So, here’s the steps I documented so far:
Steep the grains in the water as it starts to boil. This is similar to making tea. I’ve used 3 gallons of water to mash the grains.
After the water boils, add the malt. I like to use dry malt extract as it has a longer shelf life. The liquid stuff generally gets skunky after only a short time.
I let this boil for about an hour, reducing by almost a full gallon. After its done, I I add another 3 gallons for a total of 5 gallons of wort. This wort will ultimately become beer, but first, its gotta cool down before I add the yeast.
For the yeast, I chose liquid yeast. I’ve found that the liquid stuff works much more efficient and can even cut the primary fermentation cycle in half.
I let it start with a pound of malt a few days before I started making the wort. Now its ready to be added to the wort.
Here it is in the initial stage. I’ve got a blow off tube because the liquid yeast can be known to react violently.
After two weeks I added the roasted coconut.
I’ll be ready to bottle next weekend! I’ve thought about priming with honey, but that’s a gamble – I can’t be sure how much sugar it has.
