sorry about late reply.
ok so instructions said
add 1 can of malt to hot water
bring to boil for 30min
add hops almost emidiately
add hops with 10 min
add to fermenter add second can off malt and top up to 21 .......
now what i did
after boiling the second hopp addition i pulled the pot off the heat and added the second can of malt to the wort, cooled it in the sink . then transfered into the fermenter , added my yeast then threw it in a tub of water with a towl wrapped around it and a fan on it... siting around 19 - 21.
2 days later its fermenting rely well every thing in the fermenter is moving rly fast.
i plan on transfering to my second fermenters ( i hav 2 15 liter bottles with plugs) maybe friday night after work then ile bottle probably 10 days after that...
any sugestions on anything ive mentioned?
a friend sugested dry hopping one batch.
ive allso seen people adding honey on the second fermentation or at botteling, should i try this with half ?
just looking for asmuch input and knowledge as i can get.
thanks in advance
think i might crack a coldy. whats everyone drinking at the moment? ive got a few stouts left and a handful or (I) paleales im rely enjoying