Instructions:

We have used US-05 to ferment this beer since its inception to create a clean, dry pale ale. For a little less alcohol and more of a juicy body, consider using your favourite NEIPA or English strain. We pitch at 17ºc and allow a free rise to 20ºc. Historically, we have always dry-hopped this beer at the tail end of fermentation while the yeast was active, where there was no doubt some biotransformation happening, providing tropical notes. About 4-5 g/L of hops will do the trick, but on a homebrew scale you can go as wild as you like. Always give a few days for diacetyl to clean up before cold crashing and maturing the beer for 1-2 weeks. We package at 2.6 volumes of CO2.

How to use the kit! 

1 – Pour the contents of the bag into your sanitised fermenting vessel.

2 – Pitch yeast as per the manufacturer’s instructions.

3 – Once fermentation has finished, proceed to bottle/keg. Carbonate and Condition.

4 – Enjoy responsibly!