Brew21 Bottling

Equipment: Small boil pot, solid stopper, water cooler, gallon water bottle, 7 lb ice, draft bottle and cap, tasting bottle and cap, racking cane, tubing, hydrometer, starsan, sugar

Steps:

1. Freeze water bottles ahead of time
2. Cold condition beer
1. ~75F, start at 9:15pm
2. ~45F, end at 9:30pm
3. Sanitize all equipment
4. Made sugar mixture of 1.2 oz corn sugar (3 tbsp) and 2x by volume water (6 tbsp)
5. Add sugar mixture to bottles that will be bottle conditioned
6. Siphon from fermenters to bottles
7. Measure FG from smaller bottle, if haven't already
1. 1.006 @ 55F
8. Burp bottle before capping

Beer experiment size

It feels like an ideal batch size for an experiment is about 4 drinks or around 40 oz, or 1/3 of a gallon.

Ferment in glass bottles

To minimize bottling, use 22 oz bottles

Chilling wort

40 lb of ice fills cooler almost to top

Wort chilled fast in half filled 8 qt pot while stirring

Didn't chill as fast using 4 qt asparagus pot while stirring

Seems best is to use a larger bottom pot

9 lb of ice is likely enough

Brew22 Updates

Wed 6/24: Boiled 1 lb dark dried malt extract in 16 oz water for about 25 minutes. Chilled in water bath. Added to batch 1.

  Moved all fermenters to closet in bathroom

Brew21 Updates

Sun 6/21: Added 1 g lightly crushed juniper berries and 1.5 g cardamom seeds
  Sanitized with vodka in CO2 pressurized bottle. Steeped for about 10 hours

Wed 6/24: Airlock removed for a couple of hours

Sat 6/27 9:15pm: Began cooling fermenter

White Labs Yeast Vial measurement

(From WLP004, Irish Ale Yeast)

Yeast weight:
33.3 g (1.17 oz)

Total weight:
85.2 g (3 oz)

Mostly empty weight:
51.9 g (1.83 oz)

Shopping list

3 lb 2-row base

1 lb. bag flaked barley

0.5 lb. black (patent) malt (500L)

2 lb 2-row base

White labs Irish Ale Yeast

#6 Rubber stopper

Airlock