In a sanitised fermenting vessel, dissolve the Golden Crown Lagers and Light Dry Malts in 3 litres of
hot water.
Fill the fermenting vessel with cool water to the 20 litre mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with hot or cold water (refrigerated if
necessary) to get as close as possible to 21C.
Sprinkle both Golden Crown yeasts over the surface and fit the lid.

Allow temperature to drop over the course of fermentation to the range of 15C-18C if possible.
Fermentation has finished once the specific gravity is stable over 2 days, expected readings should be
around 1014.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
Store the bottles upright in a location out of direct sunlight at or above 18C.

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
Naturally conditioned Strong brews, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Try one less chilled to get the benefits of the extra aromas and flavour.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 7.2% ABV.