The two Dave’s have meticulously built their recipes using the best quality grain, hops and yeast. Their brewing equipment has been tried and tested which has allowed for a consistent outcome of premium quality craft brewed beer. This gives the home brewer the ability to produce a quality beer time after time, however, it is still important to follow these instructions, especially if you are new to home brewing.

BEFORE YOU BEGIN: Read all of the instructions provided, including any instructions for the use of steriliser and hydrometer. Remove your yeast from the fridge and allow it to come to room temperature prior pitching into your fermenter.

1. Sterilize your equipment

  • It is essential to sterilise all of your equipment before it comes in contract with your DD wort pack. Using equipment that has not been cleaned and sterilised may introduce bacteria into your brew. Once bacteria has been introduced into your brew, there is a high possibility that the fermenting process will fail to start or your beer will spoil and be undrinkable. It is vital to make sure you have completed this step before adding the contents of the wort pack to your fermenter. There are a few ways to sterilize your equipment. One is to use a powder or granular type sterilizer or food grade bleach. It is important to rinse your equipment after sterilizing although some sterilizers do not require this step. Make sure that you read all instructions that come with your sterilizing solution.

 2. Adding your wort

  • Once your equipment is clean and sterile, make sure the tap of your fermenter is in the off position and remove the lid of the fermenter. Remove the lid of your wort pack and pour all of the contents into your fermenter. Aeration of the wort is important for the yeast to work at its best which will be achieved when adding the wort to the fermenter.

3. Adding your yeast

  • Once your wort has been emptied into your fermenter the next step is to add the yeast. Open your packet of room temperature yeast and sprinkle into the fermenter on top of the foamy wort. Sit the fermenter lid on top of the fermenter and allow the yeast to hydrate for around 10 minuets or so. 

4. Understanding yeast.

  • Different yeasts work at different temperatures. Larger yeast (used for Largers or Pilsners) for example will work at its best between 11 and 15 degrees Celsius and an Ale yeast (used for Pale ales, amber ales etc) works between 15 and 24 degrees Celsius.Please check your yeast packet to confirm this. It is best to brew your beer at the lower end of the yeast temperature range to avoid unwanted yeast tastes in your beer. If you have a temperature controlled fridge that you are able to dedicate to this process, the out come will be as we at The Double D Brewery have intended our beer to be. If you do not have this facility then do not dispar, as we believe that your final product will still be superior than you have brewed to date (we are all entitled to our own opinion).

5. Adding the water

  • Once the yeast has hydrated, remove the lid of your fermenter and pour in 5 – 8 litres of water. This will help mix the yeast into the wort and you should find that the yeast will start to work in no time at all. Using this technique will also remove the necessity for stirring in your yeast, therefore using less equipment that comes in contact with your beer and less chance of bacterial infection. Once you have added your water, firmly attach the lid of the fermenter making a sound seal. Fill your air lock with water to the lines and place the air lock into the rubber grommet in top of the lid. The air lock should start to bubble within 1 to 2 days. If this has failed to happen please refer to our TROUBLE SHOOTING PAGE, PROBLEM # 1.

6. Take a hydrometer reading

  • It is important to take a hydrometer reading to establish the Original Gravity (OG) of your brew. With the addition of 5 litres of water, the hydrometer reading of a DD wort pack should be around the 1045 mark. The more water you ad the lower the reading will be and therefore the lower the final alcohol volume and vice versa. Please read the instructions that are provided with your hydrometer before use. To establish a Final Gravity (FG) reading you will need to take another hydrometer reading prior bottling or kegging. More on "FG" a little later.

7. The fermenting process

  • For most home brewers, this is the most painstaking part of brewing your own beer…….waiting. This process will take approximately 14 days and it is important to have your beer fermenting at a stable temperature. This could be in a garage or wine cellar or somewhere where a stable temperature can be achieved taking note of the recommended temperature range of your yeast which you will find on the Fermentis yeast packet.


8. Racking or clearing your beer

  • Racking your beer is the next step in producing a great tasting and clear beer (although not entirely necessary). In our years of  brewing, we have rarely received this advice from home brew stores. The advice that we have received from your typical home brew shop is to add “beer clear” to your fermenter prior bottling to produce a clear end result. At The Double D Brewery we have experimented with “beer clear” and found that it takes away from the taste of what we have intended for our recipe.
      Racking your brew is to simply transfer your fermented beer to another clean and sterile fermenter. This of course requires a second fermenter and a sterilized hose fitted to the main fermenter then empty the contents to the secondary fermenter and leave for about a week. If you have a temperature controlled fridge, r
ack your beer for about 4 - 5 days (if you can wait), then turn your fridge down to 1 - 2 degrees Celsius for the last 2 to 3 days prior packaging. This will allow the solids in the beer to fall out for a cleaner and clearer final product.

 9. Keg or bottle your brew, its up to you!

  • Once you have painstakingly brewed and racked your beer for the past 3 to 4 weeks it is now ready to keg or bottle. It is important to take a hydrometer reading prior kegging or bottling. The reason for this is to establish that you brew has finished fermenting. There have been instances where home brewers have had bottles explode because of unfinished beer being bottled and causing injury "DO NOT SKIP THIS STEP". The hydrometer reading for our finished Double D beer should be around 1010 or below. After racking we have recorded a Final Gravity of 1006 for many of our beers, however, anything below 1010 is acceptable and ready to bottle or keg.

Kegging. At The Double D Brewery, we have found that this is the most convenient way to package your fermented beer, however, one who is new to home brewing may find it a little challenging and expensive to start off with. If you have any questions about kegging, please email for any advice.

Clean and sterilize your kegs and lids prior to filling. Make sure that the fittings are clean and lubricated with a food grade lubricant. Check that the rubber “O” rings are in good condition and all hardware is secure. Fill your keg from your fermenter using a clean and sterile tube which is long enough to reach near to the bottom of your keg to minimise aeration and frothing. Once your keg is filled, purge any air from your keg replacing it with C02. Once this is complete, gas your keg.


Bottling. Many home brewers find bottling much more convenient than using kegs and would not change. It all comes down to your preference and of course your budget. In the early years of home brewing, we would be frantically asking anyone we knew to keep their spare 750 ml beer bottles and once we had a good stash we could then put down our first beer. Now days, most home brew kits will come with a dozen reusable PET bottles. This type of bottle is quite convenient as they are unbreakable and light, however, some say that ageing your beer in glass bottles is much better than using PET bottles as PET bottles don’t seal as well and tend to allow gas to escape.

Clean, sterilize and rinse your bottles and lids or caps prior to filling including your spring loaded bottling tube. Add in one teaspoon of sugar or one very convenient sugar tablet that you can purchase from your home brew supplier for 330 or 375 ml bottles. For 640 ml to 750 ml bottles use 2 teaspoons of sugar or 2 sugar tablets. Securely fit your bottling tube to the tap of your fermenter and open the tap. Fit a clean and sterile bottle over the bottling tube and depress the spring loaded valve with the inside of the bottle. Fill the bottle till about 2 inches from the top and secure the lid or cap. Once you have all of your bottles filled and capped then leave at room temperature for about a month or more which will complete the gassing and ageing process. Once this process has finished refrigerate and enjoy.

A last word. If you have any questions on brewing your "DD" wort pack please send an email to and we will get back to you ASAP.











The boys of The Double D Brewery recommend and encourage the responsible consumption of alcohol.