got around to bottling today

[fuji6100]

Well I finally got around to bottling my irish red this morning. I just kept having other things to do so it sat in the secondary for about a week longer than I planned. Smells and tastes great though, I just hope there is enough yeast left in suspension to carbinate. I gave it a little bit of a swirl before transferring to the bottling bucket, so we shall see.

My peach wheat continues to improve, I'll have to make that one again! Almost out of the black and tan. I need to get a chest freezer so I can convert it and brew lagers again. I wanted to do a nice Christmas ale, but I have about 5 cases of beer now and I can't fit it all in my mini-fridge as it is so I better hold off until I get set up for kegging. Maybe after Christmas I can get my kegging stuff together and have it ready in time to do a mai-bock or a green beer for ST. pat's day

[S.F.B.]

Originally posted by fuji6100
Well I finally got around to bottling my irish red this morning. I just kept having other things to do so it sat in the secondary for about a week longer than I planned. Smells and tastes great though, I just hope there is enough yeast left in suspension to carbinate. I gave it a little bit of a swirl before transferring to the bottling bucket, so we shall see.

It will be fine. I have left beers in the secondary for 60+ days. It just takes a little longer for carbonation. Sometimes as much as 30-40 days. You will be greatly rewarded for the extended time in the carboy. If I bottle a batch, it stays in for at least 30 days.

[ray m]

Worry not, Fuji...I echo what SFB said. I've left brews in the 2ndary for 2 or 3 weeks. I am content to accept the fact my brews, on average, take about 1 month to properly carbonate in the bottle---all turns out well, thank goodness!

[fretlessman71]

Hey... I'm going to bottle some ROOT beer in the morning, and this is my first time, so I was going to ask what you thought of my process that I was going to use. See, I'm not very good at organizing my thoughts OR my actions, and I often end up doing twice the work I need to. So, here's what I was going to do... let me know if you think it's going to work. The sanitizer is called OneStep.

-Clean double sink really well; set up sanitizer in one side
-Sanitize a 1/2 gallon jug to pitch yeast
-Heat water, pitch yeast, add extract, add to plastic carboy and fill to 4 gal. mark, place in other side of sink
-Sanitize small hand pump designed for 5 gal. water carboys (which is exactly what I'm using; I realize I won't be able to really use it for REAL beer after this)
-Install pump
-Set up bottles on countertop with capper
-Set caps in small bowl of sanitizer off to side
-Sanitize clean bottle, fill, cap, set aside
.... and lather, rinse, repeat!

Whaddya think? I'd really appreciate a response as soon as anyone reads this. Thanks!

[fuji6100]

hmmm, I like to fill all my bottles, then cap them all. Just saves more time that way. I use empty cardboard from 6-packs to hold my beer while full and uncapped (because I'm accident prone).

[S.F.B.]

I have my kids do the capping when I bottle. They like to help me and it saves a bunch of time.