Houston, we have liftoff!

The original fermentation is pretty explosive!

My first batch of beer has begun to ferment. You can see the initial vigorous activity of the brewing yeast. This batch was supposed to be an English Bitter, but I always seem to fiddle with the recipe a bit which changes it somewhat. I actually thought I was getting light dry malt at the shop, but when I got home realized it was amber, so this ale may be a bit darker than what the hopped Muntons extract originally intended. Also, I am working with a 6 gallon system instead of a 5 gallon, which necessitates a little 'monkeying' with the recipe. Since I was adding more unhopped malt, I decided to add the extra Sterling hops, which have no specific relation here to Sterling beer.  According to Rebel Brewer, Sterling is "Herbal, spicy with a hint of floral and citrus perceived to be similar to a Saaz and Mt Hood combination. Finding favor as a Saaz replacement."  "Saaz is a very traditional aroma hop that has been grown in the Czech Republic for centuries. It is classified as one of the four true Noble varieties. Alpha acids are low (around 3 to 4.5% AAU) and its primary use is for its distinct mild spice aroma and mild flavor. The saaz aroma can be described best as spicy, clean, classic and noble (a term that you just have to taste to understand, really.)  Saaz hops are the defining element for the classic Pilsner Urquell and Budìjovice Budweiser beers, and are a welcome addition to any light lager, pale ale, and even the wit style." So sayeth Brew365.  I am hoping it will add a little extra hoppiness to the brew, since I added extra unhopped malt and a little dextrose (aka corn sugar).

The Sterling Hops bag

What hops look like out of the bag.