Bottling day is always an exciting time around these parts. The ale, having spent the better part of a month fermenting, resting and clarifying, is ready to go through the last stage before we can enjoy it.
My most recent brew is a Kölsch. I brewed this same recipe last year, and it was, to say the least, a hit. I take advantage of our super-cold basement during the winter, the perfect condition for the yeast used in this ale.
A quick gravity check, then taste for any off flavors, and then it’s time to bottle.
I know kegging beer is a lot faster, and you don’t have to wait for three weeks while the beer conditions in the bottles. But, there’s just something about all those clean, amber-colored vessels all lined up.
And, there’s something satisfying about capping each bottle, creating a tasty 12 oz., effervescent package of goodness. I almost like beer as much as I like spinning. Fortunately, the two activities can be combined (in modest amounts).