This is the part where we wait.
I’m afraid it doesn’t get too much more interesting than that. Brewing requires some patience and over the years, I’ve learned not to rush through the fermentation process.
Now, because this is an amateur blog, I failed to take a photo of step two in the waiting process but let’s not get ahead of ourselves.
What you can see is the beer a few days after the yeast has been pitched. That white stuff on the top? That means that it’s fermenting and all is going according to plan. Always a good sign!
Step two of this process comes after all that white stuff has settled out–between that and a lack of activity in the airlock, I can be pretty sure the yeast is tuckered out. This is when I transfer it to another carboy, so I can add in more hops in order to provide the kind of nose that is expected from an IPA. Usually, it’s desirable to leave those hops in for at least three days, and for this beer I think I left it in for a week.