We racked the damson porter today, which was a hell of a mess. If you remember, we made a porter and added 2.5kg of damsons to the fermenter. These were a deep thick mush in the bottom of the fermenter, which made getting the beer down the pipe somewhat tricky. In the end we had to resort to using a sanitised stainless steel fork to jab the damsons out of the way.
The beer is now in a separate fermenter and we’ve added finings to get it clear. We’ll bottle it next week.
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