tasting of the Irish Stout

@PunkAss texted me while I was out of town with the first tasting report. He reported the Irish Stout from last weeks bottlin tasted good but flat. Only the first week in the bottles, I guess it could be an accurate report. We'll keep you posted.

Today is bottling day for the Irish Stout.

I woke up this morning with a vision of a rich Irish Stout in many odd bottles sitting in my @yodamon and @PunkAss's closet waiting for the carbonization to happen. As the day rolls out I will again collect pictures to show this process.

We started the sterilization of the bottles by using the dishwasher method that I talked about in last nights post.







We started to fill the bottles and not according to plan we forgot to add the priming sugar. What idiots we are!



We put pack all the beer, boiled the priming sugar and started filling again.





The final product, bottles full of Irish Stout.



We started the capping by sterilization of bottle caps. The caps went on easy except for the screw off ones. They were hard to complete and we tried one to see if they worked. It did and we recapped it.



The recipe.

Tasting Past Experments

I have a little bad news. The Honey Nut Brown ale that we last bottled is not that good. I'm not sure what the taste issue is but I think it is bleachy. @Punkass had mentioned this a last week but I didn't think this was so until tonight. I was going through the last two bottles that I had and found that I could taste it quite clearly. We thought that we were using too much bleach in the sterilization process or the local water supply. @PunkAss has tasted the Irish Stout and says that it tastes good. We are going to have to rethink some of the processes in place. The book mentioned below does have the bottle sterilization done in the dishwasher without soap. We just might have to try this. Even on the Irish Stout that being bottled tomorrow.

Reno Home Brew yeasts

Digging through the photos that @PunkAss and I have we found this. Reno Home Brew has a good selection of yeasts that are stored in refrigeration.