The waiting is the hardest part...

Here is the aerated wort along with a sample we took for our hydrometer. I believe the gravity on this batch was around 1.058. Taking an Original Gravity reading is very important so you can tell when the fermentation is completed.Here we are, two nice full carboys, all aerated and full of hungry yeasties. With our methods this will be at very active fermentation within 6 hours. We will put the carboys into some large plastic muck buckets with some water in order to maintain a very steady 65-72°F temperature. This is the recommended temperature for the strain of yeast we used. In about a week we will rack them over to secondary fermentors, 5 gallon glass carboys, for about another 10 days. After that, keg them and drink 'em up.

Some final tips to remember:
Temperature is the key to all grain brewing!
Get a good dial or digital thermometer for accurate temperature readings.
Boil all of your your water for at least 15 minutes to remove any nasties.
Use fresh ingredients.
Be sure to get a good crush of your grains.
SANITIZE everything that touches you wort.
Use a full boil and boil vigorously for at least 60 minutes.
Chill the wort as quickly as possible to reduce the chance of infections.
Use a nice healthy yeast with a starter.
Get a small squirt bottle full of Idophore mixture and spray everything, your hands, your helpers, EVERYTHING!
Stop in some time for a sample if you're in the Canandaigua, New York area.
Most important..."Relax, don't worry, have a homebrew", as a brilliant man once said.

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