Beer update: last night the porter was ready to be racked to the secondary fermenter. Here we see gravity doing the work of siphoning it from primary to secondary.
Thanks, gravity! You’ve always been there for me, even though I never remember your birthday.
Now it gets to sit like this:
for about two weeks (cheesy Hawai’i tourist towel optional). After that, the bottling.
Look at the gunk at the bottom of the primary after a week!
That’s yeast (and whatever unfermentable gunk settled to the bottom, I suppose). The ring around the top is from the krausen (aka ‘lots of foam’) when it was bubbling away.