IvanTheTerrible

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This is what I'll be brewing this weekend... I was hoping you guys could critique the instructions, and given the ingredients I have, offer any advice to make it better. If I should just do what the package tells me to do, let me know. My questions/comments are in parentheses and italics.

The kit includes:
3.3 lbs Muntons Hopped Light Malt Extract
2 lbs Muntons Light Dried Malt Extract
6 oz Crystal Malt Grains (2 row barley)
1 oz Cascade Hop Pellets
Muntons Ale Yeast
5 oz Priming Sugar
Steeping bag

1. Brew 1.5 gallons of water and bring to a boil.
2. Turn heat off and place the steeping bag w grains in for 20-30 minutes.
(Shouldnt you place the steeping bag into the cool water and let it sit until the water starts to boil then take it out?)
3. Remove and discard steeping bag
4. Bring water back to a boil, remove from heat and stir in the extract.
5. Continue stirring and add the dried extract and hops (all of it at the same time?)
6. Boil for 20 minutes to an hour.
7. Place 3 gallons of cold water in fermenter and slowly pour hot mixture into vessel...fill with additional water to 5 gallons
Here I should cool the wort first, then pour it into the fermenter before pitching the yeast, right?
8. Pitch yeast and pour ino mixture.
9. Seal her up.

I have 2 spots that retain a consistent temperature day and night. One is about 60 and the other is around 70. Both are dark and out of harms way... which do I choose.

That's it for now...thanks in advance for your help,
-I

IvanTheTerrible

Recipes 

anyone have any comments on this?

Based on all my reading, this is my actual gameplan...

STEP 1
Clean and Sanitize:

STEP 1B
Bring 3 Gallons of water to a boil and pour into sanitized bucket. Lay cover over without sealing to prevent contamination.

STEP 2
Rehydrate Yeast. Let boiled water cool to 90 degrees, pour yeast in and cover with saran wrap. If needed, pour a tablespoon of boiled extract in to test yeast. Should begin bubbling within 1/2 hour

STEP 2B
Heat up 2 gallons of water to 150 degrees. Steep grains between 150 and 1605 degrees for 30 minutes.

STEP 3
Remove bag from pot and bring to a boil. Once boiling, remove from heat.

In a seperate pot, place can of extract in hot water to soften. Remove label if possible.

STEP 4
Mix in malt extract (liquid and dry). Stir so that it doesnt stick to the bottom.

Watch for boil-overs. Stir occasionally.

NOTE: THE WORT WILL CONTINUE TO FOAM UNTIL THE PROTEINS SINK TO THE BOTTOM AND SMALLER PARTICLES ARE LEFT FLOATING. THIS IS THE HOT BREAK.

STEP 5
Once the hotbreak occurs, add hops. (KEEP SOME FOR FINAL 15min) Stir so they are all wet. Begin timing the hour. Stir occasionally to prevent scorching

STEP 6
Cool wort. Must cool to 80 degrees within 1/2 hour

STEP 7
Pour into bucket and top off with extra water to complete 5 gallons

STEP 8
Check Gravity. Cover and airlock. Check gravity in 6-7 days.

Got Trub?

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Ivan - looks like you figured out the answers to your own questions. Your game plan looks fine except I wouldn't rehydrate the yeast until you are close to ready to pitch it (which should be step 7b ), have fun...

FYI unless you have a wort chiller you won't hit 80F in 30min, don't sweat it as that is only critical in very light, AG beers such as a pilsner.

GT

Poindexter

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You are going to do fine I think Ivan.

Three items:

1. Be sure to measure your SG right before you pitch the yeast, and drink or at elast taste that sample.

2. Try using *ME that isn't prehopped next time. Not busting your chops, just saying it is an easy step to take.

3. I would go with the 60° spot myself. Check it every twelve hours for speed of bubbling until rapid ferment is over. Once the bubbling slows down figure out how many days ago you pitched, count that many days forward and bottle that puppy on the weekend after however many days forward you counted.