Just got a chance to test this today, after roughly 2 weeks in the fermenter. It's dropped down to 1.012, which I reckon means it has stopped. Unfortunately, my second pressure barrel sprung a leak with the last brew I had in it so I need to buy a new one before I can barrel this. Hopefully that should arrive by next weekend and I'll sling it in there then. An extra week to let the yeast settle out a bit more shouldn't hurt it.
On another note, a friend and I got pretty seriously stuck into the Terrier last night and it was good. Didn't even feel too bad this morning either...
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