Rinsed out and de-labeled some new bottles at 5am on bottling day, got the dishwasher loaded up with bottles to sanitize at 7:30, went back to sleep for 2 hours, got the fermenter setup on the counter (left bucket) bottling bucket is cleaned and sanatized (right bucket), bottles are sanatized and bottling is ready to rock
I'm trying to use more and more 22oz bottles. The amount is perfect for some frosty mugs my in-laws got me as a gift, and it means capping almost half as many bottles. I'm only up to 13 so far...guess I'll just have to get some more beer
Sorry for the sideways photos...
Some sanatizer prepped, I also usually give the entire counter area a wipedown before starting. Plastic jug is in place of a 2qt mason jar for my first attempt at yeast washing.
So maybe I'm paranoid, but I typically take a zip-lock baggie and zip it around the spigot after sanatizing the whole bucket. I ran out of baggies...soooo, foil? Maybe I should have shaped it like a swan.
First time opening primary since dry-hop 5 days prior. It was my first dry-hopped beer, I just threw pellets in directly and am trusting in gravity, the auto-siphon, and bottling spigot to keep any floaters out of the bottles.
Siphon is going. I made my first 2 batches without an auto-siphon, it was the single worst step of the entire process to me. Maybe the best $10 I ever spent.
Beer goes in
Beer goes out
Bottling bucket setup above the now clear dishwasher, bottles arranged where I can reach them, fill them, and set them aside all while sitting.
Sad bottles all lined up with nothing to do...
Happy bottles ready to go out spread delicious beer to my family, my friends, and myself!
Got pretty much all the beer I wanted, I don't *think* any hop bits or anything made it into the bottles.
Oh, did someone say yeast washing?
We'll see how it goes in about a month. I don't have the best rig for it, I poured from the bucket, into the opening on the apple juice bottle. I actually didn't spill that much
I'll try and post some pics of the first good pours, I'm guessing 2-3 weeks. It smells good, I tasted a tiny sip, it was maltier than I expected, but I think it will taste radically different after a couple weeks aging, carbed up and then chilled.
Now most importantly, I get to brew something similar to this again tomorrow (Sunday). I think it will just substitute willamette hops, and use 12lbs of grain for a little more heft (eventually I want to find a good, but simple, cascade/willamette IPA recipe). Everything else I think I will keep the same, I was pretty happy with the whole process this batch. I will then have 4oz each of cascade/willamette and about 25-30 lbs of grain to blend on 2 more batches, just to sort of experiment.
I love this hobby!
Thanks HBT, you are my #1 resource for brew questions!