Each day, I’ve been checking on the CornucopIPA bottles to see if they’re ready yet. By and large, they are ready, but I still only take one at a time, since I like to let them condition for two full weeks at a warm temperature before fridging them all. I have been noticing that Christmas Presence continues to bubble through the airlock.
Activity had stopped, I thought, before I put the beer in the warm temperature controlled fridge. It is set to 70, while the basement it sits in varies between 60 and 65 these days. I guess the stable temp re-invigorated the yeast in the fermenter. This US-05 is good stuff!
So bottling time anyway – I am sick of waiting for it, besides, it must be done by now. When I popped off the lid, sure enough, there were many little clusters of bubbles on the surface of the beer – signs of activity that I would tell a newbie to wait to be gone before bottling. But not me – I am boldly defying intelligence and bottling anyway.
I took a gravity reading, first, to be on the safe side, and it reads 1.013! In case you missed it, my OG was 1.080. This makes my beer 8.8% ABV! Wow! Plus the FG is so low, it MUST be done dropping – how much more fermentable sugar could be in there? So I bottled it. I think it will be fine. I will monitor the plastic bottle, and fridge it when it is time, and probably drink it all before the yeast gets a chance to wake back up and get back to work. So I am not worried.
So as I bottle, I always taste the hydrometer sample. This is great! It is a little harsh on the alcohol, which should mellow a bit with time, cold, and carbonation, but even if it doesn’t it is a winter warmer for sure! The flavor and aroma are burnt, almost smoky. As I labeled the bottles, all I could smell was something like milk chocolate. I am super excited to have this one ready to go.