Things has quieted down in the cellar, the krausen has subsided as the most intense part of the fermentation is over. I have opened the valve between the main tank and the yeast collection bulb so that the yeast can settle down over the coming week.
Now it is just as question of waiting for the yeast to clean up the remaining sugars and after that it is time to taste... 馃榾
I snapped a few shots of the wort bread in the oven yesterday:
Half way baked, started with 250 degrees Celsius and lowered that to 200 after this shot.
Aiming for an internal temperature of 95掳C...
Almost there, just another five degrees!
On the cooling rack!
First slice, nice texture!!
Buttered, cheese on top and with a cup of coffee, delicious!!
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From @almvide