Topic: Malt Extract
I started another batch using Malt Extract (batch #6) and cane molasses. This will be the first time making a large brew with malt extract and adding lots more water -- more than double -- than what I had originally thought would be the correct amount to use.

For this batch of beer, I used:

12 quarts of water
1 pound of malt extract
almost a pound of molasses
yeast from raspberry framboise

I put the malt extract and molasses into about a quart of water and brought it to a boil. Then I added the 7 more quarts of tepid water, so it brought the temp down to lukewarm. Then I added the yeast sediment from the raspberry framboise. I'll cover it with an airlock (meaning a piece of plastic and a rubber band) and wait 8 days.