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| Home brewing Tutorial - Step six |
Priming and Bottling your Beer:
A 5 gallon batch will yield
roughly 53 12 oz bottles and a 6 gallon batch will yield
roughly 64 bottles. You must use re-cappable bottles
and not the twist off type. Ask your friends to save
some bottles for you and return yours when you share
a few home brews for their efforts!
Remember to keep the splashing
of the beer to a minimum due
to the oxygen reacting with the beer and reducing
its quality. Unlike wine, which has a level of sulfite
added, beer has no sulfite added for protection against
oxygenation. The Carbon Dioxide in the primary and
secondary fermenters and bottles is the protection
for your beer.
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- You will need to wash your bottles until visually clean and rinse
well with clear water, then sanitize your re-cappable bottles.
There is no need to sanitize the caps unless they appear
dirty. Drain the bottles upside down until you are ready
to fill them (this is where a bottle tree is worth its
weight is gold).
- Dissolve the corn sugar included in your kit (1
oz per gallon of beer) in 1 cup of boiling water and
set aside to cool.
- Sanitize your bottling bucket, siphon hose, racking
tube, bottle filler, spoon, hydrometer/test jar.
- Take an ending specific gravity reading with your
hydrometer and record it on your recipe/log sheet.
- With your sanitized racking cane and tubing carefully
rack your beer from the secondary carboy into your sanitized
bottling bucket leaving all the sediment behind. An
auto-siphon by Fermtech is a great tool to use for this as
it makes the task quick and effortless.
- Add your cooled corn sugar water to the beer in
the priming bucket. Stir your beer gently to mix it evenly.
This priming sugar is what will give your beer its carbonation
due to the active yeast left in your beer consuming it and
producing Carbon Dioxide in the bottle. Adding too much
sugar could cause over carbonation and exploding bottles
so do not add more than the amount included in your kit!
- Placing your bottling bucket with the primed beer
on an elevated surface will help with the bottling. Use
a short piece of hose as a transition between the spigot
on the bucket and the bottle filler.
- Fill your bottles to within 1 inch from the top
and then cap with new crown caps. Too much headspace
will not allow the carbonation to develop properly.
- Leave your bottles in a room temperature and dark
place for at least 2 weeks for the carbonation to develop.
The only way to test them is to chill one bottle and open
it to see if has carbonated properly. Some beers take longer
than others due to different ingredients and specific gravity.
At last it is time to age and then enjoy your beer!
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