Link to full recipe: http://lib.store.yahoo.net/lib/yhst-...00715/1025.pdf
9. PITCH YEAST
Sprinkle the contents of the yeast sachet over top of the entire wort surface and stir well with
sanitized spoon or paddle. Firmly secure the lid onto the fermenter. Fill your airlock halfway
with water and gently twist the airlock into the grommeted lid. Move fermenter to a dark,
warm, temperature-stable area (approx. 64º - 72ºF).
10. MONITOR & RECORD
The wort will begin to ferment within 24 hours and you will notice CO2 releasing (bubbling) out
of the airlock. Within 4 - 6 days the bubbling will slow down until you see no more CO2 being
released. When fermentation is complete (no bubbles for 48 hours) take a FG reading with a
sanitized hydrometer and record it in your ABV% CALCULATOR9.
Whisky Barrel Chips Aging
11. Add Whisky Barrel Chips
Whisky Barrel Chips must be sanitized by boiling in 1 cup of water for 5 minutes. After your
chips have been sanitized, add to the fermenter, then rack your beer on to them. Firmly secure
your airlock on to your fermenter. Leave your beer in contact with these chips for 3 to 4 weeks.
11 On bottling day carefully siphon your beer away from the chips and into your bottling
bucket. If you do not use a secondary fermenter, then add the chips to your primary after fermentation
has completed and leave for the recommended contact time.