Willoughby Brewing Company (part two)

Today it was finally time to move the Weizen to the secondary fermenter. I never thought that yeast would settle down. We've named this batch Wildabeast Weizen because the yeast was so robust. First thing's first. I sanitized the carboy, tubes and airlock.



I also wiped down the spigot with a bleach solution.


Then it was time to rinse everything well and hook it up to the fermenting bucket. I couldn't resist sampling some. It was sweet and rich. Can't wait until it's done. Look at the lovely deep caramel color.



Now we wait 14 days, and then it's time to bottle it up.