The bock has been sitting in the secondary fermenter for close to a week and we clearing out nicely. A small yeast cake was forming on the bottom of the carboy, and the gravity at a steady 1.020. Time to bottle it and let the bubbles build.
After the usual pain in the ass of cleaning out 50+ bottles and sanitizing everything we were able to start filling bottles. This time I decided to try bottling usuing a bottling wand. This made filling the bottles easier, and less messy, but it also slowed down the flow from the siphon tube just a bit. There wasn’t even enough beer spilled on the floor to bring Cash into the kitchen to lick up the mess.
Now we are once again back to being patient. After 3 weeks in fermenters the freshly bottled beer should carbonate in 2-3 weeks, and according to the instructions should be allowed to condition for another 21 days. Which means I’m gunna have to find some Jewish friends and celebrate Hannuka in early December and crack a few of these open.
Bottled this new batch of Triple beer on 10-10-10. This was a simple extract kit from Brewferm. 1 3.3lb can of the liquid malt extract will make a .5 gallon batch of beer. So naturally I used 2 cans of the extract to make a 5 gallon batch of beer. The recipe from the can is quite simple, add the extract syrup and water to your primary fermentor and then the stated amount of sugar. For a little added zip I used some brown sugar and honey along with the normal corn sugar. This should produce a quite high original gravity which in turn will make a rather high alcohol content. The can from Brewtherm stated an O.G of 1.075 and 8% alcohol although my numbers were just a touch lower.
Upon bottling the beer had real nice carmely color, and tasted a bit sweet. Per the instructions that came with the beer It should be allowed to mature for 6-8 weeks before drinking the freshly bottled beer. This extended maturation period should help it develop some body along with building carbonation. Only time will tell, and I am definitly anxious to crack one!