We are almost at the end of the process, just a few more steps before we can drink the prepared craft beer! Basically, beer can be stored in two types of containers: Keg (Keg) or Bottle (Bottle).
For this step the sanitary level is very important and after having invested a few weeks in preparing the malt, finding the hops, fermenting the must, I would gladly invest part of our time in reducing the risks of contamination or external agents that could alter the flavor or product quality. So I would start by saying that all the equipment must be cleaned and sanitized, not just the containers ... The caps, the taps, the sleeves ... everything, more is better! And let it dry well!
One aspect must be considered during the bottling phase: refermentation.
Once bottled we want our beer to have that characteristic fizziness typical of a self-respecting beer.
It is a more or less optional procedure. It concerns the addition of carbon dioxide and / or fermentable sugars (and must) in the final product to allow a natural and continuous fermentation (never heard of real ale?).
You will have natural carbonation by adding the right amount of fermentable sugars (generally about 6 grams per liter).
Forced carbonation by adding CO2 to the container.
It can be carried out container by container or in its entirety, if you opt for the latter, remember to bring the temperature of the "drop" to that of the finished product, stirring carefully.
Once mixed, it can be repotted to remove any other sediments before bottling.