Brewing Banana Beer

In the wake of documenting a tech week I hosted a few months back, I thought I'd try my technical writing hand at documenting making a batch of banana beer.  While I wouldn't say it's the nectar of the gods, it's certainly been drinkable.  Here's the manual:

CAMPO BREWING - BANANA BEER

Overview
Banana beer is a tasty alcoholic beverage made from the fermentation of ripe bananas. It can be enjoyed on hot sunny days, cold rainy days, moderately warm days, and the majority of slightly cooler days. Usually banana beer is best consumed in the company of others, but can also be enjoyed alone due to the lack of judgment associated with drinking delicious banana beer in solitude.

Materials and Ingredients
(2) bunches of ripe bananas (about 20)
(1) pound of sugar
(1) teaspoon of baking yeast (dry brown Levapan stuff is fine)
(2) 1.5 liter bottles
(1) large pot (big enough to boil 3 liters and bananas)
(1) strainer (wire mesh works well)
(1) funnel (top half of plastic bottle works well)

Brewing
1. Peel ripe bananas. Compost skins or throw into neighbor’s finca.
2. Pour three liters of water in large pot. Add bananas. Bring to boil.
3. Add sugar. Boil for about 15 minutes, stirring occasionally so that sugar dissolves completely. (In beerspeak, this is your “wort”.)
4. Let beer cool to room temperature. During cooling, try to keep “wort” from contamination by placing a lid on pot or transferring mash to another clean container.
5. Mash bananas using clean spoon or other clean mashing implement. I don’t know if this step really does
anything, but that’s what I did and the beer tasted pretty good.
6. Pour “wort”, bananas and all, into the clean 1.5 liter bottles. Fill each bottle 1/3 of the way and then
throw half of your teaspoon of yeast into each bottle. (In beerspeak, this is called “pitching” the yeast).
7. Screw cap on bottle. Shake vigorously.
8. After a few hours, carefully unscrew bottle caps partially to let out gases every 10 minutes or so for the next hour.
9. Check on bottle every hour or two for the rest of the day, letting gas escape as needed.
10. Unscrew bottle cap 1-2 times a day for five days to let gases escape.
11. After five days of fermentation, strain banana pulp from “wort” using a clean strainer. Pour “wort” back into the two bottles. You may need to let gases escape 1-2 times for the next hour after transferring back into
bottles.
12. Let carbonation build in bottle for next two days (or more based on drinking schedule).
13. Add ice and friends as needed/available. Enjoy!