Copper Ale to Secondary

Putting this free day off to best use I bumped my Copper Ale up to secondary this afternoon.  Racking the beer to secondary is the one part of the beer brewing process I feel pretty comfortable doing by myself (the other stages it is nice to have another pair of hands to help out.  I pured a small tasting glass for myself and it seems like the Copper Ale is coming along nicely.  In comparison to my Wheat beer it will have a much more hoppy bitter flavor, and probably more of the traditional maltiness that people associate with beer (the Wheat beers got malt flavor, but it is wheat malt and so different from the barley brews).  I’ll probably let the Copper sit for about a week and a half before bottling, and then give it at least another week and a half for priming.  So probably looking for it to be ready sometime near the late-middle to end of March.

Yum . . . big ol' bucket of beer

Siphoning into the carboy

The carboy filled with lovely Copper Ale

A little glass for a little taste test (it was pretty delicious even without carbonation)

~ by Nathaniel on March 2, 2009.