“The Good Life,” as I am planning on calling it, is now bottled and waiting to carbonate in the bottle. In a week it will be drinkable. I had some help tonight bottling it, from some strange sexy woman….
Now, at this stage (in the fermentation bucket) all beer has a strange layer of gunk at the bottom, otherwise known as trub. This comes from the husks of the grains as well as the spent yeast, and in my case the leftover parts of the hop pellets I used in the brew.
Now, with the wonderful liquids separated from the trub, it comes time to bottle. The initial gravity of this batch before bottling was 1.030 (30 degrees balling), the final gravity was 1.010 (10 degrees balling). Subtracting the final gravity from the initial gravity gives us .02, multiplied by 105 gives us 2.1, our alcohol percent by weight, or 2.625% by volume. Not great, but my primitive methods of extraction from grains leaves much room for improvement.
The taste of it was nice, it came across dry (normal due to the lack of carbonation at this point), and the hallertauer hops were very noticeable. It had a nice German sort of hoppy taste to it. Very pleasant, this should be a fine beer.
I added the 3/4 cup of corn sugar to the bucket before adding the beer, and stirred it. Tracy then filled the bottles while I capped them. Once completed, we had 56 bottles of beer out of the batch.
In a week I’ll be able to refrigerate this beauty and see what type of creation I have made. Should be a good one!