What I've done today is doing my 3rd homebrew work. It's going to be a Canuck Brown ale. Canuck means Canadian.
After a couple of practices, partial mash(special malts) and malt extracts work is pretty familiar for me now. However, it is likely that a new mistake happens every time.
One thing was improved from beforehand. I didn't forget to warm up the extract can at this time, so then those sticky extracts can easily get out.
Lesson number one. Need a extra care when you put hop pellets into the boiling wort. I was close to make the boiling pot and the grill messy. I lost some gram of my precious bittering hops.
Lesson number two. When you put a melting LME into the boiling pot, don't forget to swirl the wort, if not LME go down to the bottom of the pot and get burnt. If it's hard to control by yourself, get another person to help. When I empty the pot, I found LME got burnt. In result, I can sense a burnt taste from the young beer. Silly me. Lose big point.
Lesson number three(final). When you pitch a dry yeast packaged in a pouch, make sure to empty it clearly until the last piece of yeast. I don't want to waste of yeast, so I put the last drop of yeast through a hole for air-locking. I'm not sure it possibly could contaminate the wort, but I did as I thought right. It's a practice anyway.
OG was 1.052. It's not bad based on the recipe which said OG would be 1.050.
Please the god of yeast, give me at least drinkable beer.
* Look at my chilling system - the simplest in the world!
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