[hevimees]

I don't think you've done anything wrong, but there are a couple of things
you could have done better:


1.) Yeast need oxygen to grow in the beginning of the fermentation, so you
should aerate the wort before adding the yeast.

If you have two plastic buckets and a friend to help you out, then a good
way to aerate the wort is to pour it from bucket to bucket a couple of times.

If you only have one bucket then just close the lid, put your thumb on the
airlock hole and shake the poop out of it.


2.) Dry yeast should be re-hydrated and proofed before adding to the wort.

To re-hydrate the yeast, boil a small amount (2 dl) of water, cover it (with
for example plastic wrap) and leave to cool. When the water is at a
temperature of 35-40°C (95-105°F), mix in the yeast. Cover and leave it
alone for 15 min.

While waiting, boil an even smaller amount (0,5dl) of water with a teaspoonful
of sugar, cover and leave to cool.

After the yeast has been in water for at least 15 min and the sugar water
has cooled, proof the yeast by mixing the sugar water with the yeast, cover
and again leave it alone. In 30 minutes time there should be some activity
(foaming) in the yeast water (if there isn't any, the yeast is probably dead
and you'll need to get another pack and start again fromt he beginning). Now
you can add this yeast to the wort.


The important bit above is the re-hydration, and you can add the yeast to
the wort after you've let it be in the water for the 15 minutes. The proofing
part is optional, but if you do it you will know for sure that your yeast is alive.


3.) Let the beer ferment for two weeks in its bucket instead of just one. This
way you can usually be sure that it has fermented completely and you won't
end up with overcarbonated beer. The beer will also partially clear and you'll
have less sediment in bottles.

After two weeks siphon the beer to another bucket (leave the sediment
behind), prime and bottle.