Beer Forum

Ran out of keg space so I just got done bottling 6 gallons of Belgian Pale Ale. Cleaning that many bottles really sucks.

No offense to anyone that actually like bottling. Did I mention I had to drink during the whole process?

NTabb wrote:Ran out of keg space so I just got done bottling 6 gallons of Belgian Pale Ale. Cleaning that many bottles really sucks.

No offense to anyone that actually like bottling. Did I mention I had to drink during the whole process?

I don't usually bottle, but I like to prep bottles for competition in large batches, large enough that I could bottle. I get a big tub and fill it with a dilute PBW solution ~3 heaping tablespoons for around 10 gallons, and fill it and the bottles with hot water and let it sit for a day or 2. All the shit comes off, all the labels come off, etc., I then spray off the insides with a jet washer and the outsides with a hose. Prepping them all takes about 1/2 hour total.

It was definitely a lack of preperation on my part. As much as I like to bitch about it, it kind of took me back to when I first started homebrewing.

I had a choice to make, keg the Belgian Pale Ale or my first Tasty McDole's Janet's Brown Ale. Tasty's recipe won.

NTabb wrote:It was definitely a lack of preperation on my part. As much as I like to bitch about it, it kind of took me back to when I first started homebrewing.

I had a choice to make, keg the Belgian Pale Ale or my first Tasty McDole's Janet's Brown Ale. Tasty's recipe won.

A trick with Janet's Brown is that it's designed to be aged a bit before served. It's like a brown IPA when it first comes out, and when the hops die down a bit the malt starts to shine more.