The last step in the brewing process is to bottle your beer. When there’s no bubbles in your fermentor for 24 hours, you know it’s time to bottle. In this post, I’ll show you how to bottle your beer and let it start conditioning.
If you want the short version without explanation, go here.
1. Prep And Cleanliness
TIP: You can use a clean, sanitized dish drying rack for this, but it can get a little precarious with how the bottles sit. I recommend one of two options. A clean dishwasher is great for setting the bottles upside down to dry, or better yet, a bottle drying rack is perfect, and not too expensive at all.
TIP: When you’re done sanitizing the bottles, don’t pour the sani water out just yet. Use the sani water in the trough to keep your tools while you aren’t using them. This will keep them clean between uses.
2. The Big Transfer
TIP: Keep the hose as close to the side and bottom in the bucket as possible. We want to aerate the beer as LITTLE as possible at this point. The less agitation the better.
3. Final Gravity
Use this formula to determine your ABV:
(_____* – _____**) x 131.25 = ____%
*OG from Step #8
So, if you got the high end for your OG and FG, this would be the example:
(1.055 – 1.015) x 131.25 = 5.25
So, your beer would be 5.25% ABV, given this example.
4. Get It Primed
5. Get It In The Bottles
6. Storing And Conditioning
7. Clean Up
Until next time, Cheers!