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Homebrewing: Espresso Stoutby Ryan Jacobs Page 1 | Page 2 | Page 3 | Page 4 BottlingAfter we sanitize the caps and bottles, we will sanitize the racking cane, tubing and bottling stem. The racking cane is set in the carboy as pictured below and is used to siphon beer out of the carboy and into the bottles. The way this works is by gravity siphoning, not by the unsanitary method of sucking out the beer manually. One small note about bottles: if you use bottles which you have saved, only save the bottles which are not twist-offs. It is difficult for a homebrewer to put a good seal on these bottles with the standard bottle capper. You can also purchase bottles at your homebrew store if you are unsure what kind to buy.
To start the siphon, we fill the tubing and bottling stem with clean water taking great care not to touch it with our hands. Then, we attach the other end of the tubing to the racking cane. It is important to get a good seal between the tubing and the cane. Next, we will place a clean glass on the floor while the carboy is elevated on a table or counter. We will then take the bottling stem and push it down in the glass so as to depress the valve on the bottling stem which allows liquid to flow out of it. What happens is that as the clean water exits the tubing, it creates a siphon, which will start pulling beer out of the carboy. As soon as the liquid in the glass becomes beer colored, pull the stem out of the glass to close the valve and stop the flow. Now we are ready to begin filling the bottles in the same manner, by pushing the bottling stem down to let the beer flow into the bottle and releasing when it is less than full -- just above the neck of the bottle.
After the bottle is filled, we will place a cap on top and use our capper to crimp the cap securely on. Once this step is complete, the beer is ready to set for a week at minimum . The general rule of thumb is that the stronger a beer is in terms of alcohol or hop content, the longer it should mature before drinking. This gives it an opportunity to mellow a bit. It is good to taste your beer at several junctures to get a sense of its development. This particular brew will be optimal between 3 and 4 weeks after being in the bottle. Once this happens, store it in the coldest, darkest place you can find until you are ready to enjoy the brew. ConclusionNow that the beer is complete, the only step left is to consume it. To serve the homebrew, always decant the beer into a glass slowly, and stop pouring just as the yeast sediment starts to come out. While the yeast won't harm you, it will affect the overall flavor of the beer. Some people like the flavor, some don't, so it is best to experiment a bit. The Espresso Stout is the perfect marriage between fresh homeroasted espresso and homebrewed ale. The next time you find yourself unable to choose between coffee or beer, have both. |
