The waiting is the hardest part

I've read that I will learn patience when brewing.

I finished up my 2nd brew, going for a super hoppy IPA. I took some liberties with a recipe from the joys of hb....

Here's how I cooked:
3/4 lb 2-row roasted barley + 6 oz of crushed crystal steeped at 150-160 degrees for 30 minutes and then drained (what's the word for separating the barley from the tea?)

Added 2 oz of Amarillo hops at 8%aa and boiled for 50 minutes.

Added 1 oz of Cascade hops for ten minutes and then off to the carboy.

The yeasties are kicking ass and it looks beautiful and smelled great.

Any thoughts on how this will taste? I can't wait!

When all was said and done, I cracked open a bottle from my first batch and it was the first one with a great head and nice carbonation.

When I started brewing two years ago, I discovered that the waiting will diminish if you work on filling up your pipeline. Once it is full, then you can be drinking as you brew.