Note: this post has nothing to do with Urals, but everything to do with a somewhat Ural accessory… beer.
Bottling Brigade
On Sunday, Jan. 20, a small party of homebrew devotees bottled the Patrol Porter: me, my fiancee Jodie, our friends Martha and Hans, and our dog, Ella. Together we made short work of the bottling job, from cleaning the equipment to bottling the brew to cleaning up after and, somehow, managing to clean out a few bottles of some other beer in the meantime.
Bottle or Keg?
Just like with motorcycles, homebrewing attracts many fiery, pig-headed, stubborn passionate, opinionated people. I wouldn’t know anything about that personally, that’s just what I understand things to be.
When it comes to homebrewing, whether to bottle or to keg is one of the big fundamental questions. I won’t address kegging; many do it and love it, I’m just not one of them. Jodie and I prefer to bottle our beer. Bottled beer is easily portable, makes great gifts, and is lots of fun. Heck, I even enjoy cleaning out and sanitizing the bottles — but then again, I’m crazy.
Bottling also is a ready-made reason to have some friends over. After all, if someone called you up and said, “Hey, would you like to come over and bottle some beer?” wouldn’t you head on over? That’s what I thought.
The Elixir of Life, in a Convenient 12-oz. Size
When bottling beer, most of the work is in the prep. The rule of thumb is simple: If it touches the beer, it must be sanitized. All equipment — hoses, bottle caps, bottles, buckets — must be cleaned with, say, a solution of water and bleach. All bottles must be cleaned out and rinsed, and de-labeled if they still have the label on them.
Once you have that done though, things go quick and easy. This is also where having friends over comes in handy: now, you have an assembly line.
Our bottling process went smoothly:
- Anthony filled bottles
- Hans moved bottles to capper and then moved bottles to finish area
- Martha capped the bottles
- Jodie took pictures (thanks for the snaps in this post, babe)
- Ella sniffed everything and made sure the operation was up to snuff
Commie Army
Within a couple of hours, 5 gallons of beer was bottled, capped and ready to fizz up. (Later we added some stick-on gold stars, to complete the commie-army-red-bottlecap look.)
As of this writing, the beer is almost ready to drink. Once it’s bottled, beer needs about 10 days to carbonate. In other words, it should be ready to drink by this weekend which, I hope, is when Jim is also going to tell me my Patrol is on its way to Eugene.
And then, once the bike is in the garage, and Jodie and I are standing around marveling at it, we shall crack a cold Patrol Porter — and toast its arrival properly.
Brewer Notes
We based our Patrol Porter off the Entire Porter, Beer #10, a recipe from Eugene’s Home Fermenter Center.
- Added 1 qt. cooled Organic Sumatra brewed black coffee to the fermentation tank (a 6.5-gallon glass carboy)
- At bottle time, the coffee added a nice slightly bitter note on the finish; expecting the coffee to be more assertive after some bottle conditioning
- Beer stayed by our wood stove, to ferment at a comfy 70-76°F temperature
5 gallons of porter was bottled into:
- 7 Grolsch-style bottles (with the flip caps)
- 4 22-oz. cap bottles
- 27 12-oz. cap bottles
Alcohol: 5% (about standard for a porter)
Ready to drink on: Jan. 31, or whenever my Patrol arrives