Jay Gaulard Blog

The Good News and Bad News About My Coopers Stout

Sunday, March 9th, 2008

Well, the good news is that my bottle capper works great. I couldn’t resist and cracked a bottle open today. I heard the little, “sssst” that tells me the bottle was sealed. That’s good.

The bad news is that when I poured the bottle of beer into my glass, it had a “scent” to it. It kind of smelled like sulphur. Not much, but enough to make me give it a taste. The beer wasn’t bad, but it wasn’t like it was supposed to be. After I poured it, there was a head to it, but definitely not like the Lager from the previous batch. I poured the bottle down the drain. Now, mind you, I have only had this batch bottled for a week and a half.

UPDATE - I was just looking for someone else who experienced the sulphur smell in home brew so I could link to it and came across this forum. Apparently, they are saying, “It’s just the yeast…let it age out.” To think, I was going to come home today and dump 63 bottles of beer down the drain.

I’ll let the beer age out for a few more weeks and see what happens. I will be sure to update you.

Coopers Stout Was Bottled

Thursday, February 28th, 2008

Brewing the Coopers Stout gave my an opportunity to use my new bottle caps and capper. It also gave me an opportunity to use some glass bottles and eventually taste some more Stout. I like Stout.

Yesterday was the third day of the hydrometer reading 1.010. That means bottling is ready. I gave it five days. They say that if you let fermented beer sit too long, it can go bad. I had to get this stuff in the bottles.

I also took this pretty picture for you. Overall, I got 63 bottles out of the 23 liters I brewed. I have no idea how it’s going to taste, but hope it’s good. The capping was relatively simple and the capper worked great. The only issue was that I needed to adjust the height every so often, because some of the bottles were different sizes. That was really no big deal though. I would say the whole process took about an hour.

I am going to drink some of this beer before I go ahead with the Coopers Irish Stout. Firstly, I am almost out of bottles, second, I am running out of room to put them and thirdly, it’s just ridiculous having that much beer in the house.

My Beer is Clear - Australian Lager

Sunday, February 17th, 2008

I picked up a bottle of my home brew this morning to notice that it was clear. I mean, it may have some color to it…I wouldn’t know, the bottle is brown. What I am saying is that the cloudiness has disappeared. Actually, I think it all settled to the bottom.

The bottles seem to be fully carbonated at this point because they all feel hard. I can squeeze them just with my fingertips. This Tuesday will be one full week since I bottled them. Next Tuesday will be the full two weeks I need to let them ferment before I am allowed to crack one open to try. I really can’t wait.

So far, I only have about ten glass bottles saved up. I need about thirty more before I can make my next batch of beer…the Stout. I have the capper and the caps, so all I need is the actual beer ingredients and the bottles.

Bottling My Home Brew

Tuesday, February 12th, 2008

Well, the day finally came. I was supposed to wait between four and seven days for the fermentation to stop with my home brew. It’s day seven and it just about stopped. How do I know it stopped? Well, the bubbles became few and far between. Also, the hydrometer reading was between 1.008 and 1.010. That’s the ideal reading for home brew with the type of sugar I used. If I had used regular white sugar, I would’ve had to have a reading of less than 1.006. Why did it take the full seven days? Because the temperature wasn’t as warm as I would’ve liked. The warmer the temperature, the faster the fermentation.

This is a photo of the hydrometer at work. It’s hard to tell the reading, but it’s about 1.009. After I found out that the brew was ready to be bottled, I had to add the carbonation drops to each bottle. All carbonation drops are is sugar balls. You can use regular sugar or these types of drops. The company that made the brew kit likes to make things easy for you. I had thirty 740ml bottles, so each bottle took two carbonation drops.

This is the adhesive thermometer. This tells me that the temperature is OK to bottle. The only reason the temperature is this high is because I had the tub sitting in front of the pellet stove. It’s hard to keep it this warm in the Winter.

This is what you call a “little bottler.” It helps to bottle the beer. You don’t really need one of these, but I guess it does help not make too much of a mess. It sticks right in the tap. Also, it’s imperative that you have a tablecloth like this. It helps with the bottling.

Me starting to bottle…

…and me bottling.

This is a photo of all thirty bottles full of beer. I have to wait another seven days with the bottles at 21C-27C and then another seven days at room temperature. I can then drink them. They say that if I wait up to three months, the flavor will get better and the bubbles will get smaller. We’ll see.