Step 4: Put the Wort in the Fermenter: Put about 7 litres of cold water into the fermenter before adding the cooled wort. Then, pour the mixture into the fermenter through a strainer in order to remove the remaining hops, and stir vigorously before adding the yeast. Yeast needs plenty of oxygen when it’s first added, but avoid stirring after it’s cooked as it can result in some pretty unpleasant flavours. Put you’re airtight lid on the container and leave the fermenter in a dark place. Ales need to ferment in room temperature but lagers need refrigeration. Your beer needs to be nurtured in the fermenter for a week to 10 days, and you need to use your stick-on-thermometer to check the temperature isn’t too high during this time. When there are very few air bubbles coming out of the airlock, and the yeast has settled at the bottom of the container, then you’re beer has finished fermenting.

Step 5: Priming and Bottling: You’re nearly there, but before you can taste your specially-brewed batch of beer you need to add a bit more sugar. The best way to do this is to add ¾ of a cup of corn sugar and 2 cups of water to a pan and bring to the boil for at least 15 minutes. When the sugar is completely dissolved, you can pour the mixture (the primer) into the bottling bucket. With your plastic hose, siphon the contents of the fermenter into the bucket of primer and mix it all together. From here, all you need to do is transfer your concoction into your beer bottles, remembering to put the cap on as soon as they are filled. They now need to stand for another fourteen days to complete the second stage of the fermentation process.

Step 6: Chill and Enjoy: I’m sure you don’t need a step-by-step guide to this bit... get your mates round, light up a cigar, and enjoy your first home-made beer! Ahh!