CRESTA PALE ALE INTO SECONDARY

The pale ale went into the Budget barrel yesterday. no photos as its simply a case of putting the (steralised) barrel under the fermentation bin and opening the tap. I do take off about a pint into a saucepan which i then gently heat on the hob as i add 2 oz of sugar and a sachet of gelatine. this is then added to the barrel when its full.

you should have all the yeast gunge left in the bottom of the fermentation bin and reasonably clear beer in your barrel now. the gelatine will "fine" your beer clearing it of any remaining yeast and debris whilst the added sugar will add a bit of natural gas or "conditioning" to the brew.

now its left alone for yet another 10 days before it goes into a corny keg (as with the brown ale see previously). this should be ready for new year at a push . idealy you should leave it alone for at least 4 weeks from brewing which this will be just. the longer you leave it the better it will be however and the more complex and strong the recipie the longer it needs to mature. barely wine for example needs about a year !

chirstmas day is testing time for my dark brown ale i shall let you know how it is then .