Here are two beers fermenting at once!
On the left, in the 6.5gal fermenter, is the latest incarnation of my Dry Stout, brewed 2 days ago and bubbling along happily. It should be ready to keg in about a week and a half, and ready to drink soon after that. The carboy on the right was brewed today (19Feb07) and is a Barleywine. It'll be ready to drink next Thanksgiving or Christmas. All the wierd looking light colored stuff in the lower part is called "trub" (pronounced "troob"). Its the protein from the grains that were coagulated during boiling, and are starting to settle out. They'll compact themselves on the bottom of the fermenter and the beer will be siphoned off the top. Most beer doesn't have that much trub, but most beer also doesn't have that much malt in it - barleywines have MUCH more than normal, and they are much heavier and higher alcohol.
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