Bring a convenient quantity of water to the boil, 3 gallons if you have a 4-gallon boiler. Add salt, then put in herbs and simmer for 45 minutes. When hops are used, some of the fragrance is lost in the steam. So keep a handful back till the last five minutes of the infusion. Allow to cool for a few minutes. This gives the herbs time to settle and makes decanting easier.

Put the sugar and malt into the fermenting vessel. Strain the near-boiling infusion of herbs into the vessel, and stir well till all is dissolved with a hardwood stick.

Make up to five gallons with boiled water. Allow to cool. Dissolve yeast food (if used) and citric acid or lemon juice in a little of the brew, and stir in. Put the hydrometer in and note the gravity.

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