The fermentation process is in full activity. This is how the brew looks like right now:

I’m a little bit afraid of missing the final point of the process before I can bottle the beer. If I’m too early, the fermentation will go on in the bottles. If I wait too long, the beer can “turn” and get sour. There is a tool called “Bierwürze-Spindel” (yes, a special kind of spindle) to determine the end of the process, but of course I do not have that stuff. Maybe I’m gonna ask Google for some hints and tricks tonight.

Anyway, I now have my personal beer coach on board. I hope that Kathi can bring in her theoretical knowledge in industrial beer production, what she studied in Vienna.

Frau Lebensmitteltechnikerin, wollen Sie sich diese schwere Last wirklich aufbürden?