I brewed homebrew #13 a couple weeks ago, and it just got to the point where it is ready to drink. This time we made another coffee beer using 1/2lb of the Sumatra Mandheling I have been roasting and selling on Twitter as @WichitaCoffee.
The corn sugar and caps I ordered ended up shipping late, so we were forced to wait an extra day before bottling our American Ale. While an extra day may not seem like much, the effect it has on homebrew can be disastrous depending on your recipe.
Our ale seems to be unaffected, but it is always good to bottle your beer at the precise time it’s ready. We ended up with 72 bottles this round, which will be ready for tasting in about 10 days.
Many visitors to BEER dad ask me “how do you know when your beer is ready to bottle?” and some even ask how exactly you bottle it, so here are a few tips on when and how to bottle beer.
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My porter is running low so Laura and I brewed espresso stout tonight. We made some for our second brew last December and liked it, so I decided to make more. This is our 9th brew.
I used my own secret recipe this time, and my own beans, since I didn’t roast coffee last time I made it. It won’t be ready for her 21st birthday, but that’s ok because I wouldn’t want to share it with her friends anyway. We will bottle it next weekend and should be able to drink it by the 18th.
