It's been nearly eight weeks since we racked it to the secondary and it feels like forever since we've done any kind of brewing. The biggest pain with bottling this time was that we had to re-wash all of our brewing equipment because the basement where it was being stored has been undergoing some major construction.
After looking over our previous few brews we decided to go with 150g of DME for the carbonation. That's higher than the 100-120g we used for the Belgian quad, black IPA, and breakfast stout, but less than the 168g we used for the saison. Hopefully we struck a good balance and got the right level of carbonation for the style.
The DME we used is also pretty old, so hopefully we don't run into any problems with the yeast fully processing it. The other possible problem I'm worried about is a general lack of yeast for carbonation since it's been ten weeks since we brewed. Everything I've read seems to indicate that there should still be enough yeast still in suspension in the beer that it shouldn't be a problem though.
It'll be in the bottle for just over four weeks when Oktoberfest starts. I'm anxious to crack open that first bottle in four weeks to see how well it carbonated and how the final product tastes.
