Bottling time after 24 days of Fermentation

Today is beer bottling day.  I enlisted Abbie's help.  She was happy to oblige when she learned part of her duties included dispensing a teaspoon of sugar into each ~16 oz Groulsh bottles.  Well, that and she got to use a funnel.

Before attracting bugs with sugar

I located the bottling operation to the patio.  The operation went smoothly for the first 4 bottles and  Abbie was also happy to pressed the spigot handle to fill the bottles. 

In bottling round two, some sugar spilled on Abbie's Fisher Price patio set attracted a few flies.  The cleanliness portion of Abbie's personality clashed with the entomophobia side and she refused to dispense anymore sugar.  She to went seeking shelter indoors from the "bugs".

I finished bottling solo.  The result was a tally of twelve bottles that's relatively translucent, brown in color, and smells like beer.  I expect to call this the good batch.

5 bottles of doom

When the spigot was down to a trickle, what remained in the fermentor was cloudy brew along with clumps of waste product.  Since I was outside, I unscrewed the spigot, scrapped the bottom of the barrel for the remaining cloudy liquid and filled 5 bottles that contained clumps of dead yeast, gluten, hops, and other yeast sediment waste products.  These five bottles of doom look like bottled oatmeal. 

We shall see.  Just need to refrain from mixing these five with the main batch. 


To be continued with the tasting in ~2 weeks...