After two weeks in the glass carboy fermenter it was time to bottle our first baby, the Nut Brown Ale. A truly momentous day!The first thing we did was siphon the beer from the glass carboy into the bottling bucket. This helps separate the liquid goodness from the sediment and other gunk; and the spigot attached to the bottom of the bucket simplifies the actual bottling process.
Once the beer was transferred to the bottling bucket, we added a mixture of corn sugar dissolved in boiled water. This is mixed in slowly to avoid air from getting into the brew which could contaminate it. The sugar provides additional fuel for the yeast to carbonate the beer. In just two more weeks we will be able to enjoy our creation!
The actual bottling of the beer was remarkably simple: fill each bottle, place cap on top, and push down on the capper to seal the cap on the bottle. It's important to remember to leave a little room at the top of each bottle to allow for the additional gas produced by carbonation. If you don't, then the bottle could explode from the pressure. I don't know how violent this "explosion" is but that's no reason to waste beer to find out!
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