One day later and things are smelling good. And looking good, too.
I’ve notice that this brew is a much lighter colour — a toffee blond. This is much lighter than even the Cooper’s Real Ale, which did end up rather clear at the end when bottled.
I think this is a very good candidate for trying out this double-fermentation technique. That means I have to transfer the brew out of the primary fermenter after about four or five days, before it has finished fermenting.
I also learned that this handy little pump makes starting the transfer from one container to the other really easy. Less than five bucks from Home Hardware and what a difference. Even though the seal wasn’t perfect, it still got everything going.
As of 24 hours the brew is burbling away at about one bubble per second. Everything smells healthy and yeasty, and when I caught a whiff it put me in mind of wind-blown apples, a seasonal sympatico. Might try that next time.
Should be good to bottle in about a week.
