notes:
1. Not having two pots big enough, we're boiling both the steeping water, the ingredients and the extract water together. (one big 3.25 gallon amount as opposed to a 2 gallon and a 1.25)
2. Breaking thermometer in boiling water shuts down all production and cursing ensues.
3. Large pot was boiling un-attended. not sure for how long. small pot to rinse was boiling for a while. not sure how much water we lost.
4. Wishing we could transfer smell over the internet.
5. hops and brewing went well until cooling.
6. DON'T DROP THE THERMOMETER INTO THE BATCH OF BREW!
7. Possible contamination during cooling. multiple checks of temperature and popped top of thermometer in the batch. No substance was inside, that we could see before. Double checking at the store during fermentation.
8. cooled by filling the tub full of water and adding 30lbs of ice. took about 30 mins (?) should have had more ice.
9. have extra sterilized water just in case.
10. finishing procedure after cooling:
-Hydrometer measurement (recorded@ 1.108/26 )
-dumped wart into carboy.
-have 5 gallons marked on carboy (loss of water during boiling makes for uneven 5 gallons)
-used extra gallons to wash down pot and sediment
-add yeast
-wash down container with extra gallons
-use extra gallons for bubbler
-cap and store.
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