(This is an update for the participants in the 2008 Fermenting Revolution course at the Omega Institute.)
Fermentation slowed down to an occassional bubble this evening, so I racked the beer off into a bottling bucket, clean and sanitized a slew of bottles, pitched some boiled dry malt extract, and bottled enough of these beers in champagne style bottles so there’d be one for each of you.
Here are some pictures of the process, in the order that they occurred (more or less).
I’ll let these condition in the bottle for a week or so. Then I’ll try one just to make sure nothing went awry, and then I’ll send ’em on their way.
By the way, yesterday I brewed a ‘kitchen sink’ beer. My neighbor popped by with a bunch of ingredients he had laying around. I gathered together some random things I had and we came up with a recipe for a beer that uses ‘everything but the kitchen sink.’ And actually, we used that too!
The highlights of the brew were some homegrown hops my neighbor grew this year, some honey from my beehive, a bunch of mugwort, and some juniper berries. We’re going for a woodsy, autumnal stout. Here’s a picture of the hop cones from my neighbors little hop farm.