rjgiddings
Active Member
Its in the sanitized fermentation bucket, with a sanitized airlock in place. Pitched the yeast at 76 degrees.
From what I can tell - in an all extract world so far- is IF you can bake a cake, heck Bubba, you can make beer. It's incredibly straightforward. Aside from the extra carefulness to ANY sanitized equipment touching the wort ( bucket itself , spoon, lid, thermometer, airlock, and yes a turkey baster for a hydro reading) it's still fun and simple stuff.
I wish I had tried this 7 or 8 years ago.
Making beer is a great thing.
The question that I still have is - does IPA beer really take 4-5 weeks of conditioning in the bottle? Or is 3 weeks plenty? I'm certainly in no rush. I have a pale ale still conditioning in the bottle for a few more days right now.
Your thoughts?
Jim
From what I can tell - in an all extract world so far- is IF you can bake a cake, heck Bubba, you can make beer. It's incredibly straightforward. Aside from the extra carefulness to ANY sanitized equipment touching the wort ( bucket itself , spoon, lid, thermometer, airlock, and yes a turkey baster for a hydro reading) it's still fun and simple stuff.
I wish I had tried this 7 or 8 years ago.
Making beer is a great thing.
The question that I still have is - does IPA beer really take 4-5 weeks of conditioning in the bottle? Or is 3 weeks plenty? I'm certainly in no rush. I have a pale ale still conditioning in the bottle for a few more days right now.
Your thoughts?
Jim
