I was sidelined from brewing earlier this year, due to an injury. Now I’ve recovered, and it’s time to get back in the saddle again. I’ve got a couple brewing sessions planned in the coming days, but first I wanted to clear some fermenter space. And so I bottled my porter, a cherry mead, and a berry wine.
The porter was my usual Colby House Porter. It was a 3.0-gallon (11-L) batch, so I decided to put it in 22-ounce (650 mL) bottles rather than kegging it. From a preliminary sample, I wasn’t sure if it was as hoppy as I like it. I also wondered if it turned out too dry this time around. Then again, the sample was warm and flat and I’ve learned not to start dissecting a beer until it’s carbonated and conditioned. I’ll let it bottle condition for a couple weeks before cracking one open.