MATT CAIN had his Spring Training Debut today. And we bottled & kegged here at French Street Brewery. The OSP had an extra-thick layer of sludge and I only managed to siphon about 4-1/4 gallons of beer. Standard priming regime: 1 oz. per gallon for bottles (just shy of 2 gallons today) and 50 grams per 2-1/2 gallon keg. Beer looked good, smelled good, tasted good. Batch 159 yielded ONE 2-Liter jug, FOUR brown swing-top bottles (approx. 2 L), TWO half-liter green Grölsch bottles, and a mixed sixpack of 12-oz. crown-capped standard bottles. Final gravity was 1.012 or 3º Plato. O'Connor's Stout Porter will spend 10-14 days in the closet, depending on how cold it gets. Then the refrigerator for at least a week, so it ought to be ready just in time for my SPRING BREAK! Outstanding!
a.d. VI Non. Mar.