Same as number 4. This time I boiled everything up for a few minutes, then added to fermenter which was half full of cold. Once topped up, was 30 degrees, so I put in sink with ice to bring down a bit. Ended up pitching at like 28 anyway. Also this time I tried rehydrating the yeast instead of dry pitching.Fermentation seems to be proceeding at 22, so a little high. Just have to see how it works out.Brewed 22/10/06Racked 29/10/06, 20g cascade dry hopped, SG: 1.018
Bottled 5/11/06, SG: 1.012
