Beer can chicken my way

We’ve all had beer can chicken. Well I love my beer can chicken. I have partaken in many different beer can chickens. They are yummy a favorite when tailgating. Unfortunately some are better then others. There is one that I make that just blows the rest completely out of the water. It all begins with the beer. You want a beer that pairs well with chicken and your flavors. Please for the love of god think outside the box. Corona, bud, and michelob are fine but you want to seperate yourself from every other beer can chicken your friends are making. Make sure it’s a good beer. Keep in mind the styles.

Brown ales tend to work best with gamey dishes, beef entrees or brown gravy over chicken. It depends how it works but I’m grilling mine so, any lighter lager or pilsner or brown ale or pale ale will work.

I like to use Brooklyn Brown Ale and Alpine Glacier Lager.

Now you may ask how do I get a beer bottle into a beer can chicken. Well I like to use a funnel. That’s right I have an empty beer can for my chickens.

So this is what we’ll need:

  • 1 can (12 ounces) beer
  • 1 chicken (3 1/2 to 4 pounds)
  • Olive oil
  • 3 tablespoons seasoning (at end)

First we need to marinade over night. To do this mix together the day before

  • 1/8 cup of each beer (1/4 cup total)
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon smoked salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

If you don’t have a empty can of beer like me, well open a beer pour it out drink it, and put an additional 3 holes in the top. Then pour in 6 ounces of each beer. Remove any thing inside the cavity. I take these and just throw them in a pan and cook off any grease I can get for the gravy.

Now that we’re ready drizzle the chicken with olive oil and rub it all around. In a bowl mix the following:

  • Garlic powder (2 teaspoon)
  • Cayenne, ground (2 teaspoon)
  • Onion powder (2 tablespoon)
  • Oregano, dried (2 teaspoon)
  • Sage, ground (2 teaspoon)
  • Black pepper, freshly ground (2 tablespoon)
  • Paprika (2 teaspoon)
  • Coffee ground fine (2 teaspoon)

Ssshhhh don’t tell anyone about the coffee. Rub this mix all over the chicken front and back over the legs and the wings. Sprinkle a little inside. If you got extra great save it, it’s excellent on steaks.

  • Half pound bacon

I love charcoal grills for this place a aluminum pan in the center of the grill, pile coals evenly on both sides. Light your coals. When the grill gets hot dip a paper towel in olive oil and oil the grill grate. I like to soak cherry wood in brandy a half hour before. Check your coals, with a hand 2 inches above the grate, 1 tomatoe 2 tomatoe OW! usually tells you it’s ready. You’ll want the chicken over the drip pan. Spread the legs of the chicken wide apart. Suck the marinade into an injector and slowly inject into the chicken in several places throughout the chicken. Slowly lower the chicken onto the top of the beer can. Lift the grate and toss your soaked chips onto the coals.Wait until you begin seeing smoke. Sit you chicken onto the grill over the drip pan.

Pull the legs forward to form a tri-pod. Tuck the wings behind the back (called Akimbo) to prevent from burning them. Drape the half pound bacon over the top of the chicken. Close the lid and let the chicken roast 1 1/4 to 1 1/2 hours. During the cooking process you will have to add you’ll need to add 12 fresh coals per side after 1 hour. If the skin gets to browning too much, tent with foil for the rest of the cooking process. Once done remove carefully off the grill with tongs. Place it on a flat plate and let people awww at it. You can wait for it to cool and then remove the bacon and beer can from it. Though it probably will not last that long.



My beer cheese soup

I am a guy. I love some things that really show I’m a guy. These are the bbc of mandom, Beer bacon and cheese. This recipe combines them all at once. This is in my opinion the best beer cheese soup recipe in the history of beer cheese soup.


3 tablespoon olive oil
1 cup finely chopped fennel (or celery)
1 cup finely chopped carrot
1 clove garlic, minced
1 (32 ounce) carton chicken stock
5 (12 fluid ounce) cans or bottles guinness draught
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce (such as Tabasco)
2 teaspoons white pepper
2 teaspoons dry mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground cayenne pepper
1 pound moteray jack, cubed
1/2 pound block pepperjack cheese, cubed
1/2 pound block  Jalepeno Cheddar cheese, cubed


Put olive oil in a large soup pot over medium heat. Cook and stir the fennel or celery, carrots, and garlic until soft, about 8 minutes. Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine. Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.

