Pre-bottling taste test seems to show that it has a very smooth amber-styled ale flavor with the essential hoppie notes. I hope it will taste as good if not better after fermented in the bottles for a few weeks!

One style of bottle

Test and Filter

Some of the final product

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That’s it! Success has been had and I’m definitely going to do this again with everything that I’ve learned from this experience (a.k.a., no candy thermometers).

1. Steeping the Grains
The hard part about this is trying to get the steel pot up to 170F without making it insanely hot to deal with later when I have to make sure that I don’t over boil the silly thing.

And the waiting…. We finally got to the appropriate steeping temperature so now there’s 20 minutes of waiting before we can bring it to a boil

2. Adding in Malt & Extract
Finally finished steeping. Have to let the grains drain and then add in the malt and extract

Added the ingredients and now we wait till it boils

Boil dammit!!!

Just broke the candy thermometer. It is now officially a fiasco.

Finally got to add the hops. Hope I don’t make it over boil.

My stove is having trouble keeping the heat up…moving to the lid.

Brand frickin new stock pot lid started snapping and developing hairline cracks…moving to a beefier lid and walmart is going to get a nasty-gram.

3. Beginning Fermentation
Starting the rapid cooling of the boiled sticky mess.

Adding in the yeast and the cool little air lock thingy.

And the beer has a new home for the next week

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That’s all for now!!! Tomorrow, we’ll have to see if the yeast is actually working the way that it’s supposed to and that will be the tell-tale sign of whether or not we have a chance at success. Stay tuned!