We made a few mistakes in the initial brewing process. We didn't cool down the wort quickly at all, and we suspect we may have removed our wort from the primary fermenter a bit too early. We suspect this because we read that there shouldn't be too much bubbling beyond the first 2-3 days in the secondary fermenter, but ours bubbled slowly and steadily for about a week. As a result, instead of bottling before going to Cambodia and enjoying soon after our return, we bottled a week after returning from Cambodia and will enjoy this beer as early as 12 May. Six weeks for a homebrew is about right, if you are willing to be patient. This allows for a clearer beer, or helps ease the negative impacts of your rookie mistakes.
First up, we drained the wort from the secondary fermenter, or 5-gallon glass carboy, to a plastic bucket with a spigot on the bottom for bottling:
I filled the bottles:
Ryan capped the bottles:
Now, the sit-and-wait game continues. Next time, we will TASTE.
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