Brew Like a Slacker: Bottling

13.3.11

Bottling the Toasted Rye Porter

The Toasted Rye Porter has been in secondary for 2 weeks after a 1 week stay in the hotel de primary fermenter. F.G. was about 1.017, a bit high and I believe I am going to attribute this to using Mutton's Ale Yeast (never again) to ferment. Bad idea I suppose, lesson learned. Regardless the brew had a nice flavor, good aroma and wonderful color, and with a 5.4 ABV, it won't be terrible, just a bit on the thick side. Regardless it is in the bottle, perhaps some bottle conditioning will do it some good? Enjoy the pretty pictures...

Manifestoed

What can I say, I like to brew beer! I also like to ride my bike, camp, hike and do a bazillion other things. Because I have so many things going on in my life, I am trying to strike the balance between getting so heavily involved in a hobby that I must commit myself fully to the study and perfection of the art and the opposite end of the spectrum, being that you commit so little time to the activity that it isn't worth doing. Somewhere between brewing like a monk & teenagers making wine out of grape juice concentrate is where you will find me. I probably won't build a brew house in the back yard, ever brew all grain at my house or own a kegarator, but I will work hard at perfecting the craft at the scale that I am at right now.

More on the philosophy of brewing like a slacker in a later post. For now, enjoy the recipes, tips and things that I imported from another blog. This blog will be dedicated to brewing good beer, not getting so heavily involved that it requires a oxyacetylene torch as part of the brewing equipment list and enjoying good beer!

13.3.11

Bottling the Toasted Rye Porter

Stuff