Wednesday, March 4, 2009

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.

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