Rachel Lives!

I took a test sample of the beer just yesterday, really teetering on the decision to throw it out or keep it, so that if the damage was irrecoverable, we could brew again this Sunday. Turns out my best guesses were completely wrong. The beer not only fermented, but was nearly finished in terms of alcohol production. I can't detect anything negative in the aroma, which just smells exactly like fresh beer. Once the yeast in the sample fell out of suspension, the color and clarity of the brew were better than I had ever expected. So I took the plunge and tasted it, and besides being uncarbonated and a little warm, my best judgment says that it is good, unspoiled beer.

Tomorrow, Nate and I are going to siphon the fermented beer away from the foam and yeast dregs into a 5 gallon glass carboy, where we'll let it sit and mature for a week before bottling time. If all continues to go according to plan (or better than according to plan), we will have ready to drink brew by October 1st. As of right now, plan on there being a "social gathering" that Saturday to open the first bottles of Dierksenkougan and start the brewing season off right.

Cross your fingers!

Sam