Another 18 – 20 ℃ brew I’ve been waiting to start for a little while now. Initial ingredients:

• 3 kg hopped malt extract
• 2 sachets “69 Yeast Premium”
• Water to 23 litre mark

Again, no mention of letting it cool before adding the yeast, but I’m allowing it to drop to just below 25 ℃ before pitching. OG = 1.044.