As the title says. It was a 5 gallon batch of an amber that came with my starter kit. It went pretty well for my first time! I tasted it before I put in the priming sugar, and it actually tasted like an amber. I ended up with 47 bottles.
I've been a little worried because I got the kit for Christmas and never opened the box because I was waiting to move and have a place to set everything up. Anyways, I was worried because I never refrigerated the dry yeast, because I didn't know I needed to. Hopefully that didn't cause me problems!
I found the most tedious part of the process yesterday was sanitizing all of the bottles, but as with every part of the process, I know I'll tweak and read on here and find a more efficient way.
I know you're suppose to let the bottles sit in a dark place. Does that actually mean dark? I have them in the basement under a desk with no direct sunlight. The room does have shaded windows and isn't dark. Is that situation ok for the bottles? I have a blanket over them right now for zero light, but I'm just curious.
I've been a little worried because I got the kit for Christmas and never opened the box because I was waiting to move and have a place to set everything up. Anyways, I was worried because I never refrigerated the dry yeast, because I didn't know I needed to. Hopefully that didn't cause me problems!
I found the most tedious part of the process yesterday was sanitizing all of the bottles, but as with every part of the process, I know I'll tweak and read on here and find a more efficient way.
I know you're suppose to let the bottles sit in a dark place. Does that actually mean dark? I have them in the basement under a desk with no direct sunlight. The room does have shaded windows and isn't dark. Is that situation ok for the bottles? I have a blanket over them right now for zero light, but I'm just curious.