Our biggest challenge was finding a place cool enough to ferment - a t-shirt and a bucket of water took care of that!
We've gone through the process, some of which I might even understand, and now I wait while it finishes in the bottles.
The neat side effect of all this is that we're using all the beer, including the silty leftovers from the bottom of the container. Kim made a great marinade for chicken, and we have bread rising right now with an as of yet unnamed recipe that uses the remaining "silt beer". It smells wonderful, so hopefully we'll be able to give this creation a test tonight!
