Giants Fever: update

I racked Giants Fever to a fresh carboy. A much smaller amount of yeast sludge than I expected sat at the bottom of the fermenter. Much remains suspended in the brew despite clear evidence that the bulk of fermentation is over. Everthing looks good, though. The hall closet holds a steady 64 ºF despite the variable spring weather. The batch goes to the keg in another week or so. April 25th, the Feast of  St. Mark, looks like a good day!


a.d. XVII Kal. Mai.