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Perfect. Nice job.

Yeah. If you are paying that much for bottles, I expect to have something in them.

Bottle condition for 2 weeks at room temperature, then transfer them to the fridge for a few days. This will allow the yeast to go dormant and drop out. It also allows the CO2 to (insert unknown word) and make the brew bubbly.

A Simcoe and Zythos experiment. 6% and 40 IBU's. I'm not a big fan of the Zythos blend.

Dry hopped with ammonia. Proceed.

2-3 pounds of sugar? That outta turn out a little dry. You might want to Google, "Prison Hooch," for a better recipe.

+1 to this.

Cleaning the fermentation bucket.

Style? Amount of hops? Steeping grains? We need a recipe.

Count the bubbles for 6 seconds and then multiply that by 10. This is your Bubbles Per Minute (BPM) reading. This number should correlate to the last two digits of your gravity. For example, if your BPM = 20 then your gravity is 1.020. :hs:

Add some table sugar and make yourself 4.5% Blonde.

Extract brew? In my experience, getting below 1.020 is tough.

I shoot for 3-5 days, but sometimes I run short on the weekend and I have to throw a couple in there for 12 hours.

Lavender Lager. Apple Blossom Ale.

Did you shake the bottles, or is all the sugar sitting on the bottom?

****, I am 5 pints in. Probably he reason for the ****try rymes.

My blonde ain't bubblin', herp, derp Munton's yeast ain't workin' chirp, chirp. What am I to do with all of this jive? Pitch a satchel of Fermentis' Safale-05.

In Florida I love sitting by the kettle in January, February and March. Any other month I run out, throw in some hop pellets and escape back into the air-conditioned comfort of my house.

Come back and share your knowledge someday.

A crisp and clean 4.5 % Simcoe blonde. Light but flavorful (Simcoe).