Citrus IPA In Primary fermenter: 3.75 Gallons filtered/bottled water mix Lobster pot: 1.5 Gallons (6 quarts) filterred water Used vodka in airlock boiled on burner further from sink (and moved closer when cooling). Used Organic Light extract insead of Extra Light Used Briess Golden Light instead of Light/Pale Used zest from 2 large oranges Thermometers were all broken. Just tried to keep hot, but on low heat when steeping. Took yeast out of fridge when we started steeping. After about 15m at room temp, popped inner bag. Tasted before boiling. Kind of sweet, pretty good. Much darker than I expected for so little grains and such light malts. Nearly boiled over when boil started (I think due to so much solid malt extract). Initial water temperature 66F date: Action: Specific Gravity: Temp: 04/05/2012 Brewed 1.06 Moved to other side of stove. 212F after 30 minutes, moved to fermenter. 66F Keeping near window where it is cooler. 04/06/2012 67F 71F Tried fan and wet t-shirt. Put in bathtub. 69F Started bubbling. 04/07/2012 Added more water and ice. 72F 04/07/2012 Added more water. 68F 04/09/2012 Moved to closet. Can definitely smell beer. 69F 04/11/2012 Transfered to secondary. Nice head of foam, smells like beer, good color, but very dark for an ipa. 04/25/2012 Bottled (36 small, 3 big). Smelled good, but not very much orange smell except for the very bottom of the secondary. 05/10/2012 Tasted one. Lightly carbonated. SLight cirtus taste. Fair amount of hops and bitter taste, but still a little sweet. 05/19/2012 Tried another. Appropriately carbonated. Tasted good. Definitely ready. 11/20/2012 Finished last one. Still good. Apparently hops are a good preservative.