Ok, Not that I have collected the yeast and isolated it, check that out here. From that we started with a small yeast starter and built it up for this batch, check that out here.

Now its ready to see what this beer can do. I wanted to start off with a small 1 gallon batch so I created a nice basic recipe based off what I had on hand. Collected 2.5G(9.4L) of RO water and added in the salts per the recipe. Gathered the grains and milled. While I was milling I started the heater so my water can start heating up to mash temperatures. I’m shooting for around 148F(64.4C) but it will jump around that range as I’m not using my Anvil on this batch.

Mashed for an hour which I did a lot of stirring and adjusting the power level to ensure I stayed in the range I wanted to. With about 10 minutes left I turned the power up a little more and allowed to heat up to mash out. Once it heated up to the 168F(75.5C) I pulled the grains and cranked up the burner to 100%. Took a gravity sample and ended up with a 1.035SG and about 2.25G(8.5L)

Once boil started I added in the first addition and let the boil continue. 10 minutes left in the boil added in the last of the hop charge, Irish moss, and yeast nutrient. After boil was complete I added to an ice bath in my large sink to cool down. Pulled a gravity sample of 1.043SG and had a little more then 2.25G(8.5L) of wort. Once the wort was chilled down I transferred it to the fermentor and pitched the yeast. Wort was down to 75F(24C) when I was done. Placed a few ice packs to bring it down to under 70F(21C).