This is the kit that I used..
3.5 lbs. Plain Amber Malt Extract
2 lbs Plain Amber Dry Malt Extract
8oz. Crushed Cyrstal Malt 60L
4oz Crushed Chocolate
1 oz Crushed Roasted Barley
1 oz Fuggle Hops (Bittering)
1/2 oz. Fuggle Hops (Finishing)
1 each Grain Steeping bag
5 oz Priming Sugar
60 each Crown Caps
1 each Beer Yeast
Starting Gravity1.045- 1.050
Final Gravity 1.010- 1.012
Alchohol by volume 4%-5%
Hop IBU's 15-18
I made a full boil out of the thing. Started off with about 6 gallons and ended up with a hair over 5 gallons... I figured I'd lose some with the transferring from fermenter to fermenter. I'll give a description of step by step what I did.
Put the grains into the cheese cloth and tossed it into a kettle of 6 gallons.
It took about 30 minutes to get it to 170F where I steeped them for 20 minutes as per the paper with the kit.
Removed the grains, and hung them over the pot for about 5 minutes to drain back into the wort. Brought the wort up to a boil then put in my extracts.. The dry went in first then the liquid. When I got it back up to a boil, I put in the hops. boiled for 55 minutes then put in the finishing hops. The finishing hops boiled for about 5 minutes then took the wort off of the fire. I used a wort chiller and got it down to room temp in about 30 minutes. (had to fight with the sink adaptor a few times).
I racked into the primary 6.5 gallon carboy, placed my dual chamber airlock filled with cheap vodka and put it in the dark closet. I started having a little activity about about 4 hours. Like maby a bubble every 10 minutes or so. 48 hours later I thought it was going to blow the airlock off of the fermenter. I know I had to refill the air lock twice. After three days the activity almost came to a hault. I had about one bubble every 15 minutes. This would be about 6 days after I boiled the brew. I racked to the secondary and now it sits with a bubble about every thirty to fourty minutes... Anything else I can add to help with the advice?