rich and sweet and bitter fashion.
In a wide and big copper I then cast the hops.
Then [after boiling the wort] I leave it to cool,
and therewith I straightway fill the well-hooped and well-pitched vat;
then it ferments, and the beer is ready."
It's really that simple and it's easy to get caught up in equipment and forums and the like. I'll be hanging this on my wall soon. As Papazian says, "Relax, have a homebrew."
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