Time to bottle the beer, this is the without doubt the best tasting sample from the fermenter.
I haven't had a full trial of the dark green goose yet, but it's looking like with temperature control reused yeast is the way to go.
I've been experimenting a little bit with some scripts to graph temperatures (using dummy data as the probes still haven't turned up).
At the end of the bottling session every bottle, mini-keg and polypin will be full of beer.
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