And now wait…

I mixed it all the ingredients up last night, taking care to ensure that all the things went in at the right time etc. There were some things in the instructions that implied a sense of urgency, but failed to indicate a timeframe, for example “It is at this point the wort is most vunerable, but it is more important to add the yeast than to get the temperature right”. Err, in the next 10 seconds or 10 minutes? Fortunately that didn’t apply for me.

Linda helped with pouring the mix into the barrel, which is of the consistency of malt, and as she discovered is also quite sweet, until you swallow it and then it has a bitter party at the back of your throat. I tried some too after being threatened with being called a wuss. She was right, it was bitter.

After mixing it all up and topping up to the final level, we hoisted it into the hotwater cupboard where it will remain for the next week. It started at 23 degrees C, but has now settled at 20. I checked with the local supplier today and he says that will be just fine.

Here’s the vital stats:

DOB: 5.12.06
Water added: 23.5L
Sugar: Brewcraft Brewblend No 20, 1kg
Yeast Code: 17906
Temp before adding yeast: 23 deg C
Original Gravity: 1032