1,120 ounces of beer bottled.


90 bottles of beer on the wall

86 12oz bottles and 6 bombers (22oz) of ale

After a day of bottle-cleaning, siphoning, cleaning, bottling, cleaning, capping and cleaning, we are pround to announce that we will soon by the proud parents of 90 bottles of homebrew (including 6 bombers).

Nut Brown Ale and American Pale Ale ready to bottle

Nut Brown Ale (left) and American Pale Ale ready to bottle.

Bottles ready for beer

Bottle tree.

We started with the Nut Brown Ale and were pleased with the taste prior to bottling.  It was a little watery, but had good flavor that we hope will only continues to develop as is continues its fermentation journey in the bottles. The Pale Ale followed suit – watery but solid.

The worst part of the day was prepping the bottles – but it was still kind of fun. Soaking the bottles to get the old labels off, washing them out, and sanitizing them took considerably longer than anticipated. The next time we do this, we may have to invite the neighbors over to help – free homebrew provided of course.

Siphoning Nut Brown Ale into bottling bucket

Siphoning Nut Brown Ale into bottling bucket

Now we wait about 10 days and pop one of these open to check it out. Keith and I are both running the Golden Leaf Half Marathon later this month and we’re looking forward to celebrating with our first batch of beer. Special thanks to our pal Michael who helped us cap the bottles tonight.

Cheers,

Steve

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4 Comments

Filed under Making Beer

4 responses to “1,120 ounces of beer bottled.

  1. andrew smith

    More malt next time means higher gravity and bigger palate. Coupled with an overnight yeast starter, you’re set. But, if the first batch actually comes out as beer, then it’s already a success. Cheers.

    • Thanks, Andrew. We’re brewing three more batches today – all with more malt, but not with yeast starters. Looking forward to experimenting with yeasts in the coming months…

      • Nice! What style of batches were they? You’ll have to save a bottle or two to give to my dad.

        Biggest quality jumps I’ve had were because of 2 things: starters and temps.

        Yeast starters help the beer get super violent fermentation compared to straight pitching. Monitoring fermentation temp has also helped greatly, even though it doesn’t help our bodies with the A/C running at 69 degrees for a week straight (jeans and sweatshirt in bed).

      • We actually only brewed one (time constraints) – an IPA from a recipe a friend of mine threw together. It’s here: https://taftcanyonbrewers.com/2012/09/10/sumocitrus2-imperial-ipa/

        We have to try out the starters – thanks for the tip. So far our temps have been good. There’s a room in my house that stays 68-72 degrees all summer – not sure what will happen down there this winter. Next time you’re in Colorado, you’ll have to come try them out.

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