I used to homebrew three or four batches a year, but havn't made any for a couple of years. I am currently making an attempt to copy New Castle Brown Ale. I have pitched the yeast, and it has run its course. Now I am ready to put my batch in a keg (soda syrup can), bit I seem to recall another step that I am missing.
I boiled and cooled, pitched the yeast and put the wort in the closet under my stairs where the temps are relatively stable. The yeast churned widly for a few days, now it has stopped. I can add a bit of corn surgar to wake the yeast again, or I can just blast it with CO2.
I have lost all of my links to the How To sites, but I think I am doing OK despite winging it. Does anybody have any suggestions on the steps, and if I am forgetting anything important?
Thanks,