By Dale Conour, Sunset executive editor
Exciting times on the beer front. We’ve combined our ingredients (water, hops,barley, yeast, wheat, and honey) and got them fermenting…
we’ve moved the fermenting beer to a secondary fermenter (a big glass “carboy”) and removed the growing sediment (called “trub”)…
and this week…we bottled it.
Beerless leader Rick stirred in some “priming” sugar to give the remaining yeast something to chew on and produce carbonation, and then we poured it into sterilized bottles, using a manually-operated capper to seal each bottle—41 of them in all.
Now we wait for the carbonation, as well as some maturation and a little more clarity; for beer, this means a couple more weeks—unlike guys, who need decades. Or so we’re (often) told…
