Happy Learn to brew day, I just brewed on a my 3 gallon stove top kettle, ice bath and and a home depot bucket!! Gotta do what you need to!! Sure would love to win that started kit!! Cheers!!
1-liter swing-top bottles are a worthwhile brewing purchase: you only fill 18 bottles for a whole 5 gallon batch. They're forever-reusable mini-growlers for your home stock. Thanks for the vids!
Loved it! I’ve been brewing a very long time - why I never thought to elevate my priming bucket and use a long hose for my filler attachment I don’t know… Thank you. 🍺🍺
Great video! A good tip if someone is new to swingtop bottles is to stay away from decorative ones. They can often be too fragile to handle the pressure. If you are buying carbonated drinks that use them or buy them empty from a homebrew shop, you should be alright. 😊
Very cool. I would love to see a more detailed video about carbonation in both bottle conditioning and forced carbonation inside a keg. Not too many people do that and they often don't tell people where to they can get CO2 for force carbonation. Northern Brewer did recommended that I get carbonation drops and to use them inside my bottles instead of the dexstrose priming sugar for my Brewdemon 2 gallon Hellfire Deep Red Ale kit that I'm fermenting now.
I put about every third beer (which are usually my "specialty beers") into bottles, because that makes them easier to take along and share with others. Also I don't have many kegs, because they are quite expensive where I live (we don't have any pre-used kegs on the market, only brand new ones and they cost about 120$ each), while swing-top bottles on the other hand are very easy to get here. Also, although I appreciate the convenience of forced carbonation in kegs, I somehow like the idea of having "natural" CO2 in the beer. Bottle fermentation has its own style and that's why I couldn't let it be completely :D
Regarding honey: You can use a refractometer to determine the sugar content. I still wouldn't recommend it for bottle conditioning, unless you are bottling a mead.
Dam...I was hoping to see how you get the last 3 brews that lie beneath the bucket valve! I always end up just pouring into a funnel but I worry about oxidising that way. Great video by the way. Very helpful 👌
You don't need to mix 5 gallons of star-san at a time. 1/4 tsp to 25 oz water in a spray bottle is all you need for one bottling run. Or 1 tsp to 3 quarts if you need a little more. Also don't sanitize any extra caps. The unused, sanitized ones are prone to rusting.
I make the starsan in my bottling bucket, soak tools, assemble my bottling wand and lines, and filled all the bottles with star san, sanitizing my bucket, lines, and bottles in one go.
Making 5 gallons at a time like the directions say is ridiculously wasteful. I did the math, 1/4 tsp star-san to 25 oz of water, which is marked on a spray bottle. For a slightly larger batch, 1 tsp to 3 quarts. The 1 oz to 5 gallon mixture on the label is because it is marketed for commercial use. 5 gallons will fill the third sink for washing dishes in a restaurant, but it is WAY more than you need for brewing or bottling a 5-gallon batch.
Kegging is atm cost prohibitive. I don't mind drinking it out of a glass. No big deal. I like smaller batches anyway. There is a price line in gearing up. In a canning pot... boil in a bag... cooling in a ice bath works for 2.5 gallon batches. The big fermenter they have makes me feel all squishy inside. :D THAT I could do a full size batch in.
Mixing sugar water directly into the fermenter would stir up way too much trub. You would have to sugar each bottle- 1/2 tsp each. I've done it that way and it turned out okay, but it's really taking a risk. You can't boil it so you just have to pretend the sugar is sanitary enough.
Do you always cap after each fill? I generally fill my batches by the milk crate (conveniently 24 bottles) then cap about 4 at a time in an assembly line.
Serious time saving tip: use your dishwasher to sanitize your bottles. Make sure the bottles are clear of solid dirt before putting them in the dishwasher. The use a non foaming sanitizer instead of a dishwashing tablet. The bottles need to be neck down to get the inside sanitized., just put the neck over the spikes that normally separate the plates.. Use a short hot program. Another timesaver: clean your bottles immediately after you emptied them and store them clean, upside down..
@@FloraBrewing Just to save you from a flooded kitchen, the non foaming bit is fairly important. Don't use star san. I use this stuff: www.braumarkt.com/arsegan-puro-oxi-r-1-kg
I used to add my sugar to the fermenter and transfer from there. Such small amount of sugar is hard to measure consistently and I'm always worried about bottle bombs. Transferring to the bottle bucket prevents getting trub in your bottles and makes it easier to mix the sugar in.
@@FloraBrewing thanks dear! For this charge I’ll have to go direct as only one fermenter. Don’t want to spend on more 20 dollar items but rather get a pressure plastic one and a keg in the long run. Think with some cold crash and gelatine plus cold bottled it could work. Thx for the hints.
