Topic: Malt Extract
O frabjous day, callooh, callay. The beer has re-fizzed and appears to be about half-head if I were to pour it. The sediment that falls to the bottom always swirls into the beer as soon as I unscrew the lid, so it will be a murky, filling beer. I might try ways to reduce the sediment, but that's for another day, and I think that I will put the beer in the fridge to cool and we'll have it this evening with supper. I am also thinking I may try the final fermentation in a glass jar with a screw on lid -- the pressure isn't so great that it will explode (she says hopefully), but I will need to keep an eye on it, of course.