Bompa is in the keg...

So last Saturday saw the brewing of the final Scottish ale in the series, the Scotch or wee heavy ale. Racked ol' bomper, the 80/- to keg and pitched on the yeast cake. Any concerns of the yeast being pooped out where quickly vanquished as only a few hours after pitching it was fermenting away quite vigorously at 60F. Much more active than any of the previous brews have ever been and much quicker. I'll have a new post about that brew day at some point when I get the time.