My first wash was nothing more than 8lbs brown sugar, 1/4 cup of honey (DO NOT RECCOMEND HONEY!!!!!!), and about 4 gallons of water. I added about 2oz yeast. my temperature NEVER went above 60F, except when i was boiling the water and pitching the yeast(which was done at about 88F). Heres what happened:
1. it took 2 weeks to stop bubbling
2. it was still sweet when it stopped
3. my yield of alcohol was very low
i do not reccomend duplicating my first batch whatsoever. since then i have changed the following:
1. use honey only for sandwiches, not wash
2. use a heating blanket/pad for heat on my carboys
3. got a hydrometer to check finishing SG
4. purchaced DAP (Di-AmmoniumPhosphate), a very cheap nutrient, but tomato paste will be replacing it when i run out.
5. take notes on every aspect of the operation...even if i get a phone call in the middle of prep, i note it.
Just a couple of things a fellow noob has done that greatly enhanced the production process. Do try the tried and true recipies. You wont be disappointed. remember, speed kills! do not be in a big hurry, things will all work out if you are patient. this is a constant learning experiance. Good luck and always listen to rad, hookline, etc...basically all the guys with blue and green names...great people.
"Learnin to still is alot like eating a dinosaur...ya gotta do it a bite at a time"