Good news from Lakefront Cellarman Chad Sheridan, who just informed me that the braggot has been transferred from the fermenter to the keg to give the remaining CO2 a chance to add some carbonation to the final beverage and to allow any solids to precipitate out and be siphoned off as it cools. Josh and I will be heading down to Lakefront next week to try Keltenbräu #2 and will let you know how it tastes. The ABV is a bit higher than we expected at about 8.22 but the taste test will reveal whether the meadow sweet comes through or not. The color is nice, anyway!
Thanks go to Chad for the photos.