I’ve been hobbled with my brewing this year because of my muddy water, the tan tinge that makes me cringe. I had two buckets of ale in fermentation that needed bottling. For each batch, I figured I could boil the bulk of muddy water I needed for rinsing and soaking 50 some odd beer bottles, follow with a chlorinated rinse, and end with a rinse of the precious packed water. All was accomplished in the fullness of time. Then I had to fix supper.
So here I am on a steaming Sunday night, stubbornly committed to bottling at least one batch. Discovering I only have a dab of corn sugar in the entire house caused consternation. You put some of the powdered corn sugar into the wort (raw beer) just before you bottle it so it can ferment just enough in the bottle to make the foamy head all ale lovers adore. I could have split the amount, but decided I couldn’t bottle the Bock this week anyway. Oh Bock, poor Bock.
After duly sanitizing the bottling bucket that same way I did the bottles, in went the corn sugar, stirred in hot bottled water to dissolve. Heave the full fermented bucket up and pour the wort into the bottling bucket, leaving the dead yeast sludge. As midnight came and went, I filled each bottle under the little red spigot, tipping the bucket to get the last little bit.
I have a Red Robin Capper – it sits on top of the bottle on which one has laid a new cap. Pull the handles down and it crimps the cap to the curvy lip of the bottle. Except for the eleven bottles with top curvy lips too thin for old Red to properly grasp. I vacillated between anger and despair. These were the bottles a friend donated from his Beers of the World party. They are not twist-offs, I know better then that. I could not see the difference in advance, but Red could.
I scrounged more bottles, went through the sanitizing rigmarole and finished nigh on 2 AM. I sure hope this batch turns out okay.