irish stout secondary fermentation

While I, @yodamon, was painting my dining room @PunkAss was doing the secondary fermentation. Transferring the primary carboy contents into the secondary glass carboy.



This is done to clarify the beer by removing some of the expired yeast, hops and malt that was left over from the wort. Also to remove some of the air space that the active fermentation was using now that the fermentation has settled down.



@PunkAss decided to taste this batch and he said that this is better than the last batch.

Cleanup is a bitch though. This part sucks. Excuse the image but this is all part of our experiments. I'm glad I wasn't there. Thanks @PunkAss.