|5 gallons of an all grain IPA ready to be bottled. Weights @50 lbs, so I get my hubby to place the bottle on a step stool (you only see the legs) on the counter.|
In this post, you'll see pictures with captions describing the fermentation, bottling, and conditioning process.
*The pictures are not meant to describe each step of the process.
FERMENTATION. My brews condition in a glass carboy for 4 weeks, 2 weeks for primary fermentation and 2 weeks for secondary fermentation. Homebrewing allows me to determine what comes in contact with my beer. I chose glass and metal, not plastic (just have a plastic graduated cylinder as glass ones are pretty pricey). I might take a gravity reading during fermentation, to make sure the yeast is doing it's job. But only if I think something is wrong.
|To stabilize the brews temperature, I use a crude thermal blanket made out of reflective insulation and packing bubble wrap. I top it off with an aluminum cake saver, it works. It also protects the brew from sunlight.|
|I monitor the temperature of the brew by using a surface temperature attached to the glass carboy. Some brewers have an elaborate monitoring system. I monitor max and min temperatures on a daily basis and taper off towards bottling day.|
|Foamy beer maybe the result of such experiments. This 32 ounce beer mug is barely holding 12 ounces of beer & foam. I messed something up in the priming process. The batch was still drinkable out of small mixing bowls and large mugs. I celebrated when I drank that last bottle out of the foamy batch.|
|Gravity readings are taken throughout all processes. If I remember, I take a gravity reading. One reading before I pitch the yeast and one prior to adding priming sugar. The difference between the two readings will allow me to calculate the beers ABV. If the gravity reading is off, I let the beer sit a week or so in the glass carboy for the yeast to do a little extra work.|
|All bottled up, the beer resting at holding station on stove.|
My palate can easily differentiate types of beers. I still need more practice in identifying subtle flavors in beer.
|Beer boxed up to rest a couple of weeks. Keep at about 65-70 degrees in the dark. Sunlight can create off flavors in the beer. Depending on the style of beer, most beer is ready in 2 weeks. Porters & IPAs benefit from extra time in the bottle.|