Beer Making, Part Deux

Three weeks later on Aug 23, the crew went back to Cask and Kettle to bottle their brews. If you remember, we made a Creamy Stout and a Belgian Ale. During the time before, we were in development of some labels for our brew. For the Belgian Ale that Steve, Joe, and Tinyee made, we called it "Joe's Breath Belgian Ale" by "Three Heads Brewing Co." Granted we didn't know this was actually a real brewing company name, but oh well, it's just for fun. The Creamy Stout by Simman, Frank and Craig, was so named "La Brea Cream Stout" by "The Mad Scientists."

Take a look at our brew before we bottled it. The yeast definitely did its work, bubbling and toiling.

Now comes the fun part: draining the brew into a separate bucket; preparing our priming sugar by dissolving a couple of ounces of sugar into boiling water and mixing with the brew; cleaning bottles and filling them with our brew and "bust" a cap! See these slaves do the work! (jk).

 

In the end, we managed to bottle close to 50 bottles per batch. Special thanks go to Joycelyn for helping us put on our bottle labels. 

And here are our babies...that we'll let sit at room temperature for a few weeks to develop the carbonation.

Yeah, it's hard to see the labels. Note to self: don't use clear labels. Stay tuned until next time as we taste what our babies have become.