mttaylor1066
Active Member
I don't think that brewing gets any better than the morning after brew day and the fermenter is bubbling away.
I've spent the week culturing Belgian Abbey 1214 and stepping it up for my first fall brew, a La Fin du Monde clone. To see that the yeast is healthy, viable and responding to the wort is a great moment.
I have an "observation glass" covered with cling film on the counter to monitor what might be going on in the fermenter.
To see the yeast working, well, it's almost as good as enjoying the resulting ale itself.
I've spent the week culturing Belgian Abbey 1214 and stepping it up for my first fall brew, a La Fin du Monde clone. To see that the yeast is healthy, viable and responding to the wort is a great moment.
I have an "observation glass" covered with cling film on the counter to monitor what might be going on in the fermenter.
To see the yeast working, well, it's almost as good as enjoying the resulting ale itself.