Do It! Brew It Yourself!

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You can also get crown caps (the crimped type which is removed with a bottle opener) from the same sources. Such bottle caps cost about $1.00 a gross (144). I always clean my "lids" in a baking-soda/hot-water bath, rinse 'em well, and then spread the caps out on a sunny surface to dry.

And, finally, you'll also need a measuring spoon and a small funnel.

BOTTLE THAT BREW

It's time to bottle your batch when the number of gas bubbles from the working beer has dropped to three a minute. Don't "put up" your beer before that happens, or you'll risk the serious hazard of exploding vessels. I've never lost a bottle from gas expansion but I've spoken to people who have, and they say that the force of the blast is both frightening and extremely dangerous . . . not to mention messy!

Before you start bottling, though, immerse the 48 crown caps in water. If they have cork liners, they'll soak up the water and seal better when crimped. If they have plastic liners, the water will act as a lubricant and help the little rings seal more securely.

Once the caps are ready, you should—using a small funnel—put 1/4 teaspoon of sugar in each bottle ... to give the beer a head. Then, carry your brew-filled jug to the work area and elevate it (on a box or something) to at least the height of a beer bottle ... to assure that there's enough of a drop for the siphoning action to take place.

Once everything's ready, remove the air trap and insert the siphon hose almost to the bottom of the jug. (Don't be surprised by the layer of sediment at the base of the container. This residue is a natural product of the fermentation process . . . but you probably don't want to siphon it up.) Then, suck on the free end of the hose, close the flow-stop clip just before the beer gets to your mouth, and fill each bottle to within an inch and a half of its top.

When you cap your containers, be sure that the indentation made by the cap-per's piston is even all around the lid. If it isn't, just stick the bottle back into the machine and press down on it again. Un-even crimping usually means an imperfect seal.

The bottled beer should be stored in a cool, dark place and inspected after a few days. Most likely you'll find a slender ring of yeast floating on top of the brew in each bottle. This is normal, and can be remedied by rolling the (upright) container back and forth between the palms of your hands.

THE CONSUMMATION

It's best not to drink any of your brew-it-yourself beer for at least a week after bottling. (If you get antsy, though, you can trim that waiting period down to five days . . . but the batch won't be mature yet. This "green" beer will produce a slightly whiskeylike warmth as it goes down. The flavor isn't unpleasant ... it just hasn't stabilized.) The longer you can hold out, of course, the better the brew will taste.

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