Racking (+2 Weeks)
It seems like forever ago that we started this process, but after just two weeks, it’s time to “rack” the beer – that is to say transferring the beer from the primary fermentation bucket to a glass carboy for secondary fermentation. It’s also time to (go crazy, folks) ADD THE CHOCOLATE!
It was pretty exciting after listening to the yeast in my beer work overtime. During this period, Florida reached some pretty cold temperatures so I had to move the bucket from the garage to our guest bathroom, wherein the yeast had a party and scared my dog with all of the banging around. Continue reading “The Canterbury Ales: Chapter One (Racking and Bottling)”