After a wonderful Easter Dinner over at Rod and Jess's place last night, we jetted home to finally bottle our Digby IPA, homebrew batch #2. You may remember that we racked this beer almost two weeks ago! That's a big longer than I meant it to sit, but Charlie Papazian mentions in The Complete Joy of Homebrewing:
Quite honestly, for one reason or another, I often don't get around to bottling for 4 to 6 weeks. So it is important for me to use closed fermentation and a second fermenter. I'm quite pleased with my results.
I assume I've basically moved some of the aging time from post- to pre-carbonation. I hope my results are good. Here's a look at the Digby working up some carbonation:
The Grand Caw is lonely without Digby nearby, bubbling sweet nothings:
As of tonight, this beer has been steadily fermenting for 14 days. The first two beers I made only took 5 or 6 days on primary fermentation. The directions indicate that it should be racked when the air lock bubbles at a rate of 2 to 3 minutes. I timed it at about 2:10 tonight, so we'll probably rack it tomorrow.
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