I've got my ale pails and ingredients lined up. I've got a pre-hopped John Bull wheat beer kit 1.8kg and the no hop John Bull wheat syrup 1.6kg. I've got an approximate 1lb of corn sugar and the yeast I'm going to use is Windsor yeast. I've started the sanitization process and I've taken some temp. readings in the kitchen and the basement. The basement is sitting mid 70s and the basement is coming out at about 62-64.
I was thinking about leaving it in the primary for 3 weeks before racking into the bottling bucket. I've got 40 grolsch bottles that will be cleaned and sanitized that the beer will be going into when ready.
A few questions...does the basement sound like a better place(no sunlight at all and stays in the low-mid 60s) and my yeast satchets are 11g, I was reading on How to Brew by John Palmer and it says to use 2 satchets and then says to use 7-14g of yeast...just use the one 11g pack? Use the yeast straight from the fridge or at room temp?
I'm looking to get this going tomorrow afternoon. I've been searching better instructions that what was included under the cap of the John Bull pre-hopped kit. Thanks in advance.
I was thinking about leaving it in the primary for 3 weeks before racking into the bottling bucket. I've got 40 grolsch bottles that will be cleaned and sanitized that the beer will be going into when ready.
A few questions...does the basement sound like a better place(no sunlight at all and stays in the low-mid 60s) and my yeast satchets are 11g, I was reading on How to Brew by John Palmer and it says to use 2 satchets and then says to use 7-14g of yeast...just use the one 11g pack? Use the yeast straight from the fridge or at room temp?
I'm looking to get this going tomorrow afternoon. I've been searching better instructions that what was included under the cap of the John Bull pre-hopped kit. Thanks in advance.