Bottling Our Beer: empty bottles, funny little hats, and hoppy, tangy beer bread
Greetings and good morning! I have more photos for you from another kitchen adventure (imagine that : )… I posted a few weeks ago about using our Mr. Beer beer brewing kit for the first time (click here to find that post) and now I am bringing you STEP 2 in the process: bottling and carbonating the beer. (Well, being patient was the real step 2, so this is step 3, and then being patient some more is step 4, and then chilling for a few days is step 5, and then finally cracking open a home-brewed ice-cold beer is step 6…we are almost there!) Without further ado:
Did you catch all of that?! Okay, here’s the process: 1. locate all the empty bottles and find their caps 2. mix up sanitizing solution and pour into all empty bottles 3. place caps on bottles and then shake up a bit to coat interior with sanitizing solution, let sit for 10 minutes 4. pour out sanitizing solution and fill each bottle with beer from the fermenter (the funny little brown keg thing) 5. add the appropriate amount of sugar for the size of the bottles…1.5 teaspoons sugar in our case, poured through a funnel made from aluminum foil 6. cap bottles tightly and gently invert bottles to distribute sugar
And this brings us to the final part of the bottling process: placing the bottles in a cool place out of direct sunlight so the bottles won’t be disturbed. We have to let them sit and think (carbonate) for another week or 2…and then we can move them to the fridge to cold condition for up to 4 months. The longer we can hold off drinking them, the better they will taste. (Perhaps you are wondering about the two bottles with funny hats: we pushed the caps on too far and severed the plastic rings that hold the white caps down super tight so the pressure from the carbonation doesn’t blow the cap off. So, we used coated kitchen wire (twisty-ties) to hold down some spice lids with holes drilled in them. It’s working, so I don’t think we need to be as worried next time about beer blowing all over our winter coats in the closet!)
And just because I could: I poured the sediment out of the fermenter into these wine glasses to evaluate it. There was about 20 ounces total and it was thick! I decided that it shouldn’t go to waste and turned it into some awesome, super tangy, hoppy beer bread. Sadly, the bread didn’t survive long enough for a photo. Sorry. Have a happy Wednesday!