Alan Robert Clark's Brewing Page

or, Brewing my way in South Africa, Disclaimer, inc.

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This page has been put together to disseminate my immense brewing wisdom to the masses. (Um that's you, Dean :-) It records **MY** appproach to the brewing of what I call my ``Stock'' Ale, given South African conditions, with the resources that are readily available in South Africa.

I started this in good faith, but I see that my penchant for turgidity has struck again :-) Apologies for the length of it!!!!!! Please let me know your opinion on this page!

ie. The trouble with all the English and American intro's are that they are:

Beginners' Equipment List 

(Usual American-style ``Disclaimer'') I have no connection with NFP, just a very satisfied customer, etc etc.

I use ``The Homebrew Shop'', aka National Food Products at 9 Komatie Road in Emmarentia (ie Mazoe Road off Barry Hertzog, behind the Checkers) which supplies good kits at reasonable prices. A shoestring budget beginner will need:

A thermometer is not really necessary, neither is a hydrometer if you follow my brewing instructions below. (Saves R85). Being British has its disadvantages though, I love good records, so I have a hydrometer to record the Original and Final gravities! The bottle brush I do not find useful (See my method of storing bottles), but may be useful for cruddy first-time bottles.

The above setup will cost you about R267 at 1997 prices. (Includes the Ale Pack)

You can get your bottles from your local bottle store---the simplest method being to buy them with the beer :-), but with very little persuasion, you can ``redeem'' the bottles for the price of the deposit. Note that they still belong to SAB, you are simply borrowing them for a longer time than is usual :-) It is absolutely essential to get them in the very sturdy plastic crates, and finally, don't bother with the ``pints'', get the ``quarts''. You have enough capping and cleaning to worry about as it is!

Note for non-South African readers: a quart isn't :-). It is 750ml, which is neither an imperial nor USA quart. No idea.


I have experimented with several Extracts, several add-in Malts, different yeasts, different Hops etc, but I keep returning to my stock Ale, which is: Procedure as follows:


The Boil 

The Brew 

The Bottling 

The Conditioning 

The Consuming 

With care and practice, a bottle-the-last-batch,-brew-the-next-batch cycle can be squeezed into an hour, precisely. 

Mail me with your comments at Alan Robert Clark (

Snail Mail is at:

Dept. Elec. Eng
2050 South Africa

This file last updated: Fri Feb 19 23:23:45 SAST 1999