Oh how good to see those unhopped, home-fermented ale bubbles again! . I’ve not made ale since June. Italian summers are super-hot; t’s been 30C+ (not good for ale-making) in my kitchen and I don’t have fancy retarding equipment. How we’ve missed it. . This batch, following English pre-industrial measurements (the days when ale was made in a kitchen, by women) is, as an experiment, using a rye kvass starter. It’s looking and smelling good! . Check my story today to see how I°m using the spent grain for bread and to hear more about the batch.