S.S. Minnow
Dry Dock SS Minnow Mild Pro-Series Extract Kit w/Specialty Grains (NB U0720)
Low gravity beer done in the typical extract style.
February 17, 2013
14:40	Fill boiler with 2.5 gal filtered water. Flame on.
14:44	Begin steeping grain.
15:04	Remove grain (but drain it in a sieve).
15:29	Boil achieved. Add 4 pounds DME.
15:38	Returned to boil. Start 60 minute boil.
15:54	Add 45 min hops.
16:41	Cool wort in sink (packed with snow with Ian's "help"). 
16:56	Pour into 6.5 gal carboy, add 2.5 gal filtered water. 1.030 (short of goal 1.037).
17:10	Pitch yeast (well-inflated WYeast 1968) @ 70°F. Stored in kitchen.
February 25, 2013
19:40	1.022, 62°F. Too cold in kitchen.
March 7, 2013
14:30	Pitched hydrated (1/4 cup water) packet of champagne yeast (yellow pack). Moved carboy into office.
March 10, 2013
15:30	Racked to bucket (needed the larger carboy for another beer, the 5 gal carboy was full). 1.022.
March 12, 2013
	Prepared a second starter to try to finish the fermentation. In 2L Erlenmeyer: 1 liter water, 102 g DME, 1/8 tsp yeast energizer, 1/8 tsp yeast nutrients. With WYeast 1968. Fermented overnight.
March 13, 2013
20:25	Pitched starter. 68°F.
March 21, 2013
15:30	Prepare for bottling. Prepared priming solution: 3.4 oz corn sugar (dextrose) + 1 oz table sugar (ran out of corn sugar), 1.5 cup boiled water . Added priming solution to bucket and stirred it as carefully as possible. 
16:30	1.020. Takes a long time to wash, rinse and sanitize all those bottles.
17:20	Spigot on this bucket is too large. Managed to poorly fill two 22-oz bottles (lots of turbulence). These bottles are marked. Racked to a superior bottling bucket.
18:00	Bottled twelve 22-oz bottles and twelve 32-oz bottles (Kirk's) (one partially full). 1.030 -> 1.020 => 1.3% ABV. Yeech.
April
	Those first two filled bottles? The ones for which the spigot on the bottling bucket was too big? They are noticeably worse than the others.