Brew22: Strong Stout bottling

NOTE: Added 9 cubes of hungarian oak sometime in early July.

http://www.byo.com/stories/techniques/article/indices/14-bottling/1212-on-the-yeast-guide-to-bottle-conditioning
http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/1941-corking-belgians

Equipment: Starsan, 19L kettle, stirring spoon, racking cane, tubing, bottle filler, hydrometer, corn sugar, boil pot, corks, starsan, 22oz glass water bottle, airlock

1. Measure weight of 1/4 cup DME (~1.4 oz)
2. Boil 1/4 cup DME in ~1.5 cups water
3. Cool in refrigerator
4. Pitch yeast
5. Fermented for about 16 hours
6. Sterilize bottles in oven. Load bottles in oven. Turn to 350F. Once up to 350, bake at 350 for 1 hour. Turn off oven and let sit until cool (overnight)
7. Sanitize 19L kettle, stirring spoon, racking cane, tubing, bottle filler, hydrometer
8. Measure corn sugar according to 9 grams per liter in 2X cups water (3 G beer = ~100 g corn sugar)
9. Boil and cool
10. Make starsan solution for corks
11. Rack beer to kettle
12. Measure amount of beer
1. 3.25 in
13. Measure FG
1. 1.010 in both batches
14. Add bottle of Glenkinchie 12 year scotch whisky 86 proof
15. Add corn sugar and yeast to kettle. Stir with spoon.
16. Attached tubing to racking cane, then to bottle filler. Not easy to keep racking cane in kettle. Ultimately propped by holding tubing. Still not stable. Need better option.
17. Corked at lower level of corker to push cork in by turning lever almost full amount. Then pulled bottle out of corker.