Evening All
Well... not a very exciting photo but, for me, a very satisfying one.

Not without a few hiccups but wheaty goodness transferred, hopefully, safely into bottle.
( Note to self - if you change the tap on the bottling bucket make sure the little bottler still fits.....

)
I also dragged quite a lot of yeast into the bottling bucket ( after another hiccup ) and hoping this isn't too much in the final glass. Can always let it settle out when chilling I suppose and add as much sediment as preferred ???
Another first with this brew, I batch primed and went for 7g sugar per litre - hoping that does the trick.
Whitelabs WLP300 captured for another day.

Never seen yeast like this before; absolutely no clumping together, like really fine sand in a way. I can see now why this doesn't floc well but sort of contradicts itself in view of the huge krausen formed. Interesting stuff.
So.... In view of the amount of yeast in suspension I'm sort of hoping that this will condition very quickly. As a few days ago, it would be perfectly drinkable now if force carbed and chilled.
Pittsy - Again, a huge thank you for all the help and advice - if you would be good enough to PM me your address I will ensure a bottle finds it's way to you for 'scientific analysis'.
Cheers
A