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🍺 How to Brew Beer (Beginner Basics)

Brewing beer is easier than you think. You only need four things: grain or malt extract, hops, yeast, and clean water.

1. Sanitize Everything

Sanitizing is the most important step.
Anything that touches your cooled wort must be sanitized.

  • Soak equipment in no‑rinse sanitizer
  • Leave sanitizer bubbles — they’re harmless
  • Keep a spray bottle of sanitizer nearby

2. Heat Water & Steep/Mash

There are two basic methods:

All-Grain (using grains)

  • Heat water to 150–160°F (65–71°C)
  • Add grains and let them soak for 60 minutes
  • This extracts sugars the yeast will ferment

Extract Brewing (simpler)

  • Heat water
  • Stir in malt extract
  • No mashing required

3. Boil the Wort

  • Bring your wort to a boil
  • Add hops according to your recipe (usually a 60-minute boil)
  • Watch carefully — boil‑overs happen fast

4. Cool the Wort

Cool the hot wort to 65–75°F (18–24°C).
The easiest way: place the pot in a sink full of cold water.

5. Ferment

  • Transfer cooled wort to a sanitized fermenter
  • Add (pitch) yeast
  • Attach the airlock
  • Ferment 10–14 days at 65–70°F (18–21°C)
  • Bubbling = normal!

6. Bottle & Carbonate

  • Dissolve sugar (called priming sugar) in water
  • Add it to your beer
  • Fill bottles and cap
  • Store for 2 weeks to carbonate


🍯 How to Make Mead (Honey Wine)

Mead is one of the simplest fermented drinks in the world.

Ingredients

  • Honey
  • Water
  • Yeast
  • Optional: fruit, spices, herbs

1. Sanitize

Everything must be sanitized.

2. Mix Your Must

("Must" = honey-water mixture)

  • Add honey to warm water (not hot)
  • Stir until dissolved
  • Pour into your fermenter

3. Add Yeast

Sprinkle yeast directly or rehydrate if desired.

4. Ferment

  • Attach airlock
  • Ferment 2–4 weeks
  • Mead will clear as it ages

5. Optional Aging

Mead improves dramatically with age — 1 to 3 months is common.


🥬 How to Ferment Foods (Sauerkraut, Pickles, Kimchi, etc.)

Fermenting vegetables is extremely forgiving and easy.

1. Sanitize Your Jar

A clean jar prevents mold and yeast.

2. Prepare Your Vegetables

Slice, shred, or chop your veggies.

3. Add Salt

Salt creates a safe environment.

Typical ratio:

  • 2% salt by weight (20g salt per 1kg vegetables)

4. Pack Into a Jar

  • Press down until liquid rises above the veggies
  • Use a weight to keep everything submerged

5. Ferment

  • Add lid or airlock
  • Ferment at room temperature
    • 3–5 days for mild tang
    • 2–4 weeks for strong flavor

6. Taste & Refrigerate

Once it tastes how you want, keep it in the fridge for months.

 

đź«™ How to Use a Fermonster Fermenter

The Fermonster is a lightweight, wide‑mouth plastic fermenter. Super easy to use.

1. Sanitize the Fermonster

Fill with a gallon or two of sanitizer. Shake, rotate, and drain.

2. Add Your Beer/Mead/Wine

Use the wide opening to pour in:

  • cooled wort
  • honey water (mead must)
  • wine juice
  • fermented foods brine

3. Install the Airlock

  • Fill airlock to the line with sanitizer or clean water
  • Insert into the rubber bung
  • Insert into the Fermonster lid

4. Ferment

Place in a dark spot at the correct temperature.
The airlock will bubble as fermentation starts.

5. Transfer or Bottle

Use the spigot (if your model has one) or siphon.