Before pitching the yeast I took a sample for testing the original gravity (OG). This is roughly a measurement on how much carbon hydrates are left in the brew. The yeast will go and feast (sorry) on the carbon hydrates, leaving the FG (final gravity) lower, and the difference bwteen them will tell us the alcohol strength. Easy, huh?

Now we wait one week, then it’s time to switch to a new fermentation barrel. And after one week more it time to bottle. 🙂

Come on yeast! Do yer thing!