Well, the frozen bottle thing sounds do-able, as long as the weather cooperates. It's been warm lately. I'll probably use the jugs my water came in, though, since I lack 2L bottles.
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Use normal tap water- about 150ml. I place in pyrex measuring cup, cover with cling-rap, poke small hole in it and microwave for 3-5 minutes. Then let cool to 85. Sprinkle yeast on this- after 10 minutes stir it in and leave for another 5 minutes. Then pitch directly into fermenter.Cool. My regular tap water (mistyped that as "whater," which is rather descriptive given the flavor) is chloraminated, though. I'm afraid it might kill the yeast.
You will get much better results this way than just sprinkling the package on top of the wort.
Just to add to what euge said:The instructions actually say to keep it under 160F. Kit came from Listermann in Cincinnati, so I'm hoping they know their stuff and have a high enough turnover that everything's good.Batch 1 is an extract-based Old Speckled Hen clone with some crystal malts that I'll need to boil and un-hopped syrup.If the instructions actually say to boil the crystal malts, throw them away right now! Steep the crystal between 150 and 170F for 20-30 minutes or so. We can talk you through the rest of it, let us know.