Mixing in the sugar water would stir up the sediment. You would have to individually sugar each bottle - no boiling so less sanitary- and hope for the best. If you do that, it's 1/2 tsp sugar per bottle (table or corn, but open a new package for this). Flame the spoon because it can't be wet. I have done that in the past and it turned out okay but the properly boiled sugar mixed in once makes things easier- especially if you have mixed bottle-sizes (some 12s, some pints).
Great video! I do have a question. I am new to brewing and in my first batch, I saw some sediment floating around in my bottles. Does the bottling bucket help eliminate that? Also, is there anyway not to get a yeast layer at the bottom of your bottles or filter out potential "floaties"?
And you NEED some yeast in the bottom. I've tried make really clear clean beer by letting everything settle really well and using a secondary fermenter. Sure enough, so much of the yeast had settled out that after two weeks of conditioning the beer was only slightly carbonated and still a little sweet flavor from the priming sugar, not enough yeast to condition. I ended up adding just the tiniest bit more yeast to each bottle and it all turned out well. and the beer still turns out clear once conditioning is done and you cold crash the bottle before serving.
@@toph10167 the yeast in the secondary fermentation will scavenge whatever minimal oxygen you get from bottling. I have bottled neipas and they last forever, no oxidization and it's with secondary fermentation - not a counter flow off a keg. I actually find it easier to reduce oxidization in bottles & retain the full flavour of the beer in bottles than i can in kegs
@@toph10167 yeah so it must be your process because commercial and home brewers have all been doing secondary fermentation without any issues for literally decades
I usually cap after all the bottles are full...do they really attract that much O2 on the top? Do the O2 absorbing lids actually do anything? Thank you so much for a fun series!
For homebrew competition regulation you need like an inch of head space so that’s what I go with, the wand makes it easy. People say you don’t really need oxygen absorbing ones unless you’re storing for a long time but better safe than sorry
Last time, I bottled a few, capped a few, bottled a few, capped a few, and so on. But that was because mine were on the floor without a firm container. I wanted to minimize the risk of knocking over my filled bottles. As far as oxygen or worse-flying bugs, your biggest risk is that open bucket. With a solid bottle-holding container, the best option would be to fill all the bottles and then cap to minimize open-top bucket time.
Before the year 2000 Heineken bottled everything in Brown 0.33CL BNR bottles. (Brown Dutch Return Bottle's ) . But since they stopped bottling beer in brown bottles i stayed away from Heineken. Heineken also stopped distributing 0.5 CL bottles in the Netherlands. Heineken is targeting more on Asian territory and US. Those buyers like Green 0.25 CL export Heineken bottles with a twist top. Grolsch beer also has green bottle's nowadays. If UV light hits beer, then the taste is lost.
This was very annoying for me to watch because I was looking for “bottle” techniques, not for satirizing. A video about satirizing before bottle would have been better. And then just said “look about how satirizing” if you need help with that, this is all about bottle.
Thanks for the video. I had no idea what the "bottling wand" was! Helped me out a lot, thanks
Happy Learn to brew day, I just brewed on a my 3 gallon stove top kettle, ice bath and and a home depot bucket!! Gotta do what you need to!! Sure would love to win that started kit!! Cheers!!
Thank you Miss Flora, great video. Bout to attempt my first brew. I usually distill bourbon, but can't wait to try my hand at beer. This helped a lot.
Great video, just the refresher I needed before I bottle! And, learned a few tricks to make it easier, thanks!!
I just finished bottling my first brew. Your video was very helpful. Thanks!
1-liter swing-top bottles are a worthwhile brewing purchase: you only fill 18 bottles for a whole 5 gallon batch. They're forever-reusable mini-growlers for your home stock. Thanks for the vids!
Oh yeah I have a bunch of them :)
Loved it!
I’ve been brewing a very long time - why I never thought to elevate my priming bucket and use a long hose for my filler attachment I don’t know…
Thank you. 🍺🍺
Great video!
A good tip if someone is new to swingtop bottles is to stay away from decorative ones. They can often be too fragile to handle the pressure. If you are buying carbonated drinks that use them or buy them empty from a homebrew shop, you should be alright. 😊
I learned this the hard way while making mead and my dad just left the room when suddenly one exploded we could smell the honey months after
Just got a couple 5gal kegs today, new to homebrew and loving learning how to do it!
Very cool. I would love to see a more detailed video about carbonation in both bottle conditioning and forced carbonation inside a keg. Not too many people do that and they often don't tell people where to they can get CO2 for force carbonation. Northern Brewer did recommended that I get carbonation drops and to use them inside my bottles instead of the dexstrose priming sugar for my Brewdemon 2 gallon Hellfire Deep Red Ale kit that I'm fermenting now.
