Took a gravity reading of River Dog and it was steady at 1.006 so decided to run the wort into it's cask. Placed 75 grams of granulated sugar into a sterilised King Keg top tap pressurised cask and emptied the fermented wort into it. Placed the cask into the fermenting cupboard and there it will stay for two or three days at a temperature of around 22C. It tastes rather good but not yet ready to drink. It should be ready in about 2 or 3 weeks. However I will probably leave it for about 3 months. It will go into the garage after its time in the fermenting cupboard. Then after 2 days or so I will vent it to release any oxygen that may be on the top of the wort.
I checked my stock of ingredients for brew day on Friday and found that I had enough malt of various hues and flavours, hops of the right variety and white sugar to render ordering unnecessary. The new brew will be called Scarecrow.
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