Tonight we took the wort out of its nice cool and dark little hiding place and bottled it (after adding the priming sugar). It was good enough to fill up a six of 16-oz bottles.

 

Brewed: Rye IPA

Final Gravity: 1018 (aiming for 1008)

Brewmasters: Steven and Jaco

Taste notes: VERY hoppy, but great aroma and not too bitter.

On TV: College Hoops (Buckeyes vs Golden Gophers. Go Buckeyes!)

Drank: Shiner’s Wild Hare Pale Ale.

Lessons learned:

• Carbonation at room temperature! Don’t throw the ales in the fridge (lagers maybe. ales no)!
• “After priming and filling, the newly bottled beer should be stored at 70-75F for 2-3 weeks or until fully carbonated. After this time the bottles can be chilled or stored below 60 degrees to stabilize the beer”. [source]
• Depending on carbonation achieved, we may have to open one bottle and taste it. If it needs more carbonation we do what it says on the website: we add some dry yeast to the other 5 bottles and let them condition for an extra 1-2 weeks.