Before we knew it the beer was ready to bottle. We have been patiently waiting the last 3 weeks to get the bottling underway. Once you bottle the goal is in sight being only 2 weeks away.
There has been very little bubbling over the past week from the fermentation bucket. It has sat in the cool dark basement (around 60º) undisturbed for the past 3 weeks. We made and executive decision (couldn’t wait any longer) to check the Final Gravity with the hydrometer to see if we were at the 1.017-1.020 range. Patrick got the lid open and away we went. Perfectly at 1.020 which means its time to bottle. It tool a little over 2 hours to sanatize everything (Star San), transfer everything to the bottling bucket, and then finally bottle and cap.
The process is extremely simple so I wont go into too much detail. Here is just the quick rundown list:
- Remove the lid from primary fermentation bucket
- Sanitize all equipment used during bottling in Star San (ie bucket, tubes, bottles …)
- Check your Final Gravity (FG) with the hydrometer (do at 60º)
- Use siphon to transfer from Primary Fermentation bucket to bottling bucket
- Cut 6 inches of rubber tubing from the siphon system
- Put one end of the 6 inch tube on the dispenser for the bottling bucket and the other end over the glass filling rod
- Once the beer is transferred in the bottling bucket, add the priming sugar
- Take the sanitized beer bottle, press the filling rod into the bottom of the bottle
- Fill the bottle up to the top of the bottle (taking the tube out give the perfect gap)
- Take the sanitized caps, put them on top of the bottle, use the capping tool to cap the bottles
- Store all the bottles (about 56 x 12oz beer bottles for the 5½ gallon beer) in a cool dark place for 2 weeks.
[I’m adding a list of pictures below and a gallery for you guys to check out even more.]