I definitely made some errors while brewing, as I expected. First, I allowed the dreaded boil over. The mixture (wort) was left alone for a few minutes before I came back to find that it was foaming over the side of my pot. Not only did I have to replace the burner pans (every time we cooked it smelled like burnt wort), but I decided it was worth it to buy a large, stainless steel pot for my next brew. I also waited 2 weeks prior to bottling after misreading the instructions. My beer came out pretty flat with not a great taste, however it was drinkable.
There were 6 beers that I marked differently that turned out great (Libra enjoyed them). I believe they were the last 6 beers I bottled, but I am not sure. Don't ask me why they turned out better because I really don't know.
Overall, for my first attempt, I was pleased that the beer was at least drinkable...I promise my postings will be better reads with pictures and videos as I move forward in my brewing inability...
Mountain Spring Imperial Light Mash
June 3, 2012
Procedure:
1. Sanitization
a. Filled fermenter half with hot tub water
b. Added one cup of Clorox regular bleach
c. Added lid, fermenter lock, and stirring spoon
d. Filled up completely with hot tub water
e. Let set for 30 minutes
2. Brewing
a. Poured 3 ½ cups of cold water in pot
b. Brought water to a boil
c. Turned off heat
d. Added 3.3 lbs of Mountain Spring malt mix while stirring
e. Stirred until malt completely dissolved (≈3 minutes)
f. Added 6 cups of cane sugar
i. 1 cup added at a time and stirred in
ii. Took longer than imagined to bring back to boil (≈10 min)
g. Brought mixture back to boil
i. Overflow of ≈1/4-1/2 cup
h. Consistent boil for ≈5 min
i. Filled fermenter with 5 gallons of cold water from kitchen hose
j. Added boiling mixture to fermenter and stirred for ≈3 min
k. Sprinkled dry yeast to top of mixture
i. Waited 8-10 minutes for yeast to dissolve
ii. Stirred for 3 minutes
l. Applied top and locked in
m. Carried fermenter downstairs and set on end table
n. Filled fermenter lock to 2/3 line and attached to opening in lid
3. Fermenting
a. Began at 4:30 pm
b. First bubble noticed at 8:15 (2.45 hrs)
c. Consistent 3 second bubbles @ 10 pm (5.5 hrs)
d. Consistent 1 second bubbles @ 11 pm (6.5 hrs)
4. Clean up
a. Rinsed stirrer for 30 seconds over hot water (10 min after last stir)
5. Bottling
a. Jun 23rd, 10:30 pm
b. Boiled water for priming in stainless steel pot
c. Sanitized (as described above all bottling items
i. Put caps in small bowl with bleach and water, then rinsed after 30 min
d. Let water cool, added ¾ cups cane sugar in unsanitized (but rinsed) bowl
e. Siphoned beer from fermenter to priming bucket
i. When beer was entering priming bucket it bubbled as it landed
f. Bottled 67 beers and capped
i. Poured six bottles at a time before capping
g. Set beers on table and covered
h. Cleaned and sanitized both buckets and all equipment
6. Tasting
a. Waited 14 days before first tasting
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