This past week brought no visible change to the beer as it continued to condition in the bottles in our laundry room.
I did feel the need to dust the bottles as dryer fuzz started to collect on their outsides, probably due to static electricity from how dry the air has become due to the cold. What I hadn’t counted on was just how sensitive the yeast that had collected on the bottom of the first bottle I picked up was to shifting.
I had barely moved the bottle at all when the milky, yellowish cloud billowed up from the bottom and turned the contents opaque again. I was more careful with the other seven bottles and didn’t have any repeats of the first mistake.
In looking at the calendar, I figure that I’ll give the beer another two weeks to condition at room temperature before moving it into the fridge.
