Equipment: Boil pot, jars, draft bottle and cap, tasting bottle and cap, racking cane, tubing, hydrometer, iodophor, sugar
Steps:
- Cold conditioned beer for ~24 hours start temp:~66F terminal temp:~48F-56F
- Boil jars for 20 mins
- Cap boiled water in jars
- Put jars in water bath to cool
- Sanitize all equipment
- Made sugar mixture of ~3.5 tbsp corn sugar and 7 tbsp water
- Add sugar mixture to bottles that will be bottle conditioned
- Siphon from fermenters to bottles
- Siphoned to small bottle first, clamped tube slightly and moved over large bottle, let go to siphon into large bottle
- Measure FG, if haven't already
- 1.012 @60f
- Burp bottle before capping
- Add water to fermenter
- Rack yeast water to large jar
- Rack large jar to small jars
- Not much yeast captured
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