Racking

So phase II of operation "Van Choc Stout" was completed a few days ago.
We needed to rack the beer and remove it from our dry hop bag and also the unwanted funk floating on top.











As you can see in these pics, our first fermentation tank was a total success and pretty much on it's way to being a great brew. (sorry... inevitable parental pride)
Don't want to jinx it, but just can't help it. It's utterly exciting.

Here you see a clear "racked" carboy of the beer.
Another 2 weeks of fermentation and then we are ready to bottle condition.

The "Van Choc Stout" is a triple fermented Stout so when we bottle, we are going to add a small amount of sugars into the batch and ignite one more stage of fermentation. This is called "Bottle Conditioning".

It's been holding steady at 75 to 78 degrees F for the first 2 weeks (State I fermentation).
I have set the thermostat to 76 degrees for the remainder of Stage II fermentation.

Link to previous post
Stage I