Created a decade ago, and still in demand, ReadyBrew kits are in stock. These are full-wort, 23L beer kits. All you add is the appropriate yeast. See bottom of page for details.

Some kits are also for sale at the Sherwood Park Wine Kitz store, just outside of Edmonton.

Spitfire
A classic special bitter, UK style.

American Red ale
For that easy drinking yet complex malt and hop profile.

Koelsch

A light all-malt ale that has a lager-like finish. Made with European lager hops and pilsner malts.
Suggested Wyeast: 1338 European ale fermenting 17C to 18C.

Czech pilsner

A rich gold colour with substantial hop profile.

Suggested Wyeast; 2112 for cool fermentation range  (14C to 17C), 1338 for  ferments (17C to 18C)

Honey Amber Cream Ale
A rich amber coloured beer with smooth honey notes.  The finish is dry.

Suggested Wyeast 1318, 1028, 1968

Burton Upon Trent Pale Ale
A fine example of the classic English Pale Ale featuring a balanced hop aroma on a firm foundation of malt.  Brewed using all English hops.

Suggested Wyeast 1028, 1968

Toucan Stout —   SOLD OUT
In the style of Guinness, but with just a hint of crystal malt to balance the dryness, this is a classic Irish dry stout. Coffee-like roasted barley and roasted malt aromas, with a medium full body, topped with a creamy long lasting thick head. Finishes dry. (Made with the same grains that Guinness uses, imported from the UK)

Suggested Wyeast 1084, 1968

German Schwarzbier (Black Lager) sold out
Take a German Pils and add Munich malt for a deeper malt profile, then add a slight touch of special roasted malt for a dark colour with hints of roasted malt.

Suggested Wyeast 2112

Carib Lager – sold out
An all malt lager with a light profile of European hops. It makes for a light, crisp summer beverage.

Suggested Wyeast 2112

ReadyBrew Instructions:

These kits are too easy. First do not do anything with the kit until the package of yeast is ready. We assume you are using Wyeast, as yeast accounts for some 40% ofthe flavour profile.  So first, smack the yeast pack and wait for the package to swell about 1.5″ thick. IMPORTANT! Wait until the pack swells, and ignore any directions to use the yeast before it swells.  If the yeast is alive it will make CO2, and it WILL swell, although it may take a day or two.

Once the yeast is ready, santize all the equipment with Star San (or Iodine, if you know how to mix it properly). DO NOT sanitzie with sulphur powder (metabisulphate).  The sulphur is fine for wine making, but not beer. Sanitize everything that will touch the wort, i.e., hoses, pails, surface areas, etc.  Never start the syphon hose by mouth. Instead fill the hose with sanitizer, drop the end to start the flow.

Once the yeast is ready and the fermenter is clean,  take the RB kit and pour (or syphon) into the fermeter. Sanitze the yeast package and scissors. Cut open the yeast pack and empty the yeast into the wort.  Do not worry about the inner pouch. It can fall into the beer too (it is sterile).

Immediately close up the fermenter. An air tight lid with airlock is best. If you use a loose lid, consider racking to a carboy after 3 or 4 days when the main fermentaion is done.  Proceed as you would for any beer kit now. Once fermentation is complete, rack to bottling bucket, add corn sugar (about 1.25 cups disolved in hot water), and bottles.  Leave bottles at room temperature for about a week, chill, and serve.