Imperial Stout

Bottled today, Tassel Nanobreweries latest beer - an Imperial Stout. Here is my label.

First step was to syphon off the beer from the fermenting vessel into my little barrel.

My method for getting the right amount of sugar in each bottle is to dissolve the 2.5g/l of sugar in, in this case, 900ml of beer (I was starting with 9l), and then to measure out 32ml for a 330ml bottle and 50ml for a 500ml bottle, before topping up from the barrel.

And here is the result. 22 bottles to be put in the garage for 4weeks+ to bottle-condition before trying.

It tastes promising. We'll see in a few weeks time.