It’s bottling day.
This was due originally to take place early last week but, with a small, unscheduled time lag arising from a delayed start to fermentation (note to self: do not shock the yeast when pitching; aerate the wort well; and the advised ‘cool, dark’ temperatures of 15-22 Celsius, well, it really needs to be a bit warmer than that in the cool of a Hebrides house to encourage the yeast to come out to play), and with fermentation likely to have finished a couple of days ago (at least as far as the visible evidence is concerned), I left my brew for a few more days happily lying on.
The observant will note that, with 4ltrs of beer in the demijohn, these five bottles must be a somewhat odd size; or otherwise that something else may have happened. They are indeed 660ml bottles (ex-Innis and Gunn Original, actually) but that ought to have made six bottles, not five… Disaster struck as a result of an over-enthusiastic application of the bottle capper, post filling, which left the neck of the fifth bottle in shards across the kitchen table and a good chance of a few more in the bottle itself. As well as a rather tense capping of the sixth bottle. It’s really not worth the risk of drinking the contents, strongly tempted though I am, so I’m just back from pouring 1/6 of my hard work straight down the sink. Grrr.
I did get an early taste of the beer when bottling – flat, at this stage (carbonation happens as a result of secondary fermentation in the bottles) and certainly cloudy (it’s the colour and consistency of hefeweizen, quite naturally since I’m not using a secondary fermentor or finings), but certainly tasting of beer, being both dry, hoppy, bitter and citrusy (as expected). And alcoholic, too; although I’m not going to be measuring its actual gravity (my kit suggests it ought to turn out, eventually, around 6.3%). And how did I come to know this at this early stage? Well, after going to the trouble of sterilising the bottles, the caps, the siphon and the racking cane, the siphon has to be started somehow… which seems to defeat the object of sterilisation somewhat. Still.
All being well, the (rest of the) beer should be ready in 2-3 weeks; pending which all remaining five bottles are back in the same place in the kitchen where the demijohn stood, and underneath a towel (which has the dual purpose of keeping light out and adding some form of protection against an over-active conditioning process).
As for me, I’ll get on with the cleaning up before getting on with brewing the next batch…