So, beer.
It's been two weeks since I put the beer into the fermenter. According to the instructions, I should be able to bottle it now.* However, the instructions say that the beer should be clear, with a minimum of sediment, and should taste yeasty, not sweet. It tastes yeasty, but it's not clear, and the sediment doesn't settle if you let it sit. It's cloudy, almost weissbier cloudy. I'm concerned that where I have placed it is too cold - it has been suggested (thanks, Brien and Karin!) that this will slow down the process, but that it's not cold enough to stop it or to kill the yeast. More experienced folk - do I wait, or should I bottle?
*Yes, I know, I should rack it into a secondary fermenter, but I don't have a secondary fermenter. Instead, I am going to bottle it with a little sugar in each bottle, per the instructions. Maybe, if brewing this year goes well, I will ask for some more fancy equipment next year.
*Yes, I know, I should rack it into a secondary fermenter, but I don't have a secondary fermenter. Instead, I am going to bottle it with a little sugar in each bottle, per the instructions. Maybe, if brewing this year goes well, I will ask for some more fancy equipment next year.