Brewing Update

Well, due to some unintended temperature swings, I think I shocked the yeast in the fermenter... so today, I transferred to my glass carboy and added a bit of champagne yeast as per the instructions of a seasoned brewer. Looks to have restored the previous rate of fermentation and shouldn't really add any time to the overall process... and it shouldn't really mess up the taste too bad. Lesson learned. Tomorrow I'll sample the gravity again... I expect a few more days of dropping gravity before it really levels off and then I'll start bottling.