Brewing Day

	The equipment needed was laid out and organized. Ryan and I had to make sure our stuff didn't get mixed up and because James was our Brew Guide for the afternoon he made sure that the nice floral pattern cushions were placed out for our enjoyment.
	One of the first things we did was sanitize everything that was going to come into contact with the wort and the carboy. We used the iodine in the beer kit to put a tablespoon in with about 5 gallons of water into the carboy and left for about 15 minutes. After this the carboy was emptied out into the sink with the other brewing utensils to sanitize them. The carboy was then rinsed thoroughly.
	The burners we used can be found at the store in the camping sections. Your best luck would be G.I. Joe's and depending on the size and sturdiness of the burner you may pay as little as $20 or $60. If you get a burner that is too small it may take a long time for your wort to boil (212 degrees F). If you get one that's too big you can't help but run the risk of burning something.
	We filled the 5 gallon stainless pots with 2 gallons of water and brought the temperature to 150 degrees. We stabilized at this temperature but + or - a few degrees won't matter. Remember to stir the water occasionally to get an accurate reading. This won't take too long with a good burner.
	The next step was to steep the crushed malted grain in the 150 degree water for 30 minutes. This is where an egg-timer becomes valuable. If you are drinking beer while doing this the egg-timer is priceless. One can consume a pint during this time but make sure you stir once in a while to look busy.
	After you've steeped the grain in the water for 30 minutes you've effectively made a tea. Remove the pot from the burner and strain the grain from the hot water into a second stainless steel pot. You can gently press the strained grain to get more into the pot. It's been sanitized. Right? Ryan has shiny shoes in this picture.
	Put the water back on the burner and return it to a boil. When the boiling starts you'll want to remove the pot from the burner and add some of your malt syrup. In my case I added 1 cup. You want to remove the pot from the burner so when you are adding the syrup it doesn't burn to the bottom of the pot. Stir the syrup into the water and bring the wort back to a boil. I believe we can officially call it wort now, right?
	Add your boiling "bittering" hops and let this boil for about 60 minutes but about 15 minutes into the boil add 1 tablepoon of Irish Moss to act as a clarifying agent then add the flav[o|ou]ring "finishing" hops about 10-15 minutes before the end of the boil.
	After the boil is done, take off the burner and pour in the rest of the malt syrup, and let it sit for 10 minutes (stirring like crazy to mix the syrup in, but not for the entire 10 minutes, or your arms will get too tired!).
	Remove the wort from the heat and use the cooling coils to cool the wort to below 78 degrees. Simply hook up your hose to the coil system and the cool hose water running through the copper tubes will cool the wort rapidly. If you don't have a cooling coil you can fill your sink with cool water and put the put in there for a while.
	Add 2 gallons of cold water to the sanitized carboy then strain the cooled wort into the carboy. You can use pressure from the spoon to "squeeze" wort from the hops. They do absorb a bit of wort so get all you can.
	When your temperature is below 75 degrees add yeast into to carboy and use the aerator for about 15 minutes to add oxygen to the wort. At this point you want to make sure that the temperature of your wort is 60 degrees and use the hydrometer to get gravity readings. Use a siphon to get the beaker half-way filled and use the hydrometer but don't put the used wort back into the carboy. Put your carboy away in a safe place for a week or two until the bubbles from the airlock are 1 minute apart.