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3. 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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4. 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. |