Round Two

We've been patiently waiting all week for the next big step. I imagine this is what we've looked like:



Today we are racking the beer! It will be transferred from the 6.5 gallon carboy where it's been fermenting into a smaller 5.0 gallon carboy. When you transfer the liquid, you leave behind the trub (pronounced "trooob" according to Willie). The trub is the nasty bottom layer of dead yeast and sediments. We are also dry-hopping the beer and adding gelatin finings. Dry-hopping the beer means we add hop pellets directly into the carboy instead of into the boiling wort. This beer required hops both in the wort (for bittering the beer and adding flavor) and then dry-hopping to add aroma. We're not too sure of what the gelatin finings do, but we think it has something to do with making it clearer. Right now we're getting the kitchen clean and set up, so hopefully later today I'll have pictures of the process and the smaller carboy. Cheers!