Brew8 Bottling

Equipment: Boil pot, jars, draft bottle and cap, tasting bottle and cap, racking cane, tubing, hydrometer, iodophor, sugar

Steps:

1. Cold conditioned beer for ~24 hours start temp:~74F terminal temp:~45F
1. Airlock water potentially sucked into fermenter due to vacuum
2. Changed ice at about ~12 hours, needed to warm water up at ~16 hours due to airlock vacuum
2. Boil jars for 20 mins 
3. Cap boiled water in jars 
4. Put jars in water bath to cool
5. Sanitize all equipment
6. Made sugar mixture of 2.5 tbsp cane sugar and 5 tbsp water
7. Add sugar mixture to bottles that will be bottle conditioned
8. Siphon from fermenters to bottles
1. Siphoned to small bottle first, clamped tube slightly and moved over large bottle, let go to siphon into large bottle
9. Measure FG, if haven't already
1. ~1.011 w/o sugar
10. Burp bottle before capping
11. Add water to fermenter 
12. Rack yeast water to large jar 
13. Rack large jar to small jars
1. Only 2 small jars available. Dumped some yeast water

1. Record temps
1. Current bottle temp ~__F room temp 76F