Saturday evening, the Enthusiast and I started brewing our first batch of beer from the kit I got back in June. More than five hours later, we had five gallons of dark wort ready to become a robust porter. Now, we're waiting for the bubbles to appear in the airlock to indicate fermentation has begun.
I hope we didn't fuck it up.
I keep worrying that the yeast was old.
Later this week, I'll return to this subject with photos to share, but for now I offer these lessons from the weekend:
- When the recipe says to bring the water to 150-160 degrees F, don't bring it to a boil (212 F). It takes forever for it to cool back down.
- Make sure you have extra distilled water.
- Have something else to do to kill the time you spend waiting for your brew to reach various temperatures.
This week I vow to run some.