IPA Bottling Today

Tonight, we bottled our IPA!  It tasted great and we’re really looking forward to the finished product.  Two more weeks to go!

Everything went smoothly and we even remembered the priming sugar which is used to carbonate the bottles!  (there were some issues with the Imperial Stout)

Speaking of the stout, we cracked one of the bottles to taste.  There is a tiny bit of carbonation, but it’s barely there.  It’s still not in presentation condition.  I think it’s time to either re-bottle or add a bit of yeast to the existing bottles.  I’ll do some calculations as to the best scenario.  Luckily, it tastes great!  Can’t wait to experience the finished product with the 1941 Old Grand-Dad Bourbon.

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Published in: on February 18, 2011 at 9:58 pm  Leave a Comment  

Spontaneous IPA night…

So, the Russian Imperial Stout is having trouble.  It’s probably salvagable, but it’s not carbonating in the bottles… what a pain in the ass!  Apparently, we could have added some extra yeast when we bottled to ensure good carbonation, but we didn’t know.  We’ll may have to re-bottle in a couple of weeks.

In the meantime, I decided to do a quick IPA using the home-grown hops from the summer.  I put together a kit from Keystone Homebrew on 309, and adapted it to the ingredients I had on hand.  We’re using 1 ounce of nugget hops, 4 ounces of cascade hops, and I purchased an extra ounce of citra hops for a bit of balance and fruit flavors.  I will be pretty hoppy, but that’s what an IPA is supposed to be.

We started at 8pm, brewed some beer, drank some beer and watched some Tosh.0.  We finally pitched the yeast (tossed it into the beer) at 11pm.  Three hours wasn’t too bad with the amount of distractions we had tonight.  Not too bad for an impromptu brewing night.

The IPA will probably be done way before the Russian Imperial Stout.  It’s a quick stop-gap while we wait for the stout.

We’ll see how it goes!  Stay tuned!

Published in: on February 4, 2011 at 11:54 pm  Leave a Comment  

Belgian White Bottling Day

Tonight was the night we bottled our second batch of home-brewed beer. This batch was a Belgian White that was brewed almost three weeks ago.  Usually, a brewer would bottle the fermented beer after about two weeks, but work and life got in the way.  The process went much smoother than the first bottling night, which wasn’t bad to begin with.

Generally, there are two steps: clean and sanitize all of the equipment and bottles, then put the beer in the sanitized bottles. Preparation takes longer than the actual bottling process.

We ended up using six 32 oz. pop-top bottles, twelve 12 oz. pop-top bottles and eleven 22 oz. bottles that we had to cap by hand.

I think the total process tonight took less than two hours. Pretty good, and about a half-hour better than bottling our first batch.

As you can see in the photos, the fermented beer looks nasty in the fermenting bucket. The two brown rings above the liquid are globs of yeast that were deposited as the beer bubbled in the fermenter. Luckily, it smelled exactly the way it was supposed to.

As unpleasant as it looks, we’re expecting it to taste darn good. People often forget that beer “grows” from gas produced by the yeast eating the sugar. Quite like “liquid bread”.

I’ll probably crack the first bottle two weeks from today. Photos will be provided, along with an honest review of the finished product.

Published in: on July 8, 2010 at 10:03 pm  Comments (2)  
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