The next task for the weekend was getting the Stout bottled. Having got the laborious job of cleaning all the bottles done, I added 60 grams of sugar to some freshly boiled water and stirred it until it was dissolved. I went for 60 in the hope it would come out a little less fizzed than my previous brews as I thought this would better suit a stout. I then very gently mixed this into the stout, and left it to settle.
While I left the beer to allow the sediment to settle down again, I set about knocking up some quick labels. I was happy to keep them fairly similar to previous ones:
Once these had been designed, printed and cut down to size, I was ready to bottle. I went for the same setup as I had done previously, with the beer on the kitchen side and a tube attached to the tap, bottles lined up along side the capper and caps, labels, milk and a brush. The process went very smoothly, leaving me with 45 bottled John Bull Masterclass Irish Stouts.
After filling the last bottle, I filled a small glass with the dregs. Even flat, and a fraction cloudy, this smelt and tasted wonderful. It had a delicious deep coffee flavour. If the final brew tastes as good as this glass, this will be an awesome beer.
