Slowly but surely it’s getting tricky. The brew is close to the end of the fermentation process, and this raises a couple of questions: What is the perfect time do bottle the beer? Can I use a coffee filter to get rid of the yeast? Are these little spots really tiny froth clusters? Why is the yeast top-fermenting, even though it remains at the ground of the bucket?

I decided to demand additional help (after consulting my personal assistant) and called the holy hotline of Bier-Kwik. After describing the current state of the brew, they recommended to wait another day. Coffee filters are not allowed, that does somehow not work with the concentrate (?). Top-fermenting refers (in this particular process) reportedly to the temperature of the fermentation, not to the position of the yeast. Hmm.

Whatever, I trust in their pool of experience and will prepare everything for the big day tomorrow. Sugar cubes and sufficient bottles stand by, as well as a funnel.

The above pictures show the blessed bucket and its contents during the last days. In comparison to the BBB03 post, you can see the dramatic progress and change.

Hopfen und Malz, Gott erhalt’s!