Successful Brewing with a Fresh Wort Kit (FWK)

Essential equipment

To turn your wort into beer, the required equipment remains minimal and accessible to everyone:

• A clean and sanitised fermentation bucket (30 L).
• An airlock and a hydrometer.
• The quality yeast supplied with your kit.
• A cleaning and sanitising product (such as Chemipro).

Preparation protocol: Step by step

1. Thorough sanitisation

Cleanliness is the key to success. Carefully sanitise your bucket, lid, airlock, and even the outside of the Fresh Wort Kit pouch before opening it to avoid any intrusion of wild bacteria.

2. Transferring the wort

Open the pouch and pour the contents into your fermenter. Most FWKs are used as‑is for maximum gravity, but refer to the product sheet if slight dilution is recommended to adjust the final volume.

3. Oxygenation and pitching

This is a crucial step for yeast activation. Stir the wort vigorously with a sanitised spatula for 1 to 2 minutes to oxygenate it properly. Then sprinkle the yeast over the surface of the liquid.

4. Active fermentation

Seal your bucket tightly and install the airlock. Let the magic happen at a stable temperature (generally between 18°C and 22°C). FWKs often ferment vigorously thanks to the nutritional richness of fresh wort.

5. Checking and bottling

After 10 to 14 days, check the gravity. Once it is stable, proceed with bottling by adding sugar (around 6–7 g/L) to allow natural bottle conditioning.

Expert tips to customise your kit

For brewers who want to add a unique signature to their beer without complicating the process:

• Dry‑Hopping: The ideal method to boost aroma. Add 50 g to 100 g of pellet hops directly into the fermenter 3 to 4 days before bottling for explosive fruity or resinous notes.
• Adjusting the aromatic profile: You can steer a kit base according to your taste. Adding Citra hops will give a modern, fruity profile, while Saaz will bring a more traditional, floral elegance.