Brewing days 2-7

After the initial day of brewing each group sent a few people over to the fermentation room to take some measurements. First we took a sample from the fermenter as sterile as possible: we had to rinse the... ladle with water, spray it all over with ethanol and then burn off the ethanol with a torch. Then we took a small amount from our sample for a yeast count. Luckily instead of using a hemocytometer we used a handy machine that does it all for you. We also measured the pH and the filtered the sample so we could take an extract reading using a handheld reader. Other than those measurements we maintained the fermentation temperature at 9.6° C and that was that. Cheers!