I put about every third beer (which are usually my "specialty beers") into bottles, because that makes them easier to take along and share with others. Also I don't have many kegs, because they are quite expensive where I live (we don't have any pre-used kegs on the market, only brand new ones and they cost about 120$ each), while swing-top bottles on the other hand are very easy to get here.
Also, although I appreciate the convenience of forced carbonation in kegs, I somehow like the idea of having "natural" CO2 in the beer. Bottle fermentation has its own style and that's why I couldn't let it be completely :D
@morse Since I don't own many kegs, I only use them for carbonizing and serving the beers.
Regarding honey: You can use a refractometer to determine the sugar content. I still wouldn't recommend it for bottle conditioning, unless you are bottling a mead.
Hey thanks for the video, quick question. Why do you transfer from one container to another to bottle? Could you bottle straight from fermenter?
Dam...I was hoping to see how you get the last 3 brews that lie beneath the bucket valve! I always end up just pouring into a funnel but I worry about oxidising that way. Great video by the way. Very helpful 👌
Thank you for showing this.
Remember to remove the airlock from carboy, it will make the transfer easier.
I realized my mistake right as I was cleaning everything up!
So glad for these great, helpful videos!
Great video, cant wait to get bottleing
You don't need to mix 5 gallons of star-san at a time. 1/4 tsp to 25 oz water in a spray bottle is all you need for one bottling run. Or 1 tsp to 3 quarts if you need a little more. Also don't sanitize any extra caps. The unused, sanitized ones are prone to rusting.
I make the starsan in my bottling bucket, soak tools, assemble my bottling wand and lines, and filled all the bottles with star san, sanitizing my bucket, lines, and bottles in one go.
Making 5 gallons at a time like the directions say is ridiculously wasteful. I did the math, 1/4 tsp star-san to 25 oz of water, which is marked on a spray bottle. For a slightly larger batch, 1 tsp to 3 quarts.
The 1 oz to 5 gallon mixture on the label is because it is marketed for commercial use. 5 gallons will fill the third sink for washing dishes in a restaurant, but it is WAY more than you need for brewing or bottling a 5-gallon batch.
I use 5 grams dextrose (corn sugar) per 1L and put it in my mini kegs for 2 weeks
Thanks for the videos, keep em coming!
Great tips and thanks for another great video
@florabrewing isn't there worry about oxidation and infection when transferring to a bottling bucket?
Thanks for these videos.
I'm just getting into homebrewing. This makes me wanna avoid bottles and only keg. Haha.
Great video! Thsnks for the video!
Awesome. Nice information
If i were to add the sugar to the bottles one by one , could i just bottle straight from the fermenting jar
How do you know when it's time to bottle? I have no hydrometer and my wort stopped working after 7 days in the fermenter.
Cool Videos. Thanks
Kegging is atm cost prohibitive. I don't mind drinking it out of a glass. No big deal. I like smaller batches anyway. There is a price line in gearing up. In a canning pot... boil in a bag... cooling in a ice bath works for 2.5 gallon batches. The big fermenter they have makes me feel all squishy inside. :D THAT I could do a full size batch in.
could you bottle straight from the fermenter? If you would just stick the bottling wand in there?
Mixing sugar water directly into the fermenter would stir up way too much trub. You would have to sugar each bottle- 1/2 tsp each. I've done it that way and it turned out okay, but it's really taking a risk. You can't boil it so you just have to pretend the sugar is sanitary enough.
Do you always cap after each fill? I generally fill my batches by the milk crate (conveniently 24 bottles) then cap about 4 at a time in an assembly line.
Happy "Learn to Home Brew Day!"
Should I remove paper labels from bottles before I reuse them 🤷♂️
Serious time saving tip: use your dishwasher to sanitize your bottles. Make sure the bottles are clear of solid dirt before putting them in the dishwasher. The use a non foaming sanitizer instead of a dishwashing tablet. The bottles need to be neck down to get the inside sanitized., just put the neck over the spikes that normally separate the plates.. Use a short hot program. Another timesaver: clean your bottles immediately after you emptied them and store them clean, upside down..
I'm about to get my first dishwasher I can't wait!!
@@FloraBrewing Just to save you from a flooded kitchen, the non foaming bit is fairly important. Don't use star san. I use this stuff: www.braumarkt.com/arsegan-puro-oxi-r-1-kg
Hey. Why did you move the beer into a second bucket before bottling. Could you bottle straight from the fermentation bucket?
To mix in the sugar solution, you could easily add the sugar directly to the bottles but it's a lot more work that way.
I always rinse the sanitizer off before bottling...
Is it ok to clean bottles in bleach solution before sanitising?
Thx for sharing. Why did you transfer? I’m a bit lost. I was planning to put the sugar straight to the bottle and bottle from the fermenter.
