Steve and I brewed a batch on January 31st. We started with an English Pale Ale. The day went well and from start to clean up and was about 4.5 hours. A couple things we learned. First, it takes a loooonnngg time for 2.5 gallons of water to come to a boil. Second, warm the extract to make it pour easier. Third, it's great to have a brew buddy.
Our batch went in to the primary fermenter about 4:30 in the afternoon. When I checked it about 6:30am the next morning, the air lock was bubbling quite vigorously with a nice looking krausen on top. Of course, this led to all kinds of panic, as I was expecting it to take a few days for the yeast to get started. We then thought that we needed to check often as we were expecting to have to go into blowoff mode. Never happened.
So today is Day 4 and we needed to consult with our Southern division (Scott) for some advice. He assured us that thing were progressing as he had experienced and not to worry. Here is a pic of our fermenter in its special place.
Looks good, (I think), who knows.
Bill and Steve -- sounds (and looks) like fun and a great start --- Nice to have that Southern expert connection.
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