You didn't really kill it, I feel like it was sorta me...
Anywho, I'm making this RIGHT NOW! I'm hoping that I can fudge through it a little bit, cos I've had to convert everything into metric, and I don't quite have anything to measure 28.35g (1oz), lol, and I'm too stuborn to use imperial... I've just got a little question, though it won't really matter much cos I'm doing it now and I won't really wait for the answer... When I'm putting the hops and malts it should be at a boil right? and then I would let it cool down to 150'-165' when I put the caramel in 15 mins later?
I'm also doing this with a vanilla bean in the boil, hopefully 1 and a half will be enough - I might also make some extract, since I have heaps of vanilla beans, cos we have a friend that lives in Tahiti and he gave us quite a few fresh vanilla beans a little while ago. So all my vanilla is free
, I'm also gonna use rum instead of vodka, mum said that it's what they do in Tahiti to make vanilla extract, so I'll see how that goes.
Edit: Everything went okish, but now that I've done it, I wonder if I should have filtered the wort somehow - I got a ton of stuff at the bottom of my fermentor, so much that it goes over the spigot, so went I went to take my OG reading (which I almost forgot to do) there was stuff floating around in my cylinder that probably mucked up my reading ~ 1.060?!?. Should I worry about this at all, or will it compact down a bit more as it settles down? and it won't effect the taste will it? I'm such a n00b at this partial stuff, sooo new to me.