Why are we waiting...

It's been a week now (less a few hours) and either I have a broken hydrometer or my beer's still not ready for barreling. I can't believe how annoying it is to come home from work each day to see that it's still all bubbling nicely when actually I want it to stop (or slow down) 'cos that means it's probably ready.

And also, what if I end up barreling it, waiting 3 weeks, and then it tastes like a sewage workers boiled up sock broth? There's just no way of knowing.

So the long wait continues.

...and while we wait... any ideas for a name for this (lovely) brown? So far we've come up with "Mazak's Dangerbolt", but I'm still not convinced.

Answers on a postcard.. (or just comment)

Au Reservoir!!