Stir in the moteray jack and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next. Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.

Where’s the bacon, it’s an after addition. I usually cook 3 pounds of bacon till crisp, and then crumble it. Then sprinkle it into your soup. Mmmm beer cheese soup.

The best thing it is so versitile. You can get some tortia scoop chips and use it as a dip, you can drizzle it over potatoes, add broccoli for broccoli cheese soup, enchilada cassarole, the limits are endless.

beer battered catfish tacos my way

For the avocados and catfish:

2 hass avocados
4 cup flour
4 cup guiness draught
4 teaspoon hot sauce (I use sriracha)
about 2 pounds of catfish fillets

For the spicy mayonnaise:

1/2 cup mayonnaise
a large bunch cilantro
the juice of 2 limes
1 jalapeno or serrano pepper

Other ingredients:

4 – 6 cups oil for frying
flour or corn tortillas
corn and tomato salsa 

Ok…I do this with catfish but you can use any white fish you want…cod…haddock….pollock…summer flounder…lemon fish…mmm all good choices. No fish is wrong here, however…it should be deboned…if not deboned bit of a choking hazard in this recipe…

Preheat oil for frying to 375°. It’s ready when you stick a wooden chopstick in the oil and it fries. Do not fill a pan more then half full of oil, the oil will expand and more then half full will cause a grease fire. These are awesome tacos, but not good enough to burn the house down.  Combine flour, beer and hot sauce in a large bowl. Whisk well and set aside.

Combine all ingredients for spicy mayonnaise in a food processor and blend until cilantro is very fine. Set aside.

Dip avocado slices in batter and drop in hot oil to fry. Fry at 375° for 2 – 3 minutes, turning once. Avocados should be golden brown. Now dip the catfish in remaining batter and fry for 2-3 minutes turning once. You want a nice golden brown catfish.

Serve corn salsa in tortillas topped with fried avocados, fried catfish and spicy mayonnaise. You get this, sweetness from the avacado, the tangy of the corn salsa, the lovely catfish and the mayonnaise, and it’s just an all around wonderful dish, all tied together with spicy flavors.

If you want, you could even deep fry some corn flour tortillas into taco shells similar to jack in the box. Absolutely delicious!


“…Valhall’s blushing maids round-proffer
the Mead-Horns, rich with foam of gold, . . .”

Frithiof’s Saga

“At last Gandalf pushed away his plate and jug – he had eaten two whole loaves (with masses of butter and honey and clotted cream) and drunk at least a quart of mead – and he took out his pipe.”

The Hobbit by J.R.R. Tolkien

What is mead? Mead is a honey liquor. Rich sweet absolutely heavenly. I love mead. It’s just absolutely delicious.

I’ve made a few different meads, so right now I’m just going to toss the different ones up for people to try. It’s easy to make, they are just absolutely perfect for beginners. These are very old recipes, given to me by a family friend.

Mead #1

10 quarts of honey
30 quarts of water
1 ounce of cinnamon
1 ounce of cloves
2 ounces of ginger
2 large nutmegs

The honey boiled one hour with the water; when cold, put it into a cask, and add to it the cinnamon, cloves, ginger, and nutmegs, to be pounded first, and suspended in a linen bag in the barrel from the bung-hole. The scum must be filtered through a flannel bag.

Mead #2

8 gallons of spring water
12 pounds of honey
4 pounds of powdered sugar
2 or 3 lemon-peels

Take the spring water, honey, powdered sugar; boil them for an hour, keeping it well skimmed. Let it stand all night; the next day, put it into your vessel, keeping back the sediment; hang in your vessel the lemon-peels; then stop it up close; in the summer, bottle it in six weeks.

Sassafrass mead (Sassafras contains safrole a cancer causing agent Complete historical appreciation DO NOT MAKE)

Mix gradually with boiling water brown sugar, West India molasses, and tartaric acid. Stir it well and when cool, strain it into a large jug or pan, then mix in essence of sassafras. Transfer it to clean bottles (it will fill about half a dozen), cork it tightly and keep it in a cool place. It will be fit for use next day. Put into a box or boxes a quarter of a pound of carbonate of soda, to use with it. To prepare a glass of sassafras mead for drinking, put a large tablespoonful of the mead into half a tumbler full of ice-water, stir into it a half teaspoonful of the soda and it will immediately foam up to the top.

