beer update to the update
Sunday, October 5th, 2008Yesterday, Suzy and I bottled the beer. Yes, after two weeks of waiting anxiously, we opened fermenter and siphoned off the delicious liquid into a another large bucket which we used to finally bottle the beer. This part of the process has had me very nervous for the past two weeks. With so many variables, there are lots of opportunities for something to go wrong with the process.
After carefully extracting the fermenter from the bathtub, in an effort not to stir up any of the yeast residue clinging to the sides of the bucket, I slowly transferred it into the kitchen where the bottling was to take place. I lifted the heavy bucket up onto the counter, accidentally slammed the base against the counter-top, I cursed myself for not being careful enough. Probably not a big deal, I told myself. I stood for a moment mentally preparing myself for potential catastrophic beer failure. Then I began to crack the lid open. As I did this, a wonderful smell arose from the container. A sweet aroma, a bouquet of distinctly fresh… beer. There was no mistaking it – the process had worked. The smell and appearance of the liquid proved this a success.
I quickly hooked up the siphon and began transferring the beer into the second bucket with the priming sugar. After siphoning the beer into the second bucket, I was able to attach the bottling wand to the hose and spigot and begin the bottling process. At this point, I decided to actually taste the beer. Understand that at this point, it has just been mixed with the priming sugar, is still warm and of course, flat. However, I needed to know if the flavor was right. And thus, I poured out a shot glass worth of the liquid and lifted it to my lips. I emptied the container into my mouth, let is slosh around a bit, testing the flavor and finally swallowed. Success. Sweet success. Literally – definitely could taste the priming sugar. But at this point, it was definitely, beer. And quite tasty I might add.
And so we spent about an hour bottling the stuff up and transferred it to the bathtub again (mostly in case any bottles decide to explode). The fermentation is still in process and that priming sugar should generate some great carbonation to give it just the right mouth-feel. In two weeks, I’ll have a very drinkable beer – I hope. Wish me luck.

