mischfit golfer
Member
The one on the left is in secondary fermentation - Its a British ESB - or extra special bitter - its extra malty and hoppy - sorta sweet and one of my favs!
The one on the right is in primary fermentation - Its called "the Innnkeeper". Stronger gravity (meaning its higher alcohol) with strong malty and caramel notes- its creamier too with a nice foamy head
I hate waiting! - about 4 weeks left to fruition.
Did you get some extra fermentation happen in the secondary? It looks like some yeast got working again.
Have you tried to keep one batch in the primary for 3-4 weeks? I have started doing that and my beers have actually tasted better than previous batches when I would secondary. The beer clears out really well too and frees up another carboy. Just a thought.