Boil the hops in the water for 15 minutes, then strain off the liquid into a bucket. Mix in the sugar and the malt. Activate the yeast and when the liquor has cooled down, add the yeast. Leave in the covered bucket for 5 days then bottle in screw-top bottles, leaving the sediment behind. Test the bottles occasionally to see that they do not get too fizzy. If, however, they are flat, add a teaspoon of sugar to each bottle and leave for a week. The beer can normally be drunk 10 days to 2 weeks after you start making it. Pour it carefully into a jug, leaving any sediment behind.
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