Sassafras mead will be found a cheap, wholesome and pleasant beverage for warm weather. The essence of sassafras, tartaric acid and carbonate of soda, can, of course, be obtained at the druggist’s.

Strong mead

12 gallons of water
8 pounds of sugar
2 quarts of honey
a few cloves
egg whites
3 spoonfuls of new yeast
8 or 9 lemons
2 or 3 pennyworth of isinglass

Take the water, sugar, honey, and cloves, when your pan boils take the whites of eight or ten eggs, beat them very well, put them into your water before it be hot, and whisk them very well together; do not let it boil but skim it as it rises till it has done rising, then put it into your tub; when it is about blood warm put to it the yeast; take the lemons, pare them and squeeze out the juice, put them both together into your tub, and let them work two or three days, then put it into your barrel, but it must not be too full; take the isinglass, cut as small as you can, beat it in a mortar about a quarter of an hour, it will not make it small; but that it may dissolve sooner, draw out a little of the mead into a quart mug, and let it stand within the air of the fire all night; take the whites of three eggs, beat them very well, mix them with your isinglas, whisk them together, and put them into your barrel, bung it up, and when it is fine bottle it.

Another mead

1 quart of honey
3 quarts of water
whites of 4 or 5 eggs
2 or 3 spoonfuls of light yeast, according to the quantity of your mead
large lemons

Put your honey into the water, when it is dissolved, take the whites, whisk and beat them very well together and put them into your pan; boilit while the skim rises, and skim it very clean; put it into your tub,when it is warm put in the yeast, and let it work two nights and a day. To every gallon put in a large lemon, pare and strain it, put the juice and peel into your tub, and when it is wrought put it into your barrel; let it work for three or four days, stir twice a day with a thible, so bung it up, and let it stand two or three months, according to the hotness of the weather.

You must try your mead two or three times in the above time, and if you find the sweetness going off, you must take it sooner.

Strong mead another way

30 quarts of water
10 quarts of honey
1/2 ounce of hops, pick’d clean from the stalks
1/4 ounce of ginger sliced

To the water, put the honey, let the water be pretty warm, then break in the honey, stirring it till it be all dissolv’d, boil it a full half hour, when clean scum’d that no more will rise, put in the hops, half the ginger, and boil it a quarter of an hour longer; then lade it out into the stand thro’ a hair-tems, and put the remainder of the ginger in, when it is cold tun it into the vessel, which must be full; but not clay’d up till near a month: make it the latter end of September, and keep it a year in the vessel after it is clay’d up.

Mead renish

6 gallons of water
14 pounds of honey
3 or 4 eggs
10 sprigs balm
10 sprigs sweet marjoram
10 sprigs sweet briar
1/2 ounce of cinnamon
the same of mace
20 cloves
1/2 race of ginger sliced very thin
6 ounces of syrup of citron
1 spoonful of ale yest
coarse bread
1 quart of the best Rhenish wine

In the water dissolve the honey; then add the eggs, with the whites; set it upon the fire, and let it boil half an hour. Put into it balm, sweet marjoram, and sweet briar, cinnamon, mace, cloves, and ginger; let it boil a quarter of an hour; then take it off the fire, pour it into a tub, and let it remain till nearly cold. Take the syrup of citron, and ale yest; beat them well together, put it into the liquor, and let it stand till cold. Take a sufficient quantity of coarse bread to cover the barrel, and bake it very hard; then take as much ale yest as will spread it over thin, put it into the liquor, and let it stand till it comes to a head. Strain it out; put the liquor into a cask, and add to it the Rhenish wine. When it has done working, stop it up close, and let it stand a month; then draw it out into bottles; tie the corks down close; and let them stand a month.


