Okay, so me and a bunch of buddies went and bought a wine/beer kit, included were all the tools required to brewing beer. so we picked up a Coopers English bitter. along with Muntons Beerkit enhancer. now I did have sort of an idea how to brew beer as i watched my grandfather make wine many times. so i sterilized everything with the Chlorine powder inc.
i then heated up the Malt by dropping the tin in a bath of hot water to soften the contents. after i had that done, i dumped it into the primary fermenter tub (top doesn't have an airlock) so you have to leave the cover unclipped, and i boiled 3 or 4 L of hot water in a kettle and cleaned the tin and mixed the malt with the water so it wasn't stuck to the bottom. Here's where i start to go screwy, i started to fill up the fermentor to 23L, as it was filling i got distracted with writing down the information on the brew history card. and filled it 3 L over, I never thought and started scooping it out with the malt can. i got it down to 24L then realizing that i could have been contaminating the brew. so after that happened i brought it in my room, the temp was holding between 20 - 23 C when i then spread the yeast over top (and again started stirring) i called a realtive of mine who then said i was suppose to dump the 1KG of beer enhancer (which is dextrose) before spreading the yeast so i did so after, he told me it may come back to life and may not. a few hours later i opened the top to see that it was fermenting. i recorded the OG at 1.023 this was at 12/1/19 i have been periodically opening the top and checking the brew. but the first few days there was a large amount of foam at the top. the temperature of the brew has been holding at 25 - 27 C while fermenting. today i checked the gravity and it was at 1.010 with a little foam on top. so i was wondering if this will taste half decent. or is it going to be a first time bust. heres a picture of the brew at the moment kinda looks like mold on the top, wednesday afternoon i will be racking it over into the carboy. so ill keep in touch on my gravity and how it goes.
http://imageshack.us/photo/my-images/80/1000757b.jpg/
i then heated up the Malt by dropping the tin in a bath of hot water to soften the contents. after i had that done, i dumped it into the primary fermenter tub (top doesn't have an airlock) so you have to leave the cover unclipped, and i boiled 3 or 4 L of hot water in a kettle and cleaned the tin and mixed the malt with the water so it wasn't stuck to the bottom. Here's where i start to go screwy, i started to fill up the fermentor to 23L, as it was filling i got distracted with writing down the information on the brew history card. and filled it 3 L over, I never thought and started scooping it out with the malt can. i got it down to 24L then realizing that i could have been contaminating the brew. so after that happened i brought it in my room, the temp was holding between 20 - 23 C when i then spread the yeast over top (and again started stirring) i called a realtive of mine who then said i was suppose to dump the 1KG of beer enhancer (which is dextrose) before spreading the yeast so i did so after, he told me it may come back to life and may not. a few hours later i opened the top to see that it was fermenting. i recorded the OG at 1.023 this was at 12/1/19 i have been periodically opening the top and checking the brew. but the first few days there was a large amount of foam at the top. the temperature of the brew has been holding at 25 - 27 C while fermenting. today i checked the gravity and it was at 1.010 with a little foam on top. so i was wondering if this will taste half decent. or is it going to be a first time bust. heres a picture of the brew at the moment kinda looks like mold on the top, wednesday afternoon i will be racking it over into the carboy. so ill keep in touch on my gravity and how it goes.