As I mentioned yesterday, we made our Amber Ale last night. I did most of the work, but BEER mom helped a lot by holding the spoon and adding the yeast, so let’s give her credit too.

It seems like this batch took less time than the other two, but I suppose we are becoming more experienced. We started around 11pm with the extract pictured in yesterday’s post, and finished just after midnight.

As with the other brews, I had to prep and sanitize everything first, like our brew pot, fermenter, spoons, and measuring cups.

I then boiled about a gallon of water while warming the extract so it would pour easily. After the water started boiling, we added the extract to our empty fermenter and poured in the boiling water. Then we added most of what corn sugar we had left.

Once the sugar was added and dissolved, I filled the fermenting bucket, using cool water, to just under 6 gallons. This brought the temperature to just over 70°F so the yeast wouldn’t die once they were pitched.

I gave everything a good stir and let BEER mom take over with the spoon while I activated the yeast.

She added it and I sealed the fermenter and moved it downstairs.

Now I get to wait until bottling time next weekend. I have 7 coffee beers to hold me over until then, but I want to save at least one so I can compare everything once I make 6 beers or so. I am also told some of my Nut Brown Ale still exists in a safe location far from me.