My first attempt is a Munton's extract syrup kit similar to what Jimmy used.  This one is Munton's Gold, Highland Heavy Ale.  It's a dark, hoppy ale that should be fairly bitter and malty. 

"Highland Heavy Ale - In the Highlands of Scotland, centuries ago, small breweries began producing rich, dark, hoppy ales know locally as "Heavy". In addition "Light" beers were also brewed, known south of the border as Milds, but it was a pint of "Heavy" which typified the highlanders' preference." www.muntons.com

I just  started it this past Saturday night.

"As you can see, Dan doesn't do anything by halves here, he's got the complete kit, lock, stock and probably barrel too! " . . . Jimmy

Dan adds the main ingredient . . . . syrup/malt extract

"I wonder if he tasted it as I did (revolting)" . . . Jimmy

Now just add water . . .

"Notice how Dan uses a mirror to make it look as if there is twice as much . . . a cunning plan Dan" . . . Jimmy

Instead of pitching the yeast on top, I made a "starter" mixing it in a small amount of boiled water that cooled to 40 degrees C. Since this ale likes to ferment a little warmer than some, I wanted to make sure the yeast had a good start. I stirred the starter into the wort, and closed it up tightly

I took a little peek after 3 days of fermenting, and had a nice amount of kreusening on the top of the wort-beer, so I must be doing something right.

If everything goes well, I'm going to take it straight to the bottles next weekend.  I've been encouraged to leave them alone for another four weeks before succumbing to temptation to pry the cap off a bottle, so it will be a little while before I can tell you how it tastes. 

"I'm hoping Dan will keep us informed of his progress and perhaps send a bottle to Phil Clark - our official taster in the USA" . . . Jimmy

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