For Wild in the Sacc, which has been in the fermenter for a week - I'm checking gravity (remaining maltose not fermented), taste, and harvesting yeast off the fermenter for the super special beer I'm brewing next week. The gravity is 1.005, so the beer should be super crisp and refreshing. The taste is like grapefruit peel and spicy peppery. The yeast looks healthy and I harvested a nice pitch.
For Robin's Red - the brew day has not been without a couple challenges, but when the wort (unfermented beer) comes out a gorgeous garnet color, who can complain? A sneak taste of the wort delivers the lovely toasty slightly roasty profile that makes the beer so drinkable.
All is well at BCT Brewing Project this fine Saturday.