With great satisfaction, we racked the English Bitter we made last week to secondary fermentation with dry hopping to increase the aroma. Great satisfaction, because it's our first full mash (i.e. "real-from-grain") beer, and it's not crap. You can sort of see the bag of hops in the lower carboy:
The beer is extremely clear and pretty (thanks to the highly flocculent yeast we used), I vote we make more. And so we will. Tomorrow.
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