Sunday Mike continued the beer making process from the week prior.
First he opened the Ale Pail that had been sitting and fermenting all week.
I believe when he did this he said, "Okay, you dork, come and take as many pictures as you want." So I did.
This is what the beer looked like after a week of fermenting in our basement:
To be honest, Mike was a little nervous halfway through the week. He had it sitting in our little utility room in the basement but when he checked, the top thing wasn't bubbling much. He was afraid it was too cold down there for it to ferment properly. So, the Ale Pail moved to our kitchen for the last half of the week.
Next comes the racking cane. Doesn't that sound pleasant? I will try my darndest to explain what this does in layman's terms.
What Mike is doing is getting everything transferred to a plastic carboy for a secondary fermentation. This isn't really necessary, but he prefers this process because it cleans out the beer better. He could have left it in the Ale Pail for another two weeks and the beer would have continued to ferment in there. According to Mike, "The secondary fermentation makes the beer 'clearer' in the sense that it doesn't have all the crap."
The racking cane not only siphons the beer from the pail to the carboy, but it acts as a sieve and cleans out the beer.
And it is beer at this point. Once it's begun fermentation it is no longer considered wort.
I don't think this whole transfer process took longer than five minutes.