My second batch of homebrew is in bottles. I used a clone of the recipe for Duvel, a classic Belgian strong pale ale and one of my favorite beers.
The yeast was active; krausen clogged the air vent and then the pressure blew off the lid to the fermenter. CO2 bubbled for 2 weeks. Then I racked to secondary fermenter and left the beer in the crawl space @ 50 degrees for two weeks. A week back in the fermetorium and CO2 again appeared at a slow rate.
Emily helped both to make the wort and to bottle the beer.
My tastes during the bottling tell me that the beer has promise. I plan to give it 3 weeks to condition in the bottle and then see what has happened.
It is darker than I wanted and expected.
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