- 2-stage brewing process
- primary fermentation was in a 23L plastic pail
- poured contents of bag into pail
- mixed the included yeast with 1 cup of pre-boiled water, cooled to just under 30c, and allowed to hydrate for 5-10 minutes before pouring into the wort
- placed the lid on the pail firmly (not snapped shut to allow Co2 to escape
- on day 5 we racked it into a glass carboy and put an airlock on it
- on day 16 we mixed 1.25 cups of corn sugar with 2 cups of boiling water and and transferred the brew from the carboy back into the pail to prime it and then bottled it
I think it tasted best after 3-4 weeks of aging in the bottles.
The colour was a slightly cloudy copper with an off-white head that lingered. The aroma was a little spicy with some nuttiness. Perhaps a hint of citrus orange.. or some kind of fruit. The taste was.. vegetal? I can't describe it any different. I'm not sure if I've ever taste a beer like it yet.
The ABV was around 5.2%, if I calculated correctly. That makes it a pretty decent session beer in my books. Something else I noticed (and maybe I imagined it) but it tasted better from the 750ml swing-top bottles, than it did from the 500ml PET bottles.
Overall, I really enjoyed it and I'll definitely be making it again in the future. I'd like to experiment a little with it and let it sit longer for the secondary fermentation to see how it affects (improves?) the flavour.