I used to add my sugar to the fermenter and transfer from there. Such small amount of sugar is hard to measure consistently and I'm always worried about bottle bombs. Transferring to the bottle bucket prevents getting trub in your bottles and makes it easier to mix the sugar in.
@@FloraBrewing thanks dear! For this charge I’ll have to go direct as only one fermenter. Don’t want to spend on more 20 dollar items but rather get a pressure plastic one and a keg in the long run. Think with some cold crash and gelatine plus cold bottled it could work. Thx for the hints.
Why not bottle straight from the fermenter?
Mixing in the sugar water would stir up the sediment. You would have to individually sugar each bottle - no boiling so less sanitary- and hope for the best. If you do that, it's 1/2 tsp sugar per bottle (table or corn, but open a new package for this).
Flame the spoon because it can't be wet. I have done that in the past and it turned out okay but the properly boiled sugar mixed in once makes things easier- especially if you have mixed bottle-sizes (some 12s, some pints).
Great video! I do have a question. I am new to brewing and in my first batch, I saw some sediment floating around in my bottles. Does the bottling bucket help eliminate that? Also, is there anyway not to get a yeast layer at the bottom of your bottles or filter out potential "floaties"?
Racking would definitely help with these issues but when bottle conditioning, you're always going to get some yeast in the bottle.
And you NEED some yeast in the bottom. I've tried make really clear clean beer by letting everything settle really well and using a secondary fermenter. Sure enough, so much of the yeast had settled out that after two weeks of conditioning the beer was only slightly carbonated and still a little sweet flavor from the priming sugar, not enough yeast to condition. I ended up adding just the tiniest bit more yeast to each bottle and it all turned out well. and the beer still turns out clear once conditioning is done and you cold crash the bottle before serving.
Grolsh bottles are a Green bottle with porcelain lids
I use a permanent marker to mark the caps as an easy way to label the brew.
100%
I thought you don't need to worry about oxygen into bottled beer so much as the secondary fermentation should clean it up?
@@toph10167 the yeast in the secondary fermentation will scavenge whatever minimal oxygen you get from bottling. I have bottled neipas and they last forever, no oxidization and it's with secondary fermentation - not a counter flow off a keg.
I actually find it easier to reduce oxidization in bottles & retain the full flavour of the beer in bottles than i can in kegs
@@toph10167 I'm talking about a neipa that is 6 months old, still no oxidation
@@toph10167 yeah so it must be your process because commercial and home brewers have all been doing secondary fermentation without any issues for literally decades
You forgot to mix the corn sugar with the wort in the bucket before you done the bottling???
good video
I usually cap after all the bottles are full...do they really attract that much O2 on the top? Do the O2 absorbing lids actually do anything? Thank you so much for a fun series!
For homebrew competition regulation you need like an inch of head space so that’s what I go with, the wand makes it easy. People say you don’t really need oxygen absorbing ones unless you’re storing for a long time but better safe than sorry
Last time, I bottled a few, capped a few, bottled a few, capped a few, and so on. But that was because mine were on the floor without a firm container. I wanted to minimize the risk of knocking over my filled bottles. As far as oxygen or worse-flying bugs, your biggest risk is that open bucket. With a solid bottle-holding container, the best option would be to fill all the bottles and then cap to minimize open-top bucket time.
How many days fermentation takes!?
what type of sanitizer do you use? Please share a link to where to buy it if you have.
It's starsan bit.ly/3knYcz3
half the bottling instruction for my kit did not print >.< go figure! how much water should i use for boiling the priming sugar? thank you in advance
I use about a cup
Before the year 2000 Heineken bottled everything in Brown 0.33CL BNR bottles. (Brown Dutch
Return Bottle's ) . But since they stopped bottling beer in brown bottles i stayed away from Heineken. Heineken also stopped distributing 0.5 CL bottles in the Netherlands. Heineken is targeting more on Asian territory and US. Those buyers like Green 0.25 CL export Heineken bottles with a twist top. Grolsch beer also has green bottle's nowadays. If UV light hits beer, then the taste is lost.
so you fill the bottles with some sanitizer still remaining inside.
Huh. I've never used a bottling wand. I have a little plastic "lock" that slips onto a regular racking tube. Don't I look like a dummy!
Too much work , I switched ova to mini kegs.
Additional tips for hygiene: Long hair should be tied up. Remove all jewelry. Wash hands and surfaces prior to start.
This was very annoying for me to watch because I was looking for “bottle” techniques, not for satirizing. A video about satirizing before bottle would have been better. And then just said “look about how satirizing” if you need help with that, this is all about bottle.
Birds and beer, sorted.
kisses pretty, lov u
These are awesome! Thank you for doing these!
i know Im kinda randomly asking but does anybody know a good website to stream new series online ?
Yup, I have been using Flixportal for years myself =)