Standard procedure---put crystal malt in cold water, heat to just shy of
boil and sparge into brewpot. Add malt extracts and water, bring to
boil. Add Brewer's Gold hops, boil a little over 1 hour. Stop boil, add
Cascade hops and chill on the way into fermenter. I tossed the dry yeast
directly into the fermenter atop the cooled wort. The yeast started
flocculating within an hour and by the next morning the air lock was
burping continuously. Today, 4 days later, it is completely fermented
out and I'm going to transfer it into secondary probably before I go to
bed. Primary Ferment: 4 days
Recipe By : Kevin L. McBride
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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