It's alive!

Mmmmm, it smells like beer! tasty beer!

Bubbles formed on the surface about 16 hours after I mixed it all up. The bubble layer peaked at around 1" deep and has started over the last day to subside ever so slowly. I am to remove the 'Krausen Kollar' tomorrow, which is essentially there to ensure that the floating detritus from the bubbling process is left out of the final fermentation, as well as provide extra space should the bubbling be ferocious. That's about all I can do for now, although I intend to do a basic taste test tomorrow along with an unneccessary SG test just to satisfy my curiosity.

The other major development is a change of the colour. It started a dark brown, a little like the topping on a Creme Caramel. It has changed to a much more golden yellow 'Lagerish' colour which is great news as of course that's the colour it should be. I'll post some pictures of the removal of the collar tomorrow as well as an update on the SG level I take and maybe even some tasting notes.