At this point we actually have something that really looks & smells like beer, the hoppy aroma has mellowed out. Using a syphon Matt moves the beer to the second fermenter being careful to stop before any of the sediment or yeast cake comes through.
Then he uses a thief to take a sample of the beer to test its gravity. He compares it to our original reading & discovers our beer is probably about 7% alcohol. The airlock is added & this time we put vodka in it instead of water because its sterile. It's seems fermentation is totally done with this batch based on the gravity & the fact that the bubbling in the airlock had stopped so, we can go right to bottling...stay tuned.
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