Mix your mead in the proportion of thirty-six ounces of honey to four quarts of warm water; when the honey is completely held in solution, pour it into a cask. When fermented, and become perfectly clear, bottle and cork it well. If properly prepared, it is a pleasant and wholesome drink; and in summer particularly grateful, on account of the large quantity of carbonic acid gas which it contains. Its goodness, however, depends greatly on the time of bottling, and other circumstances, which can only be acquired by practice.

Methlin or honey wine (mead was originally called hydromel, then methlin, then meth, then mead)

This is a very ancient and popular drink in the north of Europe. To some new honey, strained, add spring water; put a whole egg into it; boil this liquor till the egg swims above the liquor; strain, pour it in a cask. To every fifteen gallons add two ounces of white Jamaica ginger, bruised, one ounce of cloves and mace, one and one-half ounces of cinnamon, all bruised together and tied up in a muslin bag; accelerate the fermentation with yeast; when worked sufficiently, bung up; in six weeks draw off into bottles.

Methlin 2

Boil the combs, from which the honey has been drained, with sufficient water to make a tolerably sweet liquor; ferment this with yeast and proceed as per previous formula.

Sack Mead is made by adding a handful of hops and sufficient brandy to the comb liquor.

root beer from scratch

Alrighty, I saw the make your own root beer article on Here and I am somewhat appaled. The information was right on, but extract. Ok I’ll admit if your new to brewing it’s probably the best way to go…but where’s the fun? So I’ll teach ya how to really do it from scratch.

First what do you need to make rootbeer from scratch?

Must Have:
Vanilla (use real vanilla, but not the bean)

Should Have:

How much of each? Thats up to you…thats the beauty of it…for example, I like a bit more sasparilla in mine. 2½ oz. Wintergreen ¼ oz. other ingredients, 1/2 oz. of sasprarilla.

When the roots are gathered they should be rinsed in clear water. All dirt and tops should be removed. Roots that are heavy should be cut or split. When it comes to barks care should be taken that the woody part is removed. The inner skin is the part of the bark that will be used. Herbs & leaves must be gathered when the plant is in seed or flowering stage. When gathering herbs, the plant must be cut where the first leaf begins to branch out. When I state leaves, it is the leaves only that we want. After washing, these items should be laid out to dry, and care should be taken so that they are spread out where the air can get around them to prevent molding. Can also get them in a health food store, but where’s the fun in that lol.

Now just boil the ingredients for about 30 minutes, remove the roots and herbs, and proceed to the fermentation stage below. Vanilla beans contain very tiny seeds, so don’t use the bean unless you’re prepared to filter the liquid first (boiling the bean without slicing it open doesn’t provide enough flavor).

You are going to ferment your root beer, but it is also possible to force carbonate instead. For right now though, we’ll just stick to fermentation. It is the process of fermentation that puts the little bubbles, carbon dioxide, into the root beer. It is also pretty simple to accomplish. Pour your flavored sugar water into a bucket that can be covered, and then add a package of ale yeast when the liquids temperature is warm (about 75 degrees F.). Over the next 12 hours the yeast will start eating the sugar and huge amounts of carbonation and foam will result and then subside. Now it is time to bottle. But before we bottle, just a couple notes. Do NOT use champagne yeast, which is often recommended by root beer manufacturers and books written 20 years ago (I’ll explain why under the bottling section). The type of yeast that you use will substantially effect the final flavor, so experiment. Liquid yeast costs a lot more, but tastes much cleaner and should probably be used if you’re making a traditional root beer from natural ingredients. I get my yeast from Midwest Brewing Supplies, they got a lot of yeast, but Hoptech has a full line of yeast – just remember to use ale yeast. One thing that must be followed strictly is to KEEP EVERY THING CLEAN. Bacteria can easily contaminate your root beer and make it really nasty (I am understating the importance of this – please keep everything clean). Along the same lines, don’t leave your root beer exposed to air, keep it covered, or bacteria will get into it. Now, a note on tradition, fermenting root beer was how things were originally done. By 1866 (and probably much earlier), even though carbonation by fermentation was still popular, it was not uncommon to force carbonate. I use a plastic fermentor from Midwest brewing in their brewing kits. I also use ironically a airlock and a coca-cola bottle half filled with water. (See Guide to brewing How to brew beer (a good brewing guide) Brewing equipment guide Brewing terminology guide)

