Bottling/Wrap-up

Bottled all beers on Sunday (4/25). Added ~1.6 oz dextrose to each, to give us a final CO2 volume of about 1.8. Got an average of 30 bottles from each. The only problem we had was forgetting to add the sugar to the 1028, which we had to pour back into the bottling keg, prime, and rebottle. Other than that, it went pretty well. We got to taste them all side by side, and each was quite different. I’ll post an official tasting once they are done carbonating.

Here is the final wrap up of the fermentation from Mark:

April 5: Thermostat set to 68F

April 8: Roused yeast (since several strains are very flocculant)

April 11: Moved fermentors to house – 72F – for diacetyl rest, also recommended for several strains

April 11-25: Roused yeast daily

Here are the final gravities and percent attenuation:

1026 – 1.011 77%

1028 – 1.010 79%

1098 – 1.012 74%

1099 – 1.012 74%

1275 – 1.010 79%

1768 – 1.014 70%

1882 – 1.011 77%

1968 – 1.012 74%