So we have reached the point where fermentation is pretty much done. The majority of the yeast has flocculated and settled out, the beer has been siphoned off into a new carboy to continue fermenting with the remaining yeast and the CO2 production has slowed to a crawl.
This scenario means that it is time to bottle the beer. Granted it would be a lot easier and less time consuming to Keg the beer, but one would need to invest in said keg (cornelius kegs being the easiest to deal with) and a tapping system for said keg and more than likely some form of refrigeration for said keg to keep beer cold.. Blah blah blah blah.....
Bottling is less expensive and though more time consuming, more attainable for most of us. Granted, you will need bottles and bottle caps as well as a bottle capping device. This still represents a slight investment, being the caps and a capper, but if you drink beer already then you have a supply of bottles. Just don't turn them in for the 3 cent refund. You can remove the labels, and run them through the dishwasher and voila! Bottles. Just be sure they are NOT the twist off cap type.
In order to Prime the beer for bottling you will need to make a malt syrup (or you can use corn sugar). I chose Unhopped Wheat Malt as my priming sugar (after all, this is a wheat beer and I had already added hops during the boil)
Simply slide the bottle onto the filling hose and press.... Fill the bottle ALL the way to the top before stopping the flow... When you slide the filled bottle off the hose, you will have the perfect amount of head space. (remember the hose is displacing some of the liquid while filling)
Stay tuned for the final installment.... Let's Get Crackin!!