We bottled our fifth and final batch of the "beer season" this past weekend. Most beers ferment best at temperatures below 72 degrees, so it works good for us to stop brewing when the weather is getting warmer and the garden season is kicking into gear. The picture above shows me siphoning the beer from the carboy, where it had been fermenting the last four weeks, into the bottling bucket.
This was our first winter of beer brewing, and we ended up with 237 bottles of beer. The styles we bottled were a porter, brown ale, Oktoberfest, Scottish ale, and extra pale ale. We've learned a lot about brewing and beer styles of the last six months and plan to continue this fall. Until then, we have a good supply to enjoy and give away to others.
I've tasted their beer and is very good, have a variety of craft beers and this is as good as any.
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