Pail to Pale

This afternoon I bottled four and a half gallons (I left behind half a gallon with the yeast and spent hops) of English Pale Ale. Cleaning and sanitizing goes faster when using 22 ouncers but it's still a pain in the ass. The first bottle should be lightly carbonated and drinkable in two week. I'm not sure if Pale Ale's are supposed to be copper colored, but I'll drink what I've got.

Here's Northern Brewer's description of the kit I brewed:

Easy to brew, tastes great in a bottle or a keg... it's no surprise that English pale ales are consistently popular with homebrewers. English pale ales are generally maltier, sweeter, and less aggressively hopped than the American version. Our kit produces a slightly caramelly, copper-brown, medium-bodied ale with a flowery, fruity boquet and subtle bitterness from real English hops. We selected Wyeast Whitbread Ale for this kit because of its high flocculation, which makes it possible to package the beer and drink it very fresh — try serving it on tap at a low level of carbonation. Rule Britannia!