I know we're all about the freshly made, but this post comes to you pre-prepared. While you are reading this, I will be brewing about 20 litres of ale.
After the beer had fermented for two weeks, we racked it off the dead yeast and sediment into a clean bucket and left it for a week to clarify. Then we bottled it.
26 bottles standing on the wall, 26 bottles standing on the wall, and if one brown bottle should accidentally get opened and drunk...
The last batch is now sitting in the depths of our basement and will age there for some time. The ale should be ready to drink rather sooner, but we're also more than doubling the volume that we will brew. It's essentially the same amount of work whether you make 5 litres or 25 litres.
Meanwhile, some reading for you:
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