I invited our neighbor over on Saturday evening to observe as I brewed a kettle of beer. This time everything seemed to go a lot smoother, excepting some wonky readings with Jen’s candy thermometer as we cooled the wort down. This time I boiled it right around 200° and made sure not to let it burn at the bottom of the kettle, as well as making sure the final wort wasn’t too hot to kill the yeast. Once it was in the fermenter, the entire basement filled with the scent of hops as it started bubbling. The krauzen is much thicker this time, and there’s a layer of hops at the top, which tells me it’s working hard.