Hi, I'm Mark Emiley on behalf of Expert Village.
In this segment we are going to talk about
aging our beer and then finally, drinking
our beer. Now, you finally have all your beer
bottled and capped. Now comes the hardest
part; you have to wait. What you are going
to want to do is you're going to put it into
a dark area of your house at about room temperature
(60-70 degrees or so) and it's going to sit
there for about two to four weeks. And during
this time, the yeast that is still in solution
is going to eat up all that priming sugar
that we just put into it. And that's going
to release carbon dioxide and pressurize the
bottle and give you carbonation. So, in two
weeks, you can try to have one bottle and
see if it's got enough carbonation, you're
good to go. If three weeks, you're probably
going to get a little bit more and about four
weeks, usually most beers will be plenty carbonated
so that you can drink them by then. Alright,
so several weeks have passed and it is time
to for you to taste your beer. So, what you'll
notice is that there's a nice fine layer of
yeast slurry on the bottom. The good news
is this is full of Vitamin B and it is actually
very, very good for you. However, as you pour
your beer, you're going to try to avoid pouring
that. So, you're going to pour until you get
the last one ounce in there and then stop
pouring. What I like to do is swirl it around
and take a sip of it, because I like the vitamins.
So, you are going to take your bottle; have
a nice clean glass ready. Open up your bottle
and pour on in. You're going to enjoy the
nice colors that you've created. And the great
carbonation that the yeast will have provided.
And finally, you'll be able to savor the fruits
of your labor. Before we leave, I want to
leave you with three tips of advice. First:
always clean everything that you use immediately
afterwards. If you wait for a while, you always
run the chance of some gunk forming a nice
hard cake and it becomes a lot harder later.
Second: clean! Okay, take the time to clean
and sanitize everything that is going to be
touching the beer. This is the biggest chance
of making your beer not as good as it could
be. So if you pay attention to the that, you
are in good shape. And finally: if it doesn't
come out right the first time-try it again.
Try a different recipe and do some more research.
Read the new "Complete Joy of Home Brewing."
And get a very good idea of the perspective
and the fundamentals. But overall, we'll use
Charlie's words and say "relax, don't worry
and enjoy your home brew."
