Equipment needed--siphon set, bottle filler, bottling bucket, hydrometer, approx. 54 12oz. bottles, caps, and a capper. You will also need 3/4c. of priming sugar for every 5 gallons of beer.
- Sanitize everything that will come in contact with your brew before you begin.
- Transfer the beer, via a siphon, into your bottles or your bottling bucket.
- When transferring the beer make sure that:
- the siphon set is assembled properly (the flexible tubing should be attached to the curved end of the umbrella tipped racking tube.
- the umbrella tip is allowed to rest on the bottom of the fermenter.
- the flow of beer is directed to the bottom of the receiving bucket.
- splashing & agitating the beer is avoided, as this will create off flavors.
- take a hydrometer reading (The reading should register within .002 S.G. points of what the recipe predicted.)
- If transferring to a-
- Bottle: secure a bottle filler to the siphon hose, fill each bottle, then add 1/2tsp. of priming sugar to each 12oz. bottle (this is bottle priming).
- Bottling Bucket: boil the 3/4c. sugar in one cup of water. Pour this solution into the bottling bucket and transfer your beer into the bucket (this is bulk priming).
- Once the beer has been primed and bottled, secure each bottle with a cap and store in upright position at temperature the beer was fermented at. Within two weeks the beer should be sufficiently clarified and carbonated and ready to enjoy!