Starting to steep the grains in 2 gallons H20.

Sanitizing the fermenter.

Grains coming up to 155°F (steeping temp.)

Still steepin'.

Simon helped all day.

After adding the malt extract syrup.

Approaching boiling.

Add the Cascade bittering hops when it boils.

After boiling for 57 minutes, add the
Fuggle finishing hops for 3 minutes.

Cooling the wort.

Pitch the yeast.

It will sit like this for the next 7 - 10 days.

After it's done fermenting, I'll add
the raspberry flavouring extract and priming
sugar, then bottle it. Three weeks later, it
will be drinkable. It will be best during Spring
and Summer.