 °C.

7. Chill & enjoy
Store cold for a few days (<10 °C).
Enjoy your own pilsner!

1. Clean your equipment
Use Chemipro Oxi.
Rinse with water.
Finish with Chemipro San.
Sanitize all brewing gear.

2. Transfer the wort
Pour 20 L directly into the fermenter.

3. Check temperature
Wort must be 18–20 °C.
Add yeast only then.

4. Add the yeast
Sprinkle SafAle™ K-97.
Do not stir.
Seal and place an airlock.

5. Fermentation
Ferment 5–7 days at 18–20 °C.
If SG is stable: rest for 1 more week.

6. Bottling
SG stable for 2 days?
• Method 1: Bottling sugar
 Transfer to bottling bucket.
 Add 6–7 g sugar/l (dissolved in boiling water).
 Stir gently.
• Method 2: Carbonation Drops
 Add 1 drop per 33 cl bottle.
 Fill directly.
Cap the bottles.
Let ferment 2–3 weeks at 20–24 °C.

7. Chill & enjoy
Store cold for a few days (<10 °C).
Enjoy your homebrewed Kölsch!

1. Clean your equipment
Use Chemipro Oxi.
Rinse with water.
Finish with Chemipro San.
Sanitize everything that touches the beer.

2. Transfer the wort
Pour 20 L into the fermenter.

3. Check temperature
Wort should be 26–28 °C.
Then add yeast.

4. Add the yeast
Sprinkle SafAle™ BE-134.
Do not stir.
Seal and add an airlock.

5. Fermentation
Ferment 2–3 weeks at 26–28 °C.
Add hops (in bag).
Let rest 1 more week.

6. Bottling
SG stable for 2 days?
• Method 1: Bottling sugar
 Transfer to bottling bucket.
 Add 6–7 g sugar/l (dissolved in boiling water).
 Stir gently.
• Method 2: Carbonation Drops
 1 drop per bottle.
 Fill directly from fermenter.
Cap bottles.
Let condition 2–3 weeks at 20–24 °C.

7. Chill & enjoy
Store cold for a few days (<10 °C).
Enjoy your Hommage!

1. Clean your equipment
Use Chemipro Oxi.
Rinse with water.
Finish with Chemipro San.
Clean everything that touches the beer.

2. Transfer the wort
Pour 20 L into the fermenter.

3. Check temperature
Wort must be 28–30 °C.
Only then add the yeast.

4. Add the yeast
Sprinkle Kveik yeast.
Do not stir.
Seal and place an airlock.

5. Fermentation
Ferment 3–4 days at 28–30 °C.
Add dry hop after 1 day.
No high temp? Ferment at room temp.
Add hops after 5–7 days.
Let rest 1 more week.

6. Bottling
SG stable for 2 days?
• Method 1: Bottling sugar
 Transfer to bottling bucket.
 Add 6–7 g sugar/L (in boiling water).
 Stir gently.
• Method 2: Carbonation Drops
 1 drop per bottle.
 Fill directly.
Cap bottles.
Let ferment 2–3 weeks at 20–24 °C.

7. Chill & enjoy
Store cold (<10 °C) for a few days.
Enjoy your Nordic Haze!