The beer itself is busy fermenting away. The specific gravity has dropped to about 1.014, though I'm not sure how accurate this number really is since the huge (huge, huge, huge) amounts of sediment in the fermenter --- on account of poor filtering of the wort and the large amounts of hops we used --- seems like it might make the specific gravity higher than it would be if the density depended only on the amount of sugar remaining in the solution. Still, I'll wait a little longer since there are still more bubbles being produced so the yeast must be doing something.
I would like to taste it! :D
ReplyDeleteBe careful what you wish for --- it might turn out nasty! And it's got about ten times more hops than a usual hoppy beer. It's going to be bitter!
ReplyDeleteso when is it ready? Can't be worse than that Seinlager edge stuff.
ReplyDeleteI'll bottle it this weekend I think. Then it should be possible to drink it a week or so after that and it will taste best after about a month or so I think. Erich will hook you up with some if you ask him nicely (and if he asks Nicola nicely).
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