Beer Brewing Travails Part The Second
(continued from "My Wort Overfloweth")

After twenty four hours all evidences suggest that no fermenting is occuring. Risking contamination I pry off the top and confirm my horrible hypothesis: the yeast was deceased (incidentally a great example of assonance). Nothing to do but add on a 7 gram package of Canada's own Fleischmann's 'Active Dry' Yeast. Yes this is for bread. Does that make a difference? Probably not. I hope. The brewer's yeast came in an 11 gram package which leads a cineophile to hypothesize: when the beer dies it inexplicably loses 21 grams. Could 11 of these grams be due to the dead yeast? What about the other 10? Is this just some absurd plot contrivance?

Data: standing temperature is 74 degrees farenheit, as this is an internationally friendly blog and in view of bridging the cultural divide across the atlantic and the woods and the desert (and oh well pretty much everywhere else) I'll do the math for you: 23 degrees celcius; temperature outside? 102/39; highest temp in Alaska this summer: 81/27 (yes I could go for a swim right now). With any luck the beer will make it. Expected yield: 5 gallons-I'm going to need some help from friends.