I just put on a new brew yesterday, which I'm hoping will be nice and ripe for Euro 2012.
Its a Pilsener. I've never made one of these before. The instructions said they recommend using dry malt extract, but all I had was Coopers Brew Enhancer 2. Also, I mixed in a cup full of caster sugar
, on the advice of the homebrew shop guy. I also used bottled water mostly, apart from 2 litres of tap water. I know there's probably some chlorine in that water, but I'm hoping the boiling released it all.
After 24 hours, it has started bubbling away nicely at 22 degrees celsius. Although, over the last hour or so its slowed down, I think. I'm not sure about that so will watch it for a few minutes. Apparently, the pilsener yeast will ferment at 13 degrees and its recommended to keep it at the low end of the 21-27 degree scale. Since I'm brewing it in my bedroom, room temperature of 22 degree is about best I can do. I don't want to move it now out to the shed, where it'll definitely be colder, but I can't guarantee it wont drop below 13 degrees, and not ferment at all!
I've to wash my coopers PET bottles now soon. It was horrible the last time when I was looking to bottle my corona style beer, coz I left the previous sediment in the bottle, and it got caked in. Took me hours to clean them out. I've had to rinse out each bottle now after I drink it, just to save the hassle of washing them. I might splash out in the summer and buy a box of 750ml swing tops. That way, I can probably wash them in the dishwasher!
Looking forward to tasting the pilsener anyway. I never made it before, and rarely drank it, but i've read good reviews online of that brew, so hopefully it will see me through Euro 2012 in style!!