04-13-2004, 08:04 AM
I started two 2L bottles of an Amber Ale today.120 ounces of bottled spring water9 ounces of John Bull Hopped Amber extract malt9 ounces of Light Dry Malt Extract1 ounce (It was all I had) of corn sugarBoiled mixture for 20 minutes. Cooled in ice bath.yeast was pitched at around 76deg. I tasted the wortand it could have been stronger.I will try makingit stronger on my next batch. I put apx 52 ouncesin each bottle. One thing that concerns me is allthe debris on the bottom of each bottle. I will keepyou all posted on results.ORGINAL POSTER: ramjammn