This afternoon, I’ve bottled 14 glorious bottles of Brown Dog Stout, 7l in all. As for the past couple of batches, I’ve used the method of transferring it via a sterilised jug back into my (resterilised) plastic jerry can. That means I can roughly measure how much I’ve got and calculate the amount of sugar needed. The fermenter gets washed out, the sugar (dissolved over heat with the beer from the sample tube) is poured back and then the contents of the jerry can get gently poured back on top. That way I can bottle using the tap in the fermenter and I’ve already discarded most of the trub so I don’t have to worry about that getting in the bottles.

When I first tried the idea, I was worried about the potential for oxidisation and infection but I’ve now done a couple of batches, which have been among my best results ever, so I am feeling more confident. To celebrate, I’ve also drunk the penultimate bottle of my Loco Beer, the first batch I used this approach on.

I need to finish washing my brewing equipment up but will see if I can get the next brew started soon.