There is a lot of activity in my cellar...
The Nottingham yeast is doing its job splendidly as usual and there is now a lovely krausen in the Fastferment tank!
In Sweden there is a Christmas tradition with "Vörtbröd", litterary translated to wort bread. And who said that you can't make this bread in the summer? I boiled down the leftover wort to a syrup and used that to make these:
They are soon ready to go into the oven, they will just need 20-30 more minutes to rise.
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From @almvide