Let’s get this stuff bottled. After the initial carbonation subsides, about 12 hours, you can start bottling. If you don’t have a good uniform fermentation going, you might want to consider letting it ferment another 12 hours or so, which will help ensure you have a uniform yeast population throughout the brew. Once again, any homebrew supplier can help with bottling supplies. You will need a bottle-filler, which is much easier than a funnel, and keeps your root beer from being exposed to air. You will also need some bottles. Make sure all bottles are clean (you have to guard against bacteria). Now all you have to do is transfer the root beer to the bottles. You will need to keep an eye on the bottles. The reason you don’t want to want to use champagne yeast is that champagne yeast has been developed to live at much higher pressures than ale yeast and your root beer can continue fermenting until the bottles explode. Although this *can* also happen with ale yeast, it is very rare and the conditions have to be just right (including glass of less than the best quality). Once the pressure in your bottles gets to a certain point, the ale yeast will be killed off because it can’t live in a high pressure environment.

That means when you open it, it goes pssst…Drink me I’m cold and carbinated

Ps…Midwest brewing sells extract and a soda making kit! Soda kit is 20 bucks! Soda making kit at midwest brewing supplies.

Liquor beer coffee and hot chocolate recipes

Beer from pea shells

4l of unchlorinated water
5l pea shells
7.g fresh yeast
small piece of toast
50g bittering hops mixed with 50g finishing hops
500ml water

Add the pea shells to the water, bring to a boil, cover and simmer for 3 hours. Strain the liquid into a sterile container (a brewer’s bucket is good), cover and allow to cool to lukewarm. In the meantime, combine the hops and water in a pan, boil and simmer for 10 minutes then strain and add to the pea shell liquid. When the mixture has cooled to about 40°C spread the yeast on the toast and float this on the top of the nettle liquid. Cover the bucket with a cloth and place in a warm draft-free spot for three days to top ferment. Strain the liquid after 3 days then pour the mixture into clean bottles to about 1.5 cm of the top. Cap the bottles and place these on their sides in a warm and draft-free spot. The pea shell beer will be ready to drink in about 5 days, but will keep quite well for an entire summer.

Sorry it’s all in metric….too lazy to convert it this morning.

Acorn coffee

1kg fresh, ripe, acorns (with worms to add morning protien!  couldn’t resist )

Add the acorns to a large pan along with plenty of water. Bring to a boil and continue boiling, uncovered for 15 minutes. Top-up the water as the acorns cook. Drain in a colander, then allow to cool and peel. The boiling process will make peeling the acorns much easier. Split the acorns then set aside in a dry but warm spot for the acorns to dry out for 48 hours then grind in a coffee grinder (just as you would, coffee). Spread the grounds on a baking tray and roast in a warm oven, stirring frequently and checking often to ensure that they do not burn. You are aiming for the grounds to be a brown coffee colour. To make a drink use a cafetiére and add 1 1/2 tsp per cup then pour water over the top and make the drink, just as you would coffee. Add milk and sugar to taste and serve. Don’t expect anything that tastes remotely like coffee or tea. It’s it’s own kind of drink, but pleasant enough for all that.

Nettle beer (St. Patricks day green!)

50 nettle stalks with leaves 5l of unchlorinated water 1.5kg honey (needs to be reasonable but doesn’t have to be too good) 25g cream of tartar 2 tsp yeast nutrient Yeast (Epernay II is good but champagne yeast would also work)

Add the nettles to a large stock pot and pour the water over them bring to the boil and add the honey a little at a time until it dissolves. Simmer for fifteen minutes then turn off the heat and allow to cool. Strain then add the yeast nutrient and the cream of tartar (to be more authentic add a good handful of lightly-pounded sorrel leaves). You now make it like any mead i’ve added. As a wine-like mead, once bottled, this preparation needs to be left to mature in the bottle for at least a year. This is a very refreshing mead and adding a sprig of mint and a cube of ice gives you a wonderful summer-evening drink.

Elderflower beer

2l elderflowers 4l water 3 oranges, cut into segments (with peel) 3 lemons, cut into segments (with peel) 900g sugar cubes piece of rye bread

Combine the water, oranges, lemons and sugar in a large pan. Bring to a boil and cook for 30 minutes. Take off the heat and add the elderflowers. Set aside to infuse for 2 hours then pour through a sieve. Return the liquid to a pan and heat to blood temperature before pouring into a fermenting bucket. In this case, there should be enough natural yeast in the elderflowers to begin fermentation, but if you want to be sure add a piece of rye bread to the mixture. Allow to ferment for 3 days then rack into bottles (flip-top bottles are best). Stopper the bottles securely then lay down in a cool place. The beer will be ready to drink in 2 months.

Häggbärslikör (LEGAL bird cherry vodka)

31 bird cherries 2l boiling water 2kg granulated sugar 750ml vodka

Add the fruit to a food processor and chop roughly. Scoop the resultant pulp into a bowl, add the boiling water then cover and set aside to infuse for 24 hours. After this time strain the juice into a bowl (press down on the pulp with a fork to extract as much liquid as possible). Pour the liquid into a pan, bring to a boil and cook for 10 minutes. Now add the sugar and stir to dissolve. Take off the heat and set aside to cool completely. Strain the liquid through a fine-meshed sieve lined with muslin. Combine the resultant liquid with the vodka then pour into clean bottles, seal securely and set aside in a dark place to mature for at least 1 month before serving. The resultant liqueur is very sweet but will keep for many years.

For those unable to drink, don’t want to drink, or dislike liquor for what ever reason…I leave you with homemade hot chocolate!

250ml full-fat milk 50g good quality dark chocolate caster sugar, to taste 1 tbsp whipped cream

Add the milk in a saucepan and bring to a boil. Grate the chocolate into a bowl then divide between two mugs. Add 2 tbsp of the boiling milk to each mug then stir into the chocolate until smooth. Whisk in the remaining hot milk, dividing between the two mugs. Sweeten to taste with the caster sugar then garnish with a dollop of whipped cream.

Pumpkin beer

Love pumpkin, pumpkin beer…well that’ll be delicious for cooking….or just for drinking.

Grain: 0.5 lb American 20L Crystal
0.5 lb Dark German Munich
Extract: 7lbs Golden LME
Hops: 1oz German Tettnanger
Yeast: Wyeast 1056
Pumpkin: 4-5 lbs (a medium sized pumpkin) baked and pureed
Sugar: 1 cup packed brown sugar
1/4 cup granulated white sugar
Vanilla: 1 tsp vanilla extract
Spice Mix (you will use 1 tbs of this):
2 tsp ground Cinnamon
1 tsp ground ginger
0.5 tsp ground cloves
0.5 tsp nutmeg
1 tsp all spice
Half Whirlfoc tablet or equal Iris Moss

Original Gravity: 1.060 Final Gravity: 1.018
Primary Ferment: 7 days
Secondary Ferment: 7 days

Cut up your pumpkin by taking out the “guts and seeds” and slicing off the shell. Place the meat of the pumpkin on baking sheets and bake at 400 degrees for 1 hour. Once baked, run the pumpkin through a food processor or blender.

Put the puree into a bowl and add the sugars, vanilla, and 1 tbs of the Spice Mix.

Place this puree in a Muslin Bag and set aside. From this point on we will call this the “pumpkin mix”.

#1: Bring 2.5 gallons of water to 150 – 160 degrees
#2: place grains in a muslin bag and put grains in water
#3: steep grains for 30 minutes
#4: remove wort from heat and add LME
#5 return to heat and bring to a boil
#6 once there is a rolling boil start the boil clock (60 min)

60 min – 0,5 oz Tettnanger Hops
15 min – Whirlfloc or Irish Moss
8 min – Pumpkin mix in Muslin Bag
2 min – 0.5 oz Tettnanger Hops

#7 Cool the wort to below 80 degrees in an ice bath or with wort chiller
#8 Fill your fermenter with 2.5 gallons of cold water.
#9 Add the wort to the fermentor
#10 Add enough water to your fermentor to make 5 gallons.
#11 take Specific gravity — should be between 1.060 and 1.066
#12 pitch yeast
#13 agitate the wort by stirring vigorously
#14 cap the fermentor and place your lock.
#15 place in a temp controlled environment to maintain a range of 66 – 74
#16 Rack at 7 days
#17 at day 14 bottle or keg.