Transfer to the Carboy

Transferred the brew to the carboy (brewphile way of saying Mad-Men-style water cooler) for a secondary fermentation, where the brew will sit for 1-2 weeks (likely only 1, as I want to age in bottles for two weeks, then have time to drink before we go on a trip). Homebrewers bicker back and forth as to whether a secondary fermentation is necessary or beneficial, unless it is to add spices, additional hops, or other tertiary flavors. Proponents say that it lets the flavors of the brew macerate and 'condition'. Opponents say that taking the beer away from the yeast (as it is left behind in the primary fermenter) is unnecessary and ceases fermentation prematurely.

In any event, I chose to do it. Once this is complete, you transfer the brew back to a spigoted fermenter, and hose it into bottles (with the use of a bottling wand, which is a nifty, yet simple little device, only slightly less magical than a real wand).

Also took a preliminary taste of the brew, from the sample I took for a gravity reading. The gravity of the brew after boiling then after fermenting determines the potential alcohol by volume, or ABV. In this case, my potential ABV will be 6.9%. The brew tasted good, I have to say. There was a little bit of 'heat' from the alcohol, but all-in-all, the flavors were clean and malty.

Bottling comes next...likely in about 10 days...actually am going to start a dry (or imperial, I haven't decided) stout next...so its ready in time for St. Patty's day